Chicken Parmesan

Chicken Parmesan. . .tender, boneless chicken, crispy seasoned breading, smothered in mozzarella cheese and baked in homemade marinara, until bubbly. Outrageously delicious, a meal elevated to
beyond Tuesday night dinner and every bite perfect for the holiday season.

I used to think Chicken Parmesan was fancy restaurant food. Guess what? It’s doesn’t have to be ~ it’s actually one of the best fake-out meals around.

Chicken Parmesan is ideal for entertaining without a lot of expense and yes, Peyton Manning, Chicken Parm really does “taste so good”. 

The ingredient list is divided into two parts: the chicken and the marinara sauce both are made in the same skillet. This dish is what the holiday season is all about ~ fun, festivity and even indulgence.

Chicken Parmesan Ingredients:

• 1 – 1 1/4 pound of boneless, skinless chicken breasts, pounded to about 1/4″ thick
• salt and pepper
• 2 eggs
• 1/2 cup of flour
• 1/2 cup of Italian breadcrumbs
• 1/4 cup of Pankow breadcrumbs 
• 1/4 cup of freshly grated Parmesan cheese
• 2 tablespoons of olive oil
• 2 tablespoons of butter

Sauce: 

• 1/2 cup of diced onion
• 2 cloves of garlic, grated
• salt and pepper
• 1/3 cup of red wine (not a sweet wine)
• 28 ounce can of crushed tomatoes
• 1 teaspoon of dried oregano
• pinch of crushed red pepper (optional)
• 1 teaspoon of brown sugar
• 1/4 cup of fresh Italian parsley, finely chopped
• 8 ounces of fresh mozzarella, sliced

Step-by-step Chicken Parmesan instructions:

Depending on your guests’ appetites cook 1/2 – 1 pound of thin spaghetti according to package directions as the base for the Chicken Parmesan. 

I like to pour a glass of wine before I start cooking. It’s relaxing and for this recipe I’ll use the same wine for the sauce.

Chicken Parmesan:

Trim any excess fat from the edges of the chicken and pound them to an even approximately 1/4″ thick, then season with salt and pepper. Next set up a ‘breading station’:

1. Beaten eggs in a bowl
2. Flour on a plate or shallow bowl
3. Combine Italian breadcrumbs, Pankow and Parmesan cheese also on a plate or shallow bowl.

Tip: To cut back on mess, I use paper plates for the flour and breadcrumb/cheese stations.

The Italian breadcrumbs add flavor to the breading. Pankow doesn’t have much flavor but adds a delicious crispy texture so both play a key rols.

Dip the first piece of chicken into the egg then dredge in the flour, back into the egg, then coat with the breadcrumb Parmesan mixture, gently pressing the breading into the chicken. Repeat until all the chicken is breaded.

In a large skillet over medium heat add the butter and olive oil. Make sure the oil and butter are hot, then add the chicken. If you add the chicken before the oil and butter are hot, the breading will act like a sponge and soak up the oil.

Tip: To check if the oil is hot enough, add a crumb or two of breadcrumbs into the oil. If they sink, it isn’t hot enough. If they burn quickly, the oil is too hot, but if they bubble and float to the top, the oil is just the right temp.

Add the chicken to the skillet without overcrowding (working in batches if necessary), cooking 3-4 minutes per side, then transfer to a plate lined with a paper towel.

Next make the sauce in the same skillet – but don’t clean or wash it -any brown bits will blend with the sauce for extra flavor. Over medium heat, add the onion and grated garlic, season with salt and pepper and cook about 4 minutes or until the onions have softened. Pour in the wine, lower the heat and continue cooking 3-4 minutes.

Add the crushed tomatoes, oregano, brown sugar and a very small pinch of red pepper. Combine thoroughly then cover and cook over low heat 15 minutes. Add the parsley and continue cooking 5 more minutes. 

Pour about one third of the sauce into a shallow baking dish (enough to cover the bottom). Transfer the chicken cutlets to the baking dish, top with a couple of tablespoons of sauce and slices of mozzarella. 

Bake at 400° For 10-12 minutes or until the cheese is melted, lightly browned and the Chicken Parmesan is hot. Prepare the spaghetti according to package directions. Top the spaghetti with an ample amount of sauce and the Chicken Parmesan.

Chicken Parmesan ~ unapologetically decadent. Enjoy!

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Chicken Parmesan

Step by step instructions to delicious, restaurant quality crispy Chicken Parmesan with a homemade marinara. 

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: easy chicken parmesan recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

CHICKEN

• 1 pound boneless chicken breasts
• salt and pepper to taste
• 2 eggs
• 1/2 cup flour
• 1/2 cup Italian breadcrumbs
• 1/4 cup Pankow breadcrumbs
• 1/4 cup Parmesan cheese of freshly grated
• 2 tablespoons olive oil
• 2 tablespoons butter

MARINARA/SAUCE

• 1/2 cup onion of diced
• 2 cloves garlic grated
• salt and pepper to taste
• 1/3 cup red wine dry, not sweet
• 28 ounce crushed tomatoes can
• 1 teaspoon dried oregano
• pinch crushed red pepper optional
• 1 teaspoon brown sugar
• 1/4 cup Italian parsley chopped
• 8 ounces fresh mozzarella sliced
• 1/2 - 1 pound thin spaghetti

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Instructions

• Pound the chicken breasts to an even 1/4" thickness then season both sides with salt and pepper.
• Set up a ‘breading station’: (1) beaten eggs (2) flour in a plate or shallow bowl (3) Combine Italian breadcrumbs, Pankow breadcrumbs and freshly grated Parmesan cheese also on a plate or shallow bowl.
• Bread the chicken repeating until all the chicken is coated.
• In a large skillet over medium heat add the butter and olive oil then add the chicken to the hot oil without overcrowding (work in batches if necessary) cooking 3-4 minutes per side and transfer to a plate lined with a paper towel.
• In the same skillet over medium heat, add the onion and grated garlic, season with salt and pepper and cook 4-5 minutes or until the onions have softened.
• Pour in the wine, lower the heat and continue cooking 3-4 minutes.
• Add the crushed tomatoes, oregano, brown sugar and a very small pinch of red pepper. Combine thoroughly then cover and cook over low heat 15 minutes.
• Add the parsley and continue cooking 5 more minutes.
• Pour about 1/3 of the sauce into a shallow baking dish (enough to cover the bottom with a little extra) then transfer the chicken cutlets to the baking dish, top with a couple of tablespoons of sauce and slices of mozzarella.
• Bake at 400° For 10-12 minutes or until the cheese is melted and lightly browned.  Prepare the spaghetti according to package directions, top with extra sauce and chicken.