This weekend while planning for dinner, I got a craving for some chicken parmesan. I hadn’t made it in a while and I knew that Richard would love it, so chicken parm was on the menu! I’ve made it a few different times in the past and it always turned out yummy, but this time I was adding a secret ingredient that would take it to a new level… heavy cream!
If you’re a foodie like me, then you aren’t surprised about my obsession with heavy cream. It’s an amazingly delicious thick cream that contains a good amount of butterfat, which is why it tastes so damn good! It really does elevate almost any sauce with its thick, rich, and creamy flavor. But enough about the heavy cream. Let’s get into how I made this yummy goodness. Some pics as well as the recipe is below!!
The first few times I made this, I made the sauce from scratch. This time I decided to use my favorite store-bought tomato sauce and just tweaked it a little. I used the Ragu tomato, onion, and garlic sauce as the base. I added some sautéed onions and garlic, a little bit of butter, and, of course, heavy cream to give the sauce some more dimension. For your base, you can use whatever sauce you like, but this is my go-to, so I highly recommend this one!
This was literally the best chicken parmesan I’ve ever had, no kidding!! I served it over a bed of thin spaghetti topped with a little more of my yummy tomato sauce. Hubby completely cleaned his plate and went back for seconds…my snapchat followers are my witness 🙂 I hope you make this and tag me on Instagram.
Read on for the recipe!