This chicken Parmesan is ready in under 30 minutes. With a herbed-Parmesan breading served with mozzarella cheese and marinara sauce.
Today we’re making the classic chicken Parmesan with a crispy breadcrumb coating smothered in heart marinara sauce and topped with melty mozzarella cheese. This version will be cooked in an oven-safe skillet with most of the work done over the stovetop. Serve it over some spaghetti and with some garlic bread or garlic knots for a lovely Italian-themed dinner for two.
For more Italian pasta dishes, try this meatball pasta bake, pepperoni and olive penne pasta, shrimp pasta diavolo, or this slow cooker spaghetti bolognese. In the meantime, let’s make some chicken Parmesan!
CHICKEN PARMESAN RECIPE TIPS
First, we’ll flatten the chicken a little so it cooks evenly. A meat mallet comes in handy here. Then we’ll bread the chicken; first with an egg wash and then dredge them in some Italian breadcrumbs mixed with Parmesan cheese and Italian seasoning. If you want it even crispier, try some panko breadcrumbs. I used it in this baked Parmesan and herb-crusted chicken with good results. It was pretty crispy, even for something baked!
Then it’s into the pan for some pan-frying. Use just enough oil to cover the bottom half of the chicken, maybe four tablespoons or so. Then flip it to get the other side cooking. It’s always good practice to get the oil nice and hot before pan-frying. It results in less sticking. You know the oil is ready after it sizzles when you throw something in there. So use some leftover breading and take a pinch of that to test the oil.
Then we remove the chicken and drain them on paper towels and drain any excess oil in the pan. If there’s no excess oil, you can skip this step. Return the chicken to the pan and spread some marinara sauce on each breast and top with some mozzarella cheese. This is where we will broil it for 2 minutes to get it all melty and stuff.
Your pasta should have been cooking in the background by now. I like tossing my pasta in some olive oil and dried basil. The olive oil stops the pasta from sticking together even when it’s cooled down and with good quality olive oil, it’ll smell so good.
Dish the pasta, add more marinara sauce and then top it with the chicken Parmesan. Add some parsley or Parmesan cheese for serving and you’re done! Enjoy 🙂
MORE PASTA RECIPES TO TRY
- Meatball Pasta Bake
- Creamy Sun-Dried Tomato and Spinach Pasta
- Pepperoni and Olive Penne Pasta
- Spinach and Three Cheese Manicotti
- Spicy Shrimp Pasta Diavolo
- Slow Cooker Spaghetti Bolognese