Ultimate Easy Chicken Parmesan Recipe
This one is a classic almost everyone we know has indulged in a plate of chicken parmesan, but not many have made it at home for themselves. We admit, it has a few steps to it, but they are so worth it. In this case, homemade is where its at. For this recipe, we use our own marinara sauce since it is a little brighter and more fresh. This can be done days or weeks in advance. If youre in a pinch, store-bought is great. If you plan to buy jarred marinara sauce, you will need to buy 2 jars. About 1/2 of one jar will not be used.
This one is a classic almost everyone we know has indulged in a plate of chicken parmesan, but not many have made it at home for themselves. We admit, it has a few steps to it, but they are so worth it. In this case, homemade is where its at. For this recipe, we use our own marinara sauce since it is a little brighter and more fresh. This can be done days or weeks in advance. If youre in a pinch, store-bought is great. If you plan to buy jarred marinara sauce, you will need to buy 2 jars. About 1/2 of one jar will not be used.
- 2 tablespoons milk
- 2 large eggs
- 4 slices provolone cheese
- salt and fresh ground black pepper
- 4 chicken breasts (about 1 1/2 pounds)
- 1 cup (130 grams) all purpose flour
- 1 cup (210 grams) dried breadcrumbs
- 2 ounces grated parmesan cheese divided (about 3/4 cup)
- 1/4 cup canola or vegetable oil plus more as needed
- 4 cups marinara sauce warmed, see our homemade marinara recipe
- 1/2 bunch fresh basil leaves
- Carbohydrate 37.27017656893 g
- Cholesterol 249.183790164 mg
- Fat 37.263049279455 g
- Fiber 6.68699975498021 g
- Protein 23.72995704213 g
- Saturated Fat 11.7236298707655 g
- Serving Size 1 1 Serving (371g)
- Sodium 1627.4826040995 mg
- Sugar 30.5831768139498 g
- Trans Fat 2.22432505089549 g
- Calories 579 calories
Step-by-step
- Place a chicken breast onto cutting board and lay a sheet of wax paper, parchment paper or plastic wrap over it. Pound the chicken breast with a flat meat mallet (you can also use a rolling pin or heavy bottomed pan), until it is about 1/2-inch thick. Repeat with remaining chicken breasts.
- Lightly season both sides of each chicken breast with salt and pepper.
- To prepare a breading station, you will need three shallow dishes we like to use round cake pans or pie dishes. Add flour and a generous pinch of salt to the first and mix well with a fork. Crack both eggs into the second dish then add milk. Use a fork to beat until frothy. Add breadcrumbs, 1/2 of the parmesan cheese and another generous pinch of salt and pepper to the third dish and use a fork to mix well.
- To bread chicken breasts, dredge chicken in seasoned flour, and then dip them in the egg wash to coat completely, allowing excess to drip away from the chicken and back into the dish. Finally, dredge chicken in the breadcrumbs. Place breaded chicken onto clean plate or baking sheet.
- Prepare a small baking sheet or large plate lined with paper towels for placing the browned chicken so excess oil is absorbed.
- Find a skillet large enough so that all four chicken breasts can nestle into the pan comfortably. (If you do not have a pan large enough, use a medium pan and cook the chicken in batches). Add enough oil to the pan so that the bottom of the pan is covered.
- Heat the oil over medium heat. Once the oil is hot and shimmers, add the chicken and cook 3 to 4 minutes on each side or until golden brown and crisp. When browned, place the chicken onto the bed of paper towels to absorb excess oil.
- Heat oven to 350 degrees F.
- Ladle enough marinara sauce to coat the bottom of a 9x13 inch baking dish. Then, arrange place the browned chicken on top of sauce.
- Add a generous tablespoon of sauce on top of each chicken breast then add a few basil leaves. Divide the remaining parmesan between the chicken breasts and finish with a slice of provolone cheese on top.
- Bake the chicken, uncovered, for 15 to 20 minutes until the cheese begins to brown and an instant read thermometer reads 165 degrees F. Serve with pasta, additional sauce, vegetables or a sandwich roll.
My Ultimate Comfort Food: Chicken Parmesan
There's something undeniably comforting about a perfectly cooked Chicken Parmesan. The crispy, golden-brown chicken, the rich, tangy marinara sauce, the melted, gooey provolone – it's a symphony of textures and flavors that always hits the spot. For years, I considered Chicken Parmesan a restaurant-only dish, something too complicated to tackle at home. I pictured myself battling with flour-dusted counters and ending up with a kitchen more chaotic than a three-ring circus. But then, a friend challenged me, “It’s easier than you think!” And she was right. This recipe is my testament to that fact – a simplified, yet incredibly delicious, version of Chicken Parmesan that even a beginner cook can master.
The key, I've discovered, is organization. Having a well-planned breading station is crucial – three separate dishes for the flour, egg wash, and breadcrumbs will make the entire process incredibly efficient. And don't stress over the marinara sauce. While making your own is rewarding and adds a beautiful freshness, a good quality store-bought jarred sauce works perfectly fine in a pinch. I often find myself buying a few jars and keeping them on hand to save myself time. The chicken itself is surprisingly easy to prepare. A little pounding to even out the thickness ensures everything cooks evenly and helps maintain a succulent texture. Once the chicken is golden brown and deliciously crispy, it goes into the oven with a generous layer of sauce, basil, parmesan, and provolone to create a molten layer of cheesy goodness. The final result? A meal so satisfying, so flavorful, that it practically melts away any stress in my day.
This Chicken Parmesan recipe has become a staple in my home. It's a dish I make for family gatherings, for cozy weeknight dinners, and even for a satisfying solo meal after a long day. The beauty of it lies in its adaptability. Serve it over pasta, with a side of roasted vegetables, or even on a crusty roll for a delicious sandwich. However you choose to enjoy it, one thing is certain: this Chicken Parmesan is a guaranteed crowd-pleaser, a taste of home that always brings a smile to my face. It’s not just about the recipe; it’s about the love and effort put into creating something delicious to share, a true reflection of culinary care.
Over the years, my Chicken Parmesan recipe has evolved, adapting to different moods and needs. Sometimes, I’ll experiment with different herbs, adding oregano or thyme alongside the basil for a more complex flavour profile. Other times, I'll opt for a spicier marinara sauce, adding a touch of red pepper flakes for a delightful kick. But no matter the variations, the fundamental elements always remain the same: tender, juicy chicken, a rich and flavorful marinara sauce, and the irresistible melt of cheese. It’s a recipe that embraces simplicity, allowing the high-quality ingredients to shine.
This isn’t just a dish; it's a journey from apprehensive kitchen novice to confident home cook. It’s a story of overcoming culinary challenges and discovering the joy of creating something truly special. It's a reminder that even the most seemingly complex dishes can be broken down into manageable steps, leading to a rewarding experience and, more importantly, a truly delicious meal.
Beyond the recipe itself, Chicken Parmesan represents something much larger. It embodies the essence of home-cooked meals, the warmth of gathering around a table with loved ones, and the satisfaction of sharing a meal you've lovingly prepared. It is a celebration of simple ingredients transformed into something extraordinary, a culinary testament to the power of everyday magic.
So, take a deep breath, gather your ingredients, and embark on this culinary adventure. I guarantee you won't be disappointed. This is more than just a recipe; it’s a gateway to a world of culinary confidence, a journey to transform simple ingredients into a masterpiece you’ll be proud to share with everyone you know.
