A Family Favorite: Chicken Bellagio

Why You’ll Love This Recipe

I like how this recipe brings together layers of texture and flavor. The chicken turns out crispy on the outside and tender inside, while the added topping gives it a savory touch that balances beautifully with the creamy sauce. I find it quick enough for weeknights but special enough to serve at a family gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup breadcrumbs
2 tablespoons olive oil
1 cup marinara sauce
1/2 cup heavy cream
1/4 cup grated mozzarella cheese
Fresh basil leaves, for garnish

Directions

1. I start by pounding the chicken breasts so they cook evenly. Then, I mix the flour, Parmesan, salt, and pepper in a shallow dish and dredge the chicken in it.

2. I beat the eggs in another dish, dip the chicken in, and coat them with breadcrumbs.

3. In a skillet, I heat the olive oil over medium-high heat and cook the chicken for 5–7 minutes per side, until golden brown and cooked through.

4. I set the chicken aside and quickly cook the topping in the same skillet for about 1–2 minutes.

5. I add marinara sauce and heavy cream to the skillet, letting it simmer for a few minutes until it thickens.

6. I plate the chicken, add the topping, spoon the creamy sauce over, then finish with mozzarella cheese and fresh basil.

Servings and Timing

This recipe makes 2 servings. It takes about 30 minutes total: 15 minutes for prep and 15 minutes for cooking.

Variations

I sometimes swap the marinara sauce for a rosé sauce if I want a slightly different flavor. For a lighter version, I use half-and-half instead of heavy cream. If I’m cooking for someone gluten-free, I replace the flour and breadcrumbs with gluten-free alternatives.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven at 350°F until warmed through so the chicken stays crisp. The sauce can also be reheated separately on the stovetop.

FAQs

Can I bake the chicken instead of pan-frying?

Yes, I sometimes bake the breaded chicken at 400°F for about 20–25 minutes until cooked through for a lighter version.

Can I use chicken thighs instead of breasts?

Yes, I like thighs for a juicier texture, but I make sure to pound them evenly and adjust cooking time.

What type of marinara sauce works best?

I usually use a good quality store-bought marinara, but homemade sauce gives it an even richer flavor.

Can I make this dish ahead of time?

I prefer cooking the chicken fresh, but I sometimes prepare the sauce in advance and store it in the fridge until ready to use.

Can I freeze Chicken Bellagio?

I don’t recommend freezing once assembled, but I can freeze just the cooked chicken cutlets and make the sauce fresh later.

How do I keep the breading crispy?

I make sure the oil is hot enough before frying and avoid crowding the pan so the chicken browns evenly.

What can I serve with Chicken Bellagio?

I often serve it with pasta, roasted vegetables, or a fresh green salad.

Can I make it dairy-free?

Yes, I swap the Parmesan, mozzarella, and cream for dairy-free alternatives to keep the flavors while avoiding dairy.

Is this recipe very heavy?

It’s a rich dish because of the cream and cheese, but I balance it with lighter sides like salad or steamed veggies.

Can I add extra vegetables?

Yes, I sometimes add sautéed mushrooms, spinach, or zucchini for more texture and nutrition.

Conclusion

Chicken Bellagio is one of my favorite recipes to make when I want something satisfying and elegant without spending hours in the kitchen. I love how the crispy chicken, the savory topping, and the creamy sauce come together into a dish that always impresses. It’s simple enough for a weeknight but special enough for entertaining.