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Chicken Parmigiana is the ultimate cozy Italian-American comfort food layered with crispy breaded chicken resting under a blanket of savory marinara sauce and gooey mozzarella then baked until bubbly and golden. I first learned this recipe to impress friends for a dinner party and was surprised how straightforward it is. It is the go-to when I need something satisfying and spectacular in under an hour.
My cousin always requests this dish for Sunday suppers and we never have leftovers. It tastes just as great reheated the next day.
Ingredients
- Boneless skinless chicken breasts: Choose the thicker end for juicier results and pound to even thickness for even cooking
- All-purpose flour: Helps the egg stick and creates a crisp exterior Use a good quality flour for the best texture
- Large eggs, beaten: Help the breadcrumbs coat the chicken fully
- Italian-style breadcrumbs: Provide crunch and flavor Choose those with herbs and olive oil if possible
- Grated Parmesan cheese: Adds a sharp savory flavor Always use freshly grated for maximum richness
- Marinara sauce: Brings a zesty tomato flavor Homemade or a jarred Italian brand works great
- Shredded mozzarella cheese: Melts beautifully for that signature cheese pull Use whole milk mozzarella for better melt
- Extra Parmesan cheese for topping: Finishes the dish with more flavor
- Chopped fresh basil or parsley: Gives a burst of fresh herby flavor Choose bright green leaves
- Olive oil for frying: Use extra virgin for best taste
- Salt and pepper: Season everything throughout for balanced flavor
- Pasta of choice (optional): Good quality dried pasta is my favorite pairing
Step-by-Step Instructions
- Prep the Oven:
- Set your oven to three hundred seventy five degrees Fahrenheit This jumpstarts melting the cheese and blending the flavors later
- Prepare the Chicken:
- Pound chicken breasts to an even thickness and season both sides well with salt and pepper Dredge each piece in flour shake off excess dip in beaten eggs then press firmly into breadcrumbs mixed with half a cup of Parmesan cheese so every part is coated
- Fry the Chicken:
- Heat a generous glug of olive oil in a large skillet over medium high Add chicken and fry until deeply golden on both sides about three to four minutes per side Transfer to a paper towel lined plate so excess oil drains off and the crust stays crisp
- Assemble the Parmigiana:
- Spoon just enough marinara sauce to cover the bottom of a baking dish Layer on fried chicken breasts topping each with more marinara until just covered Sprinkle generously with shredded mozzarella and finish with another dose of Parmesan cheese
- Bake to Perfection:
- Place in your preheated oven for about twenty minutes until cheese melts and the sauce simmers gently For a golden top switch to broil for two or three minutes watching closely so the cheese caramelizes but does not burn
- Finish and Serve:
- Top everything with chopped basil or parsley and serve with a tangle of hot pasta hearty bread or a crisp salad for balance
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My favorite part is the way the cheese fuses together and gets those browned bits on the edge The very first time I made this with my mom we laughed while arguing over who would snag the cheesiest corner That memory always comes back with the inviting aroma as it bakes in the oven
Storage Tips
Leftover Chicken Parmigiana will keep well in the fridge sealed for up to three days Reheat in the oven covered with foil until hot to preserve crispness It also freezes well portion it individually for easy reheating
Ingredient Substitutions
Swap mozzarella for provolone for a smokier flavor You can use panko breadcrumbs if you want more crunch and gluten-free breadcrumbs work just as well If herbs are not on hand try dried Italian seasoning
Serving Suggestions
I love this dish served over spaghetti but it is also great tucked into a ciabatta for a Parmigiana sandwich Pair with a simple arugula salad or garlic green beans to lighten the plate
A Bit of History
Chicken Parmigiana is a classic from Italian-American kitchens dating back to Italian immigrants adapting recipes using local ingredients Inspired by Melanzane alla Parmigiana made with eggplant this version uses accessible chicken and embraces plentiful cheese here
Frequently Asked Questions
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking times to ensure they’re cooked through.
- → How can I make the chicken extra crispy?
For extra crispiness, double-coat the chicken by repeating the flour, egg, and breadcrumb steps before frying.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Allow it to reach room temperature before placing it in the oven.
- → What’s the best pasta to serve with chicken parmigiana?
Spaghetti or fettuccine are traditional options, but any pasta of your choice works well. A side of garlic bread or salad is also a great addition.
- → Can I use a different type of cheese?
Mozzarella is traditional, but provolone or fontina can be used for a unique flavor variation. Adding extra Parmesan is also delicious.