Chicken Parmesan Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Breadcrumbs: Used to coat the chicken, providing a crispy texture.

Parmesan cheese: Grated and mixed with breadcrumbs for added flavor.

Marinara sauce: A rich tomato-based sauce that tops the chicken.

Mozzarella cheese: Shredded and melted over the marinara sauce for a gooey finish.

Olive oil: Used to coat the chicken before breading and for cooking in the skillet.

When preparing chicken breasts for Chicken Parmesan, it's essential to pound them to an even thickness. This ensures that the chicken cooks evenly and remains juicy. Place the chicken breasts between two pieces of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound them to about ½ inch thickness. This step not only helps in achieving uniform cooking but also allows the breadcrumb mixture to adhere better, resulting in a crispier coating.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a good substitute.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with an added hint of basil for extra flavor.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor, making it a suitable alternative to mozzarella.

• olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a good substitute for olive oil.

• Allow the chicken parmesan to cool completely before storing. This prevents condensation, which can make the dish soggy.
• For short-term storage, place the chicken parmesan in an airtight container. Refrigerate for up to 3-4 days.
• If you plan to freeze the dish, wrap each piece of chicken individually in plastic wrap or aluminum foil. This helps to maintain the texture and flavor.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the chicken parmesan in the refrigerator overnight. This ensures even reheating.
• Preheat your oven to 350°F (175°C). Place the chicken parmesan in a baking dish and cover with foil to prevent drying out.
• Bake for 20-25 minutes, or until the chicken is heated through and the cheese is bubbly. For a crispier texture, remove the foil during the last 5 minutes of baking.
• Alternatively, you can reheat individual portions in the microwave. Place the chicken parmesan on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking halfway through.
• To maintain the best quality, consume frozen chicken parmesan within 2-3 months.

• Preheat your oven to 350°F (175°C). Place the chicken parmesan in an oven-safe dish. Cover it with aluminum foil to prevent the cheese from drying out. Bake for about 15-20 minutes or until heated through.
• For a quicker method, use a microwave. Place the chicken parmesan on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• If you prefer a crispy texture, use a skillet. Heat a small amount of olive oil over medium heat. Place the chicken parmesan in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure both sides are warmed and the cheese is melted.
• For an air fryer, preheat it to 350°F (175°C). Place the chicken parmesan in the basket, ensuring it’s not overcrowded. Heat for about 5-7 minutes or until the chicken is hot and the cheese is bubbly.

• Oven: Used to bake the chicken parmesan to ensure it is cooked through and the cheese is bubbly.

• Shallow dish: Used to combine the breadcrumbs and parmesan cheese for coating the chicken.

• Skillet: Used to cook the chicken breasts until they are golden brown on both sides.

• Baking dish: Used to hold the chicken breasts topped with marinara sauce and mozzarella cheese for baking.

• Measuring cups: Used to measure out the breadcrumbs, parmesan cheese, marinara sauce, and shredded mozzarella cheese.

• Tablespoon: Used to measure the olive oil.

• Spatula: Used to flip the chicken breasts in the skillet to ensure even browning.

• Tongs: Used to handle the chicken breasts when dipping them in olive oil and coating them with the breadcrumb mixture.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Knife: Used to trim any excess fat from the chicken breasts before cooking.

• Cutting board: Used as a surface for trimming the chicken breasts.

Prepare ingredients ahead: Measure and mix breadcrumbs and parmesan cheese in advance to save time during cooking.

Use pre-cooked chicken: Substitute with pre-cooked chicken breasts to skip the skillet step and go straight to baking.

Opt for store-bought marinara: Use store-bought marinara sauce to cut down on preparation time.

Shred cheese in bulk: Shred mozzarella cheese in bulk and store it in the fridge for quick access.

Line baking dish with foil: Line your baking dish with foil for easy cleanup.