Cornmeal Chicken Parmesan
Elevate your dinner table with this crispy, golden Cornmeal Chicken Parmesan—a delicious twist on the classic Italian comfort dish! Juicy chicken breasts are coated in a flavorful mixture of cornmeal, Parmesan cheese, Italian seasoning, and garlic powder, creating an irresistibly crunchy crust. After pan-searing to perfection, they're smothered in marinara sauce, topped with melty mozzarella, and baked until bubbling. This easy yet impressive recipe comes together in just 45 minutes, making it perfect for weeknight dinners or special occasions. Serve it over spaghetti for a hearty meal, or pair it with a fresh salad for a lighter option. A sprinkle of fresh basil adds the perfect finishing touch to this revamped classic that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 6 pieces Fresh basil leaves
- 12 ounces Spaghetti (optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two layers of plastic wrap and pound them to an even thickness, about 1/2 inch.
Set up a breading station: put the flour in one shallow bowl, whisked eggs in a second bowl, and a mixture of cornmeal, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper in a third bowl.
Dredge each chicken breast in the flour, shaking off excess, then dip into the eggs, and finally press into the cornmeal mixture to coat evenly.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add two pieces of breaded chicken and cook for 3–4 minutes per side until golden brown. Remove to a plate and repeat with the remaining chicken, adding the remaining olive oil as needed.
Once all the chicken is browned, return all pieces to the skillet (or transfer them to a baking dish, if your skillet is not oven-safe).
Spoon marinara sauce evenly over each chicken piece, then sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F/74°C).
Garnish with fresh basil leaves and serve hot, optionally over cooked spaghetti or with a side salad.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.7 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 375 mg | 29% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
