House Favorite Chicken Parmesan Recipe
Introduction
Chicken Parmesan is a beloved comfort food classic known for its crispy breaded chicken, rich tomato sauce, and gooey melted cheese. This house favorite recipe brings all those flavors together perfectly, making it a satisfying meal for any occasion.
Ingredients
- 1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)
- 1 1/2 teaspoons salt + freshly ground pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs + 1 cup traditional breadcrumbs
- Oil for frying (about 1-2 inches deep)
- 2 tablespoons oil
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1 28-ounce can San Marzano Style Crushed Tomatoes
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Optional sides: garlic bread, green salad, kale salad
Instructions
- Step 1: Season the chicken on both sides with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of panko and traditional breadcrumbs, each lightly salted.
- Step 2: Dredge the chicken pieces in flour, shaking off any excess. Dip them into the beaten eggs, then press firmly into the breadcrumb mixture until well coated.
- Step 3: Heat a shallow layer of oil (about 1-2 inches) in a wide skillet over medium heat. When hot, fry the chicken for several minutes on each side until golden brown and cooked through to a minimum internal temperature of 165°F.
- Step 4: In a large pot, heat 2 tablespoons of oil over medium heat. Add the minced shallots and sauté for 3-4 minutes until softened. Stir in the tomato paste and cook for another 3-4 minutes.
- Step 5: Add the crushed tomatoes and 1 teaspoon salt. Simmer the sauce gently for 15-20 minutes to develop flavor.
- Step 6: Preheat your oven’s broiler on high. In a small oven-safe dish, spoon 3/4 cup of the tomato sauce. Spread 2-3 tablespoons of shredded mozzarella evenly over the sauce, then sprinkle lightly with Parmesan.
- Step 7: Broil the cheese for 4-5 minutes near the top of the oven until it is bubbly and golden brown.
- Step 8: Carefully tilt the hot dish to slide the sauce and melted cheese over the fried chicken. Serve immediately, ideally with garlic bread and a fresh salad.
Tips & Variations
- Use a mix of panko and traditional breadcrumbs for extra crunch and a classic texture.
- For a lighter option, try cooking the breaded chicken in an air fryer instead of frying in oil.
- San Marzano tomatoes add a rich, slightly sweet flavor to the sauce, but any good-quality crushed tomatoes work well.
- Add fresh basil or oregano to the sauce for an herby boost.
Storage
Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or use a microwave on medium power to avoid rubbery chicken. The sauce and cheese may separate slightly but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper breading adhesion.
What can I serve with chicken Parmesan?
Garlic bread, green salad, or a kale salad are perfect side dishes to balance the rich flavors of this dish.
PrintHouse Favorite Chicken Parmesan Recipe
House Favorite Chicken Parmesan is a crispy, cheesy delight featuring golden-fried chicken breasts topped with a rich San Marzano tomato sauce and melted mozzarella and Parmesan cheese. Served best with garlic bread and fresh salads, this classic Italian-American dish delivers comforting flavors and a satisfying crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)
- 1 1/2 teaspoons salt + freshly ground pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup traditional breadcrumbs
- Oil for frying (about 1-2 inches in skillet)
Tomato Sauce
- 2 tablespoons oil (olive oil recommended)
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1 28-ounce can San Marzano Style Crushed Tomatoes (e.g., DeLallo)
- 1 teaspoon salt
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Accompaniments
- Garlic Bread
- Green Salad
- Kale Salad
Instructions
- Prep the Chicken: Season the chicken breasts on both sides with salt and freshly ground pepper. Prepare three separate bowls for dredging: one with flour seasoned with a pinch of salt, one with beaten eggs, and one combined with panko and traditional breadcrumbs also seasoned with salt.
- Coat the Chicken: Dredge each piece of chicken first in the flour until fully coated, shaking off any excess. Next, dip the chicken into the beaten egg, and lastly, press the chicken firmly into the breadcrumb mixture to create an even coating.
- Fry the Chicken: Heat a shallow layer (1-2 inches) of oil in a wide skillet over medium-high heat until hot. Carefully add the coated chicken pieces and fry for several minutes on each side until golden brown and the internal temperature reaches at least 165°F (74°C). Remove and drain excess oil.
- Make the Sauce: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced shallots and sauté for 3-4 minutes until translucent. Stir in the tomato paste and cook for another 3-4 minutes to deepen flavor. Add the crushed San Marzano tomatoes and 1 teaspoon of salt. Allow to simmer gently for 15-20 minutes, stirring occasionally.
- Broil the Cheese: Preheat the broiler to high. Spoon about 3/4 cup of the warm tomato sauce into a small oven-safe pan. Evenly layer 2-3 tablespoons of shredded mozzarella cheese on top of the sauce and sprinkle with a little Parmesan. Place the pan under the broiler near the top rack for 4-5 minutes, or until the cheese is bubbly and golden brown.
- Assemble and Serve: Carefully tilt the hot cheese and sauce pan over each plate of fried chicken, allowing the sauce and melted cheese to slide over the chicken breasts. Serve immediately alongside garlic bread and your choice of green or kale salad for a complete meal.
Notes
- Use a mix of panko and traditional breadcrumbs for a perfect crispy texture.
- Ensure the oil is hot enough before frying to avoid soggy chicken.
- Check chicken internal temperature with a meat thermometer to ensure it reaches 165°F.
- If preferred, air fryer can be used with light oil spray for a healthier version.
- San Marzano tomatoes are highly recommended for authentic tomato sauce flavor.
- Broil cheese carefully to avoid burning; watch closely during the last minute.
Keywords: Chicken Parmesan, Fried chicken, Italian chicken, Tomato sauce, Breaded chicken, Mozzarella, Parmesan, Crispy chicken
