Chicken Parmesan

Chicken Parmesan is such a comfort food. It is so warm and feeling and honestly makes me want to take a nap after I eat it. This is definitely a heavier dish and meal, but sometimes you just need all the carbs! I love italian food – mostly pasta because you know carbs lol. I mean you can’t go wrong with pasta, but this chicken parm will really elevate your dinner and give you that Italian restaurant experience in the comfort of your home. To get this chicken parm like restaurant quality, I pan sear it first to get the coating crispy then finish it off in the oven before broiling the fresh mozzarella on top. I am using a cast iron pan since it equalizes the heat well, but any oven safe searing pan will work as well! This chicken parm will definitely rival in the best Italian restaurants out there which is a bold statement, but I stand by it. Whip this up for a date night at home or when you want to impress your dinner guests!

For the Sauce:

  • 28 Oz Crushed Tomatoes
  • 5 Cloves Garlic, Thinly Sliced
  • 2 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Dried Basil
  • 2 Tsp Dried Oregano
  • 2 Tsp Salt
  • 1 Tsp Black Pepper
  • 1/4 Cup Fresh Basil, Sliced
  • 1/4 Cup Red Wine (*Optional)

Additional Ingredients:

  • 4 Chicken Cutlets
  • 1 1/2 Cups Bread Crumbs
  • 2 Eggs
  • 1/2 Cup Flour
  • 2 Tsp Salt
  • 1 Tsp Black Pepper
  • 2 Tsp Onion Powder
  • 2 Tsp Garlic Powder
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 8 Oz Fresh Mozzarella, Sliced
  • Oil
  • Optional: Pasta for Serving – I served mine with Bucatini
  • Serves: 4
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 Hour

To Make:

  1. First, we need to get the sauce going so it can simmer for at least 30 minutes.
  2. In a sauce pot, add the crushed tomatoes, garlic cloves, onion powder, garlic powder, both the dried and fresh basil, oregano, wine (if using), salt and pepper. Stir to combine well. Heat over medium to high heat and bring to a simmer. Once the sauce is bubbling, reduce the heat to low, cover and allow to simmer for about 30 minutes. *stir occasionally to ensure sauce is not burning.
  3. While you move on to the chicken, keep the sauce covered, but remove from the heat.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Grab 3 bowls – these will be used to coat and bread the chicken, so the need to be wide and shallow so you can fit the chicken to coat evenly.
  6. In bowl #1, add the flour. In bowl #2, add the two eggs and whisk together. And in bowl #3, add the breadcrumbs, salt, pepper, onion powder, garlic powder, basil and oregano – stir together.
  7. Next, let’s bread the chicken. Take 1 chicken cutlet and coat it completely in flour; and gently shake off any excess. Then, dip the flour covered chicken in the egg and coat entirely. Next, place the egg covered chicken in to the breadcrumb mixture. Gently press the breadcrumbs in to the chicken to ensure all parts of the chicken are covered. Transfer the chicken to a clean plate and repeat this step to coat the remaining chicken.
  8. Let’s get cooking. Heat a cast iron pan (or oven safe searing pan) over medium-high heat and add in enough oil to cover the bottom. Once hot, add the chicken and sear for 3 minutes. Flip and sear for another 3 minutes. Remove from the heat.
  9. Now, place the cast iron pan in the oven and bake for 8 minutes to finish cooking the chicken.
  10. Remove from the oven and set the oven to broil. While the oven heats up, top the chicken with the a few spoonfuls of the sauce and fresh mozzarella slices (*about 3 slices of mozzarella per chicken).
  11. Place the chicken back in the oven and broil for 5-7 minutes. You want to broil long enough so the mozzarella starts to bubble and brown, but not too long that it burns – I recommend starting with 5 minutes, checking and then placing back in for increments of 1 minute.
  12. Remove from the oven and top the chicken with more sauce and fresh basil, if desired. Serve alongside your favorite pasta! (*pro tip: toss the pasta in the sauce you made earlier!).

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