Chicken Parmesan is a special dish in my home, and it will always be that way.
I LOVE cooking for my husband. He loves almost everything I make, and when it isn’t the best, he gives me ideas how I can improve for next time. One of the things he loves is Chicken Parmesan. I am not entirely sure where his love for Chicken Parm came from, but I know that his desire for it has grown significantly since I started making it for him. Josh’s birthday was early July, so I wanted to make him something scrumptious. Enter Chicken Parmesan.
Usually, when I make this for him, I don’t focus on amounts and I just throw as much of an ingredient in as I feel like at the time. Taste, Taste, Taste. This time, I was focused on the ingredients I was using and the amounts. I am glad I did because his birthday Chicken Parmesan was fantastic. It does take a bit of work, but it isn’t difficult, and it is well worth it in my opinion.
Chicken Parmesan is easy to make. An issue that might arise is that the breading falls off. If you cook it slowly, in a super-hot pan, the breading will stick to your chicken in a perfect marriage.
Let me be perfectly clear here, I LOVE parmesan cheese, love it. I can get snooty about my parmesan cheese. Please for all that is good in this world, use a good grated parmesan cheese. The cheese that you have to buy in the refrigerated section. Not the stuff that comes in a can that you get on the shelves. Do yourself a favor, don’t buy it, you will thank me later.
Here I am fussing about buying fresh parmesan cheese while telling you to buy jarred sauce. First, a wonderfully flavored pasta sauce takes time to make, ain’t nobody got time for that. Secondly, Joshua adores the Classico Four Cheese sauce, so of course, I am gonna put that on his chicken. You can get amazing flavor from homemade pasta sauce, so go be a boss and make it. You’re going to add more flavor to it later anyway.
Step by Step guide to making this Crispy Delicious Chicken Parmesan
Step 1 – Cutting, seasoning, and dredging the chicken.
I like to cut my chicken through lengthwise. It gives me two thin pieces of chicken and I don’t have to spend time pounding it.
I season my food pretty well. I tend to add a lot of salt and pepper to my meat. You can use as much as you like here, as you will also be getting seasoning in the dredging bowls.
I see a lot of people who don’t season every layer of the dredging process. You WANT to season every layer. Layering flavors like this will give your dish depth and will insure you have good flavor in your dish. I personally believe that seasoning every step is more important than worrying too much about what seasonings you use.
Step 2 – Feeling Hot! Hot! Hot! Browning the chicken.
I love getting my pan hot BEFORE I put the oil in. It doesn’t take long for the pan to get hot. Once I put the oil in, the oil becomes almost instantly hot, and I can start cooking straight away.
You want to make sure you have a nice brown on either side of the chicken breast. Cooking at least two minutes on each side, will help to make sure it is thoroughly cooked in the oven. Be sure to check it once and a while to make sure it isn’t burning.
Step 3 – Bake the bird.
Put the chicken on a cooling rack placed on the baking sheet! If I don’t put the chicken on a cooling rack before putting it in the oven, it loses its crispness.
Every oven is different, some run hotter, while others run colder. Baking for 30 minutes cooks my chicken through, but you may need less time or more time. Always check the chicken by pressing on the thickest part to make sure it is firm to the touch. If the chicken is pink inside, put it back into the oven until it is no longer pink.
Step 4 – Oooo, saucy. Preparing that delicious sauce.
If you are like me, you will have some browning at the bottom of your pan and some chicken bits left over. Because I don’t feel like scrubbing all of that off my pan after dinner, I use a bit of wine to de-glaze the pan and collect the flavor left in the pan. After the wine bubbles up a bit and thickens, add the pasta sauce. Keep this sauce warm until the chicken is done, so leave it on low and stir it occasionally until ready for it.
Step 5 – Adding all the fixings and baking again.
Chicken Parmesan would not be complete without sauce draped on the chicken and topped with mozzarella cheese. This is where you can go wild and put as much of either as you want on each piece of your chicken. There are no rules here, and certainly no judgments. I had to bake mine for about 10 minutes to get the cheese where I wanted it. As I said before you might take more or less time, so just go ahead and finish it off until the cheese is exactly how you want it.
Step – 6 Enjoy that crispy delicious chicken parmesan!
Take the chicken out of the oven and place it on a bed of your favorite pasta and enjoy!
As always let me know what you think of this recipe, and if you want to keep up with our posts remember to subscribe to our email list!Print
A chicken parmesean that is not only delicious but crispy and topped with melted mozzarella and parmesan cheese.
- 4 Chicken breasts
- 1 cup flour, divided
- 2 eggs
- 2 tsp garlic powder, divided
- 1 tsp oregano, divided
- 1 tsp salt, divided ½
- ¼ tsp pepper
- ½ tsp thyme
- ¼ – ½ cup panko breadcrumbs
- ¼ – ½ cup parmesan cheese, grated
- 3 tbsp olive oil
- ½ cup red wine
- pasta sauce of your choice
- pasta of your choice
1. Preheat oven to 375°F
2. In three different bowls combine the following ingredients:
- Bowl # 1 – ½ cup flour, ½ tsp garlic powder, ¼ tsp salt, ¼ tsp oregano, 1/8 tsp pepper, 1/8 tsp thyme
- Bowl # 2 – 2 eggs beaten, ½ tsp garlic powder, ¼ tsp salt, ¼ tsp oregano, pinch pepper, pinch thyme
- Bowl # 3 – ½ cup flour, 1 tsp garlic powder, ½ tsp salt, ½ tsp oregano, ¼ tsp pepper, ¼ tsp thyme, ¼ – ½ cup panko breadcrumbs, ¼ – ½ cup parmesan cheese
3. Cut through each breast to create two pieces of chicken.
4. Add salt and pepper to both sides of chicken breasts.
5. Dip each piece of chicken into bowl #1 (the first bowl of flour), then bowl #2 (the egg bowl), then bowl #3 (the second flower bowl) to completely cover the chicken, set aside to cook.
6. Heat a large skillet over medium-high heat.
7. Add Olive Oil to the pan. Add more oil for cooking as needed.
8. Brown both sides of chicken in pan, cook each side for at least 2 minutes.
9. Set a cooling rack over a cookie sheet, and place browned chicken breasts on cooling rack/cookie sheet.
10. Bake in the oven for 30 minutes.
11. While chicken is baking, add wine to the pan to de-glaze and collect flavor from leftover chicken bits.
12. After a minute or so add pasta sauce to the pan and mix into wine and left-over chicken bits.
13. Simmer on low heat until chicken is done baking.
14. Once the chicken is done baking, pull out of the oven and cover each breast with pasta sauce, then top each with Mozzarella Cheese.
15. Bake for 10 mins or until cheese is melted.
16. Enjoy over a bed of your favorite pasta.
*Putting the chicken on a cooling rack before placing it on the baking sheet helps maintain the crispiness of the chicken.
- Category: Entrée
- Method: Pan Cook/Bake
- Cuisine: Italian
Keywords: Chicken, Chicken Parmesan, Crispy Chicken, Pasta, Family Meal, Easy, Chicken Pasta