Save I made this on a Tuesday night when I was trying to impress absolutely no one, which is maybe why it worked so well. The chicken came out tender, the sauce clung to everything, and when I grated that Parmesan over the top it actually looked like something worth photographing. My partner walked in, saw the plate, and asked if we were celebrating something. We weren't, but it felt like we should have been.
The first time I served this to friends, I panicked halfway through because the sauce looked too thin. I kept the heat low and let it simmer while we talked, and by the time I plated it the consistency was perfect. One friend scraped her plate clean with bread and told me she'd propose to anyone who cooked this for her regularly. That's where the name stuck for me.
Ingredients
- Boneless skinless chicken breasts: Pat them really dry before seasoning or they won't sear properly, just steam and turn gray.
- Kosher salt and black pepper: Season generously because the chicken itself carries a lot of the flavor once it soaks up the sauce.
- Olive oil: Use enough to coat the pan well so the chicken gets that golden crust without sticking.
- Garlic: Mince it fine and don't let it burn or the whole sauce will taste bitter.
- Dried oregano: A little goes a long way, it adds an earthy background that balances the cream.
- Crushed red pepper flakes: Optional but I always add them for a gentle warmth that sneaks up on you.
- Sun-dried tomatoes in oil: Drain them well and slice thin so they melt into the sauce instead of clumping.
- Chicken stock: This is what loosens everything up and builds the base, use good quality if you can.
- Heavy cream: Don't substitute with milk, you need the fat to keep the sauce silky and rich.
- Parmesan cheese (60 g for sauce): Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Unsalted butter: Swirling this in at the end gives the sauce a glossy finish and rounds out the flavors.
- Extra Parmesan (30 g for snow): Use a microplane for the fluffiest, most delicate texture that drifts down like actual snow.
- Fresh basil: Optional but the pop of green and herbal brightness makes the plate feel complete.
Instructions
- Prep the chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt and pepper. Wet chicken won't brown, it'll just steam and you'll miss out on all that caramelized flavor.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in gently. Let it cook undisturbed for 4 to 5 minutes per side until deep golden brown, then remove to a plate.
- Build the aromatics:
- Lower the heat to medium and add the garlic, oregano, and red pepper flakes to the same skillet. Stir constantly for about a minute until the garlic smells toasted and fragrant but hasn't darkened.
- Add the tomatoes:
- Toss in the sliced sun-dried tomatoes and cook for another minute, stirring so they release their oil and flavor into the pan.
- Deglaze with stock:
- Pour in the chicken stock and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Let it simmer for 2 to 3 minutes to concentrate the flavors.
- Stir in the cream and cheese:
- Add the heavy cream and 60 g of grated Parmesan, stirring until the cheese melts and the sauce turns creamy. Bring it to a gentle simmer, don't let it boil hard or it might break.
- Simmer the chicken:
- Nestle the seared chicken back into the skillet, spooning sauce over the top. Let it simmer uncovered for 5 to 8 minutes, basting occasionally, until the chicken is cooked through and the sauce thickens around it.
- Finish with butter:
- Turn off the heat and swirl in the tablespoon of butter, letting it melt into the sauce for extra gloss and richness.
- Serve with Parmesan snow:
- Transfer the chicken to plates and spoon the sauce generously over each piece. Use a microplane to grate the remaining Parmesan in a fine, fluffy layer over the top, then garnish with fresh basil if you like.
Save There was a night last winter when I made this after a long, frustrating day and didn't feel like talking to anyone. But sitting down to eat it, watching the Parmesan settle onto the sauce and melt slightly at the edges, something shifted. It wasn't just dinner anymore, it was a small reminder that I could still make something beautiful when I wanted to.
Choosing Your Chicken
Chicken breasts work great here because they sear fast and soak up the sauce, but if you prefer darker meat, thighs are even juicier and more forgiving if you cook them a minute or two longer. I've done this with both and honestly the thighs win on flavor, though breasts look a little more elegant on the plate. Either way, pound them to an even thickness if they're uneven so everything cooks at the same rate.
Making the Sauce Shine
The key to a sauce that clings and coats instead of pooling at the bottom of the plate is patience. Let it reduce just enough that it coats the back of a spoon, and don't be afraid to spoon it over the chicken a few times while it simmers. That basting step isn't just for show, it keeps the chicken moist and helps the flavors marry together in a way that feels cohesive instead of separate.
Serving Suggestions and Pairings
This dish begs for something to soak up the sauce, so I usually serve it over pasta, creamy mashed potatoes, or with a hunk of crusty bread on the side. A simple green salad with lemon vinaigrette cuts through the richness nicely, and if you're feeling fancy a glass of dry white wine echoes the flavors without overpowering them.
- Toss the sauce with fettuccine or pappardelle for a full pasta dinner.
- Serve alongside roasted vegetables like asparagus or broccolini for color and crunch.
- Pair with garlic bread to mop up every last bit of sauce from the plate.
Save This recipe has become my go-to when I want to feel like I'm treating myself without the fuss of a complicated meal. It's rich, it's comforting, and that Parmesan snow never fails to make me smile.
Recipe FAQs
- → How do I achieve the Parmesan snow effect?
Use a microplane or the finest side of your grater to finely grate Parmesan cheese for a fluffy, snow-like garnish that melts slightly on contact.
- → Can I substitute other cuts of chicken?
Yes, chicken thighs can be used for a juicier outcome, though cooking times may vary slightly to ensure doneness.
- → What side dishes complement this chicken?
Pasta, mashed potatoes, or crusty bread work wonderfully to soak up the creamy, flavorful sauce.
- → Is it possible to make this dish gluten-free?
Ensure the chicken stock used is gluten-free; the rest of the ingredients are naturally free from gluten.
- → How can I add extra depth to the sauce?
A splash of dry white wine added with the chicken stock enhances the sauce's flavor with subtle acidity and complexity.