Chicken Parmesan recipe
Prep Time: 15 mins
Cook Time: 20 mins
Additional Time: 10 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings
Ingredients
- 4 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 1 cup Panko breadcrumbs (plus more if needed)
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour (more if needed)
- ½ cup olive oil, for frying
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup fresh basil, chopped
- ½ cup grated provolone cheese
- 2 teaspoons olive oil
Instructions
- Preheat oven to 450°F (230°C). Gather all your ingredients.
- Pound the chicken: Place the chicken breasts between two sheets of plastic (freezer bags work well) on a solid surface. Using the smooth side of a meat mallet, pound to a ½-inch thickness.
- Season and flour: Season both sides of the chicken generously with salt and pepper. Lightly dust each piece with flour using a sifter or strainer.
- Bread the chicken: Beat the eggs in a shallow bowl. In a separate bowl, mix the breadcrumbs with ½ cup of Parmesan. Dip each floured chicken breast in the egg, then press into the breadcrumb-Parmesan mixture. Set aside and let rest for 10–15 minutes.
- Fry: Heat about ½ inch of olive oil in a skillet over medium-high heat until shimmering. Fry the chicken until golden brown—about 2 minutes per side. Don’t worry if it’s not fully cooked; it’ll finish in the oven.
- Assemble and top: Transfer the fried chicken to a baking dish. Spoon about 2 tablespoons of tomato sauce over each piece. Add a layer of mozzarella, fresh basil, and provolone to each, then sprinkle with the remaining Parmesan. Drizzle each with ½ teaspoon of olive oil.
- Bake: Place in the preheated oven and bake for 15–20 minutes, or until the cheese is bubbly and golden and the chicken is cooked through (internal temp should be at least 165°F or 74°C).
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used, though they may take slightly longer to cook through. Thighs also tend to be juicier and more forgiving than breasts.
Q: What’s the best way to keep the breading from falling off?
A: Let the breaded chicken rest for 10–15 minutes before frying. This helps the coating adhere better. Also, avoid moving the chicken too much once it’s in the pan.
Q: Can I make Chicken Parmesan ahead of time?
A: You can bread and fry the chicken ahead of time and refrigerate it. Assemble with sauce and cheese just before baking. For best results, bake fresh just before serving to maintain the crispy coating.
Q: Can I freeze Chicken Parmesan?
A: Yes! After assembling (but before baking), freeze the dish in an airtight container. When ready to eat, bake directly from frozen at 375°F until heated through and the cheese is melted and bubbly (about 30–40 minutes).
Q: Can I use regular breadcrumbs instead of Panko?
A: You can, but Panko gives a lighter, crunchier texture. If using regular breadcrumbs, consider toasting them slightly for extra crispness.
Q: What sides go well with Chicken Parmesan?
A: Classic pairings include spaghetti, garlic bread, or a light green salad. Roasted vegetables or mashed potatoes also work well.
Q: Is it okay to use jarred tomato sauce?
A: Definitely! A good-quality jarred sauce saves time and still tastes great. If you’d like, you can enhance it with garlic, herbs, or a splash of red wine.
