Chicken Parmigiana Recipe

Boneless, skinless chicken breasts: These are the main protein component of the dish, providing a tender and juicy base.

Breadcrumbs: Used to coat the chicken, giving it a crispy texture when fried.

Grated parmesan cheese: Mixed with breadcrumbs to add a savory, cheesy flavor to the coating.

Marinara sauce: A rich tomato-based sauce that adds moisture and flavor to the dish.

Shredded mozzarella cheese: Melts over the chicken, creating a gooey, cheesy topping.

All-purpose flour: Used to dredge the chicken, helping the egg and breadcrumb mixture adhere better.

Beaten eggs: Acts as a binding agent to help the breadcrumbs stick to the chicken.

Olive oil: Used for frying the chicken, adding a subtle flavor and helping to achieve a golden brown crust.

When preparing chicken breasts for Chicken Parmigiana, ensure they are of even thickness to promote uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This not only helps in cooking the chicken evenly but also tenderizes the meat, resulting in a juicier and more flavorful dish.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, though it is slightly sharper.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with an added hint of basil for extra flavor.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional value.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tanginess.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the chicken parmigiana to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken breasts to an airtight container. If stacking, place a piece of parchment paper between each piece to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. This helps maintain the dish’s texture and flavor.
• Label the container with the date to keep track of freshness. Chicken parmigiana can be frozen for up to 2-3 months.
• To reheat from frozen, thaw the chicken parmigiana in the refrigerator overnight. Preheat the oven to 350°F (175°C) and bake until heated through, about 25-30 minutes.
• For a quicker option, reheat in the microwave on medium power, covered, for 3-5 minutes, checking frequently to avoid overcooking.
• If you prefer a crispier texture, reheat the chicken parmigiana in a skillet over medium heat with a little olive oil until warmed through and crispy.

• Preheat your oven to 350°F (175°C). Place the leftover chicken parmigiana in an oven-safe dish. Cover it with aluminum foil to keep it moist. Bake for about 15-20 minutes or until heated through. Remove the foil for the last 5 minutes to let the cheese get bubbly again.

• For a quicker method, use a microwave. Place the chicken parmigiana on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent splatters. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly. Be cautious as the cheese can get very hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken parmigiana in the basket and heat for about 5-7 minutes. This method will keep the chicken crispy while reheating it thoroughly.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken parmigiana in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating. This will help maintain the crispiness of the breadcrumbs.

• Oven: Used to bake the chicken parmigiana until the cheese is melted and bubbly.

• Skillet: Used to cook the chicken breasts until they are golden brown.

• Baking dish: Holds the chicken breasts topped with marinara sauce and mozzarella cheese for baking.

• Mixing bowl: Used to beat the eggs and mix the breadcrumbs with grated parmesan cheese.

• Tongs: Handy for flipping the chicken breasts in the skillet.

• Measuring cups: Used to measure out the breadcrumbs, parmesan cheese, marinara sauce, and olive oil.

• Measuring spoons: Useful for measuring smaller quantities like salt and pepper.

• Whisk: Used to beat the eggs until they are smooth.

• Knife: For trimming and preparing the chicken breasts.

• Cutting board: Provides a safe surface for trimming and preparing the chicken breasts.

• Plate: Used to hold the flour, making it easier to dredge the chicken breasts.

• Spatula: Useful for transferring the chicken breasts from the skillet to the baking dish.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This will streamline your cooking process.

Use pre-made marinara: Save time by using store-bought marinara sauce instead of making it from scratch.

Thin chicken breasts: Pound the chicken breasts to an even thickness for quicker and more even cooking.

One-pan method: Cook the chicken in an oven-safe skillet, then transfer directly to the oven to reduce dishwashing.

Preheat oven early: Start preheating your oven while you prepare the chicken to save time.