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5 from 1 vote

Chicken Parmesan

Easy Chicken Parmesan recipe - crispy breaded chicken breasts topped with marinara and melty mozzarella. Serve over pasta for an easy restaurant quality meal at home.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: chicken parmesan, chicken parm, easy chicken parmesan, italian recipe, easy italian recipe
Servings: 4
Calories:

Equipment

  • large skillet
  • baking dish

Ingredients

CHICKEN

  • 4 boneless skinless chicken breasts
  • salt and pepper
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons olive oil or more as needed
  • 2 tablespoons butter

MARINARA/SAUCE

  • 1/2 cup onion diced
  • 2 cloves garlic grated
  • salt and pepper
  • 1/3 cup dry red wine cabernet, pinot noir, etc.
  • 28 ounce can crushed tomatoes
  • 2 teaspoons italian seasoning
  • 2 tablespoons tomato paste
  • 2 tablespoons flat leaf parsley chopped
  • 8 ounces mozzarella sliced or shredded
  • 8 ounces pasta (reserve 1/4 cup pasta water) spaghetti, penne or other short pasta

Instructions

MARINARA SAUCE:

  • Over medium heat, add the onion to a pot or skillet with high sides. Season with salt and pepper. Cook 2-3 minutes until onions have softened then add grated garlic and cook one minute.
  • Add tomato paste, blend with the onion and cook 1 minute then pour in the wine, reduce heat to medium low and cook 3-4 minutes letting the wine reduce by about half.
  • Add crushed tomatoes and italian seasoning then lightly season with salt and pepper.  Stir to combine then simmer over low heat 15 minutes stirring occasionally. Add parsley then taste and adjust for salt.

BREADING THE CHICKEN:

  • Trim excess fat from the chicken breasts then pound or slice to an approximately 1/2″ thickness. Season generously with salt and pepper on both side
  • Set up a dredging station in three shallow bowls:
    In the first bowl, whisk the eggs. Add flour to the second bowl and in the third bowl combine Italian bread crumbs, panko and parmesan cheese.
  • Working one piece of chicken at a time, dip the first piece in the eggs, then dredge in flour, dip back into the egg then coat with the breadcrumb mixture gently pressing into the chicken (EGGS then FLOUR then EGGS then BREADCRUMBS.
  • Repeat the process until all the chicken is breaded then cover with plastic wrap and refrigerate 15 minutes to help the breading stick to the chicken when you cook it.

COOKING THE CHICKEN:

  • To a large skillet heat add oil over medium to medium-high heat then melt in the butter. 
  • Once the oil/butter are hot, add the chicken without overcrowding the skillet (work in batches if needed) cooking 3-4 minutes until a light golden brown, then transfer the chicken to a plate and set aside.

ASSEMBLY:

  • Add a thin layer of sauce to the bottom of a shallow baking dish (just enough to lightly coat the bottom. Transfer the chicken to the baking dish, top with a couple of tablespoons of the tomato sauce (or more to your liking) and a few slices of mozzarella.
  • Bake at 400° for 8 minutes or until the cheese is melty and chicken is cooked through to an internal temp of 165°.

PASTA:

  • Cook pasta according to package directions to al dente. Reserve 1/4 cup of pasta water then drain.
  • Blend marinara and pasta drizzling in some of the reserved pasta water until your sauce is smooth.
    To serve, add pasta to each plate, top with breaded chicken breast then garnish with extra parmesan cheese and eat right away.