Bushra Griffith
Chicken Parmesan is a classic, easy, and delicious dish that can be made in several ways. The chicken is usually breaded and fried before being topped with tomato sauce and cheese and baked in the oven. The key to a great Chicken Parmesan is a crispy coating and a juicy interior, with just the right amount of sauce and cheese. While the dish is typically made with chicken breasts, some recipes call for chicken cutlets or chicken tenders. Chicken Parmesan can also be made gluten-free by using gluten-free breadcrumbs and flour.
| Characteristics | Values |
|---|---|
| Preparation time | 10 minutes |
| Cooking time | 15-30 minutes |
| Oven temperature | 400-450 °F |
| Chicken breast thickness | 1/4"-1/3" |
| Marinade | Olive oil, garlic powder, lemon juice, black pepper, cayenne pepper, salt |
| Coating | Flour, egg, breadcrumbs, Parmesan cheese |
| Toppings | Tomato/marinara sauce, mozzarella cheese, basil, olive oil |
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What You'll Learn
Preparing the chicken breast
Start by placing the chicken breasts between two sheets of heavy plastic or plastic wrap. Using a meat mallet, gently pound the chicken to a thickness of about 1/2 inch to 3/4 inch. This process helps tenderize the meat and ensures even cooking. If you don't have a meat mallet, you can use a rolling pin or the bottom of a small saucepan.
Season the chicken generously with salt and pepper. You can also add other seasonings like garlic powder, cayenne pepper, or Italian seasoning to enhance the flavour. Don't be afraid to experiment with different spices to find your preferred taste.
Set up a dredging station with three shallow bowls. In the first bowl, combine flour with salt and pepper, creating a seasoned flour mixture. In the second bowl, beat a few eggs. The eggs will act as a binder for the breading. The third bowl should contain a mixture of breadcrumbs and Parmesan cheese. You can also add dried basil or Italian seasoning to this mixture for extra flavour.
Take each chicken breast and coat it evenly with the seasoned flour. Shake off any excess flour. Then, dip the floured chicken breast into the beaten egg, ensuring it is well coated. Finally, transfer the chicken to the breadcrumb and Parmesan mixture, pressing the crumbs onto both sides to create a crispy coating.
At this point, it is essential to let the breaded chicken rest for about 15 minutes. This step allows the coating to adhere firmly to the chicken breast. It ensures that the breading doesn't fall off during cooking and helps create a crispy texture.
After the chicken has rested, you are almost ready to start cooking. Just remember to preheat your oven to a high temperature, typically around 450°F (230°C). A hot oven will help achieve that desirable crispy texture without overcooking the chicken.
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Marinating the chicken
Prepare the Chicken
Start by trimming and slicing the chicken breasts. Cut each chicken breast in half lengthwise to create four equal-thickness cutlets. This will help the chicken cook faster and more evenly. If your chicken breasts are thicker than 0.75 inches (or 1-inch, according to another source) at their thickest point, you will need to pound them to a thickness of 0.25 to 0.5 inches. To do this, place the chicken breast between two sheets of heavy plastic (you can use resealable freezer bags) on a solid, level surface. Use the smooth side of a meat mallet to gently pound the chicken to the desired thickness. You can also use a rolling pin or the bottom of a small saucepan if you don't have a meat mallet.
Marinade Ingredients
For the marinade, you will need olive oil, garlic powder or fresh garlic, lemon juice, and seasonings like salt, black pepper, cayenne pepper, and Italian seasoning. You can also add dried basil to the marinade or the breadcrumb mixture later.
Marinate the Chicken
In a bowl, whisk together the olive oil, garlic powder or minced garlic, lemon juice, and seasonings. You can adjust the amounts of each ingredient to your taste preferences. Place the chicken cutlets in this mixture and ensure they are well-coated. Cover the bowl and refrigerate for at least 30 minutes to a few hours, depending on how intense you want the flavour to be. The longer you leave the chicken in the marinade, the more pronounced the flavour will be.
Bread the Chicken
Once the chicken has marinated, it's time to bread it. Set up a dredging station with three shallow bowls. In the first bowl, combine flour, salt, and pepper. In the second bowl, beat a few eggs. In the third bowl, combine Parmesan cheese and breadcrumbs. You can also add Italian seasoning or dried basil to this mixture for extra flavour. Now, take a marinated chicken cutlet and dip it first in the flour mixture, then the egg, and finally, coat it with the Parmesan breadcrumb mixture. Press the chicken into the breadcrumbs to ensure a good coating, and shake off any excess. Repeat this process with the remaining chicken cutlets.
Now that your chicken is marinated and breaded, it's ready to be cooked! You can choose to pan-fry the chicken in olive oil or avocado oil until golden, and then finish cooking it in the oven. Alternatively, you can bake the breaded chicken without frying, which is a healthier option.
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Coating the chicken
To coat the chicken, you will need to set up a dredging station with three shallow bowls. In the first bowl, combine flour, salt, and pepper. In the second bowl, beat eggs. In the third bowl, combine breadcrumbs and Parmesan cheese. You can also add Italian seasoning and dried basil to the breadcrumb mixture for extra flavor.
Cut each chicken breast in half lengthwise to create four cutlets. Place the cutlets between plastic wrap and use a meat mallet, rolling pin, or heavy saucepan to pound them to an even thickness of about 1/2 inch to 3/4 inch. This step helps tenderize the meat and ensures even cooking.
Now, it's time to dredge the chicken. First, coat the cutlets evenly with the flour mixture, shaking off any excess. Then, dip the floured chicken into the beaten eggs, ensuring it is well-coated. Finally, transfer the chicken to the breadcrumb mixture, pressing the crumbs onto both sides to create a crispy coating.
Before cooking, let the breaded chicken rest for about 15 minutes. This allows the coating to adhere better to the chicken, reducing the chances of it falling off during cooking.
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Baking the chicken
To bake the chicken, start by preheating your oven to a high temperature, around 400-450 degrees Fahrenheit. Place the breaded chicken breasts on a baking sheet or in a casserole dish. If desired, coat the chicken with cooking spray to help achieve a crispy texture.
Bake the chicken for approximately 15-20 minutes. The cooking time may vary depending on the thickness of the chicken breasts and the desired level of doneness. For a safe internal temperature, cook the chicken until it reaches 165 degrees Fahrenheit when measured with a meat thermometer.
Once the chicken is cooked, remove it from the oven and top it with marinara sauce and additional cheese, such as mozzarella or provolone. Return the dish to the oven for a few more minutes, just long enough to melt the cheese.
Finally, remove the chicken from the oven and serve it immediately. You can garnish the dish with fresh basil and serve it with lemon wedges or your favorite hot sauce for extra flavor.
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Serving the chicken
Once you've cooked your chicken, it's time to serve. This chicken parm is best served hot and fresh from the oven. You can serve it with lemon wedges, squeezing the juice over the chicken for extra flavour. You can also serve it with your favourite hot sauce.
If you want to prep ahead, you can sauté the breaded chicken until it's fully cooked through, then arrange it in a casserole dish, top it with marinara and cheese, cover, and refrigerate for up to 24 hours. When you're ready to serve, bake it in the oven, adding 5 minutes to the bake time or until the internal temperature reaches 165˚F.
If you're looking for a low-carb option, you can serve this chicken with cauliflower mash and browned butter. For a simple side, serve with buttered noodles.
If you have leftovers, you can cover and refrigerate them for up to 3 days, or store them in a freezer-safe container for up to 2 months. To reheat, thaw overnight if frozen, then bake uncovered in the oven at 375˚F until the crust crisps up.
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Frequently asked questions
Chicken parmesan is a great way to cook chicken breast with parmesan cheese. The chicken is breaded, fried, and then baked in the oven with sauce and cheese.
You will need chicken breasts, flour, eggs, breadcrumbs, parmesan cheese, tomato or marinara sauce, and mozzarella cheese.
Cut the chicken breasts in half lengthwise to create cutlets. Pound the chicken cutlets to an even thickness of about 1/4" to 3/4" thick. Season the chicken with salt and pepper, and dredge in flour, egg, and a mixture of breadcrumbs and parmesan cheese.
You can use a high-quality prepared tomato sauce or marinara sauce. You can also add basil or Italian seasoning to the sauce for extra flavor.
Bake the chicken parmesan in the oven at 450 degrees F for about 15 to 20 minutes, or until the chicken is no longer pink in the center and the cheese is browned and bubbly. An instant-read thermometer inserted into the center should read at least 165 degrees F.
