Chicken Parmesan
A classic Italian-American dish that combines tender chicken, crispy breadcrumbs, tangy tomato sauce, and melted cheese, delivering restaurant-quality results.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (approximately 2 pounds)
- 1 cup all-purpose flour (substitute with gluten-free flour for dietary restrictions)
- 3 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs (or plain breadcrumbs with 1 tablespoon Italian seasoning)
- 1 cup freshly grated Parmesan cheese, divided (½ cup for breading, ½ cup for topping)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ cup olive oil for frying
For the Sauce
- 2 cups marinara sauce (homemade or high-quality store-bought)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional for heat)
For the Topping
- 2 cups shredded mozzarella cheese
- ¼ cup fresh basil leaves, thinly sliced for garnish
Instructions
Preparation
- Place chicken breasts between two sheets of plastic wrap or parchment paper.
- Using a meat mallet or heavy pan, gently pound the chicken to an even thickness of about ¼ inch.
- Pat the chicken dry with paper towels.
- Season both sides of each chicken breast with salt and pepper.
- For extra-tender chicken, brine the breasts for 30 minutes before cooking by soaking them in a solution of 4 cups cold water and 2 tablespoons salt.
Breading Station Setup
- Prepare three shallow dishes: combine flour with ½ teaspoon each of salt and pepper in one dish.
- Beat eggs with 1 tablespoon water in the second dish.
- Mix breadcrumbs, ½ cup grated Parmesan, garlic powder, onion powder, and dried oregano in the third dish.
Bread the Chicken
- Dredge each chicken breast in flour, shaking off excess.
- Dip into the egg mixture, ensuring complete coverage.
- Press firmly into the breadcrumb mixture, packing the coating onto both sides.
- Place breaded chicken on a wire rack and let sit for 5 minutes.
Fry the Chicken
- Heat ½ cup olive oil in a large skillet over medium-high heat.
- Carefully place two chicken breasts in the hot oil, being careful not to overcrowd the pan.
- Cook for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with remaining chicken breasts.
Prepare the Sauce
- In a small saucepan, heat 1 tablespoon olive oil over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add marinara sauce, dried basil, and red pepper flakes.
- Simmer for 5 minutes, then remove from heat.
Assemble and Bake
- Preheat your oven to 425°F (220°C).
- Spread ½ cup of sauce in the bottom of a 9×13 inch baking dish.
- Arrange the fried chicken breasts over the sauce.
- Top each piece with remaining sauce, leaving the edges exposed.
- Sprinkle mozzarella cheese and remaining ½ cup Parmesan over the chicken.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
Finish and Serve
- Remove from oven and let rest for 5 minutes.
- Sprinkle with fresh basil just before serving.
- Serve hot with your favorite pasta or a side of roasted vegetables.
Notes
For a healthier version, skip frying and bake the breaded chicken. Storage: refrigerate leftovers for up to 3 days, or freeze for longer storage.