Chicken Parmesan

Chicken Parmesan was the first dish that I ever made completely by myself 11 years ago during my freshman year of college. And it has been my go-to meal ever since.  Chicken Parmesan from www.whatsgabycooking.com (@whatsgabycookin)

From date nights at home, dinner parties with friends, family dinners, etc… it makes an appearance on the regular and it’s the easiest thing to make a please a crowd! My love for Chicken Parmesan started many years before I learned to make it myself. One of my best friends moms would whip it up for them on a weekly basis – and after a few months, it was basically mandatory for me to get an invite! I’d eat them out of house and home when it came to Chicken Parmesan and to be quite honest… not much has changed these days!

Chicken Parmesan from www.whatsgabycooking.com (@whatsgabycookin)

Whip this up next time you’re making dinner and I can PROMISE you that everyone will be singing your praises for weeks to come.

Chicken Parmiggiano

Yield: Serves 4

Chicken Parmiggiano

Ingredients

  • 1 large jar Tomato Basil Pasta Sauce
  • 4 chicken breasts, pounded thin
  • ½ cup flour
  • 3 eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  • 1 cup Italian seasoned panko breadcrumbs
  • ¼ cup olive oil
  • 1 lb fresh mozzarella, thinly sliced
  • freshly grated parmesan
  • Kosher salt and freshly cracked black pepper to taste
  • Pasta or Salad on the side to serve

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place ½ of the tomato basil sauce in the bottom of a 9x13 baking pan.
  3. 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.
  4. Heat olive oil in a large saute pan and heat over high heat until almost smoking. Add 2 chicken breasts to the pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to the baking dish and repeat with the remaining chicken breasts. Top each breast with some of the tomato sauce, a few slices of the fresh mozzarella, salt and pepper, and a tablespoon of freshly grated parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 8-10 minutes. Remove from the oven and garnish with basil
  5. Serve alongside pasta or a side salad
http://whatsgabycooking.com/chicken-parmiggiano/

Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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15 Comments

  1. Hi!
    I just stumbledupon this website.. This looks wonderful 🙂
    I’d really like to try this! But I can’t open the link for the chicken, and you have so many recipes, it’s hard to find the right chicken.
    Could you help me?

    Thanks

    Rita, from Portugal

  2. This is something I’ve never made! It looks so great though. I made your pretzels with parm sauce, M&M cookie bars, and your tomatillo avocado dip/sauce stuff in the last two weeks though. I might as well add this to my list of amazing Gaby recipes!

  3. Some dishes are classics for a reason. I can see why you never stopped making this. Who could resist???

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