Chicken Parmesan
Crispy breaded chicken topped with marinara sauce and melted cheese, served over pasta.
20 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp olive oil
- Fresh basil for garnish
- Cooked pasta for serving
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
Heat olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 3-4 minutes per side until golden brown. Transfer to a baking dish.
Top each chicken breast with marinara sauce and shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
Garnish with fresh basil and serve hot over cooked pasta with extra marinara sauce on the side.
Chef's Tips
- Even Thickness: Pounding the chicken ensures even cooking and prevents dryness.
- Crispy Coating: Let the breaded chicken rest for 5-10 minutes before frying to help the coating stick better.
- Cheese Choices: Try using a mix of mozzarella and provolone for extra flavor.
- Baking Option: For a lighter version, skip frying and bake the breaded chicken at 400°F (200°C) for 20-25 minutes.
- Sauce Tip: Warm the marinara sauce before topping the chicken for better heat distribution.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
