Italian Chicken Parmigiana Recipe

Introduction

Italian Chicken Parmigiana is a classic comfort dish featuring crispy breaded chicken topped with rich marinara sauce and melted mozzarella cheese. This recipe delivers a satisfying combination of flavors that’s perfect for a hearty dinner any night of the week.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (panko or Italian-style)
• ½ cup grated Parmesan cheese (freshly grated)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups marinara sauce (homemade or store-bought)
• 1½ cups shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)
• Olive oil for frying

Instructions

1. Step 1: Place the chicken breasts between two pieces of plastic wrap and gently pound them to about ½ inch thickness for even cooking.
2. Step 2: Prepare three shallow bowls: one with flour, one with whisked eggs, and one with a breadcrumb mixture made by combining the breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Step 3: Dredge each chicken breast first in flour, then dip into the eggs, and finally coat evenly with the breadcrumb mixture.
4. Step 4: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken for 3-4 minutes on each side until golden brown and cooked through.
5. Step 5: Preheat your oven to 400°F (200°C). Spread a thin layer of marinara sauce in a baking dish, place the fried chicken on top, spoon more sauce over the chicken, and sprinkle with shredded mozzarella cheese.
6. Step 6: Bake for about 20 minutes until the cheese has melted and is bubbly. For an extra golden crust, broil for an additional minute, watching carefully to avoid burning.
7. Step 7: Let the chicken rest for a few minutes before garnishing with fresh basil leaves, then serve hot.

Tips & Variations

• Use panko breadcrumbs for an extra crispy texture or Italian-style breadcrumbs for more seasoning.
• Substitute fresh mozzarella for shredded for a creamier, meltier topping.
• Try adding a pinch of red pepper flakes to the breadcrumb mix for a subtle kick.
• Serve with spaghetti or a green salad for a complete Italian meal.

Storage

Store leftover Chicken Parmigiana in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness and melted cheese. Avoid microwaving if possible, as it may make the breading soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier result, but cook times may need slight adjustment as thighs are thicker and may require more time to cook through.

Is it necessary to bread and fry the chicken first?

Breading and frying the chicken before baking ensures a crispy crust and prevents the chicken from becoming soggy in the sauce. You can bake the chicken without frying, but the texture will be less crunchy.

Italian Chicken Parmigiana Recipe

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Italian Chicken Parmigiana is a classic comfort food featuring tender breaded chicken breasts fried to golden perfection, topped with savory marinara sauce and melted mozzarella cheese, finished in the oven for a bubbly, golden crust. This dish combines crispy textures with rich Italian flavors making it a beloved meal for family dinners and special occasions.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

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Chicken and Breading

• 2 large boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (panko or Italian-style)
• ½ cup grated Parmesan cheese (freshly grated)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Sauce and Topping

• 2 cups marinara sauce (homemade or store-bought)
• 1½ cups shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Frying

• Olive oil for frying

Instructions

1. Pound the Chicken: Place the chicken breasts between two pieces of plastic wrap and pound them to about ½ inch thickness to ensure even cooking.
2. Prepare Breading Stations: Set out three shallow bowls—one with all-purpose flour, one with whisked eggs, and one with a breadcrumb mixture containing breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
3. Coat the Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
4. Fry the Chicken: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 3-4 minutes on each side until golden brown and crispy.
5. Preheat Oven and Assemble: Preheat your oven to 400°F (200°C). Spread a thin layer of marinara sauce in a baking dish, place the fried chicken breasts on top, spoon more marinara sauce over each piece, then sprinkle with shredded mozzarella cheese.
6. Bake and Broil: Bake the assembled dish for about 20 minutes until the cheese is fully melted and bubbly. For a golden crust, broil for an additional 1 minute, watching carefully to avoid burning.
7. Garnish and Serve: Let the chicken parmigiana rest for a few minutes after baking. Garnish with fresh basil leaves if desired and serve hot for best flavor and texture.

Notes

• Use fresh Parmesan cheese for a more authentic flavor.
• Pounding the chicken ensures it cooks evenly and stays tender.
• Use a thermometer to maintain olive oil at medium heat to prevent burning breadcrumbs.
• Broiling at the end gives a perfect golden cheese crust but watch closely to prevent burning.
• Marinara sauce can be homemade or store-bought based on preference and convenience.

Keywords: Chicken Parmesan, Chicken Parmigiana, Italian Chicken, Breaded Chicken, Marinara Sauce, Mozzarella, Parmesan, Classic Italian Dish