Bobby Flay Chicken Parmesan

Bobby Flay’s Chicken Parmesan is made with boneless, skinless chicken breasts, all-purpose flour, eggs, panko bread crumbs, vegetable oil, tomato sauce, fresh mozzarella, and Parmesan. This delicious Chicken Parmesan recipe creates a hearty dinner that takes about 80 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper, to taste
• 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

Tomato Sauce

• 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, to taste

How To Make Chicken Parmesan?

1. Preheat oven: to 400 degrees F.
2. Season chicken: on both sides with salt and pepper. Dredge each breast in flour, tap off excess, dip in egg, let excess drip off, then dredge in bread crumbs.
3. Divide oil: between 2 large sauté pans and heat over high heat until almost smoking.
4. 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.
5. Top each breast: with some Tomato Sauce, a few slices of mozzarella, salt, pepper, and a tablespoon of Parmesan. Bake until chicken is cooked through and cheese is melted, about 5 to 7 minutes. Remove from oven and garnish with basil or parsley.

Tomato Sauce

1. Heat olive oil: in a medium saucepan over medium heat. Add onions and garlic and cook until soft.
2. Add pureed tomatoes: crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season with salt and pepper to taste.
3. Reduce heat: and cook until sauce is slightly thickened, about 30 minutes.

Recipe Tips:

• Pound chicken breasts evenly to ensure they cook uniformly and stay juicy. A thin, even thickness helps them crisp up nicely.
• Let the breaded chicken rest for a few minutes before frying. This helps the coating stick better and stay crispy.
• Use a thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C) to ensure it’s fully cooked.
• Don’t overcrowd the pans when frying the chicken. Cook in batches to maintain high oil temperature and achieve a crispy crust.
• Grate Parmesan cheese fresh for the best flavor and texture. Pre-grated cheese can be dry and less flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Parmesan cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the Chicken Parmesan to cool to room temperature before freezing. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. It can be frozen for up to 2 months.
• Reheat: Preheat your oven to 350°F (175°C). Place the Chicken Parmesan in an oven-safe dish and cover with foil. Bake for 15-20 minutes or until heated through and the cheese is melted.

Nutrition Facts

Serving Size: 1 serving (about 1 breast with sauce and cheese)

• Calories: 600
• Total Fat: 32 g
• Saturated Fat: 9 g
• Cholesterol: 150 mg
• Sodium: 1100 mg
• Potassium: 600 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Sugars: 6 g
• Protein: 35 g

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Rub
• Bobby Flay Chicken Fajitas
• Bobby Flay Chicken Thigh Recipe
• Bobby Flay Jerk Chicken