Comments on: Creamy Parmesan Garlic Herb Chicken

By: Karina Carrel

Karina Carrel — Fri, 10 Apr 2026 23:35:00 +0000

In reply to Jes. Hey Jes, Yes, since the recipe already calls for an oven proof skillet to sear and then roast the chicken at 200°C (400°F), a dutch oven will handle that transition easily. Dutch ovens especially enameled cast iron hold heat really well, so keep an eye on your chicken while searing to make sure the skin doesn't stick or burn too quickly. Enjoy! Xx

By: Jes

Jes — Fri, 27 Mar 2026 14:51:29 +0000

Would this work in the dutch oven?

By: Kimy

Kimy — Mon, 15 Dec 2025 21:59:45 +0000

I have been making this recipe for years now and still is one of my favorite! The only change I make is I use chicken breast!

By: Stephanie S

Stephanie S — Tue, 07 Mar 2023 18:40:56 +0000

This was fantastic! I only used 3 thighs, but made the recipe for all the sauce to make sure there was plenty to mix with our penne pasta and steamed broccoli. I used the evaporated milk and the sauce had great consistency. It had such great flavor, we couldn’t get enough! I will definitely be adding this to my rotation.

By: Brian T

Brian T — Mon, 31 Jan 2022 21:57:28 +0000

Awesome meal. I also threw in some cherry tomatoes with the spinach near the end, not long enough to cook them all the way down but enough to almost blanch them in the sauce. Super quick and easy, served over linguini.

Be light on the salt when reducing the sauce, you are getting quite a kick of it from the bullion powder and later on the parmesan cheese. If you do go over a quick hit of fresh squeezed lemon will bring you back into balance (and also adds a nice bit of brightness to a lot of cream sauces.)