Crispy Chicken Parmesan
This unique stove to oven method creates the best Crispy Chicken Parmesan with marinara and melted mozzarella cheese. No more soggy breading! This Italian classic is easy to make at home and is even better than some restaurant versions.
Servings: 4
Calories: 434kcal
Ingredients
- 2 to 3 boneless skinless chicken breasts about 1½ pounds
- Salt and freshly ground black pepper to taste
- 2 large eggs
- 1 teaspoon minced garlic
- ¾ cup seasoned panko bread crumbs
- ½ cup grated Parmesan cheese divided
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon dried rosemary crushed
- 3 tablespoons olive oil divided
- 24 ounce jar marinara sauce
- 1 cup shredded part-skim mozzarella cheese
- Chopped or torn fresh basil for garnish
Instructions
- Slice each chicken breast through the middle to create two thin cutlets. If any pieces are thicker than ¼- to ½-inch thick, cover them with a sheet of plastic wrap and lightly pound them with the flat side of a meat mallet to an even thickness. Season one side of each piece with salt and pepper, to taste. Set aside
- In a shallow dish, whisk the eggs with the minced garlic. Place the bread crumbs in a separate shallow dish and add ¼ cup grated Parmesan, granulated garlic and rosemary. Toss to combine.
- Place a sheet of oil near your work space. Coat a large baking sheet with nonstick cooking spray. Preheat oven to 400 degrees F.
- Place one piece of chicken in the egg mixture, turning to coat both sides. Transfer to the bread crumb mixture and coat both sides well, transfer the breaded chicken to the foil and repeat this process to bread the remaining chicken.
- Heat 2 tablespoons oil in a large skillet over MEDIUM-HIGH heat. Add as many pieces of chicken as possible without overcrowding the skillet. Cook for 2 to 3 minutes, per side, or until well browned and crisp (you aren’t cooking it through at this point). Transfer the browned chicken to the greased baking sheet and repeat this process with remaining oil and breaded chicken.
- Add a spoonful of the pasta sauce to each piece of chicken on the baking sheet, spreading it out neatly over the top with the back of the spoon. Reserve the remaining sauce in the jar for later. Sprinkle the mozzarella neatly over the top of each piece then the remaining ¼ cup Parmesan.
- Transfer the baking sheet to the oven and bake for 15 minutes or until the internal temperature of the thickest piece of chicken reads at least 165 degrees F when tested with a meat thermometer.
- Meanwhile, scrape or wipe any browned bits of breading out of the skillet. Pour the remaining sauce from the jar into the empty skillet.
- A few minutes before the end of the cooking time, set the skillet with the sauce over LOW heat. Remove the chicken from the oven and use a spatula to transfer the chicken parmesan to the skillet on top of the warmed sauce. Remove the skillet from the heat.
- Garnish with fresh basil and serve with pasta, if desired.
Nutrition
Calories: 434kcal | Carbohydrates: 20g | Protein: 35g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 1411mg | Potassium: 930mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1124IU | Vitamin C: 13mg | Calcium: 393mg | Iron: 3mg