Chicken Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
634 kcal
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Course
Main Course
Chicken Parmesan
Description
Chicken Parmesan begins with chicken breasts pounded to an even ½-inch thickness for uniform cooking. The chicken is seasoned and dredged sequentially in flour, beaten eggs, and a mixture of panko breadcrumbs, seasoned crumbs, grated Parmesan, and chopped parsley. Pan-frying in olive oil creates a golden crust without fully cooking the chicken. The partially cooked chicken is then layered in a baking dish with marinara sauce and topped with shredded mozzarella and Parmesan cheese, baking until the cheese melts and the chicken finishes cooking.
This dish combines tender chicken with a crunchy, flavorful crust and rich tomato and cheese layers. Freshly chopped basil and parsley added as a garnish contribute herbal notes. Chicken Parmesan pairs well with pasta, salad, or crusty bread for a satisfying meal.
Use chicken cutlets or slice larger breasts horizontally if needed. Ensure the oil is hot before frying for better crust formation. Control the sauce quantity in the baking pan, and warm extra sauce separately if desired to avoid sogginess.
Ingredients
- 4 chicken breast about 5oz each, boneless skinless
- ½ cup all-purpose flour
- 2 large egg
- ⅔ cup panko bread crumbs
- ⅔ cup seasoned bread crumbs
- ⅓ cup Parmesan Cheese grated
- 2 tablespoons parsley chopped, fresh
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 4 tablespoons olive oil or as needed
- 24 ounces marinara sauce homemade or jarred
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese shredded
- 2 teaspoons basil for garnish, chopped, fresh
- 1 teaspoon parsley for garnish, chopped, fresh
Instructions
- Preheat the oven to 425°F.
- Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
- In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
- Using the flat side of a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they're very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Dip both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb mixture and gently press to adhere.
- Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden, it does not need to cook through.
- In the bottom of a 9x13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.
- Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
- Sprinkle with fresh basil and parsley and serve over pasta.
Notes
- Chicken breasts vary in size; larger breasts can be halved horizontally to create thinner pieces for even cooking.
- Preheat oil until shimmering before frying chicken to achieve a crisp crust.
- Do not overload the baking dish with sauce; extra sauce can be warmed and served on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634 | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 46g | 92% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 1584mg | 66% |
| Potassium | 1071mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1364IU | 27% |
| Vitamin C | 16mg | 18% |
| Calcium | 412mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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