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

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)

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season chicken breasts with salt and pepper on both sides.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and breadcrumbs.
Dredge each chicken breast in flour, dip in egg, then coat in the Parmesan-breadcrumb mixture, pressing to adhere.
Heat olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden brown.
Transfer chicken to the prepared baking sheet and bake for 15–20 minutes, or until cooked through and crispy.
While chicken bakes, melt butter in a saucepan over medium heat. Sauté garlic for about 1 minute until fragrant.
Add heavy cream and simmer gently for 3–4 minutes. Stir in Parmesan and mozzarella cheeses until melted and smooth.
Season the sauce with salt and pepper to taste and keep warm.
Serve the baked chicken hot, topped with creamy Alfredo sauce and a sprinkle of fresh parsley.

Use half-and-half instead of heavy cream for a lighter sauce.

Add a pinch of nutmeg or a splash of white wine for extra flavor.

Serve over fettuccine or with roasted vegetables for a full meal.

For a gluten-free version, use gluten-free breadcrumbs and flour.

Reheat in the oven to maintain the chicken’s crispiness.