Description
This classic Chicken Parmesan recipe features lightly breaded and pan-seared chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to bubbly perfection. It’s a comforting Italian-American favorite that’s perfect for a family dinner, ready in just 35 minutes.
Ingredients
Scale
Chicken and Coating
- 2 pieces chicken breasts (large), about 1 1/2 lbs
- ½ cup all-purpose flour, or gluten-free flour
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten until frothy
- ½ cup Italian bread crumbs
- ½ cup parmesan cheese, shredded or grated
Cooking and Topping
- 2 Tbsp light olive oil, to sauté
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese (1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped (optional garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four thin cutlets. Gently pound the cutlets to about 1/3 inch thickness. Season both sides with salt and black pepper evenly.
- Set Up Your Dredging Station: Arrange three shallow bowls: one with flour, salt, and pepper; a second with beaten eggs; and a third with a mixture of Italian bread crumbs and parmesan cheese. Dip each chicken cutlet first into the flour mixture, then into the eggs, and finally coat with the breadcrumb-parmesan mix. Allow the coated chicken to rest for 5 minutes to set the crust.
- Pan-Sear the Chicken: Heat light olive oil in a nonstick skillet over medium heat. Sear each chicken cutlet for 3 to 4 minutes per side until golden brown. Do not cook all the way through, as the chicken will finish cooking in the oven.
- Assemble the Dish: Spread half of the marinara sauce evenly in a 9×13 inch baking dish. Arrange the seared chicken cutlets on top of the sauce. Spoon the remaining marinara sauce over each cutlet, then sprinkle shredded mozzarella cheese evenly across the top.
- Bake Until Bubbly: Bake the assembled dish uncovered in a preheated oven at 425°F (220°C) for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted, bubbly, and slightly golden. Let rest a few minutes before serving. Garnish with chopped fresh basil or parsley if desired.
Notes
- For a gluten-free version, use gluten-free flour and gluten-free bread crumbs.
- Do not overcrowd the pan when searing chicken to ensure even browning.
- Allowing the breaded chicken to rest before cooking helps the coating adhere better.
- Use a meat thermometer to ensure the chicken is cooked through to a safe temperature.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven.
