Simple Chicken Parmesan
Simple Chicken Parmesan recipe, easy to make, super delicious, and cooks in no time.
Simple Chicken Parmesan recipe, easy to make, super delicious, and cooks in no time.
- •6 boneless chicken breast (thawed)
- •1 cup flour
- •salt
- •pepper
- •garlic powder
- •italian seasoning
- •parsley
- •1- 1 1/2 cups shredded mozzarella cheese
- •grated parmesan cheese
- •pasta (spaghetti,linguini,fettuccine, etc.)
- •1/2 cup olive oil
- •2 tablespoons butter
- •1 jar tomatoe sauce (i used ragu's sweet tomato basil kind)
- Carbohydrate 61.298741754386 g
- Cholesterol 77.6346666666667 mg
- Fat 31.8104973830409 g
- Fiber 3.95352307202021 g
- Protein 34.9198825146199 g
- Saturated Fat 9.67249675 g
- Serving Size 1 1 Serving (285g)
- Sodium 848.35125 mg
- Sugar 57.3452186823658 g
- Trans Fat 2.96731413304094 g
- Calories 675 calories
Step-by-step
- Wrap the thawed chicken breasts in plastic wrap and flatten with a meat mallet to approx. 1/4 inches thick.
- Season both sides (lightly) with salt, pepper, and garlic powder; set aside.
- In a ziplock bag or medium sized bowl, add the flour, salt, pepper, a little bit of garlic powder, and Italian seasoning and mix well until everything is combined. Set aside.
- Meanwhile, begin to prepare your pasta.
- Heat a large skillet to medium heat and and add the olive oil and butter together.
- Go back to the chicken and toss in the seasoned flour until evenly coated; shake off access.
- Add chicken breast (3 at a time) to the skillet once butter is completely melted and cook on each side for approx. 5 minutes or until the chicken is a deep golden brown and edges are crispy. Remove from heat and onto a plate and keep warm.
- Turn the pasta pot to low heat once the pasta is cooked through.
- Drain the hot oil and place back onto heat. Immediately add the entire jar of tomatoe sauce. This is optional, but I like to add more seasoning to the sauce, so I added a little garlic powder, Italian seasoning, and some Parmesan cheese. Stir well and heat until sauce comes to a light boil. Stir again. Place all the chicken breasts on top of sauce.
- Cover each breast with the shredded mozzarella cheese. Sprinkle parsley on top of cheese. Cover skillet with a lid and reduce heat to low. Cook approximately 20 minutes.
- Drain pasta completely; put back into pot or another bowl. Add 2-3 tbs butter, add a little garlic powder, Parmesan cheese, and sprinkle with parsley. Toss well.
- Check chicken to make sure it's no longer pink and cooked through. Serve over pasta. Enjoy!
Coordinating the skillet work with the pasta pot determines whether the meal comes together smoothly or stalls midway. Flattening the boneless chicken breasts to a uniform quarter-inch thickness ensures the meat cooks in exactly five minutes per side without the exterior burning before the center reaches safety. Combining the olive oil and butter in a large skillet requires medium heat so the milk solids in the butter brown without turning acrid. Fry the cutlets in batches of three to prevent overcrowding the pan, which drops the oil temperature and leads to a soggy crust rather than deep golden crispness. While the chicken rests on a warm plate, drain the cooking oil completely before introducing the tomato sauce to the hot pan to avoid unwanted splattering and grease pooling. Letting the mozzarella melt under a tight-fitting lid for twenty minutes on low heat allows the cheese to fuse with the sauce while keeping the interior moist.
- Pound meat between sheets of plastic wrap using an even pounding motion to avoid tearing the delicate muscle fibers.
- Shake excess seasoned flour off the cutlets firmly; a heavy flour layer creates a gummy barrier between the meat and the crisp exterior.
- Toss the drained pasta immediately with two to three tablespoons of butter and garlic powder while the noodles remain piping hot to absorb the fats properly.
Precision in the sequence keeps the crust crisp despite the heavy blanket of sauce and melted cheese. Paying attention to pan temperature prevents the butter from scorching during the initial sear.
