classic chicken parmesan recipe

This chicken parmesan is smothered in an easy marinara sauce, topped with fresh mozzarella and packed with plenty of fresh basil. It&#039;s also completely baked in the oven!

Baked Chicken Parmesan

Basil Leaves, (finely diced (plus extra to serve))

Garlic, (minced/finely diced)

Onion, (finely diced)

tbsp Extra Virgin Olive Oil

tsp Dried Oregano

Salt & Black Pepper, (to taste)

Sugar ((optional))

Chicken Breasts, (brought close to room temp)

Panko Breadcrumbs ((see notes))

Flour

wedges of Fresh Mozzarella ((approx 7 ounces 200 grams))

Eggs, (beaten)

Butter

tsp EACH: Salt, Garlic Powder

tsp Black Pepper

Breadcrumbs

Breadcrumbs: In a large pan over medium heat melt in 1 heaped tbsp butter. Add Panko breadcrumbs and coat in the butter. Continue to toast the breadcrumbs, using a wooden spoon to move them about frequently, until nice and golden. Pour into 1 of your shallow dishes and leave to cool.

Marinara Sauce

Marinara Sauce: In that now empty pan, heat warm 1 tbsp extra virgin olive oil over medium heat. Add in onion and fry until it begins to soften and just begins to pick up colour. Add garlic and fry another 1-2mins. Pour in passata and shake the jar out with a splash of water. Add in basil, oregano and seasoning to taste. Depending on the quality of your tomatoes you may need to add a pinch of sugar to balance out the acidity. Leave on a gentle simmer for 20mins, or until nicely thickened.

Pound Chicken

Pound Chicken: Lay cling film over chicken breast and pinch around it (just so no juices escape). Pound until they&#039;re around 1/4-1/2&quot; thick. You want them as thin as you can get them without the breast breaking apart. Slice off any stray pieces around the edges.

Coat Chicken

Coat Chicken: In a small pot combine 1 tsp salt &amp; garlic powder, 3/4 tsp oregano and 1/2 tsp black pepper. Pour half of this into a shallow dish along with your flour, and the other half in a shallow dish with the toasted breadcrumbs and parmesan. One by one coat a breast in the  seasoned flour, then into egg, then into the seasoned breadcrumb/parmesan mixture. Really make sure you completely coat the chicken at each stage, namely the last stage. Place on a lightly oiled wired rack above a baking tray. Repeat with remaining breasts.

Bake

Bake (see notes for frying): Bake in the oven at 425F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy. At this point it should just be cooked through.

Top Chicken

Top Chicken: Take chicken off wire rack and place on the tray underneath. Spread over a good dollop of sauce, top with two wedges of mozzarella each, then sprinkle with parmesan. Place back under the grill and broil on high until the cheese goes golden and gooey.

Serve

Serve: sprinkle over fresh basil and serve over spaghetti or with chips/fries and side salad!

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

This chicken parmesan is smothered in an easy marinara sauce, topped with fresh mozzarella and packed with plenty of fresh basil. It’s also completely baked in the oven!

Oven Baked Chicken Parmesan

This easy Chicken Parmesan recipe is restaurant quality with breaded chicken, marinara sauce, mozzarella, and parmesan cheese. It&#039;s simple, comforting, and will impress any guest!

Chicken Parmesan

chicken breasts (, cut in half horizontally to make 6 breast halves*)

parmesan cheese (, divided)

eggs

panko bread crumbs

Italian style bread crumbs (, or panko)

garlic powder

Tablespoons oil

marinara sauce (,

mozzarella cheese

basil leaves (, for serving)

Preheat oven to 450 degrees F.

Butterfly chicken breasts: Place one hand on top of the breast and carefully run a knife through the center of the meat to create two, even, thin breast halves.

Pat chicken dry and season well on both sides with salt and pepper.

Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.

Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.

Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.

Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan. Place breaded chicken on top.

Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.

Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).

Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.

https://content.jwplatform.com/videos/dBcgq0oR.mp4

This easy Chicken Parmesan recipe is restaurant quality with breaded chicken, marinara sauce, mozzarella, and parmesan cheese. It's simple, comforting, and will impress any guest!

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Chicken Parmesan

Top 2 classic chicken parmesan recipe recipes from across the web

The most viewed classic chicken parmesan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Chicken Parmesan

Chicken Parmesan

The most viewed classic chicken parmesan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine