Chicken Parmesan

Chicken Parmesan grew up in Italian-American kitchens, where crisp breaded cutlets meet bright marinara and a blanket of melted mozzarella and Parmesan. Baked until golden and bubbling, it is weeknight comfort with a restaurant soul.

Serves 4

Estimate for one serving

• 620 cal
• 52g protein
• 28g carbs
• 32g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 (about 6 oz each) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 2 cups marinara sauce (jarred or homemade)
• 8 oz shredded low-moisture mozzarella cheese
• 1/4 cup fresh basil leaves (optional garnish)
• 8 oz spaghetti or linguine (optional side)

Instructions

1. 1Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
2. 2Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until they are an even 1/2-inch thickness.
3. 3Set up a breading station: In a shallow bowl, combine flour, salt, and pepper. In a second bowl, whisk the eggs with water. In a third bowl, mix breadcrumbs, grated Parmesan, garlic powder, remaining salt, and pepper.
4. 4Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip in the egg wash, then coat thoroughly in the breadcrumb mixture. Press gently to adhere.
5. 5Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, cook the breaded cutlets for 2-3 minutes per side until golden brown (they do not need to be fully cooked through). Transfer to a paper-towel-lined plate.
6. 6Spread marinara sauce evenly across the bottom of the prepared baking dish.
7. 7Arrange the browned chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce over each cutlet.
8. 8Sprinkle the shredded mozzarella evenly over the sauced chicken, then top with the remaining grated Parmesan.
9. 9Bake uncovered for 15-20 minutes, until the cheese is melted, bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
10. 10While the chicken bakes, bring a large pot of salted water to a boil. Cook the optional spaghetti according to package directions (about 8-10 minutes). Drain and toss lightly with a little extra marinara if desired.
11. 11Remove chicken from oven and let rest 3-5 minutes. Garnish with torn fresh basil leaves if using.
12. 12Serve each portion with a side of the cooked pasta (if using) and extra sauce from the pan.