The Real Deal Chicken Parmesan Crispy Cheesy Perfection

Recipe Introduction

Craving Comfort?

Ever have one of those days? Honestly, sometimes all you need is a big plate of comforting food. That's where my version of the best chicken parmesan comes in.

Think crispy, cheesy, saucy goodness!

Italian American Comfort Food

Chicken Parmesan, also known as Pollo alla Parmigiana , is a total Italian American hug on a plate. The origins of the dish are said to be in the United States.

This chicken parmesan recipe is medium difficulty. The active time is about 30 minutes. It yields 4-6 servings.

Why You'll Love This Chicken Parm

This recipe delivers restaurant quality chicken parmesan but is easy enough to make at home. The marinara is simmered to perfection.

It brings out the best flavors. Using fresh mozzarella makes all the difference. Perfect for a Sunday dinner with the family or a cozy night in.

It's all about that crispy coating, that homemade marinara, and all that melted cheese.

Making the Magic: Ingredients

So, what do we need to create this crispy chicken parmesan masterpiece?

• For the Chicken: You'll need chicken breasts, flour, eggs, breadcrumbs (panko preferred), Parmesan cheese, Italian seasoning, garlic powder, salt, pepper, and olive oil.

• For the Marinara Sauce: Grab olive oil, garlic, crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (optional), salt, pepper, and a touch of sugar.

• For Assembling: Don't forget fresh mozzarella and basil!

Okay, friend, let's get down to brass tacks! We're making the best chicken parmesan , the pollo alla parmigiana that everyone dreams about.

Honestly, a homemade chicken parmesan is easier than you think. It will be better than that frozen rubbish.

Ingredients & Equipment: The Real MVP's

Listen, quality ingredients make all the difference. The easy chicken parmesan recipe we're about to dive into is going to produce restaurant quality chicken parmesan .

You want that crispy chicken parmesan , right? Then pay attention to these deets.

Main Ingredients Breakdown

• Chicken breasts: 4 boneless, skinless chicken breasts ( approximately 680g ), pounded to 1/2 inch thickness.
  • Quality Indicator: Fresh, plump chicken breasts will give you the juiciest results. If they smell a bit funky, skip them, okay?
• All-purpose flour: 1 cup ( 120g )
• Eggs: 2 large, beaten
• Italian breadcrumbs: 2 cups ( 200g ), panko preferred.
• Parmesan cheese: 1/2 cup grated ( 50g )
• Italian seasoning: 1 teaspoon dried
• Garlic powder: 1/2 teaspoon
• Olive oil: 1/2 cup ( 120ml ), for frying
• Crushed tomatoes: 1 (28 ounce) can ( 794g )
• Tomato sauce: 1 (15 ounce) can ( 425g )
• Oregano: 1 teaspoon dried
• Basil: 1/2 teaspoon dried
• Red pepper flakes: 1/4 teaspoon (optional, but why not?)
• Sugar: 1 tablespoon (it balances the tomato acidity)
• Mozzarella cheese: 8 ounces fresh ( 225g ), sliced
• Fresh basil leaves: 1/4 cup chopped (for garnish)

Seasoning Magic!

Forget bland! We need flavor.

• Essential Spice Combinations: Italian seasoning, garlic powder, salt, and pepper. Don't be shy with the salt and pepper.
• Flavor Enhancers and Aromatics: Fresh garlic in the marinara sauce. A little red pepper goes a long way.
• Quick Substitutions: No fresh basil? A pinch of dried basil will do in a pinch.

Equipment You'll Need

Listen up!

• Essential Tools: 3 shallow dishes (for breading station), large skillet, baking sheet, 9x13 inch baking dish.
• Common Household Alternatives: No meat mallet? Use a rolling pin to pound the chicken.

See that list? That's all you'll need to bake a classic Italian recipes masterpiece: A perfect chicken parmesan with marinara sauce !.

Honestly, I've made this chicken parmesan recipe so many times, it's practically second nature. The trick is to use good ingredients and not be afraid to get your hands dirty.

Stick with me and together we'll create the best chicken parmesan .

Alright, let's talk about cooking method for the best chicken parmesan , shall we? It's more than just slapping some ingredients together.

Honestly, it's about technique. I'm aiming for a truly great, memorable version of pollo alla parmigiana .

Prep Like a Pro: Your Mise en Place

Forget chaos! Essential mise en place is everything. Get all your ingredients measured and ready to go. I'm talking flour in one bowl, eggs whisked in another.

Breadcrumbs mixed with parmesan, Italian seasoning, and garlic powder? Yep, that's ready too. This saves time and stress, trust me.

It also helps makes the most crispy chicken parmesan.

Safety reminder: Wash your hands! Raw chicken is no joke.

The Chicken Parm Dance: step-by-step Bliss

Ready to rock this chicken parmesan recipe ? Let's do it!

1. Sauce first! Simmer marinara for 30 minutes. Let those flavors mingle, like old friends catching up.
2. Pound chicken to ½-inch thickness. This guarantees even cooking, no dry spots!
3. Bread the chicken: flour, egg, then breadcrumbs. Press firmly.
4. Fry in olive oil, 3- 4 minutes per side , until golden. Internal temp needs to hit 165° F ( 74° C) .
5. Bake at 375° F ( 190° C) until cheese melts and bubbles - about 15- 20 minutes.

Pro Tips: Secrets to the Best Chicken Parmesan Ever

Want that restaurant quality chicken parmesan ? I've got you. My top tip? Don't overcrowd the pan when frying. Fry in batches for maximum crispiness.

Nobody wants soggy homemade chicken parmesan . Also, using panko breadcrumbs helps make the most crispy chicken parmesan.

Another gem I learned the hard way? Make your marinara sauce ahead. The flavors deepen overnight, making it even better.

Want an easy chicken parmesan recipe ? Use a store-bought sauce! I won’t tell, haha.

Recipe Notes For Your Best Chicken Parmesan

So, you're about to make the best chicken parmesan ever, huh? Awesome! I'm so excited for you. This chicken parmesan recipe is my go-to for a comforting, impressive meal.

Let's cover some important notes before you get started, shall we?

Serve Up Some Deliciousness!

Presentation matters. You know, make it look pretty! I like to plate the crispy chicken parmesan on a bed of spaghetti.

Then, I ladle extra sauce over the top. A sprinkle of fresh basil just screams " pollo alla parmigiana ," doesn't it?

Think about some killer side dishes. Garlic bread is a must! And a simple green salad cuts through the richness beautifully.

As for drinks, an Italian red wine or even a crisp Pinot Grigio would be perfect.

Storage Savvy

Got leftovers? Lucky you! This homemade chicken parmesan is just as good the next day. Store it in an airtight container in the fridge. It will keep for about 3-4 days .

Freezing is also an option! Wrap individual portions tightly in plastic wrap. Then, place them in a freezer bag. It will last for up to 2 months .

Thaw it overnight in the fridge. Reheat it in the oven until heated through. Honestly, microwave works in a pinch too!

Remix It!

Want to mix things up a bit? I got you! For a healthier version, try baked chicken parmesan . Just skip the frying and bake the breaded chicken directly in the oven at 375° F ( 190° C ) until cooked through.

If you’re avoiding gluten, grab some gluten-free breadcrumbs. And boom! Easy chicken parmesan recipe for everyone! Feel free to add some extra veggies, mushrooms are always a welcome addition.

Nutrition Nuggets

Okay, let’s talk nutrition. One serving of this Italian American classic has about 550-700 calories. It's also packed with protein, which is great for keeping you full and satisfied.

It does have some fat, but hey, life's too short to skip the cheese! Plus, tomatoes are full of good stuff like Vitamin C.

A restaurant quality chicken parmesan and it's good for you too!

This chicken parmesan with marinara sauce is more than just a meal. It’s a hug on a plate! Don't be afraid to make it your own.

This easy chicken parmesan recipe is about having fun in the kitchen. You've got this! Enjoy every cheesy, saucy bite.

You are now ready to make the best chicken parmesan ever. And don't forget to share!

Frequently Asked Questions

What's the secret to making the best chicken parmesan, so the chicken stays crispy?

The key is all in the technique! First, pound your chicken to an even thickness this helps it cook evenly. Second, make sure your oil is hot enough when frying, and don't overcrowd the pan; otherwise, you'll steam the chicken instead of frying it.

Finally, let the chicken rest on a wire rack after frying to allow air to circulate around it.

Can I make chicken parmesan ahead of time?

You can prep certain components ahead of time. The marinara sauce can be made a day or two in advance and stored in the refrigerator. You can also bread the chicken earlier in the day and keep it covered in the fridge.

However, for optimal crispiness, it's best to fry and bake the chicken parmesan closer to serving time. If you bake ahead of time, the parmesan topping may not be as crispy.

What's the best way to store leftover chicken parmesan?

Leftover chicken parmesan should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until heated through, or microwave it in short intervals, but be aware that microwaving can make the breading a bit soggy.

A toaster oven can also work to retain crispiness.

How can I lighten up this chicken parmesan recipe without sacrificing flavor?

To make a lighter version, you could bake the chicken instead of frying it (although it won't be quite as crispy). You can also use part skim mozzarella cheese and reduce the amount of olive oil used.

Alternatively, try using whole wheat breadcrumbs for an extra boost of fibre, just like your mum suggested back in the day.

My sauce is too acidic! Is there anything I can do about it?

A touch of sweetness can balance the acidity in your marinara sauce. Our recipe calls for a tablespoon of sugar, but even a pinch of baking soda can do the trick! If you feel like a more traditional italian method, you can also try grating a carrot into the sauce while it simmers.

What are some good side dishes to serve with the best chicken parmesan?

Chicken parmesan is a rich dish, so lighter sides work best. Try it with a simple green salad with a vinaigrette dressing, steamed or roasted vegetables like broccoli or asparagus, or a classic side of spaghetti aglio e olio. Some garlic bread to mop up the sauce never goes amiss, either!