Best Chicken Parmesan Recipes

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THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Everytime I have made this, it has been extremely popular for both family and company. Given out the recipe many times. My family often requests this recipe and they never order chicken parmesean when we go out to an Italian restaurant because they say that mine is the best! Which is very flattering!

Provided by Whats Cooking from

Categories     Chicken

Time 50m

Yield 4 large servings, 4 serving(s)

Number Of Ingredients 9

1/4 cup oil
4 boneless skinless chicken breasts
8 ounces progresso Italian seasoned breadcrumbs
4 tablespoons flour
4 tablespoons parmesan cheese
1 (16 ounce) jar newmans own marinara sauce
italian seasoning
16 ounces shredded mozzarella cheese
oregano

Steps:

  • Preheat oven to 400 degrees.
  • Cut or pound chicken breasts to 1/2" thin.
  • Rinse chicken breasts in water.
  • Mix bread crumbs, flour and parmesean cheese in large bowl.
  • Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesean cheese mixture.
  • Heat oil in skillet over medium heat.
  • When oil is hot, carefully place chicken breasts in and turn to brown on both sides.
  • Spread a thin layer of the marinara sauce on bottom of baking pan.
  • Drain browned chicken and place on baking pan in a single layer.
  • Pour remaining sauce over chicken.
  • Sprinkle italian spices, then some parmesean cheese on top.
  • Bake for 20 minutes or until sauce is bubbly and hot.
  • Take casserole out of oven and turn temperature to broil - 500 degrees. Remember to leave the oven door open a little bit when broiling.
  • Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese.
  • Sprinkle top of mozzarella with oregano.
  • Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don't want to burn it!
  • Take out and enjoy the aroma!
  • It will be extremely hot right out of the oven.
  • For each serving I put my chicken parmesean on top of cooked egg noodles and cover it with the sauce, then sprinkle on even more parmesean cheese.
  • Serve and get ready for the oohs and ahhs!

BEST CHICKEN PARMESAN



Best Chicken Parmesan image

This easy, best chicken Parmesan has a crispy crust, juicy interior, zesty marinara sauce, and a crusty golden layer of gooey cheeses. It is served with rigatoni pasta.

Provided by Culinary Envy

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 31

3 tablespoons extra-virgin olive oil
½ onion, finely chopped
4 garlic cloves, minced
1 (14 ounce) can Italian crushed tomatoes with basil
½ cup chicken broth
2 tablespoons red wine
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon Italian seasoning
1 pinch crushed red pepper flakes
salt and ground black pepper to taste
1 pinch white sugar
3 tablespoons chopped fresh basil leaves
1 pound rigatoni
4 boneless, skinless chicken breasts
1 cup all-purpose flour
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
3 tablespoons milk
1 cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
canola oil for frying
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
  • Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
  • Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
  • Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
  • Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

Nutrition Facts : Calories 1167.6 calories, Carbohydrate 139.4 g, Cholesterol 188.9 mg, Fat 38.9 g, Fiber 7.6 g, Protein 63 g, SaturatedFat 8.7 g, Sodium 1527.8 mg, Sugar 7.4 g

CHICKEN PARMIGIANA



Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

PARMESAN CHICKEN



Parmesan Chicken image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  • Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY



The Best Crispy Chicken Parmesan Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

Steps:

  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

EASY CHICKEN PARMESAN



Easy Chicken Parmesan image

The super thing about this dish is that you get full flavour without having to brown the chicken.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 45m

Yield 6

Number Of Ingredients 5

2 ½ cups pasta sauce
6 tablespoons CRACKER BARREL Finely Shredded 100% Parmesan Cheese
6 small boneless skinless chicken breasts
330 grams spaghetti, uncooked
1 ½ cups CRACKER BARREL Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
  • Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
  • Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
  • Drain spaghetti. Serve topped with chicken and sauce.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.4 g, Cholesterol 59.7 mg, Fat 13.4 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 2.2 g, Sodium 754.4 mg, Sugar 10.7 g

CLASSIC, UPGRADED CHICKEN PARMESAN RECIPE BY TASTY



Classic, Upgraded Chicken Parmesan Recipe by Tasty image

While the delicious medley of rich tomatoes, melty mozzarella cheese, and crispy crunchy chicken sounds like an Italian speciality, it is actually an American dish that was invented by immigrants. Based on an Italian classic, Mezzaluna alla Parmigiana, or eggplant Parmesan, this Italian-American staple came from a lack of eggplant being grown in the United States, as well as an American preference for meat, particularly chicken. These tips, tricks, and techniques from a Michelin Star-trained chef will make this a version of chicken Parm a staple in your kitchen as well.

Provided by Matt Ciampa

Categories     Dinner

Time 45m

Yield 1 serving

Number Of Ingredients 24

¾ cup olive oil
1 medium white onion, cut into ½-inch (2.5 cm) half moons
4 cloves garlic, crushed
¼ teaspoon dried oregano
⅛ teaspoon dried thyme
1 can crushed tomato
1 teaspoon sugar
2 teaspoons kosher salt
2 boneless, skins on chicken thighs
2 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
⅓ cup all purpose flour
½ cup italian bread crumbs
3 tablespoons panko breadcrumbs
1 ½ tablespoons coarsely grated parmesan cheese
¼ teaspoon garlic powder
¾ teaspoon dried Italian seasoning
¼ teaspoon dried parsley
1 cup olive oil
1 ½ cups shredded italian cheese blend
2 tablespoons parmesan cheese, for garnish
2 oz spaghetti, fresh or dried
½ cup fresh basil leaves

Steps:

  • Make the red sauce: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5-7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.
  • Add the oregano and thyme and cook until fragrant, 1-2 minutes.
  • Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20-30 minutes, until thickened.
  • Meanwhile, make the chicken: Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.
  • Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
  • Add flour to a separate shallow dish and season with salt and pepper.
  • In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.
  • Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.
  • Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  • Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300°F (150°C).
  • Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3-5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.
  • Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend.
  • Bake the chicken for 5-10 minutes, until golden brown and bubbly.
  • While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
  • Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.
  • Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
  • Enjoy!

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

This is a recipe that I made years ago, and I had lost my recipe to it, but I just found it the other day and decided to share it with you all. You won't be disappointed!

Provided by MizEmerilLagasse

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 1/2 cups breadcrumbs
1/2 cup parmesan cheese, finely grated
1 1/2 cups flour
1 tablespoon salt and pepper
2 eggs
1 cup mozzarella cheese, grated
1 lb spaghetti, cooked and drained
1 (28 ounce) can crushed tomatoes
3 fresh garlic cloves, minced
1/2 teaspoon salt and pepper
1 teaspoon dried basil

Steps:

  • In a bag, mix together the bread crumbs and the parmesan cheese.
  • In another mix together the flour and the salt and pepper.
  • In a medium bowl, whisk together the eggs.
  • Preheat a skillet with a little oil in it on medium-high-high until a good amount of heat can be felt when your hand is placed just above it, but before it smokes.
  • Preheat your oven to 300°F.
  • Toss the chicken breasts, two at a time, in the flour bag to coat evenly.
  • Remove from the bag and coat them in the egg.
  • Toss them, two at a time, in the bread crumb bag.
  • Place them in the preheated skillet and sear for 1 minute on each side.
  • Set aside.
  • In a 9"-13" pan, stir together the spaghetti, tomatoes, garlic, salt and pepper, and basil.
  • Place the chicken on top.
  • Sprinkle with the mozzeralla cheese and bake for 20 minutes or until the cheese is nice and bubbly.

Nutrition Facts : Calories 1129, Fat 20.2, SaturatedFat 8.3, Cholesterol 201.6, Sodium 1105.8, Carbohydrate 166.6, Fiber 10.6, Sugar 6.2, Protein 67.8

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2021-09-07 In a deep cast-iron pan over medium-high heat, add 1/2cm oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper ...
From delish.com


AIR FRYER CHICKEN PARMESAN - RECIPE | COOKS.COM
2022-06-10 Coat chicken cutlets in flour, then dip in egg and coat in breadcrumb mixture. Place 2 coated cutlets in air fryer basket. Spray the cutlets lightly with cooking spray. Cook on 350°F for 6 minutes. Spread 2 tablespoons spaghetti sauce on each cutlet and top with 1/2 of mozzarella cheese. Cook on 400°F for 4 to 5 minutes longer.
From cooks.com


BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE
2018-09-12 Preheat oven to 450°F. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
From skinnytaste.com


CLASSIC CHICKEN PARMESAN RECIPE - NATASHASKITCHEN.COM
2020-02-28 Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side or until just cooked through at 165˚F on an instant-read thermometer. Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over marinara in a single layer.
From natashaskitchen.com


EASY BREADED CHICKEN PARMESAN • LOVE FROM THE OVEN
2021-01-18 Instructions. Preheat oven to 350 degree F (175 degrees C). Spray a 9×13 baking dish with cooking spray. Wisk together water and egg in a bowl until smooth. In a separate bowl, combine bread crumbs, 2 tablespoonfuls Parmesan cheese, and garlic powder.
From lovefromtheoven.com


EASY CHICKEN PARMESAN RECIPE - THE SPRUCE EATS
2022-01-27 Ingredients. 4 boneless chicken breasts, about 1 1/2 pounds. 1 large egg. 1/2 cup milk. 1 cup seasoned breadcrumbs, preferably Italian flavored. 2 to 3 tablespoons extra-virgin olive oil. 8 slices mozzarella cheese. 1 ( 24-ounce) jar …
From thespruceeats.com


MARION’S BEST CHICKEN PARMIGIANA | MARION'S KITCHEN
Combine the mozzarella and the gruyere cheeses. Preheat the oven grill to high. Fill a large frying pan with about a 1cm depth of oil. Place over high heat. When the oil is hot, cook the chicken in batches, being sure to keep turning the fillets as they cook so …
From marionskitchen.com


BA’S BEST CHICKEN PARMESAN RECIPE IS FINALLY HERE! - BON APPéTIT
2020-05-01 It took 6 weeks, 20 pounds of chicken, and a whole lot of arguing, but Molly Baz and Adam Rapoport finally pulled off BA’s Best Chicken Parmesan Recipe.
From bonappetit.com


CHICKEN PARMIGIANA - THE PIONEER WOMAN
2009-10-19 Cook linguine until al dente. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken breasts from the skillet and keep warm.
From thepioneerwoman.com


BEST CHICKEN PARMESAN - BAKED CHICKEN PARMIGIANA RECIPE
Instructions. Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Place a cooling rack on top of a baking sheet. In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano. In a separate bowl, beat the egg until the yolk and white are well incorporated.
From norecipes.com


CREAMY PARMESAN CHICKEN - JO COOKS
2022-05-03 Make the coating: In a shallow plate combine the parmesan cheese, breadcrumbs, salt, pepper, garlic powder, and smoked paprika. Dredge the chicken breasts through the cheese mixture and shake off any excess. Cook the chicken: In a large skillet, melt 2 tablespoons of the butter over low heat.
From jocooks.com


BEST CHICKEN PARMESAN RECIPE - FLAVOR MOSAIC
2020-10-05 Preheat oven to 425 degrees F. Slice the chicken breasts in half horizontally so that they are about 1/2-inch thick. The other option is to place the chicken breasts between 2 pieces of plastic wrap and then using a meat mallet, pound the chicken breast until it is about a 1/2 inch thick. Pat the chicken dry.
From flavormosaic.com


CHICKEN PARMESAN - THE BEST BLOG RECIPES
2021-08-23 FIFTH STEP: Place one cup of marinara sauce in the bottom of a 9×13 dish, then lay the chicken on top. Divide the remaining marinara sauce across the top of each piece of chicken, then top with mozzarella cheese. SIXTH STEP: Bake for 25-30 minutes until internal chicken temperature reaches 165 degrees.
From thebestblogrecipes.com


WE TESTED 4 POPULAR CHICKEN PARMESAN RECIPES AND FOUND A …
2020-03-12 In the end, I chose Gordon Ramsay’s and Serious Eats’ chicken Parms for the Internet faves. The two recipes that came highly recommended from food editors, food bloggers, and other culinary professionals were from Cook’s Illustrated and Chowhound. Lodge 12-Inch Cast Iron Skillet. $29.90. Amazon.
From thekitchn.com


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