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Chicken Parmesan

Chicken Parmesan

Delicious Chicken Parmesan featuring breaded chicken topped with marinara and cheese, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 6 breast halves
Calories 378 kcal

Equipment

  • large skillet
  • baking pan
  • Shallow bowls

Ingredients
  

Chicken

  • 3 pieces boneless skinless chicken breasts cut in half horizontally to make 6 breast halves

Cheese

  • ½ cup freshly grated parmesan cheese divided
  • 1 cup shredded mozzarella cheese

Breading Mixture

  • 2 pieces eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs or panko
  • 1 teaspoon garlic powder

Sauce

  • 24 ounces marinara sauce or homemade

Oil and Seasoning

  • 3 Tablespoons oil

Garnish

  • fresh basil leaves for serving

Instructions
 

Preparation

  • 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.

Cooking

  • 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 9×13’’ 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.

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 ½ 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.

Nutrition

Serving: 1breast halfCalories: 378kcalCarbohydrates: 28gProtein: 26gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 113mgSodium: 1092mgPotassium: 656mgFiber: 3gSugar: 6gVitamin A: 785IUVitamin C: 9mgCalcium: 246mgIron: 3mg
Keyword breaded chicken, cheese, Chicken Parmesan, comfort food, Marinara Sauce, pasta
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