Why Make This Recipe
Chicken Parmesan is a classic dish loved by many. It’s not just tasty, but also quite easy to make. You get crispy and juicy chicken, melted cheese, and flavorful marinara sauce all in one meal. This recipe is perfect for dinner parties or a cozy family meal. Plus, who can resist that cheesy goodness on top of crunchy chicken?
How to Make Chicken Parmesan
Ingredients
- 6 boneless (skinless chicken breasts)
- 1 cup flour
- 3 eggs
- 3 tablespoons cream (or milk or water)
- Salt & black pepper to taste
- 1/4 cup minced flat leaf parsley
- 1 1/2 cups breadcrumbs
- 1 cup freshly grated parmesan cheese
- 1/2 cup olive oil
- 1 quart Marinara Sauce
- 2 cups grated/shredded whole milk mozzarella
Directions
- Preheat your oven to 350°F (175°C).
- Take one chicken breast and place it inside a gallon-size ziplock bag. Use a meat mallet to pound it until it’s about 1/2 inch thick. Set it aside and repeat this for all the chicken breasts.
- Prepare three trays: one with seasoned flour, one with beaten eggs mixed with cream (add salt, pepper, and half of the minced parsley), and another with breadcrumbs mixed with parmesan cheese.
- Dredge each chicken breast in flour, dip it in the egg wash, and then coat it with breadcrumbs.
- Heat the olive oil in a large skillet over medium-high heat. Cook two chicken cutlets at a time until they’re golden brown on both sides. Drain them on a paper towel.
- Spread four spoonfuls of marinara sauce on the bottom of a baking pan. Place the cooked cutlets in a single layer.
- Spoon more marinara sauce over each cutlet, then sprinkle with mozzarella cheese and the remaining parsley.
- Bake in the oven for 25-35 minutes or until the cheese is golden brown.
- Serve immediately and enjoy!
How to Serve Chicken Parmesan
Chicken Parmesan is best served hot, fresh out of the oven. Pair it with pasta, a side salad, or garlic bread for a complete meal. You can also sprinkle extra parsley or red pepper flakes on top for added flavor if you like.
How to Store Chicken Parmesan
If you have leftover Chicken Parmesan, let it cool completely, then place it in an airtight container in the refrigerator. It can be stored for up to three days. To reheat, simply pop it back in the oven until warmed through.
Tips to Make Chicken Parmesan
- Make sure your chicken breasts are of similar size for even cooking.
- Don’t overcrowd the skillet when frying. Cook in batches for a perfect crust.
- For extra crunch, let the breaded chicken sit for 10-15 minutes before frying.
- Feel free to use store-bought marinara sauce to save time.
Variations
You can easily switch things up by adding different cheeses like provolone or using homemade pesto instead of marinara sauce. For a lighter version, bake the chicken without frying first.
FAQs
1. Can I freeze Chicken Parmesan?
Yes, you can freeze Chicken Parmesan. Just ensure it’s in an airtight container or well-wrapped to avoid freezer burn.
2. What can I serve with Chicken Parmesan?
It goes well with spaghetti, garlic bread, or a fresh green salad.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and layer it with sauce and cheese, then cover and refrigerate until you are ready to bake it. Adjust the baking time if it’s coming straight from the fridge.
Chicken Parmesan
Ingredients
Main Ingredients
- 6 pieces boneless (skinless) chicken breasts Pounded to 1/2 inch thickness
- 1 cup flour Seasoned with salt and pepper
- 3 pieces eggs Beaten and mixed with cream
- 3 tablespoons cream Can substitute with milk or water
- 1/4 cup minced flat leaf parsley Divided for use in egg wash and topping
- 1 1/2 cups breadcrumbs
- 1 cup freshly grated parmesan cheese For mixing with breadcrumbs
- 1/2 cup olive oil For frying
- 1 quart Marinara Sauce
- 2 cups grated/shredded whole milk mozzarella
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Pound each chicken breast in a gallon-size ziplock bag until about 1/2 inch thick.
- Prepare three trays: one with seasoned flour, one with beaten eggs mixed with cream, salt, pepper and half of the minced parsley, and another with breadcrumbs mixed with parmesan cheese.
Cooking
- Dredge each chicken breast in flour, dip it in the egg wash, and coat with breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat and cook two chicken cutlets at a time until golden brown on both sides.
- Drain cooked cutlets on a paper towel.
- Spread four spoonfuls of marinara sauce on the bottom of a baking pan and place the cooked cutlets in a single layer.
- Spoon more marinara sauce over each cutlet, then sprinkle with mozzarella cheese and the remaining parsley.
- Bake in the oven for 25-35 minutes or until the cheese is golden brown.
Serving
- Serve immediately with pasta, a side salad, or garlic bread.