Chicken Parmesan
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Chicken parmesan is the Italian-American classic that never disappoints — crispy breaded chicken, rich marinara, and bubbling mozzarella cheese. This version keeps it straightforward: pound the chicken thin for even cooking, build a proper three-step breading station, and get a good golden sear before finishing in the oven. Using good jarred marinara makes this very approachable for any weeknight. The result is a restaurant-quality dish on the table in about 35 minutes.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup Italian breadcrumbs
- 1/2 cup parmesan cheese, grated
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 1/4 cup olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Spaghetti or side salad for serving
Instructions
- Preheat oven to 425°F
- Place chicken between plastic wrap and pound to even 1/2-inch thickness
- Season with salt and pepper
- Set up dredging station: flour in first bowl, beaten eggs in second, breadcrumbs mixed with parmesan in third
- Coat each chicken piece in flour, dip in egg, then press into breadcrumb mixture
- Heat olive oil in large oven-safe skillet over medium-high heat
- Cook chicken 3-4 minutes per side until golden crust forms
- Spoon marinara over each piece, then top with mozzarella
- Bake 15-18 minutes until cheese is melted and bubbly
- Garnish with fresh basil and serve immediately
Notes
Pounding the chicken thin is critical for even cooking. Get your pan very hot before adding the chicken — that golden crust is essential to the dish.
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