Parmesan Chicken
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Parmesan Chicken
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This Chicken Parmesan recipe is made with perfectly seasoned crispy chicken topped with a simple homemade tomato sauce and sliced mozzarella cheese. Pan-seared to develop the crust, then finished in the oven, we love to serve our chicken parm with spaghetti cooked just until al dente and tossed in more of the homemade sauce.
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Ingredients
Sauce
- 1/4 cup olive oil
- 8 cloves garlic thinly sliced
- 2 (28-ounce) cans whole peeled San Marzano tomatoes crushed by hand
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
Chicken Parm
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (I like using 1/2 panko and 1/2 regular)
- 1/2 cup freshly grated Parmesan cheese + more for topping
- 1/4 cup finely chopped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large chicken breasts sliced in half horizontally for 4 thin chicken cutlets
- 2 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil for frying
- 1/4 cup salted butter
- 8 (1-ounce) slices low-moisture whole milk mozzarella cheese (packaged or deli sliced - not fresh mozzarella which will release too much water)
- chopped fresh basil for topping
Pasta
- 12 ounces Spaghetti
Instructions
Sauce
- Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 2-3 minutes, stirring occasionally, until fragrant and golden.
- Add tomatoes and juices, sugar, oregano, onion powder, salt, pepper, and a pinch of red pepper flakes. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally until thickened. Taste and adjust salt and pepper as needed.
- Remove from the heat and puree in a blender. Return the sauce to the pan.
Chicken Parm
- Preheat the oven to 450°F. Make dipping stations by adding flour to a plate or shallow dish. Whisk the eggs in another shallow dish. Combine breadcrumbs, parmesan, parsley, dried basil, onion powder, garlic powder, and oregano in a third shallow dish. Set a wire rack on top of a baking sheet and set aside.
- Place each chicken cutlet between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness between 1/4- and 1/2-inch. Season both sides of each chicken piece with 1 teaspoon of the salt and the black pepper.
- Dredge the chicken in flour, shaking off any excess. Dip in the egg mixture, letting any excess drip off. Dredge in the breadcrumb mixture, pressing so it evenly coats both sides. Set aside and repeat with each piece of chicken.
- Heat vegetable oil and butter in a large skillet over medium-high heat until hot. Working in batches if needed, add the breaded chicken to the hot oil. Cook for 2 to 3 minutes per side, flipping halfway through with tongs, until golden brown. You may need to decrease the heat to medium if the chicken is browning too quickly. Transfer the chicken to the prepared baking sheet with a wire rack. Lightly season with the remaining 1 teaspoon of salt.
- Top each piece of chicken with 1/2 cup of the tomato sauce and 2 slices of mozzarella. Sprinkle with more parmesan. Bake in the preheated oven for 10 to 12 minutes until the cheese is melted, bubbling, and lightly browned in spots.
- Meanwhile, cook the pasta in a large pot of salted, boiling water according to the package directions. Reserve 1 cup of the pasta water before draining.
- Combine the remaining 2 cups of tomato sauce with the cooked spaghetti and 1/2 cup of the reserved pasta water. Toss to evenly coat the pasta, adding additional pasta water if needed.
- Top the pasta with the chicken then sprinkle with parmesan and basil. Serve immediately.
Notes
- Yield: This recipe results in about 4 cups of sauce.
- Storage: Keep any leftover chicken parmesan in an airtight container in the fridge for 3-4 days. The chicken can also be wrapped in plastic wrap, then stored in a freezer-safe airtight container in the freezer for up to 2 months. It won't be as crisp as when it is freshly made, but still very good. Reheat in a 350°F oven covered loosely with foil for 15 to 20 minutes until heated through.
- This recipe is on page 192 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
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Calories
1051kcal
(53%)
Carbohydrates
122g
(41%)
Protein
52g
(104%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
0.5g
Cholesterol
197mg
(66%)
Sodium
2343mg
(98%)
Potassium
849mg
(24%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
651IU
(13%)
Vitamin C
3mg
(3%)
Calcium
297mg
(30%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1051 kcal
% Daily Value*
| Calories | 1051kcal | 53% |
| Carbohydrates | 122g | 41% |
| Protein | 52g | 104% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 197mg | 66% |
| Sodium | 2343mg | 98% |
| Potassium | 849mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 297mg | 30% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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