Every Friday, we turn our kitchen into a mini Italian bistro, with Chicken Parmesan being the star of the show. It’s a tradition that started when the kids were young, each of them taking turns to help pound the chicken or sprinkle the cheese. Now, even with the kids off to college, my husband and I keep the tradition alive, reminiscing about those Friday nights filled with laughter and the occasional kitchen disaster.
The beauty of Chicken Parmesan is in its simplicity; even if you’re not an experienced cook, this recipe is straightforward enough to follow yet delivers a restaurant-quality meal that always impresses. Plus, who can resist the combination of juicy chicken, tangy tomato sauce, and gooey cheese? It’s a match made in culinary heaven if you ask me. Whether you’re preparing a regular weeknight meal or looking to impress friends and family, this Chicken Parmesan recipe will surely be a hit.
But enough of my rambling—let’s dive into the recipe! I guarantee it’ll become a staple in your kitchen just as it has in mine.
How to Make Chicken Parmesan
Click here to get printable version
Ingredients:
For the Sauce:
- 1 (28-ounce) can crushed tomatoes
- 2 cloves garlic, minced
- Kosher salt and pepper to taste
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sugar
- 2 tablespoons fresh basil, chopped
For the Chicken:
- 2 boneless, skinless chicken breasts (6-8 ounces each), halved horizontally and pounded to 1/2 inch thick
- 1 teaspoon kosher salt
- 2 ounces whole-milk mozzarella cheese, shredded (about 1/2 cup)
- 2 ounces fontina cheese, shredded (about 1/2 cup)
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
- 1/2 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/3 cup vegetable oil
- 1/4 cup fresh basil for garnish
Directions:
- To start, make the sauce. Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic, salt, oregano, and red pepper flakes. Stir and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and add sugar. Increase the heat to high and bring to a simmer, then reduce to medium-low. Let it simmer for about 20 minutes until it thickens. Remove from heat, stir in chopped basil, and season with salt and pepper. Keep warm.
- For the chicken, season both sides of the cutlets with salt and let them sit at room temperature for 20 minutes. Meanwhile, combine mozzarella and fontina in a bowl and set aside.
- Preheat the broiler and adjust the oven rack 4 inches from the heat source. In a shallow dish, whisk together egg and flour until smooth. In another dish, mix Parmesan, panko, garlic powder, oregano, and pepper.
- Pat the chicken dry. Dredge each cutlet in the egg mixture, allowing excess to drip off, then coat in the Parmesan mix, pressing gently to adhere. Set aside on a plate.
- In a 10-inch nonstick skillet, heat vegetable oil over medium-high heat until shimmering. Add two cutlets and cook for 1½ to 2 minutes until bottoms are golden brown.
- Flip the cutlets using tongs and cook on the other side until deeply golden, another 1½ to 2 minutes. Transfer to a paper towel-lined plate and repeat with remaining cutlets.
- Place cutlets on a rimmed baking sheet, and distribute cheese mixture evenly over the top. Broil for 2 to 4 minutes until cheese is melted and begins to brown.
- To serve, place chicken on a platter, spoon 2 tablespoons of sauce over each cutlet, and garnish with fresh basil. Serve with additional sauce on the side and enjoy!
Don’t Have an Ingredient? Here’s What to Use Instead
If you’re out of fontina cheese, you can substitute it with gouda or provolone for a similar creamy texture. No panko breadcrumbs? Regular breadcrumbs will work, though they might not be as crispy. For a gluten-free option, use gluten-free breadcrumbs and flour. Swap fresh basil with dried basil if needed, but use sparingly as dried herbs are more concentrated.
Best Ways to Store Chicken Parmesan Leftovers
To preserve leftover Chicken Parmesan, store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its crispiness, and warm the sauce on the stovetop or microwave. If you’re freezing, wrap the chicken tightly in foil and place it in a freezer-safe bag for up to 2 months.
Perfect Pairings for Chicken Parmesan
Chicken Parmesan pairs wonderfully with a side of spaghetti or fettuccine tossed in olive oil and garlic. A crisp green salad with a tangy vinaigrette complements the richness of the dish. For drinks, a glass of Chianti or a cold lemonade enhances the flavors beautifully. Don’t forget a sprinkle of extra Parmesan for that finishing touch!
Mastering the Art of Cooking Chicken Parmesan
For perfectly crispy chicken, ensure the oil is hot before frying, and avoid overcrowding the skillet. Use a meat thermometer to check for doneness; the chicken should reach 165°F. Allow the chicken to rest before serving, so the juices redistribute, ensuring moist and tender meat.
Seasonal Twists for Chicken Parmesan
In the summer, add grilled zucchini or eggplant as a layer between the chicken and cheese for a seasonal touch. During winter, incorporate roasted bell peppers into the sauce for a deeper flavor. In spring, consider topping with fresh arugula just before serving for a peppery finish.
FAQs:
How can I make Chicken Parmesan healthier?
For a healthier version, opt for baking the chicken instead of frying. Use whole wheat breadcrumbs and reduce the cheese quantity. You can also use skinless chicken breasts to cut down on fat content. Pair it with a salad or steamed vegetables to create a well-balanced meal.
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs offer a juicier alternative and can be used in place of chicken breasts. Ensure they are boneless and skinless, and adjust the cooking time slightly, as thighs may take a bit longer to cook through fully. This substitution adds a different flavor profile but is equally delicious.
What’s the best way to pound chicken evenly?
Place each chicken breast between two pieces of plastic wrap or wax paper before pounding. Use a meat mallet or rolling pin, starting from the center and working your way outwards. This method ensures even thickness, which leads to uniform cooking. It also helps in avoiding any tears in the chicken.
Can I prepare parts of this recipe in advance?
Yes, you can prepare the sauce up to two days ahead and refrigerate it. The chicken cutlets can be breaded in advance and stored in the fridge on a baking sheet covered with plastic wrap for a few hours before cooking. This makes the actual cooking process quicker and more efficient when you’re ready to eat.
Why is my chicken not crispy enough?
Ensure the oil is hot enough before adding the chicken to the skillet; it should sizzle immediately. If the oil is not sufficiently heated, the coating will absorb more oil and become soggy. Also, avoid overcrowding the pan, as this lowers the oil temperature. Fry in batches if necessary to maintain optimal heat.
What can I do with leftover sauce?
Leftover sauce can be used as a base for pasta dishes or as a topping for homemade pizzas. You can also freeze it for future use. Consider adding it to soups or stews for extra flavor, or mix it with cooked vegetables for a quick side dish. The sauce’s versatility makes it a great component for various meals.
Must-Try Chicken Parmesan
Equipment
- Medium saucepan
- 10-inch nonstick skillet
- Rimmed baking sheet
- Shallow dishes
Ingredients
For the Sauce:
- 1 28-ounce can crushed tomatoes
- 2 cloves garlic minced
- Kosher salt and pepper to taste
- 1/4 teaspoon dried oregano
- red pepper flakes a pinch
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sugar
- 2 tablespoons fresh basil chopped
For the Chicken:
- 1 teaspoon kosher salt
- 2 ounces whole-milk mozzarella cheese shredded (about 1/2 cup)
- 2 ounces fontina cheese shredded (about 1/2 cup)
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 1/2 ounces Parmesan cheese grated (about 3/4 cup)
- 1/2 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/3 cup vegetable oil
- 1/4 cup fresh basil for garnish
Instructions
For Sauce:
- In a medium saucepan on medium heat, warm the olive oil until it shimmers. Stir in minced garlic along with salt, oregano, and red pepper flakes, cooking for about 30 seconds until aromatic.
- Add the crushed tomatoes and sugar, then raise the heat until it simmers. Reduce to medium-low and let it simmer for roughly 20 minutes until it thickens. Remove from heat, mix in chopped basil, and adjust seasoning to taste.
For Chicken:
- Season both sides of the chicken cutlets with salt and allow to rest at room temperature for 20 minutes. Meanwhile, combine the shredded mozzarella and fontina in a bowl.
- Preheat the broiler and position the oven rack about 4 inches from the heat source. In a shallow bowl, whisk together the egg and flour until smooth; in another bowl, mix together the Parmesan, panko, garlic powder, oregano, and pepper.
- Ensure the chicken is dry by patting it with paper towels. Dip each cutlet one at a time in the egg mixture then coat in the Parmesan mixture, gently pressing to ensure coverage. Set aside each coated cutlet.
- In a nonstick skillet over medium-high heat, warm the vegetable oil until shimmering. Add two cutlets carefully, cooking without moving them for about 1½ to 2 minutes until golden brown on the bottoms.
- Using tongs, turn the cutlets over and continue cooking for another 1½ to 2 minutes until they are a deep golden hue. Transfer the cooked cutlets to a paper towel-lined plate and repeat the process for the remaining cutlets.
- Arrange the cutlets on a baking sheet and evenly distribute the cheese mixture over their tops. Broil for 2 to 4 minutes until the cheese is melted and begins to brown.
- Serve the chicken by transferring it to a serving platter, adding 2 tablespoons of the warm sauce to each cutlet, and finishing with a sprinkle of fresh basil. Serve with additional sauce on the side.
