I made this simple and easy marinara sauce which my family and I love so much. We make use of it in many different ways, one of which is in chicken parmesan. Chicken parmesan is a savory dish which consists of chicken breasts that are first dipped in flour, then in beaten eggs and lastly, coated with a mixture goodness of panko crumbs, parmesan cheese, salt, pepper and basil. They are then browned and baked in marinara sauce. The chicken pieces turned out tender, moist and satisfying delicious. The layers of flavors in this tasty dish delights the senses. I am so glad that I made this chicken parmesan dish. It will definitely be in our family’s list of favorite dishes. Enjoy!
Cooking Tips for Perfect Chicken Parmesan
To achieve the best chicken parmesan, start with the right chicken breasts. Look for breasts that are uniform in size for even cooking. If they are too thick, consider butterflying them or pounding them to an even thickness. This helps them cook through without drying out. When it comes to the breading, don’t skip the flour step. Coating the chicken in flour first helps the egg adhere better, resulting in a crispier crust. After dipping in egg, make sure to press the chicken into the panko mixture firmly. This will help the breadcrumbs stick and give you that satisfying crunch when you bite into it. For the baking part, use a baking dish that’s just the right size. If the dish is too large, the sauce may evaporate too quickly, leaving your chicken dry. Lastly, broil the chicken for a minute or two at the end of baking to get that lovely golden finish on top. This little extra step can really elevate the dish.
Serving Suggestions and Variations
Chicken parmesan is incredibly versatile, so feel free to get creative with how you serve it. A classic option is to pair it with a side of spaghetti, tossed in the same marinara sauce you used for the chicken. If you want to lighten things up, serve it over a bed of zoodles, which are spiralized zucchini noodles. For a fun twist, try adding some sautéed vegetables like bell peppers or spinach to your pasta. If you’re looking for a unique spin, consider using eggplant or zucchini slices instead of chicken for a vegetarian version. You could also add a layer of melted mozzarella on top of the chicken for that gooey, cheesy goodness. Leftovers can be stored in an airtight container in the refrigerator for up to three days, and they reheat well in the oven. Just pop it back in the oven at a low temperature to warm it through without making it soggy.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely, chicken thighs will work great in this recipe. They tend to be juicier and more flavorful, just adjust the cooking time slightly if they are thicker than breasts.
What can I substitute for Panko bread crumbs?
If you don’t have Panko, regular bread crumbs will do the trick, but the texture might be a bit different. You can also crush up some crackers or even use cornflakes for a crunchy coating.
How should I store leftover chicken parmesan?
Let the chicken cool down, then store it in an airtight container in the fridge for up to three days. If you want to freeze it, wrap it tightly in plastic wrap and foil, and it should last for about three months.
Can I make chicken parmesan ahead of time?
You can prepare everything up to the baking step and store it in the fridge for a day or two. Just make sure to cover it well to keep it fresh.
What do I serve with chicken parmesan?
A simple side salad or some garlic bread pairs perfectly with chicken parmesan. You could also serve it over pasta for a heartier meal.
Chicken Parmesan
Ingredients
- ½ cup olive oil
- 4 tbsp flour
- 3 eggs beaten
- 3 cups Panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 tbsp salt
- 1 tsp pepper
- 1 tbsp dried basil
- 6 medium boneless chicken breast
- ¼ cup grated mozzarella cheese
- ½ cup grated provolone cheese
- 1 package fettuccine cooked according to package directions and drained
- 4 cups store bought or Homemade Marinara sauce
Instructions
- Preheat oven to 400 degrees F.
- Spray a 9x13 inch baking dish with cooking spray.
- In a large skillet, heat oil on medium heat.
- On a shallow plate, spread out flour. Set aside.
- In a shallow bowl, beat eggs with a fork. Set aside
- In a deep dish, combine Panko crumbs, Parmesan cheese, salt, pepper and basil.
- Dip and coat chicken in the flour and then in the egg mixture, shaking of excess egg.
- Next, dip chicken into the Panko mixture.
- After dipping, place chicken into the hot oil. Cook chicken for 2 minutes on each side and then transfer to the 9x13 baking dish.
- Pour marinara sauce over chicken and bake for about 20 minutes or until chicken is cooked.
- In a small bowl, mix together provolone cheese and mozzarella cheese. Sprinkle over chicken and then continue baking for another couple of minutes or until cheese has melted.
- Serve over your favorite pasta.
Notes
Nutrition
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