Crumb Topped Chicken with Macaroni and Cheese
Indulge in the ultimate comfort food combination with this Crumb Topped Chicken with Macaroni and Cheese recipe! Perfectly golden, Parmesan-infused breadcrumb-crusted chicken breasts are baked atop a creamy, velvety macaroni and cheese base made with a blend of cheddar and mozzarella for the ultimate cheesy richness. This crowd-pleasing dish is easy to prepare with its simple breading station and one-pan baking method, making it an ideal choice for weeknight dinners or special family meals. The crispy chicken pairs beautifully with the decadent, paprika-spiced mac and cheese, creating a flavor-packed, hearty meal that’s perfect for cozy nights at home. Ready in just an hour, this easy-to-follow recipe is sure to become a dinner favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 cups elbow macaroni
- 2.5 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.25 teaspoon paprika
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Set up a breading station. Place the flour in one shallow dish, beat the eggs in a second dish, and combine the panko breadcrumbs with Parmesan cheese in a third dish.
Dredge each chicken breast in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Press the breadcrumbs gently to ensure they stick evenly.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden but not fully cooked. Transfer the chicken to a baking sheet and set aside.
Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Stir in the milk and heat until warm but not boiling.
Gradually add the shredded cheddar and mozzarella cheese to the saucepan, stirring constantly until the cheese has melted and the sauce is smooth. Stir in paprika and season with salt to taste.
Combine the cooked macaroni with the cheese sauce, stirring to coat evenly.
Pour the macaroni and cheese into a greased 9x13-inch baking dish, spreading it out in an even layer.
Place the seared chicken breasts on top of the macaroni and cheese.
Bake the dish in the preheated oven for 25-30 minutes, or until the macaroni is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Remove the dish from the oven and let it rest for 5 minutes before serving. Optionally, garnish with additional Parmesan or fresh parsley.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 31.9 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.8 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 958 mg | 74% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
