Imperial Chicken Bake
Indulge in the rich and comforting flavors of this Imperial Chicken Bake, a luxurious blend of juicy chicken breasts smothered in a creamy Parmesan mushroom sauce and topped with a golden, crispy panko breadcrumb crust. Perfect for weeknight dinners or special occasions, this easy-to-make casserole combines sautéed onions, garlic, and cremini mushrooms with a velvety cream sauce seasoned with thyme and paprika. The dish is baked to perfection, creating a mouthwatering contrast between its creamy base and crunchy topping. Serve this irresistible baked chicken recipe with a side of steamed vegetables or buttery mashed potatoes for a complete meal that’s sure to impress. Ideal for anyone craving a hearty yet elegant dinner option!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 tablespoons butter
- 1 large yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 0.75 cups Parmesan cheese, grated
- 1 teaspoon dried thyme
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.75 cups panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
In a large skillet, melt 2 tablespoons of butter over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden, but not cooked through. Transfer the chicken to the prepared baking dish.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become tender.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes, then slowly pour in the chicken broth while whisking to avoid lumps.
Add the heavy cream, Parmesan cheese, dried thyme, remaining salt and pepper, and the remaining paprika to the skillet. Stir until the sauce is smooth and slightly thickened, about 3 minutes.
Pour the creamy mushroom sauce over the chicken breasts in the baking dish, ensuring they are fully coated.
In a small bowl, mix the panko breadcrumbs with olive oil until lightly coated. Sprinkle the breadcrumb mixture evenly over the chicken and sauce.
Bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and the topping is golden brown.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 17.1 g | ||
| Protein | 260.4 g | 521% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 880 mg | 68% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1506 mg | 32% | |
*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.
