Classic Chicken Parmesan

chicken parmesan platedThis is a much requested dish in our house. Bryan and the kids love it. What’s not to love…lightly breaded chicken, luscious melted cheese, hearty pasta, and a savory sauce? I, however, don’t love the calories. However, every once in a while, you just have to splurge. This is an easy dish to make, particularly if you have some sauce in your freezer (or an acceptable cheat: use sauce from the jar). Serve the chicken parm with some good crusty bread and a simple green salad, and you’ll be a weeknight hero. Serves 6 (with leftovers)


  • 6 Boneless, Skinless Chicken Breasts
  • 1/3 – 1/2 Cup Flour
  • 2 Eggs – beaten
  • 2 1/2- 3 Cups Italian Breadcrumbs
  • 1/3 – 1/2 Cup Olive Oil
  • 2 TBS. Unsalted Butter
  • 4 TBS. Fresh Basil – chopped
  • 2 Cups Shredded Mozzarella
  • 1/2 Cup Freshly Grated Pecorino Romano
  • 1 Cup Freshly Grated Parmesan Romano
  • Salt and Freshly Ground Pepper

For the Sauce:

  • 1 Medium Sweet Onion – chopped
  • 4 Cloves Garlic – minced
  • 1/2 Cup Chicken Stock (or broth)
  • 1/4 Cup White Wine (can substitute with extra chicken broth)
  • 3 Large Cans (14.5 Oz) Crushed Tomatoes (San Marzanos are preferable)
  • 1 Small Can Tomato Paste
  • 2 TBS. Dried Italian Seasoning or 4 TBS. Fresh (combination of rosemary, parsley, oregano, marjoram)
  • 3 TBS. Fresh Basil – chopped
  • 2 tsp. Sugar


Preheat oven to 350 Degrees. Place chicken breasts between two pieces of plastic wrap or in a ziplock bag and pound out with the smooth side of a meat mallet (if you don’t have a meat mallet, you can use the bottom of a saucepan, a hammer, or the side of a can).Chicken in plastic wrap I usually pound to a thickness of about 1/2 inch. Chicken pounded thinSeason the chicken breasts on both sides with salt and pepper. Dredge the chicken breasts in flour, then dip in egg, and finish by dredging in the breadcrumbs – set chicken aside. Egg wash and flourAdd olive oil (use enough oil so that the bottom of the pan is covered in a thin layer) and butter to a large skillet or deep saute pan and heat over medium until oil is hot enough to fry. Add chicken to pan and fry until golden brown on each side (about 3 – 5 minutes on each side). Add chicken to panRemove the chicken breasts and set aside.

If you are making the tomato sauce fresh: Add the garlic and onions to the pan and cook until transluscent. Saute garlic and onionsAdd the wine (if using) and stock to the pan and scrape up any tasty browned bits. Reduce the wine/stock to 1/2. Add the crushed tomatoes, tomato paste, sugar and salt and pepper (to taste) to the pan and cook for 30-45 minutes. Add basil to sauce and stir to incorporate. Sauce with plenty of herbs

In an ovenproof baking dish, spread sauce (about 3/4-1 inch deep) on bottom of baking dish. Add sauce to baking dishLay the chicken breasts in a single layer in the dish and spoon remaining sauce around chicken. Add cooked chicken to sauce in panCover each chicken breast with the mozzarella cheese, followed by the romano and, finally, the parmesan. Cover with cheeseCook in 350 degree oven until cheese is melted and chicken is heated through (about 30 minutes).out of the ovenServe one chicken breast, with plenty of sauce, per person over your favorite cooked pasta; garnish with chopped basil and additional parmesan.chicken parmesan

3 responses to “Classic Chicken Parmesan

  1. My French Heaven


  2. Pingback: Italian Chicken Cutlet Sandwich | Kath's Kitchen Sync

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