Can I use a different cut of meat?

Absolutely. The beauty of this dish is flexibility. Boneless thighs will stay juicy and offer a richer flavor. If you choose bone-in pieces, extend the bake time and check internal temperature for doneness. The flavors will still shine through whether you use breast, thigh, or a mix.

How can I make the sauce lighter without losing flavor?

Use half-and-half instead of heavy cream and thicken with a small slurry of cornstarch and water if needed. Add a splash of chicken broth for body. Reduce the butter and boost fresh herbs for brightness.

Can I prepare parts of this ahead of time?

Yes. You can mix the breadcrumb coating and refrigerate it for up to 24 hours. You can also mince the garlic and chop herbs ahead. Assemble the chicken and keep it covered in the fridge for a few hours before baking. The sauce is best made fresh, but you can warm a prepared sauce gently and finish with a splash of fresh lemon to revive it.

What equipment do I need?

A baking sheet or shallow baking dish, a medium saucepan, a mixing bowl, a silicone spatula or wooden spoon, and an instant-read thermometer are all helpful. A small skillet for quick browning will help if you adapt to a slow cooker. These simple tools keep the process calm and direct.

Is this recipe suitable for meal prepping?

Yes. Cooked, sliced chicken stores well and pairs beautifully with grains or vegetables through the week. Keep sauce separate when possible and reheat gently. This makes for an easy Southern recipe that supports busy days with nourishing leftovers.

Savory Baked Chicken Christopher with Garlic Herb Cream Sauce

Name: Savory Baked Chicken Christopher with Garlic Herb Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 4 boneless, skinless chicken breasts; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1/4 cup olive oil; 1 cup heavy cream; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 tablespoon lemon juice

Description

A comforting baked chicken recipe with a golden breadcrumb crust and a rich garlic herb cream sauce.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup olive oil
1 cup heavy cream
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon lemon juice

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Instructions

Preheat your oven to 375°F (190°C) and ensure your oven rack sits in the middle.
Line a baking sheet or grease a shallow baking dish to prevent sticking.
In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, oregano, garlic powder, onion powder, salt, and pepper.
Drizzle olive oil over the breadcrumb mixture and mix until it resembles damp sand.
Pat chicken breasts dry with paper towels and season lightly with salt and pepper.
Dip each chicken breast into the breadcrumb mixture, pressing lightly to ensure an even coating.
Place coated chicken on a greased baking sheet or in a baking dish, giving each piece space.
Bake for 25-30 minutes or until cooked through and crust is golden brown. Internal temperature should reach 165°F (74°C).
While chicken is baking, prepare the Garlic Herb Cream Sauce. Melt butter (if desired) in a saucepan over medium heat, then sauté minced garlic for about 30 seconds.
Add heavy cream and bring to a gentle simmer.
Stir in fresh thyme and lemon juice, and let sauce simmer for 5-7 minutes until thickened slightly.
Once chicken is done, let it rest for a few minutes before serving.
Drizzle Garlic Herb Cream Sauce over chicken and garnish with additional parsley if desired.

Notes

Use low-sodium broth for a lighter sauce. Fresh herbs enhance flavor significantly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg