Cream Garlic Crockpot Parmesan Chicken via fooddudescook and richardeats_ Instagram

3 chicken breasts

Season with S&P, garlic powder, onion powder

1 jar Parm Garlic Wing Sauce

milk into empty Parm Garlic Sauce, shake, pour into crockpot

8 oz cream cheese

5 cheese Italian cheese

1# pasta, boiled

In crockpot, High 2-2 ½ hours, cook chicken breast, seasonings, sauce, milk, and cream cheese

Remove chicken and dice

Place back into crockpot

Toss in several handfuls of Italian cheese and cooked pasta (I added in about 1/2 c pasta water to thicken up the sauce)

Mix completely


One Skillet Cheesy Green Chile Chicken (too spicy for everyone)


  • 4 boneless skinless chicken breasts
  • 2 ounces cream cheese, at room temperature
  • 4 slices pepperjack cheese
  • 2 poblano peppers, sliced
  • 1 yellow onion, chopped or sliced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • kosher salt and black pepper
  • 1 tablespoons extra virgin olive oil
  • 2 T butter
  • 1 jar salsa verde
  • fresh cilantro and limes for serving


  • Preheat the oven to 425° F.
  • Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
  • In a skillet, with 1T olive oil and 2 T butter, sauté the chopped onion, on medium low.
  • When the onions are slightly browned, add in the cream cheese and turn off the stove top.
  • Allow the cream cheese to melt, stirring to incorporate the onions.
  • Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices.
  • Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling.
  • Place the chicken in the skillet or baking dish.
  • Rub with olive oil.
  • In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper.
  • Rub the seasonings all over the chicken.
  • Sprinkle the remaining poblano peppers and onion mixture around the chicken.
  • Drizzle everything with olive oil, then pour over the salsa verde.
  • Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.

Chicken Francese


  • 1.5 lbs chicken breasts, butterflied (or chicken cutlets)
  • salt and black pepper
  • garlic powder
  • 1 cup gluten-free flour
  • 2 eggs
  • olive oil
  • 4 Tablespoon butter, divided
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 1/4 cup white wine (Pinot Grigio), (see Note 1)
  • 2 Tablespoon lemon juice
  • fresh parsley, chopped


  • Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
  • Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
  • Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
  • Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.


Note 1: If you want to omit the wine, you can substitute it with chicken stock.