Description
Tender pan-fried chicken breasts coated in crispy Italian breadcrumbs, smothered in marinara sauce, and topped with melted mozzarella and Parmesan cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil, divided
- 1 (24 ounce) jar marinara sauce
- 8 ounces mozzarella cheese, shredded
- Fresh basil leaves, for garnish (optional)
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the flour. In the second dish, add the beaten eggs. In the third dish, combine the breadcrumbs, 1/2 cup of the Parmesan cheese, garlic powder, dried oregano, salt, and pepper. Mix well.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off excess. Dip in the beaten eggs. Dredge in the breadcrumb mixture, pressing firmly to adhere.
- Heat the Oil: In a large skillet, heat 1/4 cup of olive oil over medium-high heat.
- Pan-Fry the Chicken: Carefully place two chicken breasts in the hot oil (don’t overcrowd the pan). Cook for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Repeat: Remove the cooked chicken breasts and place them on a plate lined with paper towels to drain any excess oil. Add the remaining 1/4 cup of olive oil to the skillet and repeat the process with the remaining two chicken breasts.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish.
- Layer the Ingredients: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place the pan-fried chicken breasts on top of the sauce.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the chicken breasts, ensuring they are well covered. Sprinkle the shredded mozzarella cheese and the remaining 1/2 cup of Parmesan cheese evenly over the top.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest: Remove the baking dish from the oven and let the Chicken Parmesan rest for a few minutes before serving.
- Serve: Serve over pasta, with garlic bread, salad, or vegetables. Garnish with fresh basil leaves, if desired.
Notes
- For a crispier texture, use Panko breadcrumbs.
- Experiment with different cheeses like provolone or fontina.
- Add vegetables like mushrooms or bell peppers to the marinara sauce.
- For a spicier dish, add a pinch of red pepper flakes.
- To make it gluten-free, use gluten-free flour and breadcrumbs.
- You can prepare the breaded chicken ahead of time and store it in the refrigerator for up to 24 hours.
- If the breadcrumbs are burning before the chicken is cooked through, reduce the heat to medium and cook for a longer period. You can also tent the skillet with foil to prevent the breadcrumbs from burning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes