Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Pat chicken breasts dry. Rub with olive oil, then season with salt, black pepper, garlic powder, and paprika.
- (Optional) Sear chicken in a skillet over medium-high heat for 2–3 minutes per side until lightly golden. Transfer to the baking dish.
- Whisk together heavy cream, Parmesan, Dijon mustard, lemon juice, and thyme until smooth. Pour over chicken and cover loosely with foil.
- Bake 20–25 minutes, or until chicken reaches 165°F (74°C). Remove foil in the last 5 minutes if desired for browning.
- Let rest 5 minutes, then slice and spoon sauce over chicken. Garnish with parsley and serve.
Notes
- Searing chicken first adds extra flavor but can be skipped for faster prep.
- If sauce thickens too much, stir in a splash of milk or cream before serving.
- Pairs beautifully with rice, mashed potatoes, or roasted vegetables.
- Leftovers keep well in the fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American