Chicken Parmesan

I LOVE chicken parmesan so I had to share this recipe. It’s so easy to make and it’s great for picky eaters. You can make the sauce ahead of time and even set up dipping stations for the breading the chicken if you want some little ones to help out in the kitchen!

Is chicken parmesan and chicken parmigiana the same thing?

Chicken Parmesan is the same delicious dish as chicken parmigiana!

What goes good with chicken parmesan?

• Panzanella Salad
• Tomato Pizza
• Avocado Salad
• Roasted brussels sprouts
• Easy Canapés

How do you reheat chicken parmesan?

The best way to reheat chicken parm without making a soggy mess is to pop the chicken breasts and sauce into an oven set to 350F until warmed through, about 20-30 minutes or so depending on their size.

A Few Notes

• You can skip the peppers or add lots more depending on your heat tolerance.
• Use any kind of pasta you want, don’t feel limited to spaghetti!
• I love using fresh mozzarella fir this dish but use whatever you have handy, it all melts and will be delicious.

How to Make Chicken Parmesan

How do you make chicken parmesan?

1. Preheat the oven to 400 degrees F. With a piece of parchment paper over it, pound each piece of chicken then season them on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess.
2. Go ahead and dip in the egg and let the excess drip off.
3. Now dredge the chicken breast on both sides in the bread crumbs.
4. Divide the oil between two large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides. About 2 minutes per side then transfer to a baking sheet.
5. For the tomato sauce; first chop up the pepper, onion and garlic.
6. Heat olive oil in a medium saucepan over medium heat and add the pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup of water, bay leaf, parsley, Cubano pepper, onion and garlic and bring to a boil.
7. Top each breast with some tomato sauce.
8. Put a few slices of the mozzarella, salt and pepper, and a tablespoon of parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, for about 5 to 7 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti that has been tossed with 2 tablespoons of melted butter and 3 tablespoons of lemon juice.

If you’ve tried this chicken parmesan then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 3 votes

Chicken Parmesan

This Italian classic is a family favorite.

Course dinner, Main Course

Cuisine American, Italian

Prep Time 17 minutes

Cook Time 25 minutes

Total Time 42 minutes

Servings 4

Calories 600kcal

Author John Kanell

Ingredients

INGREDIENTS

• ▢ 4 boneless skinless chicken breasts, pounded thin
• ▢ Salt and freshly ground black pepper
• ▢ 2 cups all-purpose flour seasoned with salt and pepper
• ▢ 4 large eggs beaten with 2 tablespoons water and seasoned with salt and pepper
• ▢ 2 cups panko bread crumbs
• ▢ 1 cup vegetable oil or pure olive oil
• ▢ 1 lb fresh mozzarella thinly sliced
• ▢ 1/4 cup freshly grated Parmesan
• ▢ Fresh basil or parsley leaves for garnish

For the Tomato Sauce:

• ▢ 2 tbsp olive oil 30mL
• ▢ 1 large onion finely chopped
• ▢ 4 cloves garlic smashed with some kosher salt to make a paste
• ▢ 56 oz can plum tomatoes and their juices pureed in a blender (2, 28-ounce cans)
• ▢ 16 oz can of crushed tomatoes
• ▢ 1 small can tomato paste
• ▢ 1 bay leaf
• ▢ 1 small bunch Italian parsley
• ▢ 1 Cubano chile pepper chopped
• ▢ Salt and freshly ground pepper
• ▢ 1 package spaghetti
• ▢ 2 tbs melted unsalted butter
• ▢ 3 tbs lemon juice
• ▢ 1 pinch salt

Instructions

INSTRUCTIONS

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. 
• Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. 
• Bake in the oven until the chicken is cooked through and the cheese is melted for about 5 to 7 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti that’s been tossed with 2 tablespoons melted butter and three tablespoons lemon juice.

For the Tomato Sauce:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. 
• Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.

Video

Notes

• You can skip the peppers or add lots more depending on your heat tolerance.
• Use any kind of pasta you want, don't feel limited to spaghetti!
• I love using fresh mozzarella fir this dish but use whatever you have handy, it all melts and will be delicious.

Recipe adapted from Bobby Flay

Nutrition

Serving: 300g | Calories: 600kcal | Carbohydrates: 33g | Protein: 50g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 163mg | Sodium: 1613mg | Potassium: 882mg | Fiber: 3g | Sugar: 8.4g | Vitamin A: 900IU | Calcium: 320mg | Iron: 2mg

*Nutrition Disclaimer

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