Parmesan Crusted Chicken with a Creamy Lemon-Chive Sauce

With the Presidential Election just around the corner, and all the other state elections going on I am just so ready to be done with the commercials.

Don’t get me wrong, being proactive in politics is great… but please! I need the commercials to stop. It’s so depressing. I just want to see more Old Navy commercials about jeans and lots more of Brad Pitt promoting Chanel No. 5. {because that just makes sense}

What we all really need are more recipes like this Parmesan Crusted Chicken with a Creamy Lemon-Chive Sauce.

Hold onto your hats, cause this meal is cooked in under 30 minutes and it’s a total keeper! Not only is it quick to make, but you can count all the ingredients on one hand. So it’s a political winner in my book.

It’s all prepared in one pan, so that’s magical all on it’s own. But what I really love is the way the creamy lemon-chive sauce brings such an aromatic flavor to the dish. It’s one of those sauces that you end up also dipping your vegetables in, or mixing with some pasta, or rice, or licking off the bottom of your plate.

And here’s the kicker… it’s only two ingredients!

To make this Parmesan Crusted Chicken, it only takes a few simple ingredients, chicken, Ritz crackers, and Parmesan cheese.

This recipe would even do great with a white fish in place of the chicken.

Let me tell you a little bit about this White with Lemon flavor Cooking Wine from Holland House.

It’s awesome.

It’s one of the two ingredients used to make the creamy Lemon-Chive sauce and it has that perfect balance of aromatic lemon flavoring that wont over-power a dish, but compliments it nicely.

To make the chicken, just crush up the crackers and mix the crumbs with the Parmesan Cheese. Then simply coat the chicken breasts with the mixture.

Heat up a little oil in a skillet till it’s nice and hot and then place the coated chicken breasts in and cook on both sides. Once they are cooked through, remove them from the skillet to a plate and cover with tin-foil to keep warm.

Add the Holland House White with Lemon flavor Cooking Wine to the hot pan and let it reduce to half the amount.

This will essentially bring a bolder flavor to the sauce, and also cook off the alcohol at the same time. Then add the Chive and Onion cream cheese spread to the pan and cook until bubbly and thick.

Serve the chicken with a tablespoon of sauce on top.

Maybe a little more… cause it’s sooo goooood!

The Parmesan Crusted Chicken has a buttery crisp coating and is ultra moist on the inside {thanks to letting is rest covered}. The Creamy Lemon-Chive sauce on top is just the right amount of oh-so flavorful and perfect on just about anything.

With this meal being ready in way under 30 minutes, it’s a definite political winner in my book.

No debate needed.


Parmesan Crusted Chicken with a Creamy Lemon-Chive Sauce

To make this Parmesan Crusted Chicken, it only takes a few simple ingredients, chicken, Ritz crackers, and Parmesan cheese.

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 4 boneless skinless chicken breast halves
  • 8 Ritz Crackers, crushed into crumbs
  • 1/2 cup shredded Parmesan Cheese
  • 2 tbsp oil
  • 1 cup Holland House White with Lemon Flavor Cooking Wine
  • 2/3 cup Chive & Onion cream cheese spread


  1. Combine Ritz crackers and Parmesan cheese on a plate.
  2. Rinse chicken breast halves with water and shake off excess. Dip both sides of chicken breast halves in the cracker and cheese mixture.
  3. Heat 2 tbsp of oil over medium high heat in a skillet. Add the chicken breast halves and cook for 3-5 minutes per side, or until it reaches an internal temperature of 165 degrees. Remove from skillet to a plate and cover with tin-foil.
  4. Add the Lemon flavor cooking wine to the hot skillet and let it reduce to half the amount of liquid, making sure to scrape off any browned bits from the bottom of the skillet.
  5. Add the chive and onion cream cheese spread and mix until bubbly and thickened.
  6. Serve each chicken breast half with a tablespoon of sauce on top.
  7. Enjoy.

Keywords: parmesan cheese, chicken breast, cream cheese

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
29 Responses
  1. Devon

    This is a good “idea” for a meal but the recipe is rubbish. I cooked it the first time and the chicken looked perfect. Took a bite and the chicken was raw. Cooking the chicken the recommended time on each side, even adding a couple of minutes and on high wasn’t enough to cook the chicken at all. The second time i made it, by the time the internal temp of the chicken was 165, the cheese coating was burnt to ashes and my kitchen was in smoke. These were thin chicken breasts no less. In other words, by the time the coating gets done, the chicken isn’t, and by the time the chicken is the coating is a charred disaster. Will try baking the chicken next time or maybe cooking the chicken first and then putting the coating on. But after two nights wasted on this recipe not working out, I’m a bit annoyed.

    1. Hi Devon, so sorry you didn’t get great results from this recipe. You’ll want to make sure you’re using chicken breast HALVES, meaning it’s a chicken breast that’s been sliced in half horizontally, creating an ultra thin chicken breast. Secondly, it sounds like your stove top temperature was too high. You’ll want just medium-high temperature so you don’t end up with burnt coating. If you’re stilling having trouble getting your chicken breast cooked through, you can sear the chicken on each side then pop them in the oven at 375 degrees F to finish cooking. I hope this helps you trouble shoot this recipe and any future cooking. 🙂

      1. Sheila

        No offense but, actually, you’re mistaken about what a chicken breast half really is. A full chicken breast is the two halves connected by the breast bone. So what you’re really doing is taking a chicken breast half and slicing it in half which, technically, would then be only a quarter of the chicken breast. I’m really glad I saw this comment before I tried it because I would have had the same problem based on how the recipe reads. I will be trying it as soon as I can get to the store for some shredded parmesan but I think I will be cooking it mostly in the oven. And I’m also planning to use panko bread crumbs because the crackers don’t sound very appealing to me and besides, they’re already crushed so less work for me, and less work is always a plus. lol

        1. Hi Sheila, I’m glad that it now makes sense to you. I’ve never in my cooking career referred to a halved chicken breast as a quarter chicken breast, but if that makes sense to you, awesome! Hope you enjoy the recipe!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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