Description
This classic Chicken Parmesan recipe features tender, lightly breaded chicken breasts topped with rich marinara sauce and melted mozzarella cheese, baked to perfection. It’s an easy and satisfying Italian-American dish perfect for a family dinner.
Ingredients
Scale
Chicken
- 2 pieces chicken breasts (large), about 1 1/2 lbs
- ½ cup all-purpose flour, or gluten-free flour
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten until frothy
- ½ cup Italian bread crumbs
- ½ cup parmesan cheese, shredded or grated
- 2 Tbsp light olive oil, to sauté
Sauce and Toppings
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese (1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped (optional garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to make four thin cutlets. Pound them gently to about 1/3 inch thick. Season both sides with salt and black pepper to ensure flavorful meat.
- Set Up Your Dredging Station: Arrange three shallow bowls: one with flour mixed with salt and pepper; a second with beaten eggs; and a third with the breadcrumb and parmesan cheese mixture. Dredge each chicken cutlet in the flour, then dip it into the beaten eggs, and finally coat with the breadcrumb-parmesan mix. Let them rest for 5 minutes to help the coating adhere better.
- Pan-Sear the Chicken: Heat olive oil in a nonstick skillet over medium heat. Sear the chicken cutlets for 3 to 4 minutes on each side until golden brown. The chicken should not be cooked through at this stage as it will finish cooking in the oven.
- Assemble the Dish: Pour half of the marinara sauce evenly into the bottom of a 9×13 inch baking dish. Arrange the seared chicken cutlets on top of the sauce. Spoon the remaining marinara sauce over the center of each chicken piece. Then sprinkle shredded mozzarella cheese evenly over the top.
- Bake Until Bubbly: Bake the dish uncovered in a preheated oven at 425°F (220°C) for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh basil or parsley if desired.
Notes
- To ensure uniform cooking, pound the chicken cutlets to the same thickness.
- For a gluten-free version, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
- If you prefer a lower-fat dish, use part-skim mozzarella and reduce olive oil to 1 tablespoon.
- Letting the coated chicken rest before cooking helps the breading stick better during pan-searing.
- Use a meat thermometer to confirm the chicken is fully cooked for safety and juiciness.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
