Chicken Parmesan
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
378 kcal
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Course
Main Course
Chicken Parmesan
Description
This Chicken Parmesan recipe starts with boneless, skinless chicken breasts sliced horizontally to create even, thin cutlets. After seasoning, the chicken is coated first in beaten eggs and then in a seasoned breadcrumb mixture that includes Parmesan cheese and garlic powder, producing a flavorful crust. The chicken pieces are briefly fried in neutral oil until golden but not fully cooked.
Next, a layer of marinara sauce is spread in a baking dish before arranging the breaded chicken on top. More marinara and shredded mozzarella and Parmesan cheeses are spooned over the chicken, then the whole dish is baked at a high temperature until the cheese melts and bubbles and the chicken cooks completely. The result is a crispy exterior with a juicy interior complemented by rich tomato sauce and melted cheese.
The finished Chicken Parmesan is garnished with fresh basil leaves, adding a touch of herbal freshness. It pairs well with roasted vegetables or pasta and can be served traditionally or adapted into sandwiches using rolls or sandwich bread.
For convenience, you can butterfly and bread the chicken ahead of time and refrigerate it for several hours. The recipe also allows freezing breaded chicken prior to cooking for up to three months. Variations include skipping the breading for a lighter option or reducing cheese to adjust saturated fat.
Ingredients
- 3 chicken breast cut in half horizontally to make 6 breast halves, boneless skinless
- ½ cup Parmesan Cheese divided, freshly grated
- 2 egg
- 1 cup panko bread crumbs
- 1 cup bread crumbs or panko, Italian style
- 1 teaspoon garlic powder
- 3 Tablespoons neutral cooking oil generic cooking oil
- 24 ounces marinara sauce , or HOMEMADE
- 1 cup mozzarella cheese shredded
- basil for serving, fresh leaves
Instructions
- Preheat oven to 450 degrees F.
- Butterfly chicken breasts: Place one hand on top of the breast and carefully run a knife through the center of the meat to create two, even, thin breast halves.
- Pat chicken dry and season well on both sides with salt and pepper.
- Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
- Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
- Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
- Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan. Place breaded chicken on top.
- Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
- Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.
Notes
- If chicken breasts are not thick, gently pound between plastic wrap to even thickness before slicing.
- Make marinara sauce in advance and store refrigerated for several days for convenience.
- Butterfly and bread chicken ahead of time; store covered in fridge for several hours before cooking.
- For freezing, bread chicken pieces and place in a greased, freezer-safe pan; freeze up to 3 months, then thaw before cooking.
- Option to skip breading or reduce cheese to modify texture and fat content.
- Serve with roasted vegetables or use chicken for sandwiches with toasted rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 1092mg | 46% |
| Potassium | 656mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 246mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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