Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
If you’re looking to switch things up, you can substitute the heavy cream with half-and-half for a lighter sauce, or use gluten-free flour for a gluten-free version. The flexibility of this dish is one of its greatest charms.
Instructions
- Begin by preheating your oven to 375°F. This ensures a perfect finish to the chicken, keeping it juicy on the inside while the Parmesan crust remains crisp.
- In three separate shallow bowls, place the flour, beaten eggs, and Parmesan cheese mixed with garlic powder, paprika, salt, and pepper.
- Coat each chicken breast in flour, then dip into the eggs, and finally press into the Parmesan mixture, ensuring an even coating.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
- Remove chicken from the skillet and set aside. In the same skillet, pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in the mozzarella cheese, allowing it to melt into the sauce, creating a creamy Alfredo base.
- Return the chicken to the skillet, nestling it into the sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley before serving, if desired. The vibrant green adds a lovely pop of color, reminiscent of the fresh herbs my grandmother used to pick from her garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International