Delicious Chicken Parmigiana plated with marinara sauce and melted cheese

Chicken Parmigiana Recipe

ByCasey Monroe

why make this recipe

Chicken Parmigiana, often known simply as "Chicken Parm," is a beloved classic that combines tender chicken with rich tomato sauce and gooey cheese. This dish is perfect for family dinners, gatherings with friends, or a comforting meal after a long day. Its crispy coating and savory flavors make it a hit with both kids and adults alike. Plus, it’s a fun recipe to prepare, allowing you to create something delicious from scratch!

how to make Chicken Parmigiana

Ingredients:

  • 3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces
  • 1 tsp salt (cooking/kosher, or 3/4 tsp table salt)
  • 1/2 tsp black pepper
  • 1/2 tsp Italian mixed herbs
  • 1/3 cup flour (plain/all-purpose)
  • 2 eggs
  • 1 garlic clove, minced
  • 1/4 tsp each salt and pepper
  • 1/4 tsp Italian mixed herbs
  • 1 1/2 cups panko breadcrumbs (or normal breadcrumbs)
  • 1/2 cup parmesan, finely grated (store-bought sand-like is best)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups olive oil (or vegetable or canola oil)
  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/4 cup onion or shallots, very finely chopped
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp Italian mixed herbs
  • 1/4 cup white wine (optional)
  • 400g/14 oz tomato passata (tomato puree)
  • 1/2 cup chicken stock/broth (or water)
  • 1/4 tsp each salt and pepper
  • 10 basil leaves, roughly chopped (or a pinch of dried)
  • 2 cups mozzarella cheese, shredded (or enough slices to cover)
  • 3/4 cup parmesan, finely grated (best to grate your own)
  • 1 tbsp extra virgin olive oil
  • 5 basil leaves, roughly chopped

Directions:

  1. Dry Brine Chicken: Start by seasoning the chicken pieces with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp Italian mixed herbs. Let them sit for about 15-30 minutes to soak up the flavors.

  2. Parmigiana Tomato Sauce: In a saucepan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves, 1/4 cup chopped onion, and cook until soft. Stir in 1/4 tsp red pepper flakes, if using, along with 400g of tomato passata and 1/2 cup of chicken stock. Season with 1/4 tsp salt and pepper. Let simmer for about 15 minutes, then add 10 chopped basil leaves.

  3. Crumbing: Set up a crumbing station with three bowls. Put 1/3 cup of flour in one bowl, whisk together 2 eggs, 1 garlic clove, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp Italian herbs in another, and mix 1 1/2 cups of panko breadcrumbs, 1/2 cup parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in the last bowl. Dip each piece of chicken in flour, then the egg mixture, and finally coat with breadcrumbs.

  4. Frying (Note 10 for baked option): Heat the 2 cups of oil in a large skillet over medium-high heat. Fry the chicken pieces for about 4-5 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

  5. Assembling & Baking: Preheat your oven to 200°C (390°F). In a baking dish, spread a layer of tomato sauce on the bottom. Place the fried chicken on top, then cover each piece with remaining sauce and top with 2 cups of shredded mozzarella and 3/4 cup of grated parmesan. Bake for about 20 minutes or until the cheese is bubbly and golden. Drizzle with extra virgin olive oil and sprinkle over 5 chopped basil leaves.

how to serve Chicken Parmigiana

Serve your Chicken Parmigiana hot, straight out of the oven! Pair it with a side of spaghetti, a fresh garden salad, or some garlic bread for a satisfying meal. You can also sprinkle some extra basil or parmesan on top for added flavor.

how to store Chicken Parmigiana

To store leftover Chicken Parmigiana, let it cool completely and place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it by wrapping individual portions tightly in plastic wrap and then placing them in a freezer-safe bag. This way, it’ll keep for about 2-3 months.

tips to make Chicken Parmigiana

  • Make sure to use fresh ingredients for the best flavor. Fresh garlic and basil can elevate your dish.
  • If you prefer a healthier option, consider baking the chicken instead of frying it. Simply spray the breaded chicken with a light coat of oil and bake until crispy in the oven.
  • Don’t skip the dry brine step; it adds moisture and flavor to the chicken.

variation

For a twist, you can try adding different cheeses such as provolone or gouda for a unique flavor. You can also make a vegetarian version by using eggplant or zucchini instead of chicken.

FAQs

Q: Can I make Chicken Parmigiana ahead of time?
A: Yes! You can prepare the chicken and sauce ahead of time, then assemble and bake it right before serving.

Q: Can I use store-bought sauce?
A: Absolutely! For a quicker version, you can use your favorite store-bought marinara sauce instead of making your own.

Q: How do I know when the chicken is fully cooked?
A: The chicken is done when it reaches an internal temperature of 75°C (165°F) and is no longer pink inside. You can use a meat thermometer to check.