This recipe delivers a restaurant-quality chicken parmesan that is simple enough for weeknight dinners. It features crispy breaded chicken topped with melted cheeses and a rich tomato sauce.
List of ingredients
- 16 ounces pasta (spaghetti, fettuccini, or linguini) – use your preferred variety.
- 1 to 1.5 pounds chicken breast (cut lengthwise in half to butterfly) – ensure even thickness.
- Salt and pepper – used for seasoning both sides of the chicken.
- 2 large eggs – lightly beaten for the egg wash.
- 1 cup grated parmesan cheese (divided) – half for the breading and half for the topping.
- 1 cup Panko breadcrumbs – provides a crispier texture than standard crumbs.
- 1/4 to 1/3 cup extra virgin olive oil – for frying the cutlets.
- 24 ounces pasta sauce – choose a marinara or roasted garlic variety.
- 8 ounces mozzarella cheese – cut into 6-9 thin slices, with the rest grated.
- 1 cup grated parmesan cheese – for the final cheese layer.
step-by-step instructions
- Pasta Preparation: Cook the pasta according to the package instructions, then drain and set aside.
- Oven and Cheese Prep: Preheat your oven to 450° Fahrenheit. Slice 6-9 thin pieces of mozzarella and grate the remaining mozzarella and the required parmesan cheese.
- Station Setup: Set up two shallow dishes. Fill one with the beaten eggs and the other with a mix of 1/2 cup parmesan and the Panko breadcrumbs.
- Chicken Preparation: Butterfly the chicken breasts and use a meat tenderizer or rolling pin to pound them until thin and tender. Season both sides generously with salt and pepper.
- Breading Process: Dip each piece of chicken into the egg wash for full coverage, then press it into the parmesan-panko mixture until well-coated.
- Frying: Heat olive oil in a large frying pan over medium heat. Fry the chicken for 3-5 minutes per side until golden brown.
- Assembling the Dish: Spread 2-3 tablespoons of pasta sauce in a 9×13-inch casserole dish. Place the fried chicken on top and cover each piece with more pasta sauce.
- Adding Cheese: Place mozzarella slices on the chicken, then sprinkle with the remaining grated mozzarella and parmesan cheese.
- Baking: Bake on the middle rack for 15 minutes or until the cheese is fully melted. Serve immediately over the cooked pasta.
Advanced Preparation Techniques
Properly Butterflying Chicken Breasts
To butterfly a chicken breast, place your hand flat on top of the meat. Slice horizontally through the thickest part of the breast, stopping just before you cut all the way through. Open the meat like a book to create a thinner, wider piece of chicken.
Using a Meat Mallet for Uniformity
Pounding the chicken ensures that it cooks evenly and quickly. Place the butterflied chicken between two sheets of plastic wrap or in a sealed bag to prevent tearing. Use a meat mallet or rolling pin to flatten the thickest areas until the entire cutlet is a consistent thickness.
Managing Oil Temperatures for Frying
Ensure the olive oil is shimmering before adding the chicken to prevent the breading from absorbing too much fat. You can test the heat by dropping a few breadcrumbs into the oil; if they sizzle immediately, it is ready. Maintain medium heat to avoid burning the Panko before the chicken is cooked through.
Ingredient Substitutions
Alternative Breadcrumb Options
If Panko is unavailable, you can use traditional Italian breadcrumbs. While the texture will be less crunchy and more dense, the flavor remains similar. For a gluten-free version, use certified gluten-free breadcrumbs or almond meal.
Swapping Pasta Varieties
While spaghetti is traditional, penne or rigatoni are excellent choices for holding onto thick sauces. Linguini or fettuccine also work well for a wider surface area. Always cook your pasta al dente so it does not become mushy when served with the sauce.
Choosing Different Cheeses
Provolone is a great substitute for mozzarella if you prefer a slightly sharper flavor. You can also use a blend of Monterey Jack and mozzarella for extra meltability. Ensure any parmesan used is finely grated to allow it to blend smoothly into the breading.
Adjusting the Pasta Sauce
For a fresher taste, use a homemade marinara with crushed tomatoes, garlic, and fresh basil. If using store-bought sauce, you can reduce the sodium by choosing a low-salt version. Adding a pinch of sugar to the sauce can help balance the acidity of the tomatoes.
Customizing Your Meal
Incorporating Fresh Herbs
Adding fresh basil leaves on top after baking provides a bright, peppery contrast to the rich cheese. You can also stir chopped parsley or oregano into the breadcrumb mixture for additional depth. Always add delicate herbs at the end to prevent them from burning in the oven.
Adding Vegetables to the Sauce
Sauté finely diced carrots, celery, and onions before adding the pasta sauce to create a more nutrient-dense base. Sliced mushrooms or baby spinach stirred into the sauce also add great texture. This is an easy way to incorporate more vegetables into a comfort food dish.
Increasing the Heat Level
To add a spicy kick, stir red pepper flakes into the pasta sauce before assembling the dish. You can also add diced jalapeños or a dash of cayenne pepper to the breadcrumb mixture. Balance the heat by serving the dish with a side of cool ricotta cheese.
Serving and Pairing Ideas
Classic Side Dish Pairings
Garlic bread is the most traditional accompaniment, as it helps soak up the extra tomato sauce. A crisp Caesar salad with romaine lettuce and croutons provides a refreshing contrast to the heavy chicken. These sides balance the meal with acidity and crunch.
Nutritional Vegetable Additions
Steamed broccoli or roasted cauliflower pairs excellently with the cheesy flavors of the chicken. A side of sautéed zucchini or asparagus adds a light, earthy element to the plate. These options ensure the meal is balanced with fiber and vitamins.
Creating a Parmesan Sandwich
Leftover chicken parmesan can be transformed into a gourmet sandwich. Slice a piece of toasted focaccia or a ciabatta roll and place the reheated chicken inside. Add a fresh basil leaf and an extra slice of mozzarella for a complete meal.
Storage and Preservation
Refrigeration Guidelines
Store leftover chicken parmesan in an airtight container in the refrigerator. It will remain safe and tasty for up to 3 days. Keep the pasta in a separate container to prevent it from absorbing all the sauce and becoming overcooked.
Freezing Breaded Cutlets
You can prepare the breaded chicken in large batches and freeze them before frying. Place the breaded cutlets on a baking sheet and freeze for an hour before transferring them to a freezer bag. This prevents them from sticking together and saves time during future meal prep.
Freezing Fully Cooked Portions
To freeze cooked chicken parmesan, wrap individual cutlets tightly in plastic wrap and then aluminum foil. Place the wrapped portions in a freezer-safe bag for up to three months. Note that the breading may lose some crispiness after freezing and reheating.
Reheating Instructions
Using the Oven for Best Results
Preheat the oven to 300° Fahrenheit to gently warm the chicken. Place the pieces in an oven-safe dish and cover them with aluminum foil to lock in moisture. Reheat for 8-10 minutes until the cheese is bubbly and the center is hot.
Air Fryer Reheating Method
An air fryer is the best tool for restoring the crispness of the breading. Preheat the air fryer to 325° Fahrenheit and place the chicken in the basket. Heat for about 5 minutes, checking occasionally to ensure the cheese does not burn.
Stovetop Reheating Technique
Place the chicken and sauce in a large skillet over medium heat. Cover the pan with a lid to allow the cheese to melt using the trapped steam. Add a tablespoon of water or broth if the sauce has thickened too much during storage.
Microwave Reheating Tips
Place the chicken in a microwave-safe dish and use the reheat setting for 3-5 minutes. While this is the fastest method, it often makes the breading soft. To minimize this, use a lower power setting and heat in shorter intervals.
Common Issues and Solutions
Preventing Soggy Breading
To keep the crust crispy, ensure the chicken is fried until a deep golden brown before it goes into the oven. Avoid overcrowding the frying pan, as this drops the oil temperature and causes the breading to soak up grease. Placing the chicken on a rack before adding sauce can also help.
Avoiding Burnt Cheese
If your oven has a very strong top element, place the casserole dish on the middle or lower rack. If you use the broiler for a golden top, watch the cheese constantly as it can go from melted to burnt in seconds. Limit broiling to 1-2 minutes.
Fixing Overcooked Chicken
If the chicken becomes too dry, increase the amount of pasta sauce used during assembly. Serving the chicken over a bed of creamy pasta or adding a dollop of ricotta can also add moisture. Ensure the internal temperature reaches exactly 165° Fahrenheit without going over.
Frequently Asked Questions
Can I make this in a slow cooker?
This specific recipe is not suited for a slow cooker because the chicken requires frying for a crispy crust. Slow cookers create a moist environment that would make the breading soggy and unappealing.
How do I know when the chicken is fully cooked?
The most reliable method is using a meat thermometer to check that the internal temperature has reached 165° Fahrenheit. If you do not have a thermometer, ensure the juices run clear when the thickest part of the meat is pierced.
Can I use chicken tenders instead of breasts?
Yes, chicken tenders are a great alternative because they are naturally uniform in size. Since they cannot be butterflied, you should still use a meat mallet to flatten them slightly for consistent cooking times.
What is the best type of pasta sauce to use?
A thick marinara or a roasted garlic tomato sauce works best as they provide a bold flavor that complements the cheese. Avoid thin or watery sauces, as they can make the breaded chicken soggy during the baking process.
Print
Easy Cheesy Chicken Parmesan
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Chicken Parmesan is an easy weeknight pasta dish.
Ingredients
- 16 ounces pasta (spaghetti, fettuccini, linguini or a pasta of your choice)
- 1 – 1½ pound chicken breast (cut lengthwise in half (butterfly))
- salt and pepper (enough to season both sides of each chicken breast)
- 2 large eggs (lightly beaten)
- 1 cup parmesan cheese (grated, divided)
- 1 cup Panko breadcrumbs
- ¼–⅓ cup olive oil (extra virgin)
- 24 ounces Pasta Sauce
- 8 ounces Mozzarella cheese (cut into 6–9 thin slices, grate remaining mozzarella cheese)
- 1 cup Parmesan cheese (grated)
Instructions
- Prep: Cook pasta according to package instructions, drain, and set aside.
- Prep: Preheat the oven to 450º Fahrenheit.
- Prep: Slice 6-9 thin pieces of Mozzarella and grate the remaining Mozzarella.
- Prep: Grate 1 cup of Parmesan cheese, dividing it for breading and topping.
- Prep: Prepare two shallow dishes: one with lightly beaten eggs and one combining ½ cup Parmesan and breadcrumbs.
- Bread: Butterfly the chicken, pound with a meat tenderizer until thin, and season with salt and pepper.
- Bread: Dip chicken in egg wash and coat well with the Parmesan-panko breadcrumb mixture.
- Fry: Heat olive oil in a large frying pan over medium heat and cook chicken until golden brown, about 3-5 minutes per side.
- Assemble: Spread 2-3 tablespoons of pasta sauce in a 9×13-inch casserole dish, add fried chicken, and coat with remaining pasta sauce.
- Assemble: Top with mozzarella slices and sprinkle with remaining grated Mozzarella and Parmesan cheese.
- Bake: Bake for 15 minutes or until the cheese has melted.
- Serve: Serve the Chicken Parmesan over pasta.
Notes
For a golden-brown top, broil on high for two minutes after baking. Ensure chicken reaches an internal temperature of 165º Fahrenheit.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 596 kcal
- Sugar: 12 g
- Sodium: 1150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 130 mg