Tender & Crunchy: Our Irresistible Chicken Parmesan Recipe

Enjoy our delicious chicken Parmesan recipe tempting flavors and textures. By encasing soft chicken breasts in a delicious concoction of savory and satiating ingredients, this culinary masterpiece elevates them to new heights. Take a bite out of the golden-brown, crispy crust, which offers a satisfying crunch before revealing the moist, succulent chicken inside.

As the zesty marinara sauce dances across your palate and infuses every bite with a rush of vivid, tomato goodness, get ready to be fascinated by the symphony of flavors. You’ll want more of the dish because of the sauce’s exquisite blending of flavors with the chicken.

Read More : White Chicken Chili

This easy chicken Parmesan recipe is sure to please and wow, whether you’re serving it at a dinner party or looking for a hearty family supper. It is a culinary achievement that will have your visitors requesting seconds because of its tantalizing flavor, gratifying texture, and exquisite blending of flavors. Get ready for a gastronomic adventure that mixes crunchy, tender, tangy, & melty flavors in one outstanding meal.

Prep Time: 15 min

Cook Time: 25 mins

Total Time: 40 min

Servings: 4

Chicken Parmesan Recipe Ingredients:

  • 1 tsp chopped basil
  • ½ cup all purpose flour
  • 4 tbsp olive oil
  • ⅓ cup grated parmesan cheese
  • 2 eggs
  • ⅔ cup italian seasoning bread crumbs
  • 1 tsp chopped parsley
  • ⅔ cup panko breadcrumbs
  • 24 oz marinara sauce
  • 1 cup mozzarella cheese
  • 4 chicken breast (boneless & skinless)
  • 1 cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese

Instructions:

  1. Set the oven’s temperature to 425°F.
  2. Put the flour in a plate or bowl. With a fork, beat the eggs in another dish.
  3. Add Panko, Italian seasoned bread crumbs, grated Parmesan, two tbsp of fresh parsley, half a tsp of salt, and a quarter of a tsp pepper to the third dish.
  4. Pluck the chicken breasts with a meat mallet to a thickness of 1/2 inch. If they are really huge, you can chop them in half after pounding. With paper towels, pat the chicken dry before seasoning with 1/4 tsp of black pepper & 1/2 tsp of salt.
  5. Shake off extra flour after dipping chicken in it. After dipping the chicken in the beaten eggs and bread crumbs, carefully push the chicken into place.
  6. In a skillet, heat the oil to a medium-high temperature. Brown the chicken approximately two mins per side, till it’s brown. It is not necessary to fully cook it.
  7. Add one and a half cups of marinara sauce to the bottom of a baking dish. Incorporate the chicken that has been browned. Place two tsp of marinara sauce on top of each piece of chicken. Add mozzarella and parmesan flakes on top.
  8. Bake for twenty to twenty-five mins, till it’s brown and bubbling and an instant-read thermometer reads 165°F for the internal temperature of the chicken.
  9. After serving pasta, top with fresh herbs.

Notes:

  • To improve the flavour of your chicken Parmesan, choose fresh, high-quality chicken breasts, tasty marinara sauce, and nice cheese.
  • Pound the chicken breasts to the same thickness before cooking to promote equal cooking. This promotes more even cooking of the chicken, which yields flesh that is soft and moist.
  • Don’t hold back on the seasoning! To give the chicken breasts flavour, season them with a mixture of salt, pepper, garlic powder, & Italian herbs.
  • Breadcrumbs, Parmesan cheese, & herbs are mixed together and applied to the seasoned chicken. This gives the meal a crunchy texture and improves the flavour all around.

Nutritional Values:

Calories: 634 Kcal, Carbs: 42g, Protein: 46g, Fats: 31g

Frequently Asked Questions:

Q: What is the difference between chicken parmesan and chicken parmigiana?

The only difference between chicken Parmigiana and chicken Parmesan recipe is the name of the dish. You could also infer that this recipe is Italian given its name, “chicken Parmigiana”. Chicken Parmesan is an American dish, although having (in a way) Italian roots.

Q: How is chicken parmesan traditionally served?

Around 1958, the meal gained popularity in America, and the “New York Times” published the dish’s first recipe in 1962. It is now so beloved by us that it goes by the abbreviation “Chicken Parm.” Typically, it is offered with warm spaghetti or toast. Better still, put it in a sub sandwich. Yum.

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