#Chicken #Parmesan
Chicken Parmesan
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
This Chicken Parmesan recipe (aka chicken parmigiana) is a family favorite! Tender pan fried chicken breasts topped with tomato sauce and cheese baked until golden and bubbly.
It’ll look like you spent hours in the kitchen but this parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry…all the way down to the marinara sauce!
Serve Chicken Parm over spaghetti, egg noodles or mashed potatoes for the perfect weeknight dinner.
INGREDIENTS
FOR THE CHICKEN
1 1/2 c. panko bread crumbs
1/2 tsp. garlic powder
1/4 c. freshly grated Parmesan, plus more for garnish
2 large eggs, beaten with 1 tbsp. water
1/2 c. all-purpose flour
1 1/2 lb. boneless skinless chicken cutlets
Kosher salt
Freshly ground black pepper
Vegetable oil
1 c. shredded mozzarella
FOR THE MARINARA
2 tbsp. extra-virgin olive oil
1/2 small onion, finely chopped
4 cloves garlic, sliced
1 (28-oz.) can crushed tomatoes
1/4 c. water
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish
Instructions
Preheat an oven to 425°F.
Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork).
Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
Pound chicken breasts to 1/2 inch thick (if they're very large you can cut them in half).
Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere).
Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
This Chicken Parmesan recipe (aka chicken parmigiana) is a family favorite! Tender pan fried chicken breasts topped with tomato sauce and cheese baked until golden and bubbly.
It’ll look like you spent hours in the kitchen but this parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry…all the way down to the marinara sauce!
Serve Chicken Parm over spaghetti, egg noodles or mashed potatoes for the perfect weeknight dinner.
INGREDIENTS
FOR THE CHICKEN
1 1/2 c. panko bread crumbs
1/2 tsp. garlic powder
1/4 c. freshly grated Parmesan, plus more for garnish
2 large eggs, beaten with 1 tbsp. water
1/2 c. all-purpose flour
1 1/2 lb. boneless skinless chicken cutlets
Kosher salt
Freshly ground black pepper
Vegetable oil
1 c. shredded mozzarella
FOR THE MARINARA
2 tbsp. extra-virgin olive oil
1/2 small onion, finely chopped
4 cloves garlic, sliced
1 (28-oz.) can crushed tomatoes
1/4 c. water
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish
Instructions
Preheat an oven to 425°F.
Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork).
Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
Pound chicken breasts to 1/2 inch thick (if they're very large you can cut them in half).
Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere).
Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.
