This Chicken Parmesan is our family's favorite and it's a true and classic Italian comfort food! Juicy and tender pan fried breaded chicken breasts, then topped with marinara sauce, lots of Mozzarella cheese and baked to perfection.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 4 chicken breasts boneless and skinless cut in half horizontally to make 8 pieces
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup Panko breadcrumbs
- 1/2 cup breadcrumbs Italian style, or regular
- 1/2 cup Parmesan cheese grated
- 2 tbsp parsley fresh, chopped
- 3 tbsp vegetable oil for frying
- 24 oz marinara sauce (1 jar)
- 2 cups mozzarella cheese shredded
- 1/3 cup Parmesan cheese grated
- 2 tbsp basil fresh, chopped
Preheat oven: Preheat your oven to 425°F.
Prepare breading ingredients: Place flour in a shallow dish. Place the eggs in a second dish, season with salt and pepper and beat with a fork.
Combine Panko, breadcrumbs, grated parmesan, fresh parsley, salt and pepper to taste in a third shallow dish.
Prepare chicken: Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere).
Fry chicken: Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
Assemble chicken parmesan: Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish or a baking sheet. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
Bake: Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F.
Garnish and serve: Sprinkle with fresh basil and serve over pasta.
Serve: Serve over a bed of spaghetti! Side of Italian green beans or steamed broccoli is also a great option. As well as a side of tossed salad with some garlic bread. Also, spinach, kale, or some other green vegetable sautéd in garlic and olive oil are great options as well.
Leftovers: If it is fully prepared and cooked with the sauce and cheese on top, you can refrigerate it for about 3-5 days. In my house, we don't keep leftovers longer than a couple days. The chicken parmesan would probably store longer if you kept the sauce separate from the chicken breasts. The breading tends to become saturated and soggy from the sauce when you reheat it in the microwave or oven.
Serving: 1piece | Calories: 462kcal | Carbohydrates: 28g | Protein: 41g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 180mg | Sodium: 1199mg | Potassium: 805mg | Fiber: 2g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 8.7mg | Calcium: 323mg | Iron: 3.3mg