Parmesan Crusted Chicken with Alfredo Recipe
Introduction
Parmesan Crusted Chicken with Alfredo is a deliciously crispy baked chicken dish topped with a rich, creamy Alfredo sauce. This meal combines the perfect balance of crunchy texture and smooth, cheesy flavors for a comforting dinner everyone will love.
Ingredients
- 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
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Season chicken breasts with salt and pepper on both sides.
- Step 3: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and breadcrumbs.
- Step 4: Dredge each chicken breast in flour, dip in egg, then coat in the Parmesan-breadcrumb mixture, pressing to adhere well.
- Step 5: Heat olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden brown.
- Step 6: Transfer the seared chicken to the prepared baking sheet and bake for 15–20 minutes, or until cooked through and crispy.
- Step 7: While the chicken bakes, melt butter in a saucepan over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Step 8: Add heavy cream and simmer gently for 3–4 minutes. Stir in Parmesan and mozzarella cheeses until melted and smooth.
- Step 9: Season the sauce with salt and pepper to taste and keep warm until serving.
- Step 10: Serve the baked chicken hot, topped with creamy Alfredo sauce and a sprinkle of fresh parsley.
Tips & Variations
- For extra crunch, use panko breadcrumbs instead of regular ones.
- Swap out mozzarella for fontina or provolone cheese in the Alfredo sauce for a different flavor profile.
- Try adding a pinch of nutmeg to the Alfredo sauce for a warm, subtle spice.
- Serve with steamed vegetables or over pasta for a complete meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to maintain the crust’s crispiness, or warm in the microwave and re-crisp the chicken briefly in a skillet. Alfredo sauce can be reheated on the stove over low heat, stirring often.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust baking time slightly as thighs may take a bit longer to cook through.
How do I prevent the Alfredo sauce from breaking?
Simmer the sauce gently over medium to low heat and stir frequently. Avoid boiling the sauce, as high heat can cause it to separate.
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Parmesan Crusted Chicken with Alfredo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Parmesan Crusted Chicken with Alfredo is a delicious and elegant dish featuring crispy, golden chicken breasts coated in a flavorful Parmesan and breadcrumb crust, baked to perfection and topped with a rich, creamy Alfredo sauce. It’s perfect for a comforting weeknight dinner or a special occasion meal.
Ingredients
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
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Season the Chicken: Season the boneless, skinless chicken breasts on both sides with salt and pepper to taste for added flavor.
- Set Up Dredging Stations: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan cheese and breadcrumbs.
- Coat the Chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat with the Parmesan-breadcrumb mixture, pressing firmly to ensure the crust adheres well.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat and sear the coated chicken breasts for 2 to 3 minutes on each side until they develop a golden brown crust.
- Bake the Chicken: Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through and the crust is crispy.
- Prepare the Alfredo Sauce: While the chicken bakes, melt butter in a saucepan over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Simmer the Sauce: Add the heavy cream to the saucepan and let it simmer gently for 3 to 4 minutes to thicken slightly. Then stir in the grated Parmesan and shredded mozzarella cheeses until the sauce is smooth and creamy.
- Season the Sauce: Season the Alfredo sauce with salt and pepper to taste and keep it warm on low heat until ready to serve.
- Serve: Plate the baked Parmesan crusted chicken breasts, spoon warm Alfredo sauce over them, and garnish with freshly chopped parsley for a colorful, fresh finish.
Notes
- Use fresh grated Parmesan for best flavor and texture in the crust and sauce.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be thinner.
- Breadcrumbs can be plain or seasoned based on preference.
- To keep the crust extra crispy, avoid covering the chicken after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: Parmesan crusted chicken, Alfredo sauce, baked chicken, creamy chicken recipe, Italian chicken dish
