Indulge in the savory and comforting flavors of our delicious Chicken Parmesan recipe. This classic dish is not only easy to make but also perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends.

Why You’ll Love This Recipe?

The combination of crispy breaded chicken, marinara sauce, and melted cheese creates irresistible flavors.
With a quick prep time, this recipe is perfect for busy weeknights or meal prep for the week ahead.

Ingredient Notes:

Flour: Creates a crispy coating for the chicken.
Eggs: Help bind the breading to the chicken.
Italian Panko Bread Crumbs: Adds crunch and flavor to the dish.
Shredded Parmesan Cheese: Provides a cheesy and savory element.
Chopped Parsley, divided: Adds freshness and color to the dish.
Oil: Used for frying the breaded chicken.
Boneless skinless Chicken Breast halves: The star of the dish.
Marinara Sauce: Adds a rich and tangy tomato flavor.
Shredded Mozzarella: Melts beautifully on top of the chicken.

Step-by-Step Instructions:

Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan and parsley.
Dredge chicken in flour, dip in eggs, then coat with breadcrumb mixture.
Fry chicken until golden brown and crispy.
Top with marinara sauce and mozzarella, then bake until cheese is melted and bubbly.

Helpful Tips:

For a healthier version, bake the breaded chicken instead of frying.
Substitute chicken with eggplant for a vegetarian option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use freshly grated Parmesan for the best flavor.
Let the chicken rest for a few minutes before serving to ensure juiciness.
Broil the dish for a few minutes at the end for a golden and bubbly cheese topping.

Serving Suggestions:

Serve Chicken Parmesan with a side of spaghetti or a crisp green salad. Pair with a glass of red wine or a refreshing lemonade for a complete meal.

Storage and Reheating Tips:

To store leftovers, place the chicken in an airtight container in the refrigerator. To reheat, place in a preheated oven at 350°F until warmed through.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs for a different flavor and texture.

Can I freeze Chicken Parmesan?

It is best to freeze the breaded chicken before cooking for the best results.

Can I use store-bought marinara sauce?

Yes, you can use store-bought marinara sauce or make your own for a homemade touch.

How can I prevent the breading from falling off the chicken?

Make sure to press the breadcrumbs firmly onto the chicken and let it rest before cooking.

Conclusion:

Treat yourself to the ultimate comfort food with our flavorful and easy-to-make Chicken Parmesan recipe. Whether you’re cooking for yourself or a crowd, this dish is sure to impress. Try it out and let us know how it turns out!

The Best Chicken Parmesan

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This recipe for The Best Chicken Parmesan features crispy breaded chicken smothered in marinara sauce and melted cheese, making for a delicious and satisfying meal.

Author: Touria Elkoudssi
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 4 servings 1x
Category: Main-course
Method: Baking
Cuisine: Italian

Instructions

Bread the Chicken: In one bowl, place flour. In another bowl, beat eggs. In a third bowl, mix bread crumbs, Parmesan, and 2 tbsp parsley. Dredge chicken in flour, dip in eggs, then coat in bread crumb mixture.
Cook the Chicken: Heat oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side, until golden brown and cooked through.
Assemble and Bake: Preheat oven to 400°F. Place cooked chicken in a baking dish, top with marinara sauce, mozzarella, and remaining parsley. Bake for 15-20 minutes until cheese is melted and bubbly.

Notes

You can serve this chicken parmesan with pasta or a side salad for a complete meal.
Feel free to customize the seasonings in the bread crumb mixture to suit your taste preferences.

Nutrition

Serving Size: 1 piece
Calories: 450 kcal
Sugar: 8 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 120 mg