Chicken Parmesan

Growing up, one of my favorite meals was always the classic Chicken Parmesan. I remember the aroma wafting through the house, pulling me into the kitchen where my mom would be busy preparing this delightful dish. The golden, crispy cutlets would be piled high with rich marinara sauce, and the cheese—oh, that gooey, melty cheese—would be bubbling just perfectly. It was comfort food at its finest and a dish that always felt like a warm hug on a plate. Family gatherings were never complete without my mom’s Chicken Parmesan. Whether it was a Sunday dinner or a special occasion, it brought everyone together, making the kitchen feel alive with laughter and conversation.

Ingredients for Chicken Parmesan

When it comes to making Chicken Parmesan, the quality of ingredients is key. Each component plays a vital role in creating the beautiful layers of flavor that make this dish sing. Fresh, high-quality ingredients lead to the best results, ensuring every bite is packed with taste.

• 1 tablespoon olive oil – This oil is essential for sautéing the garlic and adding a rich flavor base to the sauce.
• 4 cloves garlic, minced – Freshly minced garlic brings an aromatic punch to the dish.
• 28 ounces crushed tomatoes – A key ingredient for the sauce, providing sweetness and acidity.
• 1 teaspoon dried basil – This herb adds a wonderful depth of flavor to the sauce.
• 1 teaspoon dried oregano – Oregano complements the basil and enhances the overall taste of the sauce.
• 1 teaspoon granulated sugar – A small amount to balance the acidity of the tomatoes.
• 1 1/2 pounds boneless skinless chicken breasts – The star of the dish, providing protein and substance.
• Salt and freshly ground black pepper – Essential for seasoning and enhancing the flavors of the dish.
• 1/2 cup all-purpose flour – Used for dredging the chicken, creating a crisp coating.
• 2 eggs – Helps the breadcrumbs adhere to the chicken.
• 1 cup panko bread crumbs – These Japanese-style breadcrumbs ensure a light and crispy texture.
• 1/4 cup freshly grated Parmesan cheese – Adds distinct flavor and richness.
• 2 tablespoons minced fresh parsley plus more for garnish – Fresh parsley adds color and a hint of freshness.
• 1 cup vegetable oil or avocado oil – Used for frying the chicken, ensuring a golden crust.
• 2 cups shredded mozzarella cheese – This melted topping is what makes Chicken Parmesan so comforting.
• 8 ounces spaghetti, cooked, for serving – A classic accompaniment to this dish.
• Fresh basil or parsley, for garnish – A bright touch for serving.

How to Prepare Chicken Parmesan

Preparing Chicken Parmesan is a delightful experience that fills your kitchen with irresistible aromas. Follow these steps to create a dish everyone will love. I’ll guide you through the process, so you can enjoy the magic of cooking!

1. In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. This usually takes just a minute or two. Once hot, add the minced garlic and stir until fragrant, which should take about 30 seconds. Be careful not to burn it!

2. Next, add the crushed tomatoes, along with the dried basil, dried oregano, and granulated sugar. Stir everything together and bring the sauce to a boil over medium-high heat. Keep an eye on it, as it can splatter!

3. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 10 to 15 minutes. This allows the flavors to meld beautifully. Season the sauce with salt and pepper to taste and keep it warm while you prepare the chicken.

4. On a clean cutting board, cover it entirely with a piece of plastic wrap. Place the chicken breasts on the board. Working with one breast at a time, place your palm on top and slice it in half horizontally, creating two cutlets. Repeat with the second breast.

5. Arrange the cutlets in a single layer on the plastic wrap-covered board. Cover them with another piece of plastic wrap and pound the chicken to an even thickness, about 1/4-inch. This helps them cook evenly and quickly.

6. Remove the top layer of plastic wrap and season the cutlets with salt and pepper.

7. In a shallow dish, add the flour. In a second shallow dish, beat the eggs lightly. In a third dish, combine the panko breadcrumbs, Parmesan cheese, parsley, ½ teaspoon of salt, and ½ teaspoon of pepper. Stir to combine.

8. Take one cutlet at a time: dredge it in flour, shaking off any excess. Next, dip it in the beaten eggs, tapping gently to remove excess. Then, add it to the panko mixture, pressing gently to ensure the crumbs adhere. Transfer to a large plate and repeat with the remaining cutlets. You can refrigerate them for up to a day at this stage if you want to prepare in advance.

9. Line a rimmed baking sheet or large plate with three layers of paper towels. In a large skillet over medium-high heat, heat the vegetable oil until just smoking, about 400 degrees. This may take a few minutes. Carefully add two cutlets and fry until they are deep golden brown and cooked through to an internal temperature of 165 degrees, about 3 to 5 minutes per side.

10. Once cooked, drain the cutlets on the paper towel-lined plate, then transfer them to the prepared wire rack. Repeat the frying process with the remaining cutlets.

11. Adjust the oven rack to 4 inches from the broiler element and preheat the broiler on HIGH. Top each breaded cutlet with 2 tablespoons of sauce and ½ cup of mozzarella cheese. Broil until the cheese melts and begins to brown, about 2 to 4 minutes.

12. Finally, serve your Chicken Parmesan on a platter with the sauce and cooked spaghetti. Garnish with fresh basil or parsley and pass any remaining sauce separately. Enjoy this classic dish with loved ones!

Making Adjustments

Cooking is all about personal preference, and Chicken Parmesan is no exception. Here are some tips to help you make this dish your own:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to maintain crispness.
• Freezing: Yes, you can freeze the cooked Chicken Parmesan. Just let it cool completely, and then store it in an airtight container for up to 3 months.
• Serving Variations: Try serving it in a sandwich form or over rice for a different twist!
• Herb Variations: Experiment with different herbs like thyme or rosemary for a unique flavor profile.
• Cheese Swap: If you like, substitute mozzarella with provolone or a mix of cheeses for a different taste.

Serving Ideas for Chicken Parmesan

When it comes to serving Chicken Parmesan, the options are deliciously endless. Here are some fantastic ideas:

• Classic Spaghetti: Serve with a generous portion of spaghetti on the side, topped with marinara sauce to complement the chicken.
• Garlic Bread: Pair with crispy garlic bread to soak up all that yummy sauce.
• Fresh Salad: A light garden salad with a tangy vinaigrette is a perfect contrast to the richness of the chicken.
• Seasonal Veggies: Sautéed seasonal vegetables or a ratatouille can add a colorful and healthy side.
• Special Occasions: This dish works beautifully for family gatherings or dinner parties, bringing everyone together around the table.
• Fancy Plating: For a more upscale presentation, plate the chicken over a bed of arugula or spinach with a drizzle of balsamic reduction.

FAQ

Conclusion

Chicken Parmesan is a dish that beautifully combines flavors and textures, making it a beloved favorite across many homes. Its crispy exterior, tender chicken, and rich sauce create a satisfying meal that everyone can enjoy. I encourage you to give this recipe a try, and watch how it brings your family together around the dinner table. Trust me, once you make it, it might just become a staple in your household!

Chicken Parmesan

The ultimate comfort food, Chicken Parmesan combines crispy, breaded chicken cutlets with rich marinara sauce and gooey, melted cheese. This easy weeknight dinner is sure to satisfy your cravings and bring everyone to the table. Try it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 720

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive oil
• 4 cloves Garlic, minced
• 28 ounces Crushed tomatoes
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Granulated sugar
• 1.5 pounds Boneless skinless chicken breasts about 2 large, see note 1
• Salt and freshly ground black pepper
• 0.5 cup All-purpose flour
• 2 Eggs
• 1 cup Panko bread crumbs see note 2
• 0.25 cup Freshly grated Parmesan cheese
• 2 tablespoons Minced fresh parsley plus more for garnish
• 1 cup Vegetable oil or avocado oil
• 2 cups Shredded mozzarella cheese
• 8 ounces Spaghetti, cooked, for serving
• Fresh basil or parsley, for garnish

Equipment

• Blender
• Wooden Spoon
• Mixing Bowl
• Oven
• Large Pot
• Grater
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan

Method

 

1. In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes, dried basil, dried oregano, and granulated sugar. Bring the sauce to boil over medium-high heat.
2. Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper and keep warm over medium-low heat while preparing the chicken.
3. Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray. Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.
4. Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
5. In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, Parmesan cheese, parsley, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.
6. Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 1 day in advance).
7. Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat vegetable oil until just smoking, about 400 degrees. Add 2 cutlets and fry until deep golden brown and cooked to 165 degrees on an internal thermometer, about 3 to 5 minutes per side.
8. Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack. Repeat with remaining 2 cutlets.
9. Adjust oven rack 4 inches from broiler element and preheat broiler on HIGH. Top each breaded cutlet with 2 tablespoons sauce and ½ cup mozzarella cheese. Broil until cheese is melted and beginning to brown, about 2 to 4 minutes.
10. Serve the chicken Parmesan on a platter with the sauce and cooked spaghetti, if desired. Garnish with basil or parsley and pass remaining 2 cups sauce separately.

Notes

• Chicken: Butterfly and pound the chicken into thin cutlets so it cooks quickly and evenly without burning. Or you can substitute boneless, skinless chicken thighs for the chicken breast.
• Bread crumbs: Panko bread crumbs, also known as Japanese bread crumbs, keep breaded and fried foods extra crispy. You can also substitute fresh bread crumbs you grind yourself.
• Yield: This recipe makes 4 large Chicken Parmesan cutlets (about 5 oz. per cutlet) and 2 ½ cups sauce (a heaping ½ cup sauce per serving).
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!