Chicken Parmesan Recipe
In this Chicken Parmesan, crisp cutlets are then smothered in homemade marinara, mozzarella cheese, and fresh basil, and baked to golden-brown, bubbly perfection!
Servings: 4 servings
Calories: 792kcal
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
Calories: 792kcal | Carbohydrates: 67g | Protein: 47g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 2270mg | Potassium: 1094mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1256IU | Vitamin C: 21mg | Calcium: 685mg | Iron: 8mg