Chicken Parmesan was the first dish that I ever made completely by myself 15 years ago during my freshman year of college. And it has been my go-to meal ever since.
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!
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.
Need some ideas on what to eat with chicken parmesan?
- a bowl of fresh pasta
- a side of my butter lettuce salad
- cheesy baked gnocchi
- garlic sauce pasta
- tomato risotto
- 1 24-ounce jar of your favorite tomato based pasta sauce
- 4 boneless skinless chicken breasts, pounded thin to about 1/2 inch
- ½ cup all purpose 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
- 1/2 cup freshly grated parmesan
- Kosher salt and freshly cracked black pepper to taste
- Pasta or Salad on the side to serve
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess flour, then dip in the egg mixture and let excess drip off, then dredge on both sides in the bread crumbs.
- Heat oil in a large cast iron pan and heat over high heat until almost smoking. Add 1 or 2 chicken breasts to the pan, however many will fit and cook until golden brown on both sides, about 2 minutes per side. Transfer to a plate and repeat with the remaining chicken breasts.
- Once the chicken is cooked, carefully wipe out the excess oil and brown bits from the cast iron skillet and add ½ of the pasta sauce in the bottom of a large skillet. If the skillet doesn't fit all the chicken breasts, use a large baking dish instead.
- Add the pan fried breaded breasts on top of the pasta, and spoon the rest of the sauce over the chicken along with a few slices of the fresh mozzarella, salt and pepper, and equal amounts of the freshly grated parmesan. Transfer to the pre-heated oven and bake until the chicken is cooked through and the cheese is melted, about 8-10 minutes. Remove from the oven and garnish with basil. Serve over a bowl of pasta.