Easy Homemade Chicken Parmesan Recipe

Easy Homemade Chicken Parmesan Recipe

There is nothing quite like homemade chicken parm! This beloved Italian-American classic brings warmth and incredible flavor to any table. You can achieve restaurant-quality results right in your own kitchen. Picture crispy breaded chicken, rich marinara sauce, and perfectly melted cheese. This recipe promises a deeply satisfying, flavorful, and surprisingly easy meal.

Why You’ll Love This Chicken Parm

This classic chicken parm recipe truly shines. It offers effortless elegance for both special occasions and busy weeknights.

• You’ll enjoy deeply satisfying flavors and textures in every bite.
• The preparation is quick and the cook time is manageable, perfect for busy schedules.
• This dish is incredibly versatile and easily customizable to suit your taste.
• It is a guaranteed crowd-pleaser that everyone, from kids to adults, will adore.
• Get ready for the ultimate Italian comfort food experience!

Ingredients

Creating a perfect chicken parm begins with quality ingredients. Here’s what you need for this simple, delicious dish:

• Chicken: 3 boneless, skinless chicken breasts, cut in half horizontally to make 6 breast halves.
• Breading: ½ cup freshly grated Parmesan cheese, divided.
• Binder: 2 large eggs.
• Crispiness: 1 cup panko breadcrumbs.
• Flavor/Texture: 1 cup Italian-style breadcrumbs (or more panko).
• Seasoning: 1 teaspoon garlic powder, plus salt and black pepper to taste.
• Cooking Oil: 3 Tablespoons olive oil, or another high-heat oil.
• Sauce: 24 ounces marinara sauce, quality store-bought or homemade.
• Cheese Topping: 1 cup shredded mozzarella cheese.
• Garnish: Fresh basil leaves, for serving.

Notes & Substitutions

For uniform cooking, pound chicken breasts to an even ½-inch thickness. Panko breadcrumbs provide superior crispiness; use whole wheat panko for a healthier option. Fresh mozzarella melts beautifully, or try provolone for a sharper flavor. A homemade marinara sauce truly elevates this recipe, but choose a high-quality store-bought brand if time is short. Vegetable or canola oil also work well for searing. Always adjust salt and pepper to your personal preference.

Equipment

You will need a few basic kitchen tools to make this delightful chicken parm.

• Cutting board and a sharp knife.
• Meat mallet (optional, but helpful for even thickness).
• Three shallow bowls for your breading station.
• A large oven-safe skillet (cast iron is excellent for searing).
• One 9×13 inch baking dish.
• Tongs or a spatula for handling the chicken.
• An instant-read meat thermometer to ensure perfect doneness.

Instructions

Follow these simple steps to create your mouthwatering chicken parm.

1. Prepare oven & pan: Preheat your oven to 450°F. Lightly grease a 9×13 inch baking dish. This prevents sticking and helps with cleanup.
2. Prep chicken: Place one hand on top of each chicken breast. Carefully run a sharp knife through the center to create two even, thin halves. Pound each half to an even ½-inch thickness using a meat mallet.
3. Season chicken: Pat the chicken pieces thoroughly dry with paper towels. Season generously on both sides with salt and black pepper.
4. Set up breading station: Whisk the two eggs well in one shallow bowl. In a second shallow bowl, combine the panko breadcrumbs, Italian-style breadcrumbs, ½ cup of Parmesan cheese, and garlic powder. Stir them together.
5. Bread chicken: Dip each piece of chicken into the whisked egg mixture, ensuring it is fully coated. Next, transfer the chicken to the breadcrumb mixture. Press firmly on both sides to ensure a thick, even coating of the breading.
6. Sear chicken: Add olive oil to a large oven-safe skillet and heat over medium-high heat until shimmering. Carefully add the breaded chicken to the hot skillet. Cook for about 2-3 minutes per side, until golden brown. The chicken will not be cooked through at this stage.
7. Assemble in dish: Spoon a thin layer of marinara sauce into the bottom of your prepared 9×13 inch baking dish. Arrange the seared chicken cutlets in a single layer over the sauce.
8. Top with cheese: Spoon more marinara sauce evenly over each chicken piece. Sprinkle generously with the shredded mozzarella cheese and the remaining Parmesan cheese. This makes for a beautiful, bubbly top on your homemade chicken parm.
9. Bake: Transfer the baking dish to the preheated oven. Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F. Use an instant-read meat thermometer for accuracy.
   The USDA provides clear guidance on cooking poultry to a safe minimum internal temperature of 165°F for poultry.
10. Garnish & serve: Carefully remove the baking dish from the oven. Sprinkle your finished chicken parm with fresh chopped basil leaves. Serve immediately with your desired side dishes.

Pro Tips & Troubleshooting

These tips will help you achieve the best possible homemade chicken parm.

• Achieve maximum crispness: Press the breadcrumbs onto the chicken firmly to ensure a thick, even coating. This helps create a wonderfully crispy exterior.
• Prevent soggy chicken: Sear the chicken thoroughly before baking. Avoid using an excessive amount of marinara sauce directly under the chicken cutlets.
• Perfectly cooked chicken: Always use an instant-read meat thermometer. This ensures the chicken is safely cooked to 165°F without overcooking.
• Boost flavor: Invest in a high-quality store-bought marinara or make your own from scratch. The sauce is a critical component of a truly great chicken parm.
• Even cooking: Pound chicken cutlets to a uniform ½-inch thickness. This guarantees each piece cooks evenly and thoroughly.
• Cheese layering: Layer both mozzarella and Parmesan for the best melt and a balanced, rich flavor.

Serving, Storage, & Variations

This versatile chicken parm recipe pairs well with many sides and adapts easily to different diets.

What to Serve with Chicken Parmesan

• Pasta: Serve your chicken parm over classic spaghetti, linguine, or penne pasta for a complete meal.
• Vegetables: Complement the richness with roasted asparagus, sautéed green beans, or a crisp side salad.
• Bread: Don’t forget garlic bread, crusty Italian bread, or homemade breadsticks for soaking up extra sauce.

Storage & Reheating

• Refrigerate: Store any leftover chicken parm in an airtight container for 3-4 days in the refrigerator. For proper food safety, it’s important to follow USDA guidelines for storing cooked chicken.
• Freeze: Freeze individual breaded chicken cutlets (uncooked) or a fully assembled dish for up to 3 months. Thaw overnight before cooking or reheating.
• Reheat: For the best texture, warm leftovers covered in the oven at 300°F until heated through. Alternatively, microwave for speed, though the chicken may be less crispy.

Recipe Variations

• Healthier twist: Skip the breading entirely for a lighter option, or use almond flour or crushed pork rinds for a low-carb coating.
• Add some heat: Stir red pepper flakes into your marinara sauce for a spicy kick.
• Chicken Parm sandwich: Serve a cutlet between toasted rolls with extra sauce and cheese for a satisfying lunch.
• Gluten-Free: Easily substitute with your favorite gluten-free breadcrumbs.
• Low-Carb: Serve this delicious dish over zucchini noodles, roasted vegetables, or a bed of fresh spinach instead of traditional pasta.

Nutrition

Here is an estimated nutritional breakdown per serving for this easy chicken parm.

Disclaimer: Nutritional information is an estimate based on ingredients used and serving sizes; actual values may vary.

FAQ

Find quick answers to common questions about making perfect chicken parm.

• Q: How can I make my chicken parm extra crispy?
  A: Ensure your oil is hot for searing and press the breadcrumbs firmly onto the chicken for maximum adherence. Using panko breadcrumbs also boosts crispiness.
• Q: What’s the best type of chicken for chicken parm?
  A: Boneless, skinless chicken breasts pounded to an even thickness work best. This ensures they cook quickly and evenly.
• Q: Can I use pre-made chicken cutlets instead of whole breasts?
  A: Yes, absolutely! Pre-made chicken cutlets save time and are a convenient option. Just ensure they are pounded to about ½-inch thickness.
• Q: Why is my chicken parm watery, and how can I prevent it?
  A: Watery chicken parm often results from excess moisture in the chicken or too much sauce. Pat chicken dry and avoid drowning it in sauce before baking.
• Q: What’s the secret to a really good chicken parm sauce?
  A: High-quality marinara is key. Choose a rich store-bought option or make a simple homemade sauce with ripe tomatoes and fresh herbs for the best flavor.

Conclusion

You now have everything you need to create a truly spectacular homemade chicken parmesan. This recipe proves that restaurant-quality Italian comfort food is entirely achievable in your own kitchen. By focusing on fresh ingredients and simple, easy-to-follow techniques, you can make a meal that will impress everyone. Embrace the joy of cooking this ultimate classic. I invite you to try this recipe, share your experiences in the comments, and tell me how your perfect chicken parm turned out!

Easy Homemade Chicken Parmesan Recipe

This recipe provides a straightforward method for preparing classic chicken parmesan, featuring crispy breaded chicken breasts baked with marinara sauce and melted mozzarella and parmesan cheeses.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3 breasts 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
• salt
• pepper

Equipment

• Oven
• Knife
• Shallow bowls
• Large skillet
• 9x13 inch baking pan

Method

 

Preparation

1. Preheat oven to 450 degrees F.
2. Carefully butterfly each chicken breast horizontally to create two thin halves.
3. Pat chicken dry and season generously with salt and pepper.
4. Beat eggs in one shallow bowl; combine breadcrumbs, parmesan, and garlic powder in another.
5. Dip each chicken piece into egg, then coat thoroughly with the breadcrumb mixture.

Cooking

1. Heat oil in a large skillet over medium-high heat; sear breaded chicken for about 2 minutes per side until golden.
2. Spread a thin layer of marinara sauce in a 9x13-inch baking pan, then arrange chicken on top.
3. Spoon more marinara over the chicken, then sprinkle with mozzarella and parmesan cheese.
4. Bake for 10-15 minutes until cheese is melted, bubbly, and chicken reaches 165 degrees F.
5. Garnish with fresh basil and serve immediately, optionally with spaghetti and extra sauce.

Notes

Serve over hot cooked spaghetti noodles, with extra sauce, if desired. The recipe yields 6 breast halves for individual servings.