Chicken Parmesan Recipe

Recipes

Chicken Parmesan Recipe

This Chicken Parmesan is easy to make and baked in the oven with marinara sauce and mozzarella cheese. Serve it with pasta for an Italian dinner that your family will love!

Ingredients

Chicken:

  • 2 large boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • ¼ cup vegetable oil (or as needed)

Flour Mixture:

  • ½ cup all-purpose flour
  • 1½ teaspoons seasoned salt
  • ¼ teaspoon black pepper

Eggs:

  • 2 eggs, beaten until frothy
  • ½ teaspoon garlic powder

Breading:

  • 1½ cups panko breadcrumbs
  • ⅓ cup freshly grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano

Cheese & Topping:

  • 1 cup marinara sauce
  • 1½ cups shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare for Baking:

  • Preheat your oven to 425°F (218°C).
  • Set up three shallow pans or bowls for the breading process:
    • One with the flour mixture: combine flour, seasoned salt, and black pepper.
    • One with the egg mixture: beat the eggs until very frothy and mix in garlic powder.
    • One with the breading mixture: combine panko breadcrumbs, grated Parmesan cheese, dried parsley, and dried oregano.

2. Prepare the Chicken:

  • Slice each chicken breast in half lengthwise to create 2-3 thinner pieces.
  • Place the chicken between plastic wrap and pound with the flat side of a meat mallet until about ½ inch thick. Thin pieces ensure even cooking.
  • Pat dry with paper towels.
  • Season both sides lightly with salt and pepper.

3. Bread the Chicken:

  • Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated. Shake off excess flour.
  • Dip the floured chicken into the egg mixture, allowing excess egg to drip off.
  • Coat the chicken generously in the breading mixture, pressing gently to adhere the breadcrumbs.

4. Fry the Chicken:

  • Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  • Fry the chicken in batches, without overcrowding the pan, for 3-4 minutes per side until golden brown.
    • Adjust the heat as necessary to prevent burning or undercooking.
  • Transfer the fried chicken to a wire cooling rack to drain excess oil.

5. Bake with Marinara and Cheese:

  • Place the chicken on a large, light-colored baking sheet (dark sheets can cause over-browning).
  • Top each piece with marinara sauce and shredded mozzarella cheese.
  • Bake in the preheated oven for 12 minutes.
  • Optional: Broil at 425°F for 1-2 minutes at the end to brown the cheese slightly. Watch closely to prevent burning.

6. Serve:

  • Garnish with fresh chopped parsley.
  • Serve with spaghetti and garlic bread.
  • Ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.

Pro Tips

  • Oil Temperature: Make sure the oil is hot enough before adding the chicken. If it’s not hot, the breading can become soggy instead of crispy.
  • Breading Process: Bread 1-2 pieces of chicken at a time to keep the breading crisp. While the first batch is frying, you can bread the next pieces.
  • Cheese Selection: Use low-moisture, whole milk mozzarella for the best melting quality. Shred it from a block for optimal melt and flavor.
    • Recommended brands: Dragone mozzarella and Belgioioso Parmesan cheese.
  • Adjust Heat as Needed: Monitor the frying oil and adjust the heat to maintain consistent cooking without burning.

Storage and Reheating

  • Refrigeration: Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap individual portions tightly and freeze for up to 3 months.
  • Reheating:
    • From Refrigerated: Bake in a covered casserole dish at 350°F (175°C) for 20-25 minutes until heated through.
    • From Frozen: Thaw completely in the refrigerator overnight before reheating as above.

Enjoy your homemade Chicken Parmesan!