Perfect Creamy Alfredo Chicken
This recipe delivers restaurant-quality Creamy Alfredo Chicken right to your kitchen. Tender, juicy chicken breasts are coated in a crisp, golden crust and then smothered in a luscious, creamy Alfredo sauce. It's a guaranteed crowd-pleaser that's surprisingly easy to make.
Equipment
- meat mallet
- Plastic Wrap
- 3 shallow dishes
- Large skillet
- Wire rack or plate lined with paper towels
- Whisk
- Spoon
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 cup all-purpose flour or gluten-free bread crumbs
- 2 large eggs, beaten
- 1 cup panko bread crumbs or gluten-free panko
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Pinch of nutmeg optional
- ¼ cup chopped fresh parsley, for garnish
- Cooked pasta fettuccine, linguine, or your favorite shape) (optional
- Steamed broccoli or asparagus optional
- Sun-dried tomatoes optional
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.
- Set Up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and panko bread crumbs mixed with Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly with the panko bread crumb mixture, pressing gently to adhere.
- Heat the Olive Oil: Heat the olive oil in a large skillet over medium heat.
- Cook the Chicken: Carefully place the breaded chicken breasts in the skillet, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Keep Warm: Remove the cooked chicken from the skillet and place it on a wire rack or a plate lined with paper towels to drain any excess oil. You can keep it warm in a low oven (200°F) while you prepare the sauce.
- Melt the Butter and Sauté Garlic: In the same skillet (wipe it clean first), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Add Heavy Cream: Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, or until slightly thickened.
- Add Parmesan Cheese: Gradually whisk in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of milk or cream to thin it out.
- Season: Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.
- Add Chicken to Sauce: Add the cooked breaded chicken breasts to the skillet with the Alfredo sauce. Spoon the sauce over the chicken to coat it evenly. Alternatively, you can slice the chicken and arrange it on top of pasta, then pour the sauce over.
- Garnish and Serve: Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired. Serve immediately over cooked pasta, with steamed vegetables, or enjoy on its own.
Notes
For the crispiest breaded chicken, make sure your oil is hot enough before adding the chicken and don't overcrowd the pan. Use high-quality ingredients for the Alfredo sauce and don't rush the process. Freshly grated Parmesan is always best! For a gluten-free option, substitute all-purpose flour and panko bread crumbs with gluten-free bread crumbs. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.