Description
A classic Chicken Parmesan recipe featuring crispy, golden-breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to perfection and served over spaghetti. This dish is a comforting Italian-American favorite that combines tender chicken with flavorful herbs and cheeses.
Ingredients
Scale
Chicken and Breading
- 2 large chicken breasts (butterflied)
- Salt and pepper, to taste
- 2 eggs
- ½ cup Italian breadcrumbs
- ½ cup panko breadcrumbs
- ¾ cup freshly grated Parmesan cheese (divided)
Cooking
- ¼ cup olive oil
- 1 tbsp minced garlic
- 2 tbsp fresh basil leaves (thinly sliced)
- 26 oz. jar marinara sauce
- 8 oz. mozzarella cheese (sliced)
Serving
- Spaghetti, cooked according to package instructions
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled chicken Parmesan.
- Prepare Chicken Cutlets: Butterfly each chicken breast by slicing them in half lengthwise, creating four thinner cutlets total.
- Pound Chicken: Place each chicken cutlet between two layers of plastic wrap and pound gently with a mallet until they are an even thickness of about ¼ to ½ inch.
- Season: Season both sides of the chicken cutlets generously with salt and pepper.
- Prepare Breading Stations: In a shallow bowl, whisk the eggs. In another shallow bowl, mix together the Italian breadcrumbs, panko breadcrumbs, and ¾ cup of grated Parmesan cheese.
- Sauté Garlic: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the minced garlic and cook for 2–3 minutes until fragrant but not browned.
- Coat Chicken: Dip each chicken cutlet first into the egg mixture, then into the breadcrumb and Parmesan mixture, coating thoroughly.
- Sear Chicken: Place the breaded chicken cutlets into the hot oil and garlic mixture in the skillet. Cook for 3–4 minutes per side, until golden brown and almost cooked through. Add more oil if necessary. Once done, remove the chicken from the skillet and turn off the heat.
- Add Sauce to Pan: Pour half of the marinara sauce into the bottom of the skillet, stirring to incorporate the brown bits and garlic left behind from searing for added flavor.
- Layer Chicken and Toppings: Return the chicken cutlets to the skillet, placing them on top of the sauce. Spoon additional marinara over each cutlet, then top each with two slices of mozzarella cheese, the remaining grated Parmesan, and sprinkle with sliced fresh basil leaves.
- Bake: Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is melted, bubbly, and beginning to brown.
- Serve: Serve the chicken Parmesan hot over cooked spaghetti with crusty bread on the side. Enjoy your delicious homemade meal!
Notes
- Butterflying and pounding the chicken evenly ensures it cooks quickly and evenly.
- If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer to a baking dish for the oven step.
- To keep the breading crispy, avoid overcrowding the skillet when frying the chicken.
- Fresh basil adds a wonderful aroma and flavor; however, you can substitute with dried basil if fresh is unavailable.
- Leftover chicken Parmesan can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
