Description

This Parmesan Crusted Chicken with Alfredo is a delicious, crispy baked chicken breast coated in a savory Parmesan and breadcrumb crust, served with a rich, creamy homemade Alfredo sauce. Perfect for a comforting weeknight dinner or a special occasion meal, it combines the satisfying crunch of baked chicken with the smooth indulgence of creamy garlic Alfredo.

Ingredients

Scale

Chicken and Crust

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

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 Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken.
Season Chicken: Season the chicken breasts evenly on both sides with salt and pepper to enhance their natural flavor.
Prepare Dredging Stations: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and breadcrumbs for coating the chicken.
Coat Chicken: Dredge each chicken breast first in the flour to give the coating a base, dip it into the beaten eggs to help the crust adhere, then coat thoroughly with the Parmesan and breadcrumb mixture.
Sear 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 Chicken: Transfer the seared chicken breasts to the prepared baking sheet and bake in the oven for 15 to 20 minutes or until the chicken is cooked through and the crust is crispy.
Prepare Alfredo Sauce: While the chicken bakes, melt butter in a saucepan over medium heat and sauté minced garlic for about 1 minute until fragrant to infuse the sauce with flavor.
Simmer Cream: Add heavy cream to the garlic butter and allow it to simmer gently for 3 to 4 minutes to thicken slightly and develop richness.
Add Cheese: Stir in Parmesan and mozzarella cheeses until fully melted and the sauce becomes smooth and creamy. Season with salt and pepper to taste, then keep warm.
Serve: Plate the baked Parmesan crusted chicken breasts, generously spoon the warm Alfredo sauce over the top, and garnish with chopped fresh parsley for a pop of color and fresh flavor.

Notes

Ensure chicken breasts are patted dry before seasoning and dredging to ensure the coating adheres properly.
For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
You can substitute part of the heavy cream with whole milk to reduce the richness slightly.
To make this gluten-free, use gluten-free breadcrumbs and flour alternatives.
Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Parmesan crusted chicken, Chicken Alfredo, baked chicken recipe, creamy Alfredo sauce, easy dinner, Italian chicken