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Parmesan Crusted Chicken with Alfredo Recipe

★★★★★

4.8 from 50 reviews
  • Author: Gabriel
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Parmesan Crusted Chicken with Alfredo is a delicious and comforting dish featuring tender chicken breasts coated with a crispy Parmesan and breadcrumb crust, baked to perfection, and served with a creamy homemade Alfredo sauce. It combines a golden, crunchy exterior with a rich, cheesy sauce, perfect for an elegant dinner or satisfying weeknight meal.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 1/2 cup flour
  • 2 eggs, beaten
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Alfredo Sauce

  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Season the Chicken: Season both sides of the chicken breasts with salt and pepper to enhance their natural flavor.
  3. Prepare Coating Bowls: Set up three shallow bowls — one with flour, one with beaten eggs, and one with a mixture of grated Parmesan cheese and breadcrumbs for the crispy crust.
  4. Coat the Chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat thoroughly with the Parmesan and breadcrumb mixture, pressing gently to help it adhere to the surface.
  5. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the coated chicken breasts for 2–3 minutes on each side until they develop a beautiful golden brown crust.
  6. Bake the Chicken: Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 15–20 minutes or until fully cooked through and the crust is crisp.
  7. Prepare the Alfredo Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  8. Simmer the Cream: Pour in the heavy cream and gently simmer for 3–4 minutes, allowing it to thicken slightly.
  9. Add the Cheeses: Stir in the grated Parmesan and shredded mozzarella cheeses, stirring continuously until the cheeses melt smoothly into a rich, creamy sauce.
  10. Season the Sauce: Add salt and pepper to taste, then keep the Alfredo sauce warm on low heat until serving.
  11. Serve: Plate the baked Parmesan crusted chicken breasts and generously spoon the warm Alfredo sauce over them. Garnish with freshly chopped parsley for a pop of color and freshness.

Notes

  • For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • Use fresh grated Parmesan cheese for the best flavor and texture in the crust and sauce.
  • Ensure the chicken is seared well before baking to lock in moisture and enhance the crust’s crispiness.
  • Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stove.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Parmesan crusted chicken, chicken alfredo, creamy alfredo sauce, baked chicken recipe, Italian chicken dish

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Find it online: https://gabriellangdon.com/parmesan-crusted-chicken-with-alfredo-recipe-2/