Classic Chicken Parmesan Recipe

Name: Classic Chicken Parmesan Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 boneless skinless chicken breasts; 1/4 /4 cup all-purpose flour; 2 large eggs; 1 1/2 /2 cups panko; 3/4 /4 cup grated Parmesan cheese; 3/4 /4 cup olive oil; 1 cup marinara; 8 lices mozzarella cheese; 8 lices Provolone cheese; 1/4 /4 cup grated Parmesan cheese; 1 bunch fresh basil

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
325 kcal
Course
Main Course
Cuisine
Italian, American

Classic Chicken Parmesan Recipe

Chloe Mercado

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Chicken Parmesan Recipe - This delicious Chicken Parmesan is lightly breaded, bathed in rich marinara and cheeses, and baked til bubbly! Ready in 30 minutes!

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Ingredients

Servings

4 boneless skinless chicken breasts
1/4 /4 cup all-purpose flour
2 large eggs lightly beaten
1 1/2 /2 cups panko
3/4 /4 cup grated Parmesan cheese
3/4 /4 cup olive oil for frying
1 cup marinara or tomato sauce
8 lices mozzarella cheese
8 lices Provolone cheese
1/4 /4 cup grated Parmesan cheese
1 bunch fresh basil (about 1/2 cup) chopped

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Instructions

Prep. Preheat the oven to 450º F. Line a baking sheet with parchment paper and set aside. Prepare a 9x13 baking dish by spraying with nonstick cooking spray or misting with olive oil. Set aside.
Pound the chicken. Place the chicken breasts onto a heavy cutting board and between two pieces of parchment paper or into a heavy plastic zip top bag. Pound the chicken to 1/2-inch in thickness using a meat mallet or rolling pin. Season the chicken with Stone House Seasoning.
Dredge the chicken. Arrange three flat bottomed dishes for dredging the chicken: (1) flour, (2) egg, and (3) Panko + parmesan cheese. Dip the prepared chicken breast into the flour, taking care to coat both sides of the chicken. Then, dip into the beaten egg, and finally into the Panko and parmesan mixture, making sure to press the Panko into the chicken. Place the coated chicken onto the parchment lined baking sheet.
Brown the chicken. Meanwhile, pour olive oil into a medium skillet set over medium heat. Allow the olive oil to heat until it has a light shimmer and a sprinkle of water sizzles when dropped into the oil. Carefully place the chicken into the oil and cook until golden brown, about 2-3 minutes per side. Remove from the skillet with tongs and place into the prepared baking dish.
Bake and serve. Top each piece of chicken with 1/4 cup of the tomato sauce, mozzarella cheese and provolone cheese. Place into the oven and cook until the chicken has cooked through and reaches 165º F when checked with an internal thermometer, about 18-20 minutes. Remove from the oven, top with basil and serve.

Equipments used:

Notes

Storage Tips
To store. Allow to cool and then store in an airtight container in the refrigerator for up to 5 days. Top with a bit of extra cheese and reheat in the microwave or oven until heated throughout.
To freeze: After the prepared chicken parmesan has cooled completely, wrap it with freezer wrap or foil and place it in airtight freezer-safe containers or freezer bags for up to three months. Thaw overnight in the refrigerator and reheat in the oven until heated throughout and the cheese is melty. The lightly breaded chicken may not be as crisp as it was the first time, but it will still be delicious!
Alternate Method
You can also carefully slice the chicken breasts in half horizontally, holding a sharp knife parallel to the cutting board, rather than pounding the chicken with a mallet or rolling pin.