Garlic Parmesan Crusted Chicken in Cream Sauce

O M G! This chicken is mouth-watering good and the whole meal, including the sides, is only 500 calories. When I found this recipe, I thought it would be just another typical baked chicken, but when my hubby started oooing and aahhhhing over it, I knew the meal was a winner winner chicken dinner. Pun intended 😉

Best part: It’s so easy to make, which is essential for me because ain’t nobody got time for 2-hour long recipes after a long day at work.


4 small boneless skinless chicken breasts (1 lb.)

1/2 cup fat-free reduced-sodium chicken broth

1 sleeve RITZ crackers, finely crushed

2 tablespoons garlic powder

4 tablespoons grated parmesan cheese

1 tablespoon flour

1/2 cup PHILADELPHIA Chive & Onion 1/3 less fat than cream cheese

Olive oil for dipping chicken

**For sides: Roasted asparagus and garlic and herb couscous.


Preheat oven to 400 degrees. Mix cracker crumbs, parmesan and garlic powder in container (big enough for dipping chicken).


Rinse chicken with water; gently shake off excess water. Brush chicken with olive oil and dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture. (I double coated my chicken)


Combine flour, chicken broth and reduced-fat cream cheese in sauce pan; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently.


Place coated chicken in sprayed glass baking dish and bake chicken for 30 min or until chicken is cooked through. Top with sauce and enjoy!

What recipes are you obsessed with lately? I’m looking for some more healthier recipes to try out.


Leave a Comment