Chicken Parmigiana
Listen up, folks—this Chicken Parmesan isn’t just another weeknight meal; it’s an experience you won’t forget! Imagine juicy chicken breasts, pounded to perfection, then crisped up in a delightful blend of panko and regular breadcrumbs. You’re not done yet—each piece is smothered in zesty marinara and covered in a layer of melted mozzarella and parmesan cheese. Trust me, the blend of flavors and textures will leave your taste buds dancing. It’s the ultimate comfort dish that’ll have everyone begging for seconds—or thirds! And let’s be real; who doesn’t love that golden, cheesy crust? But the kicker is the finishing touch of fresh basil, giving it that restaurant-quality flair right in your own kitchen. I’m telling you, make this Chicken Parmesan once, and it’s going to be a go-to favorite. No questions asked.
Chicken breasts: I’m using boneless and skinless halves. You could also use chicken thighs if you prefer darker meat. All-purpose flour: For dredging the chicken, which helps the egg and breadcrumb mixture stick. You can substitute with gluten-free flour if needed. Large eggs: Beaten eggs act as the adhesive for the breadcrumb mixture. Egg substitute or even buttermilk can work as alternatives. Vegetable or olive oil: For frying the chicken to golden perfection. Use any high-smoke-point oil like canola or avocado oil if you prefer. Panko breadcrumbs: These create that crispy, crunchy exterior. You can substitute with regular breadcrumbs but they won’t be as crispy. Regular breadcrumbs: Added to the panko for a well-rounded crust. Again, you could use all panko or all regular breadcrumbs. Parmesan cheese: Adds that rich, sharp flavor in the breadcrumb mix and as a topping. Grana Padano is a good alternative. Salt and pepper: Basic seasonings for the breadcrumb mix, but absolutely essential. Marinara sauce: Brings that tangy tomato flavor; homemade or store-bought works. Crushed tomatoes with a bit of seasoning could also work in a pinch. Mozzarella cheese: For that gooey, melty topping. Provolone is a good substitute. Basil leaves: Freshly chopped for garnish, adding a bright note. You can use dried basil if fresh isn’t available.
Making Chicken Parmesan is way easier than people think. So, let’s get to it! First things first, preheat that oven to 425°F (218°C). While it’s getting hot, line up some parchment paper and grab a meat mallet. You’re gonna pound those chicken breasts until they’re about half an inch thick. This speeds up cooking and makes everything tender. Okay, now set up your dredging stations. One plate with flour, another with beaten eggs, and the last one mixed with panko breadcrumbs, regular breadcrumbs, Parmesan cheese, salt, and pepper. Drag each chicken piece through the flour, then dunk it in the egg, and finally coat it with the breadcrumb mixture. Heat some oil in a large skillet—make sure it’s hot but not smoking. We’re talking about 375°F to 400°F here. Drop in the chicken pieces, but don’t crowd the pan. Fry them until they’re golden brown, about 4 minutes per side. Once they’re done, place them on a baking sheet. Now, here comes the fun part! Slather each fried chicken piece with some marinara sauce. Don’t be shy; make it saucy! Sprinkle a good amount of mozzarella and Parmesan cheese on top. Slide that baking sheet into the oven for about 20 minutes. You’re waiting for the cheese to melt and get all bubbly. Once it’s looking irresistible, pull it out, sprinkle some freshly chopped basil over the top, and you’re good to go. Serve it over spaghetti or your pasta of choice and watch everyone dig in!
Storage
Storing this Chicken Parmesan is a breeze! Place any leftover chicken pieces in an airtight container and store them in the fridge for up to 3 days. If you want to freeze it for later, I recommend doing so before adding the marinara and cheese topping. Simply wrap the fried chicken cutlets individually in plastic wrap, and then place them in a zip-top bag. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them again, you can bake them straight from the freezer—just add a few extra minutes to the cooking time and don’t forget the toppings!
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