Simple Italian Chicken Parmigiana Recipe

What is Chicken Parmigiana?

Chicken Parmigiana is a breaded chicken breast covered in marinara sauce and topped with melted mozzarella and Parmesan cheese. It’s a very delicious Italian dinner, that’s loved everywhere in the world!

The chicken is very juicy and the cheese is crispy and golden brown. It’s often usually served with pasta and it makes it a satisfying meal.

It is a variation of the traditional Italian Parmigiana di Melanzane (Eggplant Parmesan), but it’s been changed to use chicken. It is a popular choice in Italian American cuisine.

Key Ingredients

• Chicken Breasts: Use boneless skinless chicken breasts and pound them to an even thickness. Chicken thighs can also be used.
• Breadcrumbs: Use Italian style breadcrumbs for added flavor, or make your own by toasting and blending stale bread.
• Eggs: Help the breadcrumbs adhere to the chicken. Be sure to beat them well for even coverage.
• Flour: Provides a base layer that helps the egg and breadcrumbs stick to the chicken.
• Marinara Sauce: Use a high quality sauce for convenience, or make your own for more flavor.
• Mozzarella Cheese: Melts beautifully over the chicken, providing a gooey, cheesy topping. Fresh mozzarella works best, but pre-shredded mozzarella can be used for convenience.
• Parmesan Cheese: Adds a sharp, salty flavor that complements the mozzarella and marinara sauce. Freshly grated Parmesan is recommended for the best flavor.
• Olive Oil: Used for frying the chicken to golden perfection. Choose a good-quality extra virgin olive oil for added flavor.
• Pasta (optional): Serve your Chicken Parmigiana over pasta for a complete meal. Spaghetti, linguine, or fettuccine work particularly well.

Expert Tips

Pounding the Chicken: For the best texture, pound the chicken breasts to even thickness. This helps them cook more evenly and prevents the edges from drying.

Crispy Coating: Make sure to dredge the chicken in flour dip it in beaten eggs, and then coat it with breadcrumbs.

Homemade Marinara: Making your own marinara sauce will take the dish to a high level. Simmer crushed tomatoes with garlic, onions, basil and a pinch of sugar to make it.

Broil for Extra Crispiness: For an extra crispy topping switch your oven to the broil setting for the last 2-3 minutes of baking. Keep an eye on it to prevent it from burning.

Resting the Chicken: After frying the chicken, leave it on a wire rack for a few minutes before you add the marinara and cheese.

Variations and Substitutions

Eggplant Parmigiana: Substitute the chicken with slices of breaded and fried eggplant for a vegetarian version.

Gluten-Free: Use gluten-free breadcrumbs and flour and make sure that all other ingredients, like marinara sauce, are also gluten-free.

Cheese Variations: Try using a combination of mozzarella and provolone for a different cheese flavor. You can add a bit of pecorino Romano for an extra sharp taste.

Baked Version: For a lighter version, bake the breaded chicken in the oven. Preheat the oven to 400°F (200°C) and bake the chicken for about 20 minutes before adding the marinara and cheese.

How to Serve?

Serve Chicken Parmigiana hot out of the oven, topped with extra marinara sauce and a sprinkle of fresh basil or parsley for a pop of color. It pairs beautifully with a side of pasta, steamed vegetables, or a crisp green salad.

Garlic bread or a crusty Italian loaf is also a great addition to soak up the extra sauce. For a true Italian dining experience, pair it with a glass of red wine, like Chianti or Sangiovese.

How to Store?

Store leftover cooled Chicken Parmigiana in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

You can also reheat it in the microwave, though the breading may not stay as crisp. If you plan to freeze it, do so without the pasta. Freeze the chicken and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

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