Perfect Chicken Parmesan is the best chicken parmesan recipe you’ll find.
Full of flavor, takes minutes to cook, and is my favorite chicken dinner recipe!
Perfect chicken parmesan is possibly my favorite dinner. If you’ve never made parmesan chicken, or its been far too long since the last time that you have, then this is the recipe you need to try! Any recipe that coats chicken in a wonderful crispy outside is a winner in my book, and the fact that this is such an easy chicken parmesan recipe will have you making this on a weekly basis.
What is Chicken Parmesan?
- Chicken parmigiana, or chicken parmesan (also referred to in the United States as ‘chicken parm’), is a popular Italian-American dish.
- Parmigiana is a Southern Italian dish made with a shallow-fried sliced filling, with cheese and tomato sauce on top, then baked. Eggplant parmigiana is the earliest version.
- Some say this recipe is based on Eggplant Parmesan, where eggplant is replaced with chicken. What came first? The chicken or the eggplant?
- Parmesan chicken consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese.
How to make Chicken Parmesan:
- You want your chicken breasts when making parmesan chicken to be thin for several reasons. First, when you pound it with a mallet or roll it with a rolling pin, you break up the tissue and it makes it more tender. So much so that you can easily cut it with the side of your fork. I prefer to pound my meat over rolling it because its fun. Second, you want your meat to be of uniform thickness so that it cooks evenly. And third, the thinner the meat, the faster it cooks, and during school and sports season, we all need meals that can be cooked quickly.
- I always choose to put my crumb mixture in a rectangular dish that’s the exact size of the chicken breast. It makes coating the chicken oh-so-easy. The crumb coating I use when making this easy chicken parmesan is a 2:1 mixture of bread crumbs to parmesan cheese plus some herbs. Dip the meat in egg before coating with the crumbs.
- If you’re wondering how do you keep chicken parmesan crispy, you must cook the coated breasts in very hot oil in a single layer. This will give them a crispy golden outside and won’t leave them soggy. It won’t qualify as the best chicken parmesan recipe if you don’t have well cooked chicken.
- To finish off your chicken parm, all you need to do is top those crispy seasoned chicken breasts with a healthy portion of amazing tomato pasta sauce and then top that with some slices of fresh mozzarella along with some grated parmesan. Finish the whole thing off in the oven to get the cheese all nice and melty.
- I served my parmesan chicken up with some basil pasta that I tossed in some of the reserved pasta sauce.
Kitchen tools used to make this Perfect Chicken Parmesan:
Meat tenderizer: If you don’t have one of these in your kitchen, you should get one. The rolling pin also works, but I love the weight and the feel of this meat pounder. It creates evenly thick and perfectly tender cuts of meat, and you’ll enjoy using it!
Fry pan: I’ve been using Staub cookware for years. It gives your food a great crispy outside and distributes the heat evenly.
Baking dish: I’ve been using stoneware for a decade and a half, but I’m ready to invest in pretty baking dishes like this one.
To learn how to make my Perfect Chicken Parmesan, watch the video below!
Perfect Chicken Parmesan
- 1 pound boneless chicken breasts skinless
- salt & pepper
- 1/2 cup all purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup olive oil*
- 1 25 ounce jar pasta sauce
- 8 ounces fresh mozzarella sliced
Preheat oven to 400 degrees F.
Using a large plastic bag or plastic wrap, cover chicken and flatten to half inch thickness using a meat pounder or a rolling pin.
Sprinkle salt and pepper on both sides of chicken.
Add flour to bowl. Add beaten egg to another bowl. Combine bread crumbs with 1/2 cup parmesan (reserving the other half for later) along with the basil and oregano in a dish large enough for the chicken breasts.
Heat oil in a very large skillet over medium high heat.
Dredge chicken in flour, then coat with egg, then cover with bread crumb mixture. Press coating onto chicken to get as much as possible to stick. When the oil is very hot, just below the point where it begins to smoke, add your coated chicken. Continue with the remaining chicken breasts.
Cook each breast until golden brown, about 2 minutes on each side. Remove from pan and transfer to baking dish.
Cover each breast with Mezzetta Napa Valley Homemade pasta sauce as well as a couple slices of mozzarella and the remaining parmesan cheese. You may reserve some of the sauce to serve with pasta on the side, if desired.
Cook in preheated oven until cheese has melted, about 5-10 minutes.
* I used a combination of olive oil with avocado oil because it tolerates high temperatures better