Chicken Parmesan

Chicken Parmesan Recipe - Chicken Parmigiana

Also known as simply chicken parm is really easy to make. 

Crispy crumbed chicken, baked in the oven smothered, in a rich homemade marinara tomato sauce and topped with melted mozzarella cheese.  

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Once you make this you will never buy chicken parmesan in a ready-meal; not that I ever have but I'm thinking there's no way it would be half as tasty and anywhere near as good.

It might seem like a lot of work but it really isn't, just get some order and you'll be fine.

Panko breadcrumbs

Panko is made from crustless white bread that is processed into flakes and then dried.

They have a dryer and flakier consistency than usual breadcrumbs and as a result, they absorb less oil. You can buy panko breadcrumbs in any good supermarket or over on Amazon.

Start by making the sauce, you can reheat it later on.

Make the marinara sauce

Chop onions into small dice.

Add a little oil to a large frying pan and cook for about 15-20 minutes. Don't rush this part, your onions will be nice and sweet this way.

Now add the passata and herbs along with a little sugar and season with salt and black pepper.

Once that's done you can set it aside for later. You can make the marinara sauce earlier in the day or even the day before but you would need to put it into the fridge.

You only need one large chicken fillet to serve 2 people.

Take one large chicken fillet and slice it horizontally so you now have 2 fillets - just hold your hand on top of the fillet and using a sharp knife slice the fillet in half.

Put each fillet between cling film or parchment paper and lightly bash to make them even in size.

Get 3 bowls and add the flour to one bowl.

Add the egg or eggs to another bowl (depending on how many you are making this for); one egg will do the 2 fillets so if you have 4 fillets you will need two eggs.

In the 3rd bowl add the crumb ingredients (see the recipe below) and mix together.

Crumb the chicken fillets. Do one at a time and first coat with the flour, then the egg and then the crumb and parmesan mixture.

The photo above shows the crumb mixture before it was mixed together.

Preheat your oven 220°C/430°F

Then into the oven to cook for about 12 minutes. Remove and add a spoonful of (reheated) marinara sauce to each fillet followed by mozzarella and parmesan.

Sprinkle with a little paprika and return to the oven for a further 6 or 8 minutes until the cheese has melted and the chicken is cooked through. Remember, they're quite thin so they won't take too long to cook.

Tender chicken with crispy crumb, a rich tomato sauce and melted mozzarella!

Serve with spaghetti - Once the spaghetti is cooked, drain well and add to the pan with the reheated marinara sauce stirring to coat.

You might also like my Crispy Parmesan Chicken Recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken parmesan recipe, chicken parmesan baked, chicken parmigiana, chicken parm, how to make chicken parmesan,

main, dinner

Italian

Yield: 4

Author: Jan Bennett

Chicken Parmesan Recipe

Halve the whole recipe to serve 2 but I would still make the same quantity of marinara sauce. Keep it in the fridge for a couple of days, then stir through cooked spaghetti to make another meal.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 2 fat chicken fillets (to make four fillets to serve 4)
• 250 g buffalo mozzarella - well drained
• a handful of freshly grated parmesan

For the sauce

• 1 tablespoon olive oil
• 1 medium-sized onion - chopped into small dice
• 1 clove garlic - minced
• 1 x 400g passata - I used Naplolina with basil
• 1 teaspoon dried Italian mixed herbs
• 1 teaspoon sugar - to taste
• a pinch of salt and black pepper

To crumb the chicken - you will need 3 bowls

• Bowl 1 add the following:
• 100g plain flour
• a good handful of freshly grated parmesan
• Bowl 2 add the following:
• 2 eggs - lightly beaten
• Bowl 3 add and mix together the following:
• 80g panko breadcrumbs
• 1 teaspoon garlic granules
• 2 teaspoons sweet paprika
• 1 teaspoon dried Italian mixed herbs

Instructions

Make the marinara sauce

1. Add a little olive oil to a large frying pan and gently cook the onions whilst stirring until they are soft but not coloured - about 15 minutes.
2. Add the garlic and cook for 2 minutes more taking care not to let it burn.
3. Now add the passata along with the herbs, and sugar and season with salt and pepper to taste.
4. Cook the sauce over medium heat whilst stirring for about 10 minutes to let it reduce a little. Set aside for later.

Prepare the chicken fillets

1. Remember you only need one large chicken fillet to serve 2 people.
2. Take one large chicken fillet and slice it horizontally so you now have 2 fillets - just hold your hand on top of the fillet and using a sharp knife slice the fillet in half.
3. Put each fillet between cling film or parchment paper and lightly bash to make them even in size.

Crumb the chicken

1. Do one piece of chicken at a time. First coat with the flour, then the egg and then the crumb and parmesan mixture - press the chicken into the crumbs so they stick.

Preheat your oven 220°C/430°F

1. You must preheat the oven first. Drizzle a non-stick baking tray with a little olive oil.
2. Put the chicken onto the tray and drizzle the top of each fillet with a little oil.
3. Pop them into the oven (middle shelf) to cook for about 12 minutes.
4. *Now is a good time to cook some spaghetti*
5. Then remove and add a spoonful of (reheated) marinara sauce to each fillet followed by mozzarella and parmesan.
6. Sprinkle with a little paprika and return to the oven for a further 6 or 8 minutes until the cheese has melted and the chicken is cooked through.
7. Remember, they're quite thin so they won't take too long to cook.

To serve

1. Arrange the chicken on plates, and drain your cooked spaghetti well. Add it to the pan with the rest of the reheated marinara sauce.

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