Chicken Parmigiana

This easy Chicken Parmigiana is a crispy, cheesy delight that’s perfect for any weeknight dinner. With a golden breadcrumb crust, melted mozzarella, and a rich homemade tomato sauce, this dish is both comforting and satisfying. You can easily customize it with common ingredients for a quick and delicious meal the whole family will love!

Ingredients Needed:

For the Chicken Parmigiana:

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 240g all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• 240g panko bread crumbs
• 240ml vegetable oil or pure olive oil
• Tomato Sauce
• 450g fresh mozzarella, thinly sliced
• 25g freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish

For the Tomato Sauce:

• 30ml olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some kosher salt to make a paste
• 2 x 796g cans plum tomatoes and their juices, pureed in a blender
• 450g can of crushed tomatoes
• 140g small can of 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 Parmigiana Recipe?

1. Preheat the Oven: Preheat your oven to 200°C.
2. Coat the Chicken: Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat with breadcrumbs.
3. Cook Chicken: Heat oil in two pans over high heat. Cook chicken for 2 minutes per side until golden.
4. Top Chicken: Place chicken on a baking sheet. Add tomato sauce, mozzarella, salt, pepper, and Parmesan.
5. Bake: Bake for 5-7 minutes until chicken is cooked and cheese is melted.
6. Garnish and Serve: Garnish with basil or parsley and serve.

Recipe Tips:

• Double coat the chicken: For extra crunch and a crispier crust, coat the chicken in flour, egg, and breadcrumbs twice.
• Use fresh mozzarella: Fresh mozzarella melts better and adds a creamier texture compared to pre-shredded cheese.
• Don’t overcrowd the pan: Fry the chicken in batches so that each piece gets evenly golden and crispy.
• Season well at every step: Season the chicken with salt and pepper before cooking, and also season the sauce to taste for better flavor.
• Make the sauce ahead of time: You can prepare the tomato sauce in advance and store it in the fridge to save time on busy days.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Parmigiana cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap the Chicken Parmigiana tightly in plastic wrap or foil and store it in an airtight container. Freeze for up to 3 months.
• Reheat: Heat your air fryer to 180°C. Place the chicken in and cook for 5-7 minutes until hot and crispy.

Nutrition Facts:

• Calories: 324 kcal
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 81mg
• Sodium: 485mg
• Total Carbohydrate: 26g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 32g

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Thigh Recipe
• Bobby Flay Chicken Marsala
• Bobby Flay Chicken Piccata
• Bobby Flay Chicken Marsala​

Chicken Parmigiana

Author: Mohamed Shili Cooking Method:Baking Cuisine:Italian Courses:Dinner Recipe Keys: C Chicken Parmigiana

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 40 minutesServings:4 servingsCalories:324 kcal Best Season:Suitable throughout the year

Description

This easy Chicken Parmigiana is a crispy, cheesy delight that’s perfect for any weeknight dinner. With a golden breadcrumb crust, melted mozzarella, and a rich homemade tomato sauce, this dish is both comforting and satisfying. You can easily customize it with common ingredients for a quick and delicious meal the whole family will love!

Ingredients

For the Chicken Parmigiana:

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 240g all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• 240g panko bread crumbs
• 240ml vegetable oil or pure olive oil
• Tomato Sauce
• 450g fresh mozzarella, thinly sliced
• 25g freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish

For the Tomato Sauce:

• 30ml olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some kosher salt to make a paste
• 2 x 796g cans plum tomatoes and their juices, pureed in a blender
• 450g can of crushed tomatoes
• 140g small can of tomato paste
• 1 bay leaf
• 1 small bunch Italian parsley
• 1 Cubano chile pepper, chopped
• Salt and freshly ground pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 200°C.
2. Coat the Chicken: Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat with breadcrumbs.
3. Cook Chicken: Heat oil in two pans over high heat. Cook chicken for 2 minutes per side until golden.
4. Top Chicken: Place chicken on a baking sheet. Add tomato sauce, mozzarella, salt, pepper, and Parmesan.
5. Bake: Bake for 5-7 minutes until chicken is cooked and cheese is melted.
6. Garnish and Serve: Garnish with basil or parsley and serve.

Notes

• Double coat the chicken: For extra crunch and a crispier crust, coat the chicken in flour, egg, and breadcrumbs twice.
• Use fresh mozzarella: Fresh mozzarella melts better and adds a creamier texture compared to pre-shredded cheese.
• Don’t overcrowd the pan: Fry the chicken in batches so that each piece gets evenly golden and crispy.
• Season well at every step: Season the chicken with salt and pepper before cooking, and also season the sauce to taste for better flavor.
• Make the sauce ahead of time: You can prepare the tomato sauce in advance and store it in the fridge to save time on busy days.

Keywords:Chicken Parmigiana