Imagine sinking your teeth into a perfectly golden-brown, crispy chicken cutlet, smothered in a vibrant, tangy tomato sauce, and crowned with bubbly, melted mozzarella – that’s Chicken Parmesan perfection! This isn’t just another recipe; it’s your guide to creating a restaurant-quality Chicken Parmesan that will have everyone begging for seconds, and I promise, it’s easier than you think!
What You’ll Need: The Chicken Parmesan Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
For the Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Topping:
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup chopped fresh basil, for garnish
Getting Started: Preparing Your Chicken Parmesan
Okay, friend, before we dive into the step-by-step, let’s talk prep. Good prep is KEY to a smooth and delicious Chicken Parmesan experience. Trust me, a little organization goes a long way!
Pounding the Chicken
First things first, let’s get those chicken breasts ready. Pounding them to an even thickness is crucial. Why? Because it ensures even cooking! Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Use a meat mallet or rolling pin to gently pound them to about 1/2-inch thickness. Be careful not to pound too hard, or you’ll end up with shredded chicken!
Setting Up the Dredging Station
Now, let’s set up our dredging station. This is where the magic happens! In three separate shallow dishes, place the flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with 1/2 cup of Parmesan cheese, garlic powder, oregano, salt, and pepper in the third. This assembly line will make the breading process a breeze.
Making the Sauce
While the chicken rests, let’s whip up that amazing sauce. In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic! Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor becomes!
Step-by-Step: Cooking Your Chicken Parmesan to Perfection
Breading the Chicken
- Dredge each chicken breast in the flour, making sure to coat it evenly. Shake off any excess flour.
- Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
- Finally, dredge the chicken in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere. Make sure every nook and cranny is covered!
Frying the Chicken
- In a large skillet, heat vegetable oil over medium heat. The oil should be hot enough that a breadcrumb dropped into it sizzles immediately.
- Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan. You may need to cook them in batches.
- Cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
Assembling and Baking the Chicken Parmesan
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of tomato sauce in the bottom of a baking dish.
- Place the fried chicken breasts on top of the sauce.
- Spoon more tomato sauce over each chicken breast.
- Top each chicken breast with slices of fresh mozzarella cheese and sprinkle with the remaining Parmesan cheese.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Tips and Tricks: Elevating Your Chicken Parmesan Game
Alright, let’s talk about some secrets to really make your Chicken Parmesan shine!
Getting Extra Crispy Chicken
Want even crispier chicken? After breading, place the chicken breasts in the refrigerator for about 30 minutes before frying. This helps the breading adhere better and prevents it from falling off during cooking. You can also try using panko breadcrumbs for an extra crispy texture!
Preventing Soggy Chicken
Soggy Chicken Parmesan is a tragedy! To avoid it, make sure to drain the fried chicken well on a wire rack. Also, don’t overload the baking dish with too much sauce. A light coating is all you need!
The Sauce Secret
Don’t be afraid to experiment with your sauce! A pinch of sugar can balance the acidity of the tomatoes. A splash of balsamic vinegar can add a touch of complexity. And if you’re feeling adventurous, try adding a little bit of wine to the sauce while it simmers. Just be sure to cook off the alcohol before adding the chicken.
Serving Suggestions: Completing the Meal
Chicken Parmesan is fantastic on its own, but it’s even better when paired with the right sides!
Pasta Perfection
Traditionally, Chicken Parmesan is served over spaghetti or linguine. Cook your pasta according to package directions, and toss it with a little bit of the tomato sauce before serving. For a lighter option, try serving it with zucchini noodles or spaghetti squash.
Side Dishes
A simple green salad with a vinaigrette dressing is a refreshing complement to the richness of the Chicken Parmesan. Roasted vegetables like broccoli, asparagus, or Brussels sprouts are also great choices. And don’t forget the garlic bread!
If you love the flavors in this recipe, you should definitely try Garlic Parmesan Chicken Pasta. It’s another comforting and delicious meal that’s sure to please.
Or, you can try Chicken Mozzarella Pasta for a similar flavor profile with a twist.
Another great twist is Chicken Mozzarella Pasta, it’s simple and easy to make!
Don’t forget to check out Longhorn Parmesan Chicken for another take on this classic dish!
If you are feeling adventurous, you should try Crispy Dill Pickle Parmesan Chicken, a surprising and delicious twist!
Storing and Reheating: Making the Most of Your Leftovers
Chicken Parmesan is just as delicious the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tips
To reheat Chicken Parmesan, preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Bake for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the chicken may not be as crispy.
That’s a Wrap!
There you have it – my foolproof guide to making the BEST Chicken Parmesan! I hope you enjoy this recipe as much as my family and I do. Remember, cooking should be fun and don’t be afraid to experiment and put your own spin on things. Happy cooking!
Why is it important to pound the chicken breasts to an even thickness?
Pounding the chicken to 1/2-inch thickness ensures even cooking throughout the breast.
How do you prevent Chicken Parmesan from becoming soggy?
To prevent soggy Chicken Parmesan, drain the fried chicken well on a wire rack and avoid overloading the baking dish with too much sauce. A light coating of sauce is sufficient.
What’s a good way to make the chicken extra crispy?
For extra crispy chicken, place the breaded chicken breasts in the refrigerator for about 30 minutes before frying to help the breading adhere. You can also use panko breadcrumbs for a crispier texture.
What are some serving suggestions for Chicken Parmesan?
Chicken Parmesan is traditionally served over spaghetti or linguine. Other good options include zucchini noodles, spaghetti squash, a simple green salad, roasted vegetables like broccoli or asparagus, and garlic bread.
Best Chicken Parmesan Ever
Ingredients
Equipment
Method
- Pound the chicken breasts to 1/2-inch thickness between two sheets of plastic wrap.
- Set up a dredging station: flour in the first dish, beaten eggs in the second, and breadcrumbs mixed with 1/2 cup Parmesan cheese, garlic powder, oregano, salt, and pepper in the third.
- In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally.
- Dredge each chicken breast in flour, shake off excess.
- Dip the floured chicken into beaten eggs, ensuring it’s fully coated.
- Dredge the chicken in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
- In a large skillet, heat vegetable oil over medium heat.
- Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan.
- Cook for about 4-5 minutes per side, or until golden brown and cooked through (165°F/74°C).
- Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of tomato sauce in the bottom of a baking dish.
- Place the fried chicken breasts on top of the sauce.
- Spoon more tomato sauce over each chicken breast.
- Top each chicken breast with slices of fresh mozzarella cheese and sprinkle with the remaining Parmesan cheese.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish with fresh basil.
