Crusted Chicken with Cream Sauce Lite Bleu
Elevate your weeknight dinner game with this irresistible Crusted Chicken with Cream Sauce Lite Bleu. Featuring juicy, perfectly seared chicken breasts coated in a crunchy Parmesan-panko crust, this dish is a delightful blend of textures and flavors. The star of the show is the creamy, velvety sauce made with light blue cheese, shallots, and a touch of heavy cream, offering the perfect balance of indulgence and elegance. Easy to prepare in under an hour, this recipe is a fantastic choice for both busy nights and special occasions. Serve this golden, oven-baked chicken draped in the luscious cream sauce and garnished with fresh parsley for a restaurant-quality meal that will wow your family and guests alike.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Breadcrumbs (panko recommended)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil (for frying)
- 2 tablespoons Unsalted butter
- 1 small Shallot (minced)
- 2 cloves Garlic (minced)
- 1 cup Chicken broth (low sodium)
- 0.5 cup Heavy cream
- 0.25 cup Light blue cheese (crumbled)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a shallow dish, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another shallow dish, beat the eggs until well combined.
Place the flour in a third shallow dish.
Dredge each chicken breast in the flour, shaking off excess, then dip into the egg mixture, and coat with the breadcrumb mixture.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, prepare the cream sauce. In a medium saucepan, melt the butter over medium heat.
Add the minced shallot and garlic to the butter and cook for 1-2 minutes until fragrant and softened.
Stir in the chicken broth and bring to a simmer. Reduce the heat and stir in the heavy cream.
Add the crumbled light blue cheese to the sauce and stir until melted and smooth.
Simmer the sauce for 3-4 minutes, stirring occasionally, until slightly thickened.
Remove the chicken from the oven and let it rest for 2-3 minutes.
Plate the chicken and spoon the light blue cheese cream sauce over the top.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 1.5 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 422 mg | 32% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
