Description
This Chicken Parmesan features perfectly breaded chicken breasts topped with melty mozzarella and savory marinara sauce, making it a delightful option for a comforting, quick dinner.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1.5 cups seasoned italian breadcrumbs
- 0.5 cup grated parmesan cheese
- 1.5 cups vegetable oil for frying
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 0.25 cup parmesan cheese grated, for topping
- 2 tablespoons fresh basil chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and 1/2 cup Parmesan cheese.
- Dredge chicken breasts in flour, dip into eggs, then coat fully in the breadcrumb-Parmesan mix, pressing gently for adherence.
- Heat vegetable oil in a large skillet over medium-high heat and fry the chicken until golden brown, about 3–4 minutes per side. Drain on paper towels.
- Spread marinara sauce on the baking sheet. Place the fried chicken on top, spoon marinara over each piece, and add shredded mozzarella and a sprinkle of Parmesan.
- Bake for 20–25 minutes until cheese is melted, bubbly, and slightly browned. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven, rest for 5 minutes, and garnish with fresh basil before serving.
Notes
For added crunch, use panko breadcrumbs in your mixture.
Feel free to use homemade marinara for a richer flavor.
Letting the chicken rest after baking enhances juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 4g
- Sodium: 1140mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 220mg