Ingredients
Gather these ingredients, and you’re halfway to creating a meal that’s sure to impress:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko works great for extra crunch!)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated mozzarella cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
If you’re looking for substitutions, try using gluten-free breadcrumbs or almond flour to accommodate dietary needs. For a lighter version, you can substitute half-and-half for the heavy cream.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Season the chicken breasts with salt and pepper on both sides. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
- Dip each chicken breast first into the flour, shaking off any excess, then into the egg, and finally into the breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on each side, about 3-4 minutes per side. Transfer to the prepared baking sheet.
- In a saucepan, combine the heavy cream, chicken broth, minced garlic, and Italian seasoning. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Pour the Alfredo sauce over the chicken breasts on the baking sheet. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until the chicken is cooked through and the cheese is bubbly and golden brown, about 20-25 minutes.
- Garnish with fresh parsley before serving and enjoy the heartwarming flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International