If you’re in the mood for a dish that’s equal parts indulgent and irresistible, Chicken Bellagio is the answer. This creamy, crispy chicken, paired with a rich Parmesan crust, and drenched in a luscious sauce will have you feeling like you’re dining at an upscale restaurant—without the hefty price tag. Trust me, this one’s going to be a new favorite that’ll impress your guests or just treat yourself to something special.
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Imagine crispy, golden chicken coated in a Parmesan crust, then drizzled with a velvety, creamy sauce—each bite more satisfying than the last. Whether you’re cooking for a special occasion or just a cozy night in, Chicken Bellagio brings all the flavors you crave and more.
Why You’ll Love Chicken Bellagio
There’s so much to love about this dish. Here’s why it’s a must-try:
Decadent: This isn’t your everyday chicken dish. It’s crispy, creamy, cheesy—everything you want in a comfort meal but elevated to an entirely new level.
Impressive: It’s perfect for when you want to impress your guests or family with a meal that looks and tastes like it came from a five-star restaurant. You’ll definitely get some “wow” reactions.
Comforting: Despite its fancy presentation, Chicken Bellagio is pure comfort food. The crispy chicken and creamy sauce just hit the spot every time.
Easy to Make: Even though it looks and tastes like a gourmet dish, it’s surprisingly easy to put together. If you’ve got 30 minutes, you’ve got a restaurant-quality meal.
Ingredients
Here’s what you’ll need to make Chicken Bellagio:
- Chicken Breasts: Boneless, skinless chicken breasts that become crispy and juicy with the perfect breading.
- Breadcrumbs: A crispy, golden coating that adds texture to the chicken.
- Parmesan Cheese: For the ultimate flavor boost in the crust, making the chicken extra delicious and savory.
- Eggs: To bind the breadcrumbs and Parmesan to the chicken.
- Heavy Cream: For that rich, velvety sauce that makes this dish so indulgent.
- Garlic: Freshly minced garlic gives the sauce an aromatic depth.
- Butter: To create a luxurious sauce and add a little richness.
- Chicken Broth: The savory base for the sauce, helping to balance the creaminess.
- Fresh Basil: For a pop of color and freshness, finishing off the dish with a touch of herbaceous flavor.
- Olive Oil: To fry the chicken to golden perfection.
- Salt and Pepper: For seasoning the chicken and the sauce.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through making Chicken Bellagio:
Prepare the Chicken: Start by pounding the chicken breasts to an even thickness. This helps them cook evenly and ensures they stay juicy inside. Season with salt and pepper.
Bread the Chicken: Set up a breading station: one dish with beaten eggs and another with a mixture of breadcrumbs and Parmesan. Dip each chicken breast into the egg, then coat thoroughly with the breadcrumb mixture.
Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and crispy on both sides, about 4-5 minutes per side. Once done, set aside on a paper towel to drain.
Make the Sauce: In the same pan, add butter and sauté garlic until fragrant. Pour in the chicken broth and bring to a simmer, letting it reduce for a couple of minutes. Stir in the heavy cream and cook until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
Assemble the Dish: Place the crispy chicken breasts on a serving plate. Spoon the creamy sauce over the top and garnish with fresh basil.
Serve and Enjoy: Serve this dish immediately, and enjoy the creamy, crispy goodness of Chicken Bellagio.
How to Serve Chicken Bellagio
Chicken Bellagio is a showstopper on its own, but here are some suggestions to complement this dish:
- Pasta: Serve with a side of pasta—linguine, spaghetti, or fettuccine are great options. The sauce from the chicken pairs wonderfully with pasta, making for a satisfying meal.
- Steamed Vegetables: Pair with steamed asparagus, broccoli, or green beans for a light and healthy side.
- Garlic Bread: You can’t go wrong with some warm garlic bread to soak up the creamy sauce.
- Fresh Salad: A light, refreshing salad with arugula, cherry tomatoes, and a tangy vinaigrette balances the richness of the chicken.
Additional Tips
Here are some tips to perfect your Chicken Bellagio:
- Use Thin Chicken Breasts: If your chicken breasts are too thick, they might not cook evenly. You can slice them in half horizontally to create thinner pieces.
- Make the Sauce Ahead of Time: If you’re short on time, you can prepare the sauce ahead of time and refrigerate it. Just reheat it when you’re ready to serve.
- Double the Breading: If you want an extra-crispy crust, dip the chicken back into the egg and breadcrumbs for a second coating before frying.
- Fresh Parmesan: For the best flavor, always use freshly grated Parmesan for the breading and sauce.
FAQ Section
Q1: Can I use chicken thighs instead of chicken breasts?
A1: Yes! Chicken thighs will work great in this recipe. They’re juicier and flavorful, so feel free to swap them in.
Q2: Can I make the sauce lighter?
A2: You can substitute the heavy cream with half-and-half or whole milk for a lighter version. The sauce may be a bit less rich, but it’ll still be creamy.
Q3: How do I store leftovers?
A3: Store any leftover Chicken Bellagio in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Q4: Can I freeze Chicken Bellagio?
A4: While the chicken can be frozen, the sauce may not hold up well after freezing and reheating. If you freeze it, store the chicken and sauce separately.
Q5: Can I add vegetables to the sauce?
A5: Absolutely! Feel free to add sautéed mushrooms, spinach, or even sun-dried tomatoes to the sauce for extra flavor and texture.
Q6: Can I make this dish ahead of time?
A6: You can prepare the chicken and sauce ahead of time. Just store the components separately and reheat before serving.
Q7: How do I keep the chicken crispy?
A7: To keep the chicken crispy, serve it immediately after frying. If you’re making it ahead, you can re-crisp the chicken in a hot oven for a few minutes.
Q8: Can I make the sauce without butter?
A8: Yes! You can use olive oil instead of butter for a slightly lighter sauce. It’ll still taste great!
Q9: Can I make this dish spicier?
A9: Absolutely! Add some red pepper flakes to the sauce or sprinkle a little cayenne pepper on the chicken for a spicy kick.
Q10: Can I double the recipe?
A10: Definitely! This recipe scales easily, so go ahead and double it if you’re cooking for a crowd.
Conclusion
Chicken Bellagio is one of those dishes that feels fancy but is easy enough to make for a weeknight meal. Whether you’re treating yourself or cooking for a special occasion, this dish will make you feel like a chef in your own kitchen. Crispy chicken, a creamy sauce, and that irresistible Parmesan flavor—what’s not to love? Give it a try, and I promise you won’t be disappointed!
Print
Chicken Bellagio
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Sautéed, Boiled
- Cuisine: Italian
Description
Chicken Bellagio features tender, marinated chicken strips cooked to perfection and paired with a creamy pesto sauce, toasted pine nuts, prosciutto, and linguini. This indulgent dish is perfect for a special dinner.
Ingredients
- 1/2 to 3/4 cup of pesto, divided (see homemade pesto recipe)
- 1 pound boneless, skinless chicken breasts
- 2 egg whites
- 2 tablespoons lemon juice
- 1 teaspoon dry oregano
- 1/3 cup pine nuts
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2–3 tablespoon butter
- 2–3 tablespoon extra virgin olive oil
- 1 16 oz. package linguini pasta
- 1/4 cup finely minced shallots
- 2 cloves garlic, minced
- 10 shaved slices Prosciutto, cut into one-inch pieces
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 cups heavy cream
- 1/2 cup grated Parmesan Reggiano, divided
- 1 cup arugula
Instructions
- Prepare pesto according to your recipe or use jarred pesto.
- Cut chicken into 1” wide by 2” long strips.
- Mix egg whites, lemon juice, oregano, and 2 tablespoons of pesto. Place in a quart zipper seal bag along with chicken strips and marinate for 30 minutes.
- Toast pine nuts in a small frying pan over medium heat for 5 minutes until lightly browned. Set aside.
- Mix flour, salt, and pepper. Dip marinated chicken strips in the flour to coat on both sides.
- In a 14” sauté pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add chicken strips in a single layer and cook for 2-3 minutes on each side until cooked through. Work in batches and add more butter and oil as needed. Remove chicken to a platter and set aside.
- Cook pasta according to package instructions.
- In the same pan, sauté shallots over medium heat until translucent (about 1-2 minutes). Add garlic and cook for another 30 seconds. Add chopped prosciutto, parsley, and toasted pine nuts and cook for another minute.
- Add cream and 3 tablespoons of pesto. Stir in salt and pepper if needed. Stir in 1/3 cup Parmesan until melted into the sauce.
- Return chicken to the pan and mix gently to combine with the sauce.
- To serve, mix pasta with 2-3 tablespoons of pesto and place on a platter. Top with chicken and sauce. Sprinkle remaining Parmesan cheese and garnish with arugula. Alternatively, serve individual plates with pasta, chicken, sauce, and garnishes.
Notes
- If you’re using store-bought pesto, opt for a high-quality brand for the best flavor.
- For a more decadent dish, you can add more Parmesan cheese or a bit of extra cream to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg