Chicken Parmesan is a classic Italian-American dish that’s beloved by many. It features juicy chicken fillets coated in crispy breadcrumbs, topped with rich marinara sauce and gooey melted mozzarella cheese. This comforting meal is perfect for family dinners or special occasions. It’s a dish that combines savory flavors and satisfying textures, making it a favorite for kids and adults alike.
Why Make This Recipe
This Chicken Parmesan recipe is easy to follow and doesn’t require any fancy ingredients. It allows you to create a delicious meal right in your kitchen! The flavors meld together perfectly, making each bite delightful. Plus, it’s a great way to impress your family with your cooking skills while keeping it simple. Whether you are a beginner or a seasoned cook, this recipe provides a perfect balance of taste and ease.
How to Make Chicken Parmesan
Ingredients:
- 1 tbsp olive oil
- 1 onion (peeled and finely diced)
- 1 clove garlic (minced)
- 400 g (14 oz) passata
- 1 tsp dried oregano
- 1 tsp sugar
- 2 large chicken breasts
- 3 tbsp plain (all-purpose) flour
- 2 eggs
- 75 g (1 1/2 cups) panko breadcrumbs
- 1 tsp paprika (optional – but gives the breaded chicken a lovely rich color)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 75 g (3/4 cup) finely grated parmesan cheese
- 2 tbsp olive oil
- 1 ball (4.4 oz or 125 g) mozzarella (sliced)
- 1/4 tsp dried oregano
- Cooked spaghetti
- 2 tbsp sliced fresh basil
Directions:
- Preheat the oven to 200C/400F (fan) and set aside a large baking dish.
- Start with the marinara sauce. Heat the olive oil in a medium-sized saucepan over medium heat. Add the onion and cook for 5-6 minutes, stirring often until softened.
- Add the garlic and cook for a further minute.
- Add the passata, oregano, and sugar. Stir and bring to a boil, then simmer gently for 10 minutes. Turn off the heat.
- Meanwhile, prepare the chicken. Place the chicken breasts flat on a board and slice them in half through the middle, making 4 equal-sized thin fillets. Dust both sides with the flour.
- In a bowl, whisk the eggs.
- In another bowl, mix the panko, paprika, salt, pepper, half of the parmesan, and the olive oil. Stir until the panko is evenly coated with the oil.
- Dip a chicken fillet in the egg to coat it, then dip it in the breadcrumbs on both sides until fully covered. Place it in the baking dish and repeat with the remaining chicken fillets so they are in a single layer.
- Place the dish in the oven for 10 minutes until the breadcrumbs are lightly browned.
- After 10 minutes, take the chicken out and pour 3/4 of the marinara sauce around the chicken. Lift each piece with a spatula so the sauce spreads underneath and over the chicken.
- Top the chicken with the remaining marinara sauce. Arrange the mozzarella slices on top and sprinkle the remaining parmesan along with the dried oregano.
- Bake for another 15-20 minutes until the chicken is golden and cooked through.
- Serve the chicken with cooked spaghetti and sprinkle fresh basil before serving.
How to Serve Chicken Parmesan
Serve Chicken Parmesan hot, straight from the oven. Pair it with a side of cooked spaghetti topped with extra marinara sauce for a complete meal. You can also add a fresh salad or garlic bread to complement the dish.
How to Store Chicken Parmesan
Leftover Chicken Parmesan can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at a low temperature until warmed through. You can also microwave it, but the oven will help keep the chicken crispy.
Tips to Make Chicken Parmesan
- For extra flavor, marinate the chicken in a bit of olive oil, lemon juice, and spices before breading.
- Don’t skip the fresh basil; it adds a lovely freshness to the dish.
- Use fresh mozzarella for the best texture and flavor.
- Variations can include adding spinach or other vegetables into the marinara sauce.
Variation
You can create a lighter version of Chicken Parmesan by baking the chicken instead of frying it. Additionally, you can swap out the chicken for eggplant or zucchini to make a delicious vegetarian version.
FAQs
1. Can I make Chicken Parmesan ahead of time?
Yes! You can prepare the chicken and sauce a day before, then assemble and bake it right before serving.
2. What side dishes go well with Chicken Parmesan?
Some great side dishes include garlic bread, a fresh salad, or steamed vegetables for balance.
3. Can I freeze Chicken Parmesan?
Yes! Freeze the baked Chicken Parmesan in an airtight container. It will keep well for up to 3 months. Thaw in the refrigerator before reheating.
Chicken Parmesan
Ingredients
For the Marinara Sauce
- 1 tbsp olive oil
- 1 large onion (peeled and finely diced)
- 1 clove garlic (minced)
- 400 g passata
- 1 tsp dried oregano
- 1 tsp sugar
For the Chicken
- 2 large chicken breasts sliced in half through the middle to make 4 fillets
- 3 tbsp plain (all-purpose) flour
- 2 large eggs whisked
- 75 g panko breadcrumbs can substitute with regular breadcrumbs
- 1 tsp paprika optional for color
- 1/4 tsp salt
- 1/4 tsp black pepper
- 75 g finely grated parmesan cheese divided
- 2 tbsp olive oil for coating
- 1 ball mozzarella (sliced) approximately 125 g
- 1/4 tsp dried oregano for topping
- Cooked spaghetti to serve
- 2 tbsp sliced fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 200C/400F (fan) and set aside a large baking dish.
- Heat olive oil in a medium-sized saucepan over medium heat. Add the onion and cook for 5-6 minutes, stirring often until softened.
- Add garlic and cook for a further minute.
- Add passata, oregano, and sugar. Stir and bring to a boil, then simmer gently for 10 minutes. Turn off the heat.
- Slice the chicken breasts in half to make 4 thin fillets. Dust both sides with the flour.
- In a bowl, whisk the eggs.
- In another bowl, mix panko, paprika, salt, pepper, half of the parmesan, and olive oil until panko is coated.
- Dip each chicken fillet in egg, then coat in breadcrumbs on both sides, placing them in a single layer in the baking dish.
Cooking
- Bake the chicken for 10 minutes until breadcrumbs are lightly browned.
- Pour 3/4 of the marinara sauce around the chicken. Lift each piece slightly to let the sauce spread underneath.
- Top the chicken with the remaining marinara sauce. Arrange mozzarella slices on top and sprinkle with remaining parmesan and dried oregano.
- Bake for another 15-20 minutes until the chicken is golden and cooked through.
- Serve hot with cooked spaghetti and sprinkle fresh basil before serving.
