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Super Suppers Parmesan Chicken With Creamy Sage Sauce

The scent of sage always takes me back to my grandmother’s kitchen. She had a small herb garden just outside the back door, and sage was a staple in many of her dishes, especially when she made her famous parmesan chicken. The crispy, golden crust, the tender chicken, and that dreamy creamy sauce… it was pure comfort food. Recreating this dish always feels like a warm hug from her.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Servings: 3
Yield: 3 chicken breasts
Dietary Type: Not Gluten-Free

Ingredients

Chicken:

3 boneless, skinless chicken breasts
½ cup grated parmesan cheese
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
4 tablespoons butter, melted
½ cup canola oil
½ tablespoon minced garlic
1 teaspoon dried parsley
½ teaspoon seasoning salt
¼ teaspoon fresh ground black pepper

Sauce:

½ cup bechamel sauce (Campbell’s white cream sauce, if available – see note below)
2 tablespoons chicken broth
2 tablespoons water
2 tablespoons white wine
2 tablespoons liquid butter (reserved from earlier step)
½ teaspoon rubbed sage
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

Ingredient Notes:

Bechamel Sauce: The original recipe calls for Campbell’s White Cream Sauce (Bechamel), which can be difficult to find. If you cannot find it, use a substitute bechamel sauce, aiming for a medium thickness.

Equipment Needed

Cookie sheet
Foil or nonstick foil
Medium bowl
Small measuring cup
Medium saucepan
Whisk

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a cookie sheet with foil and spray it with nonstick spray, or use nonstick foil. This will prevent the chicken from sticking and make cleanup much easier.
In a medium bowl, combine the parmesan cheese, panko breadcrumbs, plain breadcrumbs, minced garlic, dried parsley, seasoning salt, and fresh ground black pepper. This is your flavorful breading mixture. Set aside.
In a small measuring cup, combine the melted butter and canola oil. This mixture is referred to as “liquid butter” in the recipe. Reserve 2 tablespoons of this mixture for the sauce.
Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well until the breadcrumbs are evenly moistened. This will help the breading adhere to the chicken.
Coat each chicken breast with the breadcrumb mixture, pressing firmly to ensure the breading sticks. This creates a delicious, crispy crust.
Place the coated chicken breasts on the prepared foil-lined cookie sheet.
Bake for 40-45 minutes, or until the breading is golden brown and the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius).
While the chicken is baking, prepare the creamy sage sauce. In a medium saucepan, combine the bechamel sauce, chicken broth, water, white wine, the 2 tablespoons of reserved liquid butter, rubbed sage, kosher salt, and fresh ground black pepper.
Whisk the sauce ingredients together until well blended.
Heat the sauce over medium heat until it simmers, stirring occasionally to prevent scorching. Do not boil. Once simmering, reduce heat to low and keep warm until the chicken is ready.
Once the chicken is cooked through, remove it from the oven.
Serve the parmesan chicken immediately, spooning the creamy sage sauce over each breast.

Expert Tips & Tricks

For extra crispy chicken, consider briefly searing the breaded chicken breasts in a hot skillet with a bit of oil before baking. This will give the crust a head start on browning.
If your breading seems too dry, add a tablespoon or two more of the melted butter/oil mixture. Conversely, if it’s too wet, add a bit more breadcrumbs.
Don’t overcrowd the pan when baking the chicken. Overcrowding can steam the chicken instead of allowing it to brown properly.
To make the sauce richer, add a tablespoon of heavy cream at the end.
For a deeper sage flavor, gently sauté some fresh sage leaves in butter before adding them to the sauce. Remove the leaves before serving, or leave them for garnish.

Serving & Storage Suggestions

Serve the Super Suppers Parmesan Chicken with Creamy Sage Sauce hot, immediately after baking. It pairs well with a simple green salad, roasted vegetables, or a side of pasta.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The sauce can also be stored separately in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. Reheat the sauce gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or broth to thin it out if it becomes too thick. Microwaving is also an option, but the chicken may become slightly less crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	748 kcal	N/A
Total Fat	61g	93%
Saturated Fat	16g	81%
Cholesterol	131mg	43%
Sodium	836mg	34%
Total Carbohydrate	15g	4%
Dietary Fiber	1g	4%
Sugars	1g	N/A
Protein	34g	68%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs and ensure your bechamel sauce is also gluten-free (some commercial brands contain wheat flour).
Dairy-Free: Substitute the butter with a plant-based butter alternative. Use a dairy-free bechamel sauce made with plant-based milk (such as almond or soy milk) and nutritional yeast for a cheesy flavor.
Herb Variations: Experiment with different herbs in the sauce. Thyme, rosemary, or oregano would all be delicious additions or substitutions for sage.
Wine Substitution: If you prefer not to use wine, you can substitute it with an equal amount of chicken broth or lemon juice.

FAQs (Frequently Asked Questions)

Q: Can I use dried sage instead of rubbed sage?
A: Yes, you can. Use half the amount of dried sage as rubbed sage, as dried sage has a more concentrated flavor.

Q: How do I know when the chicken is done?
A: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Use a meat thermometer to check.

Q: Can I prepare the chicken ahead of time?
A: Yes, you can bread the chicken a few hours in advance and store it in the refrigerator until you’re ready to bake it. Just make sure to cover it tightly to prevent it from drying out.

Q: Can I freeze the leftover chicken?
A: Yes, you can freeze leftover chicken. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to 2 months.

Q: What if I don’t have bechamel sauce?
A: You can make a quick bechamel sauce by melting 2 tablespoons of butter in a saucepan, whisking in 2 tablespoons of flour, then gradually adding 1 cup of milk, whisking constantly until thickened. Season with salt, pepper, and a pinch of nutmeg.

Final Thoughts

This Super Suppers Parmesan Chicken with Creamy Sage Sauce is a dish that’s sure to impress, whether you’re cooking for a special occasion or simply want a comforting weeknight meal. Don’t be afraid to experiment with the flavors and make it your own. I hope this recipe brings as much joy to your table as it has to mine over the years. Enjoy, and please let me know what you think!