Baked Parmesan Chicken
Tender, fall-off-the-bone chicken baked to perfection in a flavorful gravy made with a shallot, lemon juice, cream, and parmesan cheese.
Yield: 6
Calories: 392kcal
Materials
The Chicken:
- 12 drumsticks (or 10 thighs, etc.)
- 1 Tbsp. smoked paprika
- 1 Tbsp. chicken seasoning (any brand - I used No Salt Chicken)
- 1 tsp. each salt and black pepper
The Sauce/Gravy:
- 2 Tbsp. butter
- 1 shallot, minced
- 1/2 cup fresh parsley, chopped
- 1/2 tsp. crushed red pepper
- 1 cup chicken stock
- 1 Tbsp. lemon juice
- 1/2 cup grated parmesan cheese
- 1/3 cup heavy whipping cream
Instructions
The Chicken:
- In a large baking dish, lay the chicken in single layer. Season both sides with smoked paprika, chicken seasoning, salt, and pepper. Set aside.
Preheat oven to 375°.
The Sauce/Gravy:
- Melt butter in large sauce pan over medium-high heat. Add shallot, stirring often, until fragrant, about 2 minutes.
- Stir in the parsley, red pepper, chicken stock, and lemon juice. Bring to low boil, then reduce heat to simmer.
- Stir in the parmesan cheese and cream, and let simmer until cheese melts, approx. 2 - 3 minutes.
- Pour sauce over seasoned chicken. Chicken should be evenly coated with sauce. Bake uncovered for 1 hour, 45 minutes, turning over half way through. Enjoy!
Notes
There are many factors that affect baking times for doneness: the size and piece of chicken, whether the chicken was cold or room temp. before baking, and, of course, ovens vary. To verify the doneness of your chicken, use a meat thermometer. Chicken is done at 165°.
Nutrition
Calories: 392kcal | Carbohydrates: 7g | Protein: 31g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 727mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2282IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 3mg