Chicken Parmesan
This easy Chicken Parmesan recipe is restaurant quality with breaded chicken, marinara sauce, mozzarella, and parmesan cheese. It's simple, comforting, and will impress any guest!
Servings: 6
Calories: 378kcal
Cost: 8
Ingredients
- 3 boneless skinless chicken breasts , cut in half horizontally to make 6 breast halves*
- ½ cup freshly grated parmesan cheese , divided
- 2 eggs
- 1 cup panko bread crumbs
- 1 cup Italian style bread crumbs , or panko
- 1 teaspoon garlic powder
- 3 Tablespoons oil
- 24 ounces marinara sauce , or HOMEMADE
- 1 cup shredded mozzarella cheese
- fresh basil leaves , for serving
Instructions
- Preheat oven to 450 degrees F.
- Butterfly chicken breasts: Place one hand on top of the breast and carefully run a knife through the center of the meat to create two, even, thin breast halves.
- Pat chicken dry and season well on both sides with salt and pepper.
- Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
- Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
- Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
- Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan. Place breaded chicken on top.
- Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
- Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.
Video
Notes
Chicken Breasts: If they are not thick enough to cut into halves you could place them between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them evenly to 1/2 inch thick.
To Make Ahead: Make the marinara sauce several days in advance. Butterfly and bread the chicken, and store covered in the fridge a few hours ahead of time.
To Freeze: Follow the recipe directions up to step 5 (dredging) and place the breaded chicken in a greased, freezer safe foil pan. Add all chicken pieces and cover tightly. Freeze for up to 3 months. Thaw completely, then brown chicken in skillet and bake, as directed.
Variations:
- Skip the Breading: Skip the breading all together or choose whole wheat breadcrumbs.
- Veggies: Serve with roasted vegetables.
- Cut the Cheese: Cheese adds a lot of saturated fat. Choose to add less cheese or leave it off all together and let the marinara sauce do the talking!
- Serve over zoodles, instead of pasta.
- Chicken Parmesan Sandwich: Serve the chicken parmesan inside toasted sandwich bread or rolls.
Nutrition
Calories: 378kcal | Carbohydrates: 28g | Protein: 26g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 1092mg | Potassium: 656mg | Fiber: 3g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 9mg | Calcium: 246mg | Iron: 3mg
Recipe Link
Recipe Video
