Chicken Parmesan
Chicken Parmesan is the ultimate classic comfort food and everyone has their own version…this is mine. This is a dish I have made for years, for my clients, for parties and for my own family on countless occasions. Chicken parmesan is a crowd pleaser and you just can’t go wrong. I like to start with a homemade marinara; the best quality San Marzano tomatoes, a combination of crushed and whole that I crush by hand, some fresh garlic, basil and time to reduce. That’s it, magic and the longer you simmer it, the more flavor you’ll get!
I like to serve this over angel hair or a thinner noodle pasta, it helps highlight the chicken as the star of the show. I hope you enjoy this recipe!
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Course
Entree
Cuisine
Italian
Servings
4-6 servings
Ingredients
2 Tbsp. extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
(2) 28 oz. can crushed San Marzano tomatoes
(1) 28 oz. can whole San Marzano tomatoes
1/2 Tbsp. sugar
1/4 tsp. red pepper chili flakes
2 Tablespoon Fresh Parsley chopped, divided
2 Tablespoons Fresh Basil chopped, divided
4 chicken breasts, sliced in half through the middle
1 cup seasoned flour (salt, pepper, garlic powder, onion powder)
2 eggs, whisked
2 cups panko (plus more as needed)
1 lb. pasta
Sliced mozzarella cheese
1/4 cup parmesan, grated
Instructions
Heat a large dutch oven over medium heat, add extra virgin olive oil. Add diced onion and cook until softened, not browned, about 10 minutes. Add minced garlic and stir. Add (2) 28 oz. cans of crushed San Marzano tomatoes & 1 can of whole tomatoes, hand crush and add their juices. Add the sugar, red chili flakes, salt and pepper. Simmer at least 30 minutes, then add half the chopped parsley and basil, about 1 Tbsp. of each, reserve the rest for garnish. Continue to simmer, if it gets reduced to low, you can add a little water and continue to simmer, it will only intensify flavors.
Preheat oven to 400F.
Slice the chicken breasts through the middle to create 2 thinner chicken breasts. Salt and pepper both sides.
Set up a 3 shallow bowl dredging station with seasoned flour, egg and panko. To the flour, add 1 Tbsp. salt, 1 tsp. black pepper, 1 tsp. garlic powder and 1 tsp. onion powder, stir to combine thoroughly.
Next dredge chicken breasts in flour, eggs & and panko, place them on a rack-lined baking sheet.
Heat a saute pan over medium heat with 2 Tbsp. olive oil and 1 2 Tbsp. butter. Cook chicken over medium heat for 3-4 minutes each side. Be careful not to crowd the pan, work in batches. Set them back onto a rack-lined baking sheet.
Prepare a few baking dishes, you will probably need 2. Ladle enough marinara sauce to coat the bottom of each baking dish, it should be about 1/2" deep. Nestle the chicken breasts on top of the sauce so that tops are still exposed. Leave the remaining marinara in the pot.
At this point, bring a pot of salted water to a boil and cook pasta until al dente.
Ladle more marinara across the middle of all the chicken, leaving the ends exposed and crispy.
Add a slice of the mozzarella, place in the oven and bake for about 5-8 mins. until the cheese is melted and bubbly. Remove.
When the pasta is done cooking, strain it and add it to the pot of remaining marinara, toss to coat in the sauce. Add the pasta to the plate, add the chicken on top, grate fresh parmesan cheese over the top and add the remaining reserved fresh basil and parsley.
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