Chicken Parmesan

There’s something so comforting about a classic Chicken Parmesan. Growing up, this dish was a staple in our home, often gracing our dinner table on special occasions. I remember the first time I helped my mom prepare it; the aroma of the bubbling cheese and savory sauce filled our kitchen and brought the whole family together. It wasn’t just a meal; it was an experience. Each bite of crispy chicken paired with rich tomato sauce and gooey cheese transported us to a cozy Italian eatery without leaving our home. Now, every time I make Chicken Parmesan, it feels like a hug on a plate, reminding me of those cherished family moments.

What You’ll Need for Chicken Parmesan

When it comes to crafting a delicious Chicken Parmesan, the quality of ingredients is essential. Each component plays a crucial role in achieving the perfect balance of flavor. The key players in this dish are the tender chicken, robust crushed tomatoes, and, of course, gooey melted cheese. Together, they create a delightful medley that’s both satisfying and heartwarming.

• 2 tablespoons extra-virgin olive oil – A staple in many kitchens, this oil adds a rich flavor to your sauce and is perfect for frying the chicken.
• 2 garlic cloves, minced – Fresh garlic offers a pungent aroma and enhances the overall flavor of the sauce.
• Kosher salt and pepper – Essential for seasoning, these basic ingredients really bring out the flavors of the dish.
• 1/2 teaspoon dried oregano – This herb adds a warm, earthy note that complements the tomato sauce beautifully.
• Pinch of red pepper flakes – A hint of spice elevates the dish, making it even more delightful.
• 1 (28-ounce) can crushed tomatoes – The star of the sauce; choose high-quality tomatoes for the best flavor.
• 1/4 teaspoon sugar – A small amount of sugar balances the acidity of the tomatoes perfectly.
• 2 tablespoons coarsely chopped fresh basil – Fresh basil brings a vibrant, aromatic flavor that brightens the sauce.
• 3 (6 to 8-ounce) boneless, skinless chicken breasts, halved horizontally and pounded to 1/2-inch thick – The main protein in this dish, chicken needs to be tenderized for even cooking and great texture.
• 1 teaspoon kosher salt – Used to season the chicken, ensuring it’s flavorful.
• 1/2 cup shredded whole-milk mozzarella cheese – This cheese melts beautifully and adds creaminess.
• 1/2 cup shredded fontina cheese – Fontina adds a rich, nutty flavor that enhances the overall cheesiness.
• 1 large egg – Used to help bread the chicken, ensuring a crispy crust.
• 1 tablespoon all-purpose flour – This helps the egg adhere to the chicken, contributing to the crunchy coating.
• 3/4 cup grated Parmesan cheese – A vital component of the breading, adding depth and flavor.
• 3/4 cup Panko crumbs – These Japanese-style breadcrumbs give the chicken a delightful crunch.
• 1/2 teaspoon garlic powder – Enhances the flavor of the breading.
• 1/2 teaspoon dried oregano – This extra seasoning in the breading adds to the flavor profile.
• 1/4 teaspoon pepper – More seasoning for the breading.
• 1/3 cup vegetable oil – Used for frying the chicken; choose an oil with a high smoke point.
• 1/4 cup torn fresh basil – For garnish, adding a fresh and fragrant touch.
• 12 ounces linguine or other pasta, cooked according to package directions – A classic pairing that soaks up the sauce.
• 1 tablespoon butter – To toss with the pasta, adding richness.

The Process for Making Chicken Parmesan

Now that you have all your ingredients ready, let’s dive into the process of making Chicken Parmesan. It’s more straightforward than you might think. With just a few steps, you’ll create a dish that feels like it was made in a restaurant kitchen. Let’s go!

1. For the sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until it begins to shimmer. Add the minced garlic, 3/4 teaspoon of kosher salt, dried oregano, and a pinch of red pepper flakes. Cook until fragrant, about 30 seconds. You’ll know it’s ready when your kitchen smells delicious!
2. Stir in the crushed tomatoes and sugar, then increase the heat to high to bring the mixture to a simmer. Watch it closely, as you want to catch that simmering point. Once you see the bubbles, reduce the heat to low and let it simmer until thickened, about 20 minutes. Stir occasionally to prevent sticking.
3. When the sauce has thickened, remove it from the heat and stir in the remaining 1 tablespoon of olive oil and 2 tablespoons of fresh basil. Taste it, and season as needed with more kosher salt and pepper. Set it aside to keep warm.
4. For the chicken: Start preparing the chicken by sprinkling each side of the boneless chicken breasts with a scant 1/8 teaspoon of kosher salt. Let them stand at room temperature for about 20 minutes. This resting time helps the salt to penetrate the meat for better flavor.
5. While the chicken rests, combine the mozzarella and fontina cheeses in a bowl and set aside. This is the gooey goodness that makes the dish irresistible!
6. Position the top oven rack about 4 inches from the broiler element and heat the broiler in your oven. In a pie plate, whisk the egg and flour until smooth. In another pie plate, combine the Parmesan, Panko crumbs, garlic powder, dried oregano, and pepper.
7. Once the chicken is dry, pat it with paper towels to ensure a good crust. One piece at a time, dip the chicken in the egg mixture, allowing excess to drip off, then coat it in the Panko mixture. Press down gently so the crumbs adhere well.
8. Next, heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place three cutlets in the skillet and fry until the bottoms are deep golden brown, about 1 and 1/2 to 2 minutes. Use tongs to flip and cook for an additional 1 and 1/2 to 2 minutes. You want them crispy and perfectly golden!
9. Transfer the chicken to a paper towel-lined plate to drain any excess oil and repeat with the remaining chicken cutlets. Once all the chicken is cooked, place them on a rimmed baking sheet.
10. Sprinkle the cheese mixture on top of each cutlet and broil until the cheese is melted and starting to brown, about 2 to 4 minutes. Keep an eye on it to avoid burning!
11. While the chicken is broiling, toss the cooked pasta with 1 tablespoon of butter as soon as it’s done cooking. This will keep the pasta rich and flavorful.
12. To serve, place a bed of the buttery pasta on each plate, top it with the cheesy chicken, and spoon about 2 tablespoons of the warm sauce over the chicken. Finish with a sprinkle of the remaining fresh basil for a burst of flavor and color!

Pro Tips and Tweaks

Bringing your own twist to Chicken Parmesan can elevate the dish even further. Here are some tips and variations to consider:

• Storage: Leftover Chicken Parmesan can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
• Freezing: You can freeze cooked chicken cutlets (without sauce) for up to two months. Just reheat in the oven from frozen!
• Pairing: This dish pairs beautifully with a fresh garden salad or garlic bread for a complete meal.
• Add veggies: Incorporate sautéed vegetables like spinach or zucchini for added nutrition and flavor.
• Layering flavors: Consider marinating the chicken in Italian herbs and spices for an extra kick before breading.

Perfect Pairings for Chicken Parmesan

When it comes to serving Chicken Parmesan, the possibilities are endless. Here are some pairing suggestions:

• Classic pasta: Serve over spaghetti, linguine, or any pasta you love, tossed in olive oil or a light garlic sauce.
• Fresh salad: A crisp Caesar or mixed green salad balances the richness of the chicken.
• Garlic bread: Crunchy garlic bread is perfect for soaking up any leftover sauce on your plate.
• Vegetable sides: Roasted or steamed vegetables, like asparagus or green beans, add color and nutrition to your meal.
• Wine pairing: Serve this dish with a light-bodied red wine or sparkling water with lemon for a refreshing touch.
• Casual gatherings: Chicken Parmesan is great for casual dinners, family gatherings, or even game nights. It’s a crowd-pleaser!
• Seasonal touches: In the summer, add a side of grilled vegetables; in the winter, consider a hearty soup as a starter.

FAQ

Conclusion

This Chicken Parmesan recipe truly encapsulates the feelings of home and comfort food. With its crispy coating, rich tomato sauce, and melted cheese, it’s no wonder it’s a family favorite. I encourage you to give it a try—you might just find it becoming a staple in your kitchen as it has in mine!

Chicken Parmesan

The ultimate comfort food, Chicken Parmesan combines crispy chicken with savory tomato sauce and gooey cheese. This easy weeknight dinner is perfect for satisfying your cravings. Make it tonight for a meal that's both delicious and nostalgic!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Extra-virgin olive oil
• 2 Garlic cloves, minced
• Kosher salt and Pepper
• 1/2 teaspoon Dried oregano
• Pinch Red pepper flakes
• 1 28-ounce can Crushed tomatoes
• 1/4 teaspoon Sugar
• 2 tablespoons Coarsely chopped fresh basil
• 3 6 to 8-ounce Boneless, skinless chicken breasts, halved horizontally and pounded to 1/2-inch thick
• 1 teaspoon Kosher salt
• 1/2 cup Shredded whole-milk mozzarella cheese
• 1/2 cup Shredded fontina cheese
• 1 large Egg
• 1 tablespoon All-purpose flour
• 3/4 cup Grated Parmesan cheese
• 3/4 cup Panko crumbs
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Pepper
• 1/3 cup Vegetable oil
• 1/4 cup Torn fresh basil
• 12 ounces Linguine or other pasta, cooked according to package directions
• 1 tablespoon Butter

Equipment

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

Method

 

1. For the sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until it begins to shimmer. Add the minced garlic, 3/4 teaspoon of kosher salt, dried oregano, and a pinch of red pepper flakes. Cook until fragrant, about 30 seconds. You’ll know it’s ready when your kitchen smells delicious!
2. Stir in the crushed tomatoes and sugar, then increase the heat to high to bring the mixture to a simmer. Watch it closely, as you want to catch that simmering point. Once you see the bubbles, reduce the heat to low and let it simmer until thickened, about 20 minutes. Stir occasionally to prevent sticking.
3. When the sauce has thickened, remove it from the heat and stir in the remaining 1 tablespoon of olive oil and 2 tablespoons of fresh basil. Taste it, and season as needed with more kosher salt and pepper. Set it aside to keep warm.
4. For the chicken: Start preparing the chicken by sprinkling each side of the boneless chicken breasts with a scant 1/8 teaspoon of kosher salt. Let them stand at room temperature for about 20 minutes. This resting time helps the salt to penetrate the meat for better flavor.
5. While the chicken rests, combine the mozzarella and fontina cheeses in a bowl and set aside. This is the gooey goodness that makes the dish irresistible!
6. Position the top oven rack about 4 inches from the broiler element and heat the broiler in your oven. In a pie plate, whisk the egg and flour until smooth. In another pie plate, combine the Parmesan, Panko crumbs, garlic powder, dried oregano, and pepper.
7. Once the chicken is dry, pat it with paper towels to ensure a good crust. One piece at a time, dip the chicken in the egg mixture, allowing excess to drip off, then coat it in the Panko mixture. Press down gently so the crumbs adhere well.
8. Next, heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place three cutlets in the skillet and fry until the bottoms are deep golden brown, about 1 and 1/2 to 2 minutes. Use tongs to flip and cook for an additional 1 and 1/2 to 2 minutes. You want them crispy and perfectly golden!
9. Transfer the chicken to a paper towel-lined plate to drain any excess oil and repeat with the remaining chicken cutlets. Once all the chicken is cooked, place them on a rimmed baking sheet.
10. Sprinkle the cheese mixture on top of each cutlet and broil until the cheese is melted and starting to brown, about 2 to 4 minutes. Keep an eye on it to avoid burning!
11. While the chicken is broiling, toss the cooked pasta with 1 tablespoon of butter as soon as it’s done cooking. This will keep the pasta rich and flavorful.
12. To serve, place a bed of the buttery pasta on each plate, top it with the cheesy chicken, and spoon about 2 tablespoons of the warm sauce over the chicken. Finish with a sprinkle of the remaining fresh basil for a burst of flavor and color!

Notes

• Tip 1: Leftover Chicken Parmesan can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
• Tip 2: You can freeze cooked chicken cutlets (without sauce) for up to two months. Just reheat in the oven from frozen!
• Tip 3: This dish pairs beautifully with a fresh garden salad or garlic bread for a complete meal.
• Tip 4: Incorporate sautéed vegetables like spinach or zucchini for added nutrition and flavor.
• Tip 5: Consider marinating the chicken in Italian herbs and spices for an extra kick before breading.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.