Chicken Parmesan
The most perfect and simple recipe for Chicken Parmesan! The best meal for date nights at home, an easy family dinner or an Italian themed dinner party!
Servings: 4 people
Ingredients
- 1 24-ounce jar of your favorite tomato based pasta sauce
- 4 boneless skinless chicken breast pounded thin to about ½ 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
- ½ cup freshly grated parmesan
- Kosher salt and freshly cracked black pepper to taste
- Pasta or Salad on the side to serve
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 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.
Notes
- Pound the chicken evenly. Even thickness = even cooking = juicy chicken with no dry edges. Aim for about ¼ to ½-inch all the way through.
- Season every layer. Salt + pepper go on the chicken before breading, on the breadcrumbs, and again after baking. Layers of seasoning = bold flavor.
- Use real breadcrumbs. Fresh breadcrumbs or panko give a crunchier, lighter crust than processed crumbs. Mix in a pinch of Italian seasoning for extra oomph.
- Double-dip the egg and crumbs. For that golden, crunchy crust, dip in egg first, then crumbs, then egg again, and crumbs again. More crust = more delicious.
- Sear before you bake. A quick pan sear in olive oil before the oven jumpstarts the crust and locks in flavor and moisture.
- Warm the sauce. Room-temperature marinara hits the chicken better and keeps the bake from getting watery. Cold sauce can slow cooking and dilute texture.
- Layer cheese thoughtfully. A good mix of mozzarella + Parm gives you melty pulls and salty brightness. Top the sauce, then cheese, then a little more Parm to brown beautifully.
- Broil at the end. A quick 1-2 minute broil crisps the cheese and makes the whole dish extra irresistible. Watch it closely. It goes fast.
- Finish with fresh basil. A handful of chiffonade basil or even a sprinkle of parsley adds bright freshness that cuts the richness.
- Serve with pasta and something green. Classic comfort meets balance. Spaghetti with extra sauce plus a simple arugula or Caesar salad rounds out the plate perfectly.
Nutrition
Calories: 845kcal | Carbohydrates: 36g | Protein: 63g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 296mg | Sodium: 2044mg | Potassium: 1124mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1824IU | Vitamin C: 13mg | Calcium: 761mg | Iron: 5mg