Chicken parm is one of the all-time best comfort foods. What’s not to love about a crispy breaded chicken cutlet that is topped with perfectly seasoned marinara sauce and bubbly melted mozzarella cheese? I made this chicken parm recipe for Paul for our anniversary dinner this year and it was a homerun. It’s a great dish for when you have company over and want something that will impress without being too fancy or gourmet. I always serve chicken parmesan with spaghetti because it’s my favorite. But it can stand on it’s own with just a salad or some steamed veggies if you prefer.
What is Chicken Parmesan?
Chicken parmesan, also known as chicken parmigiana, is a popular Italian-American dish that typically consists of breaded chicken breast that is pan-fried, baked, or fried until crispy, and then topped with tomato sauce and melted mozzarella cheese. It is often served with a side of spaghetti or another pasta, and may be garnished with fresh herbs such as basil or parsley. The dish is typically made with chicken, but variations can be made with other proteins, such as eggplant or veal, and the cheese can be swapped for other varieties, such as Parmigiano-Reggiano or provolone. Chicken parmesan is a hearty and comforting dish that has become a staple in many Italian-American households and restaurants.
Chicken Parmesan ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Chicken breasts – If your boneless, skinless chicken breasts are large, use a sharp knife to slice them in half horizontally for more even cooking and a better breading to chicken ratio. Olive oil – For sauteeing the sliced garlic cloves before adding the other sauce ingredients. Garlic cloves – No need to mince the garlic. Just slice it into thin slices and saute until golden for a wonderful garlic flavor. Canned San Marzano tomatoes – You will need two large cans of whole peeled San Marzano tomatoes, which you can crush by hand. Cans of crushed tomatoes can be used in their place, but I find that the San Marzano tomatoes have the best flavor and it’s incredibly satisfying to tear them by hand. Sugar – Just a little sugar helps cut the acidity of the tomatoes and give the sauce balance. Dried oregano – This is a classic herb in Italian cooking and will be used in both the sauce and to season the breadcrumbs. Onion powder – This ingredient is also used in both the sauce and the breading for the chicken parm. Kosher salt & freshly ground black pepper – Because nobody wants bland chicken parm for dinner. Red pepper flakes – For just the right amount of heat that gives depth and flavor to the sauce. All-purpose flour – For dredging the chicken before breading with egg wash and Italian seasoned breadcrumbs. Eggs – These act as a binder to get a nice coating of seasoned breadcrumbs to stick to the chicken breasts. Breadcrumbs – Traditional chicken parm uses regular breadcrumbs, not the larger, crunchier Panko breadcrumbs. I like using unseasoned breadcrumbs and seasoning them myself as opposed to Itailan-style breadcrumbs which are preseasoned. Parmesan cheese – Go for freshly grated parmesan cheese, not the powdered kind in a can or the pre-shredded cheese from the store. It makes a big difference. Parsley – You can use fresh or dried parsley in this recipe, depending on what you have on hand. Dried basil – Another classic Italian herb used to season our breadcrumbs. Onion powder & garlic powder – The dynamic duo for savory flavor. Vegetable oil & butter – For frying the chicken parmigiana before finishing in the oven with sauce and cheese. Mozzarella cheese – Low-moisture whole milk mozzarella cheese, not fresh mozzarella, is best for chicken parmesan because it doesn’t release as much moisture which can make your chicken parm soggy. Chopped fresh basil – For garnish only. You can just use more fresh chopped parsley instead, if you prefer or don’t have fresh basil leaves on hand. Dried spaghetti – This is the classic pasta for serving with chicken parm. We use regular spaghetti, not angel hair, which is too thin to hold up to the sauce and the chicken. But you could really use any pasta you like.
How to make Chicken Parmesan
Tips for making this Recipe for Chicken Parmesan
Use the right cheese. Be sure to use low-moisture whole-milk mozzarella, not fresh mozzarella, which will release too much water and result in soggy chicken. Pound the chicken breasts thin. If they are too thick, they won’t cook evenly and the chicken parm may dry out.
What to serve with Chicken Parmigiana
Pasta: Chicken parmesan pairs well with a variety of pasta dishes such as spaghetti, fettuccine, or linguine. You can also add some additional marinara or even Alfredo sauce to the pasta to complement the chicken if the simple homemade tomato sauce isn’t your thing. Salad: A simple side salad with lettuce, tomatoes, cucumbers, and a vinaigrette dressing or our Olive Garden Dressing recipe can provide a refreshing contrast to the rich flavors of chicken parmesan. Garlic Bread: Toasted garlic bread is a classic side dish that goes well with chicken parmesan. You can also add some melted mozzarella cheese on top of the bread to make it even more indulgent. Another good option would be our Soft Garlic Parmesan Homemade Breadsticks. Roasted Vegetables: Roasted vegetables such as broccoli, green beans, zucchini, or asparagus can provide a healthy and flavorful side dish to balance out the richness of the chicken parmesan.
How to store leftover Chicken Parm
Keep any leftover chicken parmesan in an airtight container in the fridge for 3-4 days. The chicken can also be wrapped in plastic wrap, then stored in a freezer-safe airtight container in the freezer for up to 2 months. It won’t be as crisp as when it is freshly made, but still very good.
Reheating Parmesan Chicken
Reheat in a 350°F oven covered loosely with foil for 15 to 20 minutes until heated through.
More Italian Recipes You’ll Love
Baked Ziti Lemon Chicken Piccata Marry Me Chicken Best Bolognese Sauce Recipe How to Make Homemade Pasta
Homemade Spaghetti and Meatballs
The Best Classic Lasagna Recipe
Angel Hair Shrimp Pasta with Tomato and Basil
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
