Parmesan Crusted Chicken with Alfredo Recipe
Introduction
Parmesan Crusted Chicken with Alfredo is a delightful dish combining crispy, golden chicken breasts with a rich and creamy homemade Alfredo sauce. This recipe is perfect for a comforting dinner that feels both elegant and satisfying.
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.
- 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 chicken to the prepared baking sheet and bake for 15–20 minutes, or until cooked through and crispy.
- Step 7: While chicken bakes, melt butter in a saucepan over medium heat. Sauté 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.
- 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 breadcrumbs.
- Add a pinch of red pepper flakes to the Alfredo sauce for a subtle spicy kick.
- Use fresh Parmesan cheese grated from a block for the best flavor and texture.
- Serve with steamed vegetables or a light salad to balance the richness of the dish.
Storage
Store leftover chicken and Alfredo sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken and to keep the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs can be used. They may take slightly longer to cook and will have a juicier texture.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, substitute dairy-free cheese and use coconut cream or another non-dairy cream alternative. The texture and flavor of the sauce will be different but still delicious.
Print
Parmesan Crusted Chicken with Alfredo Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Parmesan Crusted Chicken with Alfredo is a flavorful and comforting dish featuring tender chicken breasts coated in a crispy Parmesan and breadcrumb crust, baked to perfection, and topped with a rich, creamy homemade Alfredo sauce. Garnished with fresh parsley, this recipe combines the satisfying crunch of crusted chicken with the indulgent smoothness of cheesy sauce for an irresistible 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
For Garnish:
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken.
- Season the Chicken: Season the boneless, skinless chicken breasts with salt and pepper on both sides to enhance flavor.
- Prepare Dredging Stations: Set up three shallow bowls: one filled with flour, one with the beaten eggs, and one with a mixture of grated Parmesan cheese and breadcrumbs.
- Dredge the Chicken: Coat each chicken breast by first dredging it in the flour, then dipping it into the beaten eggs, and finally pressing it into the Parmesan and breadcrumb mixture to form a crust.
- Sear the Chicken: Heat the olive oil in a skillet over medium-high heat, then sear the chicken breasts for 2–3 minutes on each side until they are golden brown to lock in flavor and texture.
- Bake the Chicken: Transfer the seared chicken breasts onto the prepared baking sheet and bake in the oven for 15–20 minutes until the chicken is fully cooked and the crust is crispy.
- Make the Alfredo Sauce: Meanwhile, melt the butter in a saucepan over medium heat. Add minced garlic and sauté for about one minute until fragrant.
- Simmer the Sauce: Add heavy cream to the saucepan and simmer gently for 3–4 minutes. Stir in grated Parmesan and shredded mozzarella cheese until the sauce becomes melted and smooth.
- Season the Sauce: Season the Alfredo sauce with salt and pepper to taste, then keep it warm until ready to serve.
- Serve: Plate the baked Parmesan crusted chicken breasts and generously top each with the creamy Alfredo sauce. Garnish with freshly chopped parsley for color and freshness.
Notes
- Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
- For extra crispy chicken, broil for an additional 1-2 minutes after baking, watching closely to prevent burning.
- You can use panko breadcrumbs for a lighter, crunchier crust.
- Leftover Alfredo sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a lower-fat version, consider using half-and-half instead of heavy cream, though the sauce will be less rich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Parmesan crusted chicken, Alfredo sauce, baked chicken, creamy chicken recipe, Parmesan chicken
