Description
Chicken Parmesan delivers a classic Italian-American comfort meal straight from your kitchen, where golden-crusted chicken meets rich marinara and melted cheese. Crispy breaded chicken nestled with tangy sauce and bubbling mozzarella creates a satisfying dinner that brings restaurant flavors right to your plate.
Ingredients
Scale
Main Proteins:
- 4 boneless chicken breasts
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese
Breading and Seasoning:
- 1 cup Italian-style breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Cooking Ingredients:
- 1 28-ounce can crushed tomatoes
- 2 tablespoons olive oil (for frying chicken)
- 2 tablespoons olive oil (for sauce)
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 teaspoon sugar
- Salt and pepper
- Fresh basil leaves
Instructions
- Pour 2 tablespoons olive oil into a medium saucepan, heating over medium temperature for 2 minutes until shimmering.
- Add finely diced onion and cook 3-4 minutes until translucent and softened.
- Mince 3 garlic cloves and stir into the pan, cooking 30-60 seconds until aromatic.
- Pour 28-ounce can of crushed tomatoes into the saucepan, stirring in 1 teaspoon each of dried basil and oregano.
- Add ½ teaspoon red pepper flakes and 1 teaspoon sugar if desired. Season with salt and pepper to taste.
- Simmer marinara sauce for 15-20 minutes, stirring occasionally to prevent scorching.
- Preheat your oven to 375°F and set a wire rack nearby for staging ingredients.
- Spread ½ cup all-purpose flour onto a flat plate for dredging chicken.
- Whisk 2 large eggs in a separate shallow bowl until completely blended.
- Combine 1 cup breadcrumbs, ½ cup Parmesan, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper in another dish.
- Pat 4 chicken breasts dry and pound to ½-inch thickness for even cooking.
- Coat each chicken breast first in flour, then egg wash, then breadcrumb mixture, pressing gently to adhere.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat for 2 minutes.
- Fry breaded chicken 3-4 minutes per side until golden brown and crispy.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Spread a thin layer of marinara sauce across the bottom of a baking dish.
- Arrange chicken cutlets in the dish and top each with additional marinara sauce.
- Sprinkle 1 ½ cups mozzarella and ½ cup Parmesan cheese evenly over chicken.
- Bake in preheated oven for 15-20 minutes until cheese melts and edges turn golden.
- Garnish with fresh basil leaves and serve immediately with pasta or salad.
Notes
- Fresh tomatoes work best for marinara sauce, giving a brighter, more vibrant flavor compared to canned tomatoes.
- Pound chicken breasts to an even thickness before breading to ensure consistent cooking and a crispy exterior.
- For a lighter version, bake the breaded chicken instead of frying, using a wire rack on a baking sheet to help maintain crispness.
- Gluten-free breadcrumbs or almond meal can replace traditional breadcrumbs for those with wheat sensitivities.
- Prep Time: 20-25 minutes
- Cook Time: 35-44 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 140 mg