Chicken Parmesan

Making Chicken Parmesan always brings me back to family dinners filled with laughter and love. I remember my grandmother, her apron dusted with flour, expertly layering crispy chicken cutlets with marinara sauce and melted cheese. The aroma that filled the house was simply irresistible! Now, every time I prepare Chicken Parmesan, I feel like I’m continuing that tradition, creating a dish that warms the heart and satisfies the soul. It’s not just about the food; it’s about the memories created around the table. This recipe combines juicy chicken cutlets, a vibrant marinara, and the perfect blend of cheeses, delivering comfort in every bite. Whether it’s a cozy weeknight meal or a weekend gathering, Chicken Parmesan is always a hit. Let’s dive in and make this classic dish that’s sure to impress!

What to Gather for Chicken Parmesan

Gathering the right ingredients is key to making a delicious Chicken Parmesan. Each ingredient works together harmoniously, creating layers of flavor and texture. You’ll find that the crispy coating, the tangy marinara, and the melty cheese create a delightful balance that will have everyone asking for seconds.

• 6 boneless chicken breast halves: The star of the dish, these chicken breasts are tender and juicy when cooked properly.
• 2 eggs: Used to help the breadcrumbs stick to the chicken, creating that perfect crispy coating.
• 1/3 cup flour: This is essential for dredging the chicken and ensuring the breading adheres nicely.
• 1 1/2 cups panko bread crumbs: The secret to achieving a light and crispy texture; panko is coarser than regular breadcrumbs.
• 3/4 cup freshly grated Parmesan cheese: Adds a rich, nutty flavor and enhances the overall taste of the dish.
• 1/2 tsp each dried parsley, dried basil, salt, paprika, onion powder, garlic powder: A blend of seasonings that elevates the flavor of both the chicken and the marinara.
• 1/4 teaspoon pepper: Adds a nice kick to the breading mix.
• 4 tablespoons unsalted butter: Used for frying the chicken to perfection, giving it that golden brown color.
• 1/4 cup olive oil: Helps achieve a crispy exterior while frying.
• 8 oz. mozzarella: Cut into slices for that gooey, melted topping we all love.
• 1/4 cup freshly grated Parmesan cheese: For an extra sprinkle on top before baking.
• Chopped fresh basil: For garnishing, adding freshness and a pop of color.
• 1 (28 oz.) can crushed tomatoes: The base for our quick marinara sauce, providing that rich tomato flavor.
• 1/2 tablespoon each sugar, chicken bouillon: Balances the acidity of the tomatoes.
• 1 teaspoon each garlic powder, onion powder, dried basil: Enhances the marinara’s flavor profile.
• 1/2 teaspoon each dried oregano, dried thyme, salt: More seasoning to make sure everything is flavorful.
• 1/4 teaspoon pepper: For a little extra seasoning.
• Dash-1/4 teaspoon red pepper flakes: Optional, for those who like a bit of heat.

Cooking Method for Chicken Parmesan

Cooking Chicken Parmesan is a multi-step process that yields delicious results. Follow these steps closely to ensure your chicken is perfectly cooked and your marinara is bursting with flavor. Let’s get started!

1. Preheat your oven to 450 degrees F. Line a baking sheet with foil for easy cleanup and spray it with nonstick cooking spray. This helps prevent the chicken from sticking and makes for a simple post-cooking cleanup.
2. Roll out a piece of parchment paper to place the breaded chicken on while it rests before frying. This is crucial to keep the breading intact and allows for even frying.
3. Take your chicken breast halves and place them between two sheets of plastic wrap or parchment paper. Use a meat mallet or any heavy object to pound the chicken to an even thickness of 1/4 to 1/2 inch. This ensures even cooking and tenderizes the meat.
4. Now, set up your breading station with three shallow dishes: in the first bowl, add flour; in the second, whisk the eggs; and in the third, mix the panko, 3/4 cup of Parmesan cheese, and the seasonings for the chicken.
5. Take one chicken cutlet at a time and dip both sides into the flour, ensuring it’s fully coated. Shake off any excess, then dip into the egg, allowing any drips to fall back into the bowl. Finally, coat the chicken with the panko mixture, pressing firmly so the breadcrumbs adhere well.
6. Once coated, place the breaded chicken on the prepared parchment paper. Let the chicken rest for about 15 minutes, which helps the breading stick better during frying.
7. While the chicken is resting, it’s time to prepare the 5 Minute Marinara. In a medium saucepan over medium-high heat, combine all the Marinara ingredients. Stir and let it come to a gentle simmer for about 5 minutes. Once done, keep it warm on low heat until you’re ready to use it.
8. In a large skillet, melt butter and add olive oil over medium-high heat. When the oil is shimmering and hot, carefully lower the heat to medium (around 350 degrees F) and fry 2 to 3 cutlets at a time. Cook until they are golden brown and crispy, about 3 to 4 minutes on each side. Transfer the fried cutlets to the prepared baking sheet.
9. Once all the chicken is fried, it’s time to assemble! Top each cutlet with 1/4 to 1/3 cup of the Marinara sauce, followed by 2 slices of mozzarella. Sprinkle evenly with 1/4 cup of Parmesan cheese.
10. Finally, bake the chicken in the preheated oven for 10 to 15 minutes, depending on the thickness of the chicken, or until it is cooked through and the cheese is melted and bubbly. Garnish with fresh chopped basil and serve with pasta and the remaining Marinara sauce if desired.

Helpful Hints

Cooking Chicken Parmesan can be a delightful experience, especially when you have a few handy tips up your sleeve. Here are some hints to ensure your dish turns out perfectly every time.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
• Freezing: You can freeze cooked Chicken Parmesan for up to two months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
• Pairing: Serve with a side salad or garlic bread for a complete meal. A simple arugula salad with lemon vinaigrette pairs beautifully.
• Serving Style: For a casual dinner, serve directly from the baking sheet. For guests, plate the chicken with a drizzle of Marinara sauce and a sprinkle of fresh basil.
• Variations: Try adding different herbs or spices to the breadcrumbs for a unique twist. Lemon zest can also add a fresh flavor.

What Goes Well With This Chicken Parmesan

When serving Chicken Parmesan, consider these delicious pairing options to create a complete dining experience:

• Garlic Bread: A crispy loaf of garlic bread is a must-have for scooping up extra Marinara sauce.
• Side Salad: A refreshing arugula or Caesar salad complements the richness of the chicken.
• Roasted Vegetables: Seasonal roasted vegetables can add color and nutrition to your plate.
• Pasta: A serving of spaghetti or fettuccine with a light olive oil and garlic sauce pairs beautifully with Chicken Parmesan.
• Wine Pairing: A light white wine or a fruity red can enhance the meal. Look for something that balances the acidity of the tomato sauce.
• Occasions: This dish is perfect for family gatherings, casual dinner parties, or a comforting weeknight meal.

FAQ

Conclusion

Chicken Parmesan is not just a meal; it’s a celebration of flavor and comfort that brings everyone together. The combination of crispy chicken, savory marinara, and gooey cheese makes it a dish everyone craves. I encourage you to try making this classic at home. It’s easier than you might think and sure to impress your family and friends. Gather your ingredients and cook up a delicious plate of Chicken Parmesan tonight!

Chicken Parmesan

The ultimate comfort food, Chicken Parmesan combines crispy chicken cutlets with savory marinara and gooey cheese for an easy weeknight dinner. You'll crave this delicious dish again and again, so whip it up tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 570

Ingredients Equipment Method Notes

Ingredients

  

• 6 boneless chicken breast halves
• 2 eggs
• 1/3 cup flour
• 1 1/2 cups panko bread crumbs
• 3/4 cup freshly grated Parmesan cheese grated on smallest hole
• 1/2 tsp dried parsley dried
• 1/2 tsp dried basil dried
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 teaspoon pepper
• 4 tablespoons unsalted butter
• 1/4 cup olive oil
• 8 oz. mozzarella cut into 12 slices
• 1/4 cup freshly grated Parmesan cheese
• chopped fresh basil
• 1 (28 oz.) can crushed tomatoes no seasonings added
• 1/2 TBS sugar
• 1 chicken bouillon
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 teaspoon pepper
• Dash-1/4 teaspoon red pepper flakes

Equipment

• Wooden Spoon
• Mixing Bowl
• Whisk
• Oven
• Grater
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. Preheat your oven to 450 degrees F. Line a baking sheet with foil for easy cleanup and spray it with nonstick cooking spray. This helps prevent the chicken from sticking and makes for a simple post-cooking cleanup.
2. Roll out a piece of parchment paper to place the breaded chicken on while it rests before frying. This is crucial to keep the breading intact and allows for even frying.
3. Take your chicken breast halves and place them between two sheets of plastic wrap or parchment paper. Use a meat mallet or any heavy object to pound the chicken to an even thickness of 1/4 to 1/2 inch. This ensures even cooking and tenderizes the meat.
4. Now, set up your breading station with three shallow dishes: in the first bowl, add flour; in the second, whisk the eggs; and in the third, mix the panko, 3/4 cup of Parmesan cheese, and the seasonings for the chicken.
5. Take one chicken cutlet at a time and dip both sides into the flour, ensuring it’s fully coated. Shake off any excess, then dip into the egg, allowing any drips to fall back into the bowl. Finally, coat the chicken with the panko mixture, pressing firmly so the breadcrumbs adhere well.
6. Once coated, place the breaded chicken on the prepared parchment paper. Let the chicken rest for about 15 minutes, which helps the breading stick better during frying.
7. While the chicken is resting, it’s time to prepare the 5 Minute Marinara. In a medium saucepan over medium-high heat, combine all the Marinara ingredients. Stir and let it come to a gentle simmer for about 5 minutes. Once done, keep it warm on low heat until you're ready to use it.
8. In a large skillet, melt butter and add olive oil over medium-high heat. When the oil is shimmering and hot, carefully lower the heat to medium (around 350 degrees F) and fry 2 to 3 cutlets at a time. Cook until they are golden brown and crispy, about 3 to 4 minutes on each side. Transfer the fried cutlets to the prepared baking sheet.
9. Once all the chicken is fried, it’s time to assemble! Top each cutlet with 1/4 to 1/3 cup of the Marinara sauce, followed by 2 slices of mozzarella. Sprinkle evenly with 1/4 cup of Parmesan cheese.
10. Finally, bake the chicken in the preheated oven for 10 to 15 minutes, depending on the thickness of the chicken, or until it is cooked through and the cheese is melted and bubbly. Garnish with fresh chopped basil and serve with pasta and the remaining Marinara sauce if desired.

Notes

For best results, use freshly grated Parmesan and mozzarella found in the specialty cheese section. This enhances the flavor significantly and ensures the best melt. Store leftovers in an airtight container for up to three days, and reheat in the oven for the best texture.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!