Chicken Parmesan and Gravy Recipe
This Chicken Parmesan and Gravy recipe features tender chicken cutlets baked in a savory cream of celery soup base with white wine, flavored with garlic, rosemary, and paprika. Topped with pecorino romano cheese and Italian bread crumbs, then broiled to a golden finish, this comforting dish pairs perfectly with mashed potatoes or rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Seasoning
- 1.5 – 2 lbs chicken cutlets (room temperature & patted dry)
- 2 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp celery salt
- ½ tsp cracked black pepper
- ¼ tsp salt
Sauce and Toppings
- 10.5 oz can cream of celery soup
- ½ cup pinot grigio (divided, or any white wine you like)
- 1 small sweet onion (sliced into rounds)
- 1 tbsp minced garlic
- 4 tsp sour cream
- 1 cup grated pecorino romano cheese
- ½ cup Italian bread crumbs
Instructions
- Prepare the Chicken: Ensure the chicken cutlets are at room temperature and pat them dry with paper towels. Season both sides evenly with dried rosemary, garlic powder, paprika, onion powder, and celery salt. Set aside to allow the flavors to meld.
- Make the Sauce Base: In a 9×13 inch baking dish, combine the cream of celery soup, white wine (reserve 2-3 tablespoons for later), salt, and cracked black pepper. Whisk together until smooth. Add the sliced sweet onion rounds and minced garlic, and whisk again to fully incorporate all ingredients.
- Assemble the Dish: Arrange the seasoned chicken cutlets evenly in the prepared baking dish. Spoon 1 tablespoon of sour cream over each piece and gently rub it into a thin layer on top of each chicken cutlet. Sprinkle the grated pecorino romano cheese evenly over each piece. Drizzle the reserved 2-3 tablespoons of white wine over the top, then evenly cover the chicken with Italian bread crumbs.
- Bake the Chicken: Cover the baking dish tightly with aluminum foil. Preheat the oven to 350°F (175°C) and bake the chicken for 1 hour until cooked through and tender.
- Broil for a Golden Finish: Remove the foil from the baking dish and switch the oven setting to broil. Broil the chicken for a few minutes, watching closely, until the tops are golden brown and crispy. Remove from oven and let rest briefly before serving.
- Serve: Serve the Chicken Parmesan hot over mashed potatoes or rice, spooning some of the savory gravy from the baking dish over the top. Enjoy your comforting and flavorful meal!
Notes
- Ensure chicken cutlets are patted dry to help seasoning adhere better and promote even cooking.
- You can substitute pinot grigio with any other dry white wine or even a mild chicken broth if preferred.
- Keep an eye on the chicken while broiling as the topping can brown quickly.
- For a richer flavor, use fresh grated pecorino romano cheese instead of pre-grated.
- This dish pairs wonderfully with creamy mashed potatoes or simple steamed rice to soak up the flavorful gravy.
Keywords: Chicken Parmesan, baked chicken cutlets, cream of celery soup, Italian bread crumbs, pecorino romano, white wine chicken, comfort food, easy dinner recipe
Find it online: https://cheframiflavor.com/chicken-parmesan-and-gravy-recipe/
