Parmesan-Crusted Chicken in PHILLY Cream Sauce Recipe -
Parmesan-Crusted Chicken in PHILLY Cream Sauce Recipe
  • READY IN 30 mins

Parmesan-Crusted Chicken in PHILLY Cream Sauce

Recipe by  

"Special enough for a formal dinner party yet on the table in 30 minutes or less. These crispy chicken breasts are draped in a creamy herb cheese sauce and served with white rice and fresh asparagus."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    30 mins


  1. Cook rice as directed on package, using 1 cup of the broth and 1/2 cup water.
  2. Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
  3. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until golden brown on both sides and cooked through (170 degrees F). Place on serving plate; cover to keep warm. Add remaining 1/4 cup broth, the water and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with the rice and asparagus.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2008

Was really good for such a simple recipe. I baked mine for 40 minutes at 425...and it was really nice and juicy.

Most Helpful Critical Review
Nov 05, 2008

nothing sensational but good. i substituted the herbed cream cheese, for regular cream cheese and mixed italian seasoning, minced garlic, onion powder and salt into cream cheese.

Nov 21, 2008

i was looking for a recipe so i saw this so i tried it cause its seemed easy and quick no one helped im only 13 this is really good and i added some friend potatoes thnx

Feb 18, 2009

This was FANTASTIC! However, I did not have the herb & garlic cream cheese so I made my own with some pressed garlic and put some rosemary, thyme, and parsley. I also used wild rice to give it a different texture! We're definitely having this again!

Jan 04, 2009

Amazing! Nice rich taste.

Nov 08, 2008

This was really good we actually fried up some mushrooms and put them on top as well!!

Jul 21, 2009

I make this regularly for my husband who loves it! I use a dry white wine in place of the chicken stock for an even tastier sauce.

Sep 29, 2010

Works better with thinner pieces of chicken.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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