Chicken Parmesan is a family favorite. It’s a classic dish that takes pan fried chicken breasts then tops them with tomato sauce and smothers them in cheese before baking. What comes out is deliciously golden brown and bubbly — what’s not to love?
This chicken Parmesan recipe — with its fresh mozzarella and homemade tomato sauce — will make you look like you spent hours in the kitchen, when really, you’ll have the prep work done in about 15 minutes.
Serve chicken Parm with fettuccine or other pasta or even rice or mashed potatoes for an easy weeknight dinner. If you’re whipping this up in the summer, don’t miss the opportunity to sprinkle on some delicious fresh basil.
Easy Chicken Parmesan
Makes 6 servings
Ingredients
For the chicken:
1 ½ cups panko bread crumbs
½ teaspoon garlic powder
¼ cups freshly grated Parmesan (plus more for garnish)
2-3 large eggs, beaten
½ cup all-purpose flour
1 ½ pounds boneless chicken cutlets
salt
pepper
vegetable oil
6 ounces fresh mozzarella, thinly sliced
For the sauce:
2 tablespoons extra-virgin olive oil
½ small onion, finely chopped
4-5 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
¼ cup water
salt
pepper
1 teaspoon crushed red pepper flakes
2 tablespoons freshly chopped basil, plus more for garnish
Directions
Heat oven to 400 F. Prepare for breading the chicken by getting out three large mixing bowls (or I like to use three pie pans). Fill the first with flour. Fill the second bowl with the beaten eggs. Fill the third bowl with panko bread crumbs, garlic powder and Parmesan and mix well using a fork.
Season the chicken cutlets with salt and pepper, then coat each piece of chicken in flour, making sure to coat entirely, but shake off the excess. Next, dip each piece of chicken in the egg mixture and then into the bread crumb mixture. Set aside on a plate. Repeat for all chicken cutlets.
Fill a deep cast-iron pan with ¼- inch vegetable oil, and heat over medium-high heat. While pan is hot (but careful not to let smoke), add chicken cutlets. Cook for 3-4 minutes on one side, then flip and cook 3-4 minutes on the second side. Transfer cooked chicken cutlets to a paper towel-lined plate or pan to drain.
Meanwhile, get the sauce started. In a medium pot on medium heat, add oil, onion and garlic. Cook for about 4 minutes before adding tomatoes and water. Season to taste with salt, pepper and red pepper flakes. Let simmer for 10 minutes. Remove from heat and add basil. Stir.
Pour sauce into a 9-by-13-inch baking dish until it fills about half way. Place cooked chicken into the sauce and top with mozzarella slices. Bake for 10 to 12 minutes or until cheese is melty. For added color, broil for 3 minutes or until cheese is golden brown.
Top with more chopped basil and eat right away.
