Easy Chicken Parmesan Recipe

This chicken parmesan has a crisp golden crust, juicy chicken, a thick tomato sauce and a layer of melted cheese; the cutlets are first pan-seared for a short time and then baked, a procedure which ensures that the coating remains crunchy rather than becoming soggy; the whole thing takes about 40 minutes

What Is Chicken Parmesan?

Chicken Parmesan, which is also known as chicken parmigiana, consists of breaded chicken cutlets covered with tomato sauce and melted cheese; it originated from Italian eggplant parmigiana and became a favourite in Italian-American restaurants and is typically served with spaghetti or a simple salad.

Why You’ll Love This Recipe

•Ready in about 40 minutes with everyday ingredients
•Extra-crispy coating that stays crunchy
•Juicy, tender chicken
•Works with jarred or homemade marinara
•Feeds a family or a small crowd
•Can be breaded ahead and frozen

Easy Chicken Parmesan Recipe: Crispy, Cheesy & Ready in 40 Minutes

Make smooth, fluffy buttercream frosting with just four ingredients. Great for cakes, cupcakes and cookies, with tips for a pipeable texture that is not too sweet.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 3

Ingredients Method Notes

Ingredients

  

Ingredients

For the chicken:

• — two large chicken breasts boneless and skinless (about 1.5 lb / 680 g)
• •1/2 cup all-purpose flour
• •2 large eggs beaten
• •1 cup panko breadcrumbs
• •1/2 cup grated Parmesan cheese
• •1 teaspoon Italian seasoning
• •1 teaspoon garlic powder
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup olive oil for frying

For the topping:

• •1 1/2 cups marinara sauce
• •1 1/2 cups shredded mozzarella
• •2 tablespoons grated Parmesan
• For serving optional: cooked spaghetti or penne, fresh basil, garlic bread, and a green salad.

Method

 

Step-by-Step Instructions

First get the oven

1. And the chicken ready. Preheat the oven to 425°F (220°C) and lightly grease a 9 by 13 inch baking dish. Cut each breast in half horizontally so as to obtain four thin cutlets. Then pound the cutlets between sheets of parchment until they are even in thickness at 1/2 inch.

Arrange the breading station.

1. Place the flour in one shallow dish and the beaten eggs in another; in the third dish, mix the panko, Parmesan, Italian seasoning, garlic powder, salt and pepper.

To bread the chicken,

1. Dip each cutlet into the flour and shake off any excess, then dip it in the egg, allowing the extra to drip off, before pressing it firmly into the panko mixture to cover it.

Sear the meat.

1. In a large skillet heat the oil over medium-high heat and cook the cutlets for 2 to 3 minutes on each side until they are golden brown, making sure to do this in batches so that the pan is not too full. At this stage they will still be undercooked.

Top the cutlets

1. With the baking dish. Spoon approximately two tablespoons of marinara sauce over the middle of each one, leaving the sides uncovered so that the crust remains crisp. Then add the mozzarella and a little bit of Parmesan.
2. Bake it for 12 to 15 minutes until the cheese is bubbling and the chicken has reached 165°F (74°C).

Rest the dish

1. And then serve it; after resting for five minutes garnish it with basil and serve it with warm marinara.

Tips for the Best Chicken Parmesan

1. Beat the chicken all over so that it has an even thickness. Thin and even cutlets cook rapidly and remain juicy.
2. Use panko breadcrumbs since they produce a crunchier crust than ordinary breadcrumbs.
3. •Press the coating down firmly since this helps the crumbs to stay on when cooking.
4. Only brush the centre with the sauce, keeping the edges dry so that they remain crunchy.
5. Don’t place too many cutlets in the skillet since they will steam rather than brown if the skillet is crowded.
6. •Use a thermometer; the chicken will be ready when its temperature reaches 165°F (74°C).

What to Serve with Chicken Parmesan

1. Spaghetti served with marinara sauce is the classic combination; garlic bread, roasted broccoli or a Caesar salad also go well with it.

Easy Variations

1. To bake them: omit the frying, spray the breaded cutlets with oil and then bake them at 425°F (220°C) for 15 minutes before putting on the topping.
2. Place the breaded chicken in the air fryer and cook it at 400°F (200°C) for 8 to 10 minutes, then add the sauce and cheese before cooking for an additional 2 minutes.
3. For a spicy flavour, you can add some red pepper flakes to the breading or use arrabbiata sauce.
4. •Provolone: use it instead of mozzarella. It gives a stronger taste and melts creamier.
5. Gluten-free: use gluten-free panko and flour.
6. For the sliders, cut the cutlets into smaller pieces and place them on the slider buns.

Storage and Reheating

1. You can store left-overs in a sealed container in the fridge for a maximum of four days. If you freeze the cooked cutlets, wrap each one individually and they will remain safe to eat for up to three months; thaw them in the fridge overnight. Reheat them in a 350°F (175°C) oven for 15 to 20 minutes so that the coating stays crisp. Using the microwave will cause the crust to soften.

Frequently Asked Questions

Why does my chicken parmesan turn out soggy?

1. It’s generally because there’s too much sauce or the pan is too crowded. You should only sauce the centre part and cook the pieces in batches.
2. Yes, you can prepare it in advance: bread the chicken and then put it in the refrigerator for up to eight hours before searing and adding the topping just before serving.

Which cheese is the best?

1. Low-moisture mozzarella melts and browns nicely and can be combined with a little Parmesan to give it a salty, nutty taste.
2. Chicken parmesan is usually served with spaghetti and marinara, garlic bread, roasted broccoli or a Caesar salad.

May I use chicken thighs?

1. Yes, boneless ones are more juicy though they might have to stay in the oven for a few extra minutes.

Notes

To make chicken parmesan simply, you should pound the cutlets evenly, sear them first and then put the sauce in the middle. Have you made it? Please leave a comment and let us know how it turned out.