We’ve all got a go-to order for those days when you just need a guaranteed win. And why is it chicken parmesan? I had to start making mine at the crib because I was ordering it a little too much. Mine uses simple ingredients and can be on your dinner table in less than an hour. My trick to getting that flavor just right is pounding the chicken thin so it cooks evenly and quickly. Then I pan fry it in a mix of two bread crumbs so it stays juicy on the inside but crispy and flavorful on the outside. Add a little marinara, mozzarella cheese and basil and bake up this bomb dish for any Italian cravings you might have. Recipe developed by my assistant Leidi Rodriguez.
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How to Make Chicken Parmesan
Step 1: Coat the bottom of a small saucepan with extra virgin olive oil and set it over medium heat. Add the sliced garlic, salt, pepper, and a heavy pinch of red pepper flakes. Cook for 2-3 minutes, or until lightly browned and fragrant.
Carefully pour the crushed tomatoes into the saucepan, add the basil leaves and stir to combine. Bring the sauce to a low simmer and cook for 10 minutes, stirring occasionally. Remove from heat. Season with salt and pepper to taste. Cover and set aside.
Step 2: Cut each piece of chicken in half lengthwise (butterfly), creating 4 chicken cutlets. Place chicken on a smooth flat surface between two layers of plastic wrap and pound to even thickness, about 1/4-1/2 inch. Season each chicken cutlet with salt and pepper on both sides. Whisk the eggs in a small shallow bowl and mix together the breadcrumbs and Italian seasoning in another shallow bowl.
Step 3: Heat olive oil in a large skillet over medium high heat.
Dredge the chicken in eggs and then in the breadcrumb mixture. Add each cutlet to the oil, leaving a bit of space in between. Cook for 3-4 minutes per side, or until chicken is almost completely cooked through. Add more olive oil if needed. Remove chicken. Turn off the heat. Immediately sprinkle the grated parmesan over the top of each cutlet.
Step 4: Preheat the oven to 400 degrees. Spread half of the sauce over the bottom of your chosen baking dish, then layer the chicken on top. Don’t worry if the cutlets are overlapping a bit. Spoon the remaining sauce over each piece of chicken. Top with sliced mozzarella and grated parmesan. Spread a few basil leaves over the top.
Step 5: Bake for 10-12 minutes or until the cheese is slightly browned and bubbling.
Serve immediately with pasta, breadsticks, salad, or sandwich-style!
Chicken Parmesan Recipe
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Ingredients
For the Sauce
- Extra virgin olive oil
- 4-6 cloves of garlic thinly sliced
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
- red pepper flakes
- 28 oz crushed tomatoes can
- 2 basil leaves
For the Chicken
- 2 large boneless skinless chicken pieces breasts or thighs
- kosher salt and freshly cracked black pepper
- 3 large eggs
- 1 1/2 cups Italian breadcrumbs
- 1 1/2 cups panko breadcrumbs
- 2 tbsp Italian seasoning
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan
To Assemble
- 8 oz fresh mozzarella sliced
- 1/4 cup grated parmesan
- basil leaves
Instructions
For the Sauce
- Coat the bottom of a small saucepan with extra virgin olive oil and set it over medium heat. Add the sliced garlic, salt, pepper, and a heavy pinch of red pepper flakes. Cook for 2-3 minutes, or until lightly browned and fragrant.
- Carefully pour the crushed tomatoes into the saucepan, add the basil leaves and stir to combine.
- Bring the sauce to a low simmer and cook for 10 minutes, stirring occasionally.
- Remove from heat. Season with salt and pepper to taste. Cover and set aside.
For the Chicken
- Cut each chicken breast in half lengthwise (butterfly), creating 4 chicken cutlets.
- Place chicken on a smooth flat surface between two layers of plastic wrap and pound to even thickness, about 1/4-1/2 inch.
- Season each chicken cutlet with salt and pepper on both sides.
- Whisk the eggs in a small shallow bowl and mix together the breadcrumbs and Italian seasoning in another shallow bowl.
- Heat olive oil in a large skillet over medium high heat.
- Dredge the chicken in eggs and then in the breadcrumb mixture. Add each cutlet to the oil, leaving a bit of space in between.
- Cook for 3-4 minutes per side, or until chicken is almost completely cooked through. Add more olive oil if needed. Remove chicken. Turn off the heat.
- Immediately sprinkle the grated parmesan over the top of each cutlet.
To Assemble
- Preheat the oven to 400 degrees.
- Spread half of the sauce over the bottom of your chosen baking dish, then layer the chicken on top. Don’t worry if the cutlets are overlapping a bit.
- Spoon the remaining sauce over each piece of chicken. Spread as evenly as possible.
- Top with sliced mozzarella and grated parmesan. Spread a few basil leaves over the top. I chose to use whole leaves but you can chop them up if you’d like.
- Bake for 10-12 minutes or until the cheese is slightly browned and bubbling.
- Serve immediately with pasta, breadsticks, salad, or sandwich-style!
Notes
How to Store and Reheat
If it is fully prepared and cooked with the sauce and cheese on top, Chicken Parmesan can be refrigerated for about 3-5 days. The best way to reheat chicken parm is in the oven. At 350°F, place the chicken parm in an aluminum-covered oven-safe container with a small amount of olive oil lining the bottom and bake for about 15 minutes, or until heated through.Nutrition
Recipe Tips
- Use both bread crumbs: The Italian ones are finer but provide flavor because seasonings are already in the package. The panko provides more of a thick crunch. Don’t shortcut with just one.
- Marinara Shortcut: For the best results, make my super quick marinara but if you really run out of a time, grab the best quality one in the market.
- Chicken Swap: Boneless skinless chicken thighs also work here.
- Cheese Notes: I never used pre-shredded mozzarella or parm cheeses because the additives mess up the melt. For the best melt possible, just slice your own or grate off a block.
- Serving Suggestions: This recipe is bomb with a classic caesar salad and garlic bread, old school style.
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Recipe Help
If you’re planning a large spread or looking to prep a quick dinner on a busy day, this is your go-to recipe. You can pan-fry the breaded chicken, arrange in a casserole dish and top with marinara, cheese, and basil, then cover the dish and refrigerate until ready to bake.
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heavenly comfort food – so delicious!!! yum! love it!
This definitely is the ultimate meal! Looks so good over a pile of pasta and I love all that melted cheese over the top.
Served this for dinner last night and it was a hit all around the table! So hearty and delicious; worthy of a restaurant, indeed!
Delicious, this was a big hit in our house, great week day meal, will definitely be making again.