Very Ritzy Italian Chicken


Very Ritzy Italian Chicken

Very Ritzy Italian Chicken
15 Min

When we've got company over, we like to impress them by serving up a meal that looks like we pulled out all the stops. Our Very Ritzy Italian Chicken is dressed up with a creamy sauce before being served atop a bed of spinach fettuccine, making it a fancy looking dish that's actually very easy!

What You'll Need

  • 3/4 cup seasoned bread crumbs
  • 1 egg
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves
  • 4 slices mozzarella cheese
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped roasted red pepper
  • 1 tablespoon chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12-ounce) package spinach fettuccine, cooked according to package directions

What to Do

  1. In a shallow dish, place bread crumbs. In another shallow dish, beat egg.
  2. In a large skillet over medium heat, heat oil until hot. Dip chicken into egg, then into bread crumbs, coating completely. Saute chicken 10 to 15 minutes, or until no pink remains, turning occasionally. Top each chicken breast with a slice of cheese and continue to cook 1 to 2 minutes, or until cheese is melted.
  3. Meanwhile, in a saucepan, mix together heavy cream, Parmesan cheese, red pepper, parsley, salt, and pepper. Cook over medium heat until mixture is hot and thickened. Serve chicken and sauce over warm fettuccine.


  • Very Ritzy Italian Chicken is fancy, yet simple, making it a great recipe for company. It'd go great with a before-dinner dip recipe.

  • If you have extra Mozzarella cheese slices left over, then throw them on top of this Deep Dish Pizza Casserole or this 30 minute Baked Ziti.

  • How about finishing off this elegant meal with an equally elegant Italian dessert? We suggest you serve up our beautiful Dreamy Tiramisu for loads of raves!

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 983
  • Calories from Fat 448
  • Total Fat 50g 77 %
  • Saturated Fat 23g 114 %
  • Trans Fat 0.0g 0 %
  • Protein 51g 101 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 234mg 78 %
  • Sodium 1,157mg 48 %
  • Total Carbohydrates 82g 27 %
  • Dietary Fiber 3.9g 15 %
  • Sugars 5.1g 0 %

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I added a bit of garlic and used half n half w fresh red pepper. It was marvelous and Ooh so good!!

A great dish, but did add garlic and chopped onion with the cooking of the chicken. Other than some other comments, would not change out the use of heavy cream at all. Makes a lovely thick sauce.

This was a terrific dish, but I'm only giving it 4 stars because I made a few modifications. I used "Half Half" instead of "Heavy Cream" (which the recipe called for), in order to make it a bit 'lighter'. I also used "Panko Bread Crumbs", which I seasoned with Garlic Powder, Dried Parsley Flakes, Italian Seasoning, Sage, Thyme, and Rosemary. The flavors were exceptional, and the chicken came out nice and crispy (which is what I was aiming for). I used the equivalent of 1 egg by using 1/4 Cup of Egg Beaters, since I always like to 'lighten-up' everything which I make. Either way, this is a very nice dish....however you'd like to prepare it.

Used milk, fontina cheese and panko crumbs (had on hand versus running to store) family liked this recipe. I was asked to make again so I know they really liked it. Have new recipe for New Year. Everyone happy.

Obviously many people have no issue with the extra fat...Bellerophon's comment wasn't rude,meant to be cute and a response to someone's personal opinion .Both sound fine!

Made this for dinner last night, exactly to the recipe except for a couple or three departures to use what I had on hand. First, I used seasoned panko crumbs instead of regular seasoned bread crumbs. Then, the sauce was made with grated Pecorino Romano rather than Parmesan. Finally, the melting cheese was Fontina rather than mozzarella. Again, I made these substitutions simply because these were the ingredients I had on hand; the quantities were unchanged. And the dish was superb! So easy to make, though there were several pans to wash -- saucepan, skillet, pasta pot, colander, plus the breading station. Served atop spinach spaghetti, which was tossed with a little butter and garlic. Mmmm, good! For company next time! And maybe with Asiago melting cheese! This makes an elegant presentation. Thanks, Mr. Food!

I made this last night and it was very good, I will be making it again. The only thing I did was double up on the sauce recipe since I made 5 chicken breast instead of 4. Very glad I did as there would not have been much sauce for the pasta and chicken. I will definitely be making this again. Thanks.

I made this, but used half & half, as I didn't have any heavy cream. I was very tasty, and the sauce still had a good consistency.

Looking forward to trying this. I pretty much cook just for myself, so the tips on how and what to use to cut back with I place of the heavy cream. As for garlic. Always with out question.

I clicked on liked and it said I did not like this comment. Not true! I loved the option for 'was this comment helpful... Shylore, sorry...

I like garlic lots added one minced garlic clove to sauce and used light cream instead of heavy cream because I thought it wouldn't be to rich. Turned out excellent might try fresh basil instead of parsley next time . Defenitly will make again. SO SO GOOD!!!!!

I agree about the heavy cream and thought about it the sec. I watched the show. I immed. made a mental note to use Greek plain yogurt which is my standard sub. for heavy creams, mayo's etc. I love the stuff!!! I would also def. add a heavy dose of garlic to this as ever! And some of my fresh rosemary [ hand crushed] and whatever herbs. I will try this later!

never thought about trying the Greek yogurt...will try that next time

Likingit2 I never use heavy cream for anything. Use whole milk if you want to, but I used 2% and recipes turn out fine. On this one it thins out the topping a little, but it doesn't matter. Most people cannot afford the extra added fat in a recipe and have to cut the calories without affecting flavor. Excellent!!

MOST people cannot afford the extra fat...? I applaud your not using heavy cream for anything. Leaves more for the rest of us.

Bellerophon I don't think your rude comment was necessary If you don't like another persons tips just say it nice or keep it to yourself...

I too, will make this with 2% milk. Bellerphon You'r a very rude piece of work, and you should just shut the h--l up! On your post of 10/22/14, you changed the entire recipe around, so why did you even rate it... since you were only rating your own dish. Also, why are you critisizing those of us who want to eat healthy stay slim? It it because you've given up on trying to stay healthy slender, and just hate to see others who actually care about their health their appearance? Poor you!!

Since you have not made the recipe, it is you that is 'the piece of work', and should shut up. There is a big difference in flavour and consistency of sauces by using heavy cream. I am a 59 year old male in great shape and health, and a splurge in my diet for a dish like this once in a while sure is not going to ruin my health or physique. Grow up people...I made the dish almost exactly as posted and it was great


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