chicken parmesan

Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk— improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off.

The Best Chicken Parmesan Recipe

chicken breast

buttermilk, divided

garlic, minced (about 2 teaspoons)

salt and black pepper

Parmesan cheese,

all-purpose flour

eggs

vegetable or canola oil

Italian-American red sauce (see note)

mozzarella

With a sharp chef's knife, split chicken breasts in half horizontally. Working one piece at a time, place inside a plastic zipper-lock bag and pound with a meat pounder or the bottom of a skillet to an even 1/4-inch thickness. Transfer to a large bowl.

Add 1 1/2 cups buttermilk and minced garlic to bowl. Season with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Turn chicken with hands until salt, pepper, and garlic are evenly incorporated and all the chicken is coated in buttermilk mixture. Transfer to a large zipper-lock bag, press out the air, and seal. Refrigerate for at least 4 hours and up to overnight (see note).

Meanwhile, place bread slices on a rack set in a rimmed baking sheet. Leave out on counter for at least 4 hours and up to overnight until mostly dried.

The next day, break bread into rough pieces (leave the wire rack in the rimmed baking sheet) and combine with 4 ounces Parmesan cheese in the food processor. Season with black pepper. Process until bread is finely ground, about 20 seconds. Transfer mixture to a large shallow bowl or pie plate.

Place flour in a second shallow bowl or pie plate. Whisk eggs, 2 tablespoons buttermilk, and 1 tablespoon of the flour in a third pie plate. Drizzle remaining 2 tablespoons buttermilk over the breadcrumb/Parmesan mixture and incorporate with your fingertips. The mixture should be mealy, but hold together in clumps if you squeeze it together with your hands.

Working one piece of chicken at a time, remove from the bag and add to flour. Turn to coat, shake off excess, and add to egg mixture. Turn to coat, letting excess drip off, and add to breadcrumb mixture. Turn to coat, piling crumbs on top and pressing down firmly so a thick layer adheres. Transfer coated chicken to the wire rack and repeat with remaining chicken breasts.

Preheat oven to 425°F. Place sauce in a medium saucepan and heat over low heat, stirring occasionally, until barely simmering. Remove from heat and set aside.

Heat oil in a large non-stick or cast iron skillet over medium-high heat until it registers 375 to 400°F on an instant read or deep-frying thermometer. Working in batches, carefully add chicken by lowering the cutlets away from you into the oil. Add as many cutlets as will fit in one layer (2 to 3).

Cook, swirling pan gently and using a thin flexible metal spatula to loosen chicken if it sticks, until chicken is golden-brown and crisp on bottom side, about 2 minutes. Using a thin metal spatula and a fork, carefully flip chicken and cook until golden brown on second side. Transfer chicken to a paper-towel lined plate to drain and repeat with remaining chicken.

Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish. Shingle chicken pieces on top of sauce. Top with more sauce, forming a line down the center. Combine mozzarella and remaining 1 tablespoon Parmesan cheese in a large bowl and toss to coat. Lay cheese mixture over chicken in a straight line down the center.

Transfer to the oven and cook until cheese is melted and bubbly, about 20 minutes. Remove from oven and immediately grate fresh Parmesan on top. Allow to rest for 3 minutes, top with chopped herbs, and serve immediately.

Make chicken parm even better with this recipe from Delish.com. 

Mozzarella-Stuffed Chicken Parm

chicken breasts

Kosher salt

black pepper

c. all-purpose flour

Eggs, beaten

c. panko bread crumbs

oregano

garlic powder

c. Parmesan, divided

Olive oil,

c. marinara

c. basil

parsley

I made this in my air fryer and finished it in the oven. Served over vermicelli it was no less than AMAZING!

Simple and easy to follow directions. Hope it tastes as good as it looks.

This recipe was easy and so good. My family loved it. I made a side salad and that's what was for dinner.

My 11 year old daughter made it and it was delicious

This was such an easy dish to make.  It tasted great, loved it.  I would definitely make this again.

Was really good. Definitely one of my favorite recipes. Wasn’t time consuming. I did use Italian Seasoned bread crumbs instead of adding to regular bread crumbs. BlueUmbrella just likes to complain and probably isn’t a good cook.

My family and I love this. It may use alot of dishes, but anytime you dredge it will. It's easy to follow, taste great!

I used smoked mozzarella and it was quite divine!

This was easy to follow and absolutely delicious!

I was very dissappointed in this recipe. First of all, it was way too time consuming. The ingredient amounts, on the breading were not accurate, way too much Parmesan and corn meal.
Every pan in my kitchen was used. I would rate this recipe a 2. I won’t make it again.

https://streaming.hearstdigitalstudios.com/3c65ec30-0632-4074-be36-24407a0deeb8/video_rover_16x9_1080p_hd_1579708782_4319.mp4

This One Easy Trick Will Change The Way You Make Chicken Parm

These Chicken Parmesan Sliders turn chicken&nbsp;nuggets into cheesy, garlic-y chicken parmesan mini Hawaiian sandwiches that are perfect appetizers for a snack, potluck or game-day party.

Chicken Parmesan Sliders

Hawaiian Rolls ((or Soft Dinner Rolls))

Breaded Chicken Nuggets (fully cooked)

Mozzarella Cheese

spaghetti sauce ((or pasta sauce))

butter (melted)

tbsp minced garlic

Dijon mustard

Worcestershire

basil

parmesan

Preheat oven to 350 degrees F. Spray a baking dish with cooking spray.

Heat the chicken&nbsp;nuggets per the package instructions. (DO&nbsp;NOT put frozen chicken&nbsp;nuggets on the sliders.) Remove the chicken&nbsp;nuggets from the oven and set aside until you are ready to assemble the sliders.

Slice the rolls in half horizontally.

Place the bottom half of the rolls in the baking dish, cut side up.

Lay the chicken nuggets over the bottom half of the rolls.

Pour the spaghetti or pasta sauce over the chicken nuggets.

Layer the slices of mozzarella cheese over the chicken nuggets

Place the top half of the rolls (cut side down) on top of the cheese slices.

Pour the Italian Garlic Dijon Butter Sauce (See recipe below) over the top of the rolls.

If desired, sprinkle with shredded parmesan cheese on top of the sliders.

Cover the baking dish with foil. Bake in a preheated oven for 20 minutes. Remove the foil and bake for another 5 minutes or until the sliders are golden brown on top and the cheese is melted.

In a small bowl, stir together the melted butter, minced garlic, Dijon Mustard, Worcestershire, and dried basil.

Italian Garlic Dijon Butter Sauce

The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.

Baked Chicken Parmesan

chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)

Parmesan cheese

tbsp butter (melted (or olive oil))

mozzarella cheese (I used Polly-o)

marinara or Filetto di Pomodoro

cooking spray

Preheat oven to 450°F. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 25 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake 5 more minutes or until cheese is melted.

Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!

Chicken Parmesan Casserole

rigatoni pasta

marinara sauce

mozzarella cheese (shredded & separated)

Parmesan cheese (finely grated)

flour

salt

pepper

breadcrumbs

vegetable oil

Tablespoons butter

Parsley (to garnish)

Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.

Boil water and cook the rigatoni for 1 minute less than al dente- (Refer to package for cooking time).

When the pasta is ready, drain it add it back to the pot. Toss with 32 oz. of sauce, 1/3 of the Parmesan cheese,  and 1 cup of the mozzarella. Set aside.

Prepare the Pasta

Pat the chicken dry with paper towels and cut into strips about ½ inch thick.

Create an assembly line for breading the chicken:

Bowl #1: 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.

Bowl #2: 2 whisked eggs.

Bowl #3: 1.5 cups breadcrumbs

Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in the breadcrumb mixture until completely covered. Use your palms to gently flatten the chicken a little bit more once it’s coated in the breadcrumbs.

Add ¼ inch of oil to a pan along with the butter, which helps give the chicken a golden color. Turn to medium-high heat.

Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you’ll need to cook the strips in batches. Cook for about 4 minutes per side, until golden brown. You may need to add more oil as the chicken cooks.

Place the cooked strips on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken.

Slice the strips into smaller bite-sized pieces.

Prepare the chicken

Preheat the oven to 375 degrees.

Lightly grease a 9 x 13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 1/3 of the Parmesan cheese, and  1 cup of mozzarella cheese.

Add the remaining rigatoni. Add the chicken strips and the remaining Parmesan and mozzarella cheese.

Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.

Garnish with fresh parsley. Serve with Cheesy homemade garlic bread and enjoy!

Assemble the Casserole and Bake

https://content.jwplatform.com/videos/zSD6YOh6.mp4

The Best Chicken Parmesan&nbsp;with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!&nbsp;

Crispy Chicken Parmesan

garlic

Salt and pepper (to season)

chicken breasts (halved horizontally to make 6 fillets)

breadcrumbs ((Italian

parmesan cheese

garlic or onion powder

olive oil (for frying)

olive oil

onion

(400 g) tomato puree ((Passata))

Salt and pepper (to taste)

Italian herbs

sugar ((optional))

(250 g) mozzarella cheese (sliced

Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.

Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish.&nbsp;Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).

When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl.&nbsp;Dip chicken  into the breadcrumb mixture to evenly coat.

Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).

Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.&nbsp;

Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Chicken:

Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

For The Sauce:

​​​​​​​Just as cheesy and kid-friendly as the original, this Dump-and-Bake Healthy Chicken Parmesan is an easy dinner with no prep work!

Dump-and-Bake Healthy Chicken Parmesan

chicken breasts (about 24 ounces total) or 6 chicken cutlets

(16 ounce) jar marinara sauce

mozzarella,

Italian seasoning,

Salt and pepper,

Basil herbs,

pasta,

Preheat oven to 425 degrees F.

Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.

Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes.

Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.

https://www.youtube.com/watch?v=WqwAl8YlPKg

Just as cheesy and kid-friendly as the original, this Dump-and-Bake Healthy Chicken Parmesan is an easy dinner with no prep work necessary! Skip the breading, the frying, and the slicing -- just place all of the ingredients in one dish and let the oven do the work. It's a fast weeknight meal that the entire family can agree on!

This easy baked chicken parmesan recipe is sure to become a family favorite in no time! Serve it with some egg noodles or mashed potatoes for the perfect weeknight dinner.&nbsp;

Chicken Parmesan

chicken breast halves (skinless boneless)

bread crumbs

parmesan cheese (grated)

oil (or as needed)

marinara sauce (homemade

mozzarella cheese (shredded)

Parmesan cheese (shredded)

basil & parsley (fresh, chopped)

Preheat an oven to 425°F.

Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork).

Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.

Pound chicken breasts to ½&quot; thick (if they&#039;re very large you can cut them in half). 

Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs &amp; then into bread crumb mixture (press to adhere).&nbsp;

Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).

Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.

Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.

https://content.jwplatform.com/videos/58PCA0AL.mp4

This Chicken Parmesan recipe (aka chicken parmigiana) is a family favorite! Tender pan fried chicken breasts topped with tomato sauce and cheese baked until golden and bubbly.

Most of my chicken parmesan experiences have been bad ones. You probably know where this is headed—the oversized portions of heavily breaded chicken topped with boring tomato sauces and layer upon layer of greasy cheese. But this recipe is well-proportioned, light on the grease, and clean in flavor. It's easily the best chicken parmesan I've ever had.

Dinner Tonight: Chicken Parmesan Recipe

garlic cloves,

tomatoes

sugar

dry bread crumbs

chicken

mozzarella cheese, grated

spaghetti

Salt and black pepper

First, bring a large pot of water to a boil. Then start with the sauce. Pour 1/4 cup of the olive oil into a pot set over medium-high heat. Add the garlic and cook until fragrant, about 15 seconds. Dump in the tomatoes, along with the dried basil, dried oregano, sugar, and a pinch of salt and pepper. Reduce heat to a simmer and cook for 10 to 12 minutes, or until it has thickened up nicely.

While the sauce is cooking, slice each chicken breast in half horizontally, so you end up with four roughly 4-ounce portions of chicken. Each one should be about 1/4-inch thick.

Crack the egg into a small pie pan or baking dish, add 1/4 teaspoon of salt, and beat until combined. In another small pie pan or baking dish, combine the bread crumbs, 1/4 teaspoon salt, and a few cracks of pepper.

Dip one of the chicken cutlet into the beaten, and then into the bread crumbs. Toss to coat. Place it on a wire rack set over a large pan, and repeat process with other cutlets.

Preheat the broiler. Pour the rest of the olive oil into a large skillet set over medium-high heat. When the oil just starts to shimmer, add the cutlets. They should all fit in a single layer. Cook for 5 to 6 minutes, flipping halfway through. Wash the rack while you cook the cutlets, and dry. Set the cooked cutlets on the cleaned wire rack.

Add the pasta along with 2 teaspoons of salt to the boiling water. Cook according to the directions on the box. Drain when done and set aside. 

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