Easy Chicken Parm

I love chicken parm, but ordering it for take out usually stinks. It arrives soggy, dry and all around disappointing. That’s why I often to make it at home, and you would be amazed by how easy it is.

Ingredients: Serves 10

For the chicken:

  • 10 boneless, skinless chicken breasts

  • 2 cup all-purpose flour

  • 4 large eggs, beaten

  • 3 cups Panko Breadcrumbs

  • 1 teaspoon Diamond Crystal Kosher Salt

  • 1/2 teaspoon garlic powder

  • Vegetable oil for frying

For assembly:

Instructions:

  1. Preheat the oven to 375°F

  2. Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. Season both sides of the chicken breasts with salt

  3. In three separate shallow bowls, set up a dredging station. Place the flour in one bowl, beaten eggs in another, and breadcrumbs and garlic powder in the third bowl.

  4. Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken with the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the chicken.

  5. Heat vegetable oil in a dutch oven (I love the Lodge 7.5QT! - Just like the Le Creuset, but 1/3 the price) over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts to the skillet (you may need to work in batches to avoid overcrowding). Cook the chicken for about 3-4 minutes on each side or until golden brown and crispy. Transfer the cooked chicken to a cooling rack-lined baking sheet to drain excess oil.

  6. Spoon san marzano tomatoes over each chicken breast, covering them completely. Sprinkle fresh mozzarella cheese and grated Parmesan cheese over the top of each chicken breast.

  7. Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the cheese is melted and bubbly, and the chicken is fully cooked through with an internal temperature of 165°F

  8. Once done, remove the chicken parmesan from the oven. Allow it to rest for a few minutes before serving. Garnish with fresh basil leaves.

Enjoy!


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Easy Potato Dish for Thanksgiving (Pommes Anna)