Parmesan Chicken with Cherry Tomato Salad

While I was grocery shopping on the weekend, I saw a cookbook that had a delicious looking parmesan chicken dish as the cover. I browsed through the book and was impressed with the simple recipes inside. I bought it, already thinking which recipes to try.  I had the opportunity to make the parmesan chicken last night. It was a good thing that I had all the ingredients on hand, including the chicken thighs and fresh basil, which my husband recently planted in our herb garden.  For this recipe, I used chicken thigh because it retains its moisture while cooking. I did have to bake the chicken meat after frying to cook it through. The refreshing cherry tomato salad goes well with this dish. My family loves this chicken dish, definitely a keeper 😀

Cooking Tips for Perfect Parmesan Chicken

To get that perfect crispy crust on your parmesan chicken, make sure to coat the chicken thighs evenly with the parmesan cheese mixture. Use a shallow dish for the coating process, so each piece can be thoroughly covered. For an extra layer of flavor, consider adding some garlic powder or Italian seasoning to the parmesan mix. This will enhance the taste without overpowering the chicken. When frying, keep the oil hot but not smoking. Too high of a temperature can burn the coating while leaving the chicken undercooked. A medium-high heat is usually ideal. After frying, transferring the chicken to a baking dish ensures that it cooks through evenly without drying out. Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit. This way, you can be certain your chicken is safe to eat, while still being juicy and tender.

Serving Suggestions and Pairings

This parmesan chicken pairs well with a variety of sides. Consider serving it alongside a light pasta dish tossed with olive oil and garlic for a hearty meal. If you prefer something lighter, a side of steamed vegetables or a mixed green salad can balance the richness of the chicken. For a more substantial dinner, try adding roasted potatoes or a creamy risotto. To elevate the dish, drizzle a bit of balsamic glaze over the chicken before serving. It adds a sweet and tangy contrast that complements the parmesan beautifully. If you’re hosting a dinner, consider serving a chilled white wine, like a Sauvignon Blanc, which pairs nicely with the flavors of this dish. For a fun twist, try adding some sliced avocado or fresh mozzarella to your cherry tomato salad for a creamy texture that contrasts with the crispy chicken.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts if you prefer. Just keep in mind that they might dry out a bit more than thighs, so be careful not to overcook them.

What can I substitute for fresh basil?

If you don’t have fresh basil, dried basil works in a pinch. Just use about a third of the amount since dried herbs are more concentrated.

How should I store leftovers?

Store any leftover parmesan chicken and salad in airtight containers in the fridge. It should be good for about 3 days, but the salad may get a bit soggy, so it’s best eaten fresh.

Can I make this dish ahead of time?

You can prep the chicken and salad ahead of time, just hold off on frying until you’re ready to eat. This way, you keep everything fresh and crispy.

What can I serve with parmesan chicken?

This dish pairs well with a side of pasta or a light green salad. You could also serve it with some crusty bread to soak up the delicious juices.

Parmesan Chicken with Cherry Tomato Salad

Liza Agbanlog

Crispy Parmesan chicken meets a fresh cherry tomato salad in this tasty dish. The crunchy coating and juicy tomatoes make every bite a delight.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4 -6 servings

Calories 550 kcal

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken thighs or breasts (around 6 pieces)
• ½ cup all-purpose flour
• 2 eggs
• 1 cup panko breadcrumbs
• 1 cup shredded parmesan cheese
• 7 tablespoons olive oil
• 12 oz cherry tomatoes quartered
• 1 garlic clove minced
• 2 tablespoons finely chopped fresh basil
• Salt and pepper

Instructions

 

• Spread flour on shallow dish. Beat eggs in second shallow dish. Combine breadcrumbs and cheese in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with one chicken piece at a time, dredge chicken in flour, dip in egg, then coat with breadcrumbs mixture, pressing gently to adhere.
• Heat 3 tablespoons oil in 12-inch non-stick skillet over medium heat. Cook three chicken pieces until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with the 3 tablespoons oil and remaining chicken.
• Transfer browned chicken pieces on a baking sheet lined with foil. Bake at 350°F for 20-25 minutes or until chicken are cooked.
• Meanwhile, toss tomatoes, garlic, basil and remaining 1 tablespoon oil together in a bowl and season with salt and pepper to taste. Transfer chicken pieces to individual plates and top with cherry tomato mixture.
• Serve and enjoy!

Notes

Recipe adapted from”America’s Test Kitchen- The Best Simple Recipes”.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 36gFat: 30gSaturated Fat: 7gCholesterol: 180mgSodium: 600mgFiber: 2gSugar: 3g

Keyword chicken, easy dinner, healthy meal, parmesan, salad

Tried this recipe?Let us know how it was!