Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 cup Alfredo sauce, store-bought or homemade
- 1/4 cup shredded mozzarella cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs mixed with Parmesan cheese.
- Step 2: Dip each chicken breast into the flour, shaking off any excess. Then, dip into the beaten eggs, making sure it's fully coated. Finally, dredge the chicken in the panko and Parmesan mixture, pressing gently to adhere.
- Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown. They don't need to be cooked through.
- Step 4: Remove skillet from heat. Spread Alfredo sauce evenly over each chicken breast. Top with shredded mozzarella cheese.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until chicken is cooked through and cheese is melted and bubbly. Let rest for a few minutes before serving.
Notes
- Store leftover Parmesan Chicken in an airtight container in the refrigerator for up to 3 days for best flavor.
- To reheat, place the chicken on a baking sheet and bake at 350°F (175°C) until warmed through, or microwave in short bursts to avoid rubbery chicken.
- Serve this delicious chicken with a side of steamed broccoli or your favorite pasta for a complete and satisfying meal.
- For extra crispy chicken, lightly toast the panko bread crumbs in a dry skillet before mixing with the Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American