Crispy Chicken Parmigiana
Elevate your weeknight dinners with this irresistible Crispy Chicken Parmigiana, a classic Italian-American dish that combines tender, juicy chicken with a perfectly golden Parmesan breadcrumb crust. Topped with rich marinara sauce and gooey melted mozzarella, every bite is packed with savory, cheesy goodness. This recipe features a quick stovetop sear for extra crunch before finishing in the oven for a bubbly, caramelized topping. Serve it over a bed of al dente spaghetti for a restaurant-quality meal that's as satisfying as it is easy to prepare. Perfect for a family dinner or special occasion, this 50-minute recipe will have everyone coming back for seconds. Garnish with fresh basil for a pop of color and authentic Italian flair!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Breadcrumbs (Italian seasoned)
- 0.5 cup Grated Parmesan cheese
- 4 tablespoons Olive oil
- 1.5 cups Marinara sauce
- 1 cup Mozzarella cheese (shredded)
- 6 leaves Fresh basil leaves (optional, for garnish)
- 8 ounces Spaghetti (cooked according to package instructions)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken with salt and pepper.
Set up a breading station with three shallow bowls: one with the flour, one with beaten eggs mixed with water, and one with breadcrumbs mixed with grated Parmesan cheese.
Coat each chicken breast first in the flour, then in the egg mixture, and finally in the breadcrumb and Parmesan mixture. Pat the coating onto the chicken to ensure it sticks.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 3-4 minutes per side until golden brown and crispy. Work in batches if necessary, adding more oil as needed.
Transfer the chicken to a baking dish. Spoon marinara sauce evenly over the top of each piece, then sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
While the chicken bakes, cook the spaghetti according to package instructions. Drain and set aside.
Serve the Crispy Chicken Parmigiana over a bed of spaghetti. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 314 mg | 24% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 363 mg | 8% | |
*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.
