Just the right amount of cheese on this Chicken Parmesan from Marinara Pizza Nyc
Just the right amount of cheese on this CHICKEN PARMESAN from Marinara Pizza NYC! 🤤 is a medium Italian-American recipe that serves 4. 550 calories per serving. Recipe by Devour Power TV on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $14.70 total, $3.68 per serving
Ingredients
- 4 pieces Chicken Breast (boneless, skinless, pounded to ½‑inch thickness)
- ½ cup All-Purpose Flour (for dredging)
- 2 units Large Egg (beaten)
- 1 cup Breadcrumbs (Italian seasoned)
- ¼ cup Parmesan Cheese (grated, for breading)
- 1 teaspoon Salt (for seasoning)
- ½ teaspoon Black Pepper (freshly ground)
- 2 tablespoons Olive Oil (for pan‑frying)
- 2 cups Marinara Sauce (store‑bought or homemade)
- 5 slices Mozzarella Cheese (low‑moisture, evenly sized)
- 6 leaves Fresh Basil Leaves (torn just before serving)
- 2 tablespoons Parmesan Cheese (freshly grated for topping)
Instructions
Pound the Chicken
Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about ½‑inch thick and uniform.
Time: PT5M
Season the Chicken
Season both sides of the pounded chicken with salt and freshly ground black pepper.
Time: PT2M
Set Up Dredging Station
Arrange three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan.
Time: PT3M
Bread the Chicken
Dredge each piece in flour, shake off excess, dip in egg, then coat generously with the breadcrumb‑Parmesan mixture. Press lightly to adhere.
Time: PT5M
Pan‑Fry the Chicken
Heat olive oil in a skillet over medium‑high heat (about 375°F). Add chicken and fry 3‑4 minutes per side until golden brown.
Time: PT8M
Temperature: 375°F
Preheat Oven
While frying, preheat the oven to 400°F and line a baking sheet with parchment or lightly oil it.
Time: PT5M
Temperature: 400°F
Add Sauce and Cheese
Place the fried chicken on the prepared baking sheet. Spoon marinara sauce over each piece, top with a slice of mozzarella, and sprinkle with fresh grated Parmesan.
Time: PT4M
Bake the Chicken
Bake in the preheated oven until the sauce bubbles and the mozzarella is melted, about 12 minutes.
Time: PT12M
Temperature: 400°F
Broil for Finish
Switch the oven to broil. Broil for 2‑3 minutes until the cheese turns golden‑brown and slightly crisp.
Time: PT3M
Temperature: Broil
Garnish and Rest
Remove from oven, sprinkle torn basil leaves over each piece, and let rest 2 minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 45g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 3g
Dietary info: High Protein, Contains Meat, Contains Gluten
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of All-Purpose Flour: Gluten‑Free Flour
- Instead of Large Egg: Egg replacer
- Instead of Breadcrumbs: Panko
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Olive Oil: Vegetable Oil
- Instead of Marinara Sauce: Tomato sauce with herbs
- Instead of Mozzarella Cheese: Fresh mozzarella, sliced
- Instead of Fresh Basil Leaves: Dried basil (less flavor)
- Instead of Parmesan Cheese: Pecorino
Equipment Needed
- Meat Mallet
- Plastic Wrap
- Cutting Board
- Shallow Dish
- Skillet
- Baking Sheet
- Oven
- Broiler
- Tongs
- Kitchen Thermometer (optional)
Critical Steps — Do Not Skip
- Pound the chicken to uniform thickness
- Bread the chicken with flour, egg, and breadcrumb‑Parmesan mixture
- Pan‑fry until golden brown
- Bake with marinara and mozzarella
- Broil to achieve a golden cheese crust
Chef Tips from the Video
- Use fresh basil leaves for the brightest flavor; add them after broiling to retain color.
- For extra crispness, add a pinch of smoked paprika to the breadcrumb mix.
- Let the chicken rest briefly after broiling to keep it juicy.
Troubleshooting
Chicken turns out dry
Do not over‑cook; fry only until golden and finish baking just until the cheese melts. Use a kitchen thermometer to ensure internal temperature reaches 165°F.
Cheese does not melt or brown
Make sure the oven is fully preheated to 400°F and finish under the broiler for a few minutes. Use low‑moisture mozzarella for better melt.
Breading falls off during frying
Pat the chicken dry before seasoning, and press the breadcrumb mixture firmly onto the surface after the egg wash.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3‑4 days.
Freezer: Freeze cooked chicken pieces in a freezer‑safe bag for up to 2 months; reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the breaded chicken and keep it refrigerated for up to 12 hours before cooking.
- Marinara sauce can be made a day ahead and stored in the fridge.
- Assemble the chicken with sauce and cheese, cover, and refrigerate; just add the final broil step before serving.
Frequently Asked Questions
What is the cultural significance and history of Chicken Parmesan in Italian‑American cuisine?
Chicken Parmesan, or Chicken Parmigiana, originated in Italian immigrant communities in the United States, especially in the Northeast. It adapts the traditional Italian eggplant parmigiana by using chicken, reflecting American preferences for meat and convenience, and has become a staple comfort food in Italian‑American diners and pizzerias.
How is the Chicken Parmesan from Marinara Pizza in New York City traditionally served?
At Marinara Pizza in NYC the dish is served on a plate with a generous spoonful of marinara sauce, melted mozzarella, a dusting of fresh grated Parmesan, and a garnish of torn basil leaves. It is often accompanied by a side of garlic bread or a simple green salad.
What regional variations of Chicken Parmesan exist within the United States?
In the Northeast, especially New York and New Jersey, the dish is typically baked with a thick layer of mozzarella and broiled for a crisp top. In the Midwest, some versions use a heavier breadcrumb coating and serve it over spaghetti. Southern adaptations may add a spicy kick with crushed red pepper or substitute the sauce with a Cajun‑style tomato blend.
What occasions or celebrations is Chicken Parmesan traditionally associated with in Italian‑American culture?
Chicken Parmesan is a popular family‑style dinner for weekend gatherings, holiday meals like Thanksgiving or Christmas when a hearty main is needed, and also appears on restaurant menus for casual celebrations such as birthdays or sports viewing parties.
What authentic traditional ingredients are essential for a classic Chicken Parmesan versus acceptable substitutes?
Authentic ingredients include boneless chicken breast, Italian seasoned breadcrumbs, grated Parmigiano‑Reggiano for the coating, low‑moisture mozzarella, and a simple marinara made with San Marzano tomatoes, garlic, and basil. Acceptable substitutes are turkey breast for chicken, gluten‑free breadcrumbs, Pecorino Romano for Parmesan, and store‑bought marinara if time is limited.
What other Italian‑American dishes pair well with Chicken Parmesan?
Classic pairings include a side of garlic‑buttered spaghetti, a crisp Caesar salad, roasted vegetables such as broccoli rabe, and warm focaccia or garlic bread to soak up extra sauce.
What makes the Chicken Parmesan from Marinara Pizza in New York City special compared to other versions?
The signature feature is the use of five slices of low‑moisture mozzarella that are broiled to a perfectly golden, bubbly finish, combined with a fresh sprinkle of grated Parmesan and bright basil, creating a balance of creamy, salty, and herbaceous flavors that reflect the NYC pizzeria tradition.
What are the most common mistakes to avoid when making Chicken Parmesan at home?
Common errors include over‑cooking the chicken, which dries it out; using too much flour which creates a gummy crust; and skipping the broiler step, resulting in a dull cheese topping. Follow the critical steps of pounding, proper breading, and finishing under the broiler for best results.
Why does this recipe fry the chicken first before baking instead of baking it raw?
Frying creates a crispy, golden crust that baking alone cannot achieve. The initial sear locks in juices, while the subsequent bake ensures the sauce and cheese meld together without making the coating soggy.
Can I make this Chicken Parmesan ahead of time and how should I store it?
Yes. You can bread and refrigerate the chicken for up to 12 hours, or fully assemble with sauce and cheese and keep covered in the fridge for 24 hours. Store leftovers in an airtight container; reheat in a 350°F oven until heated through and the cheese is bubbly again.
What does the YouTube channel Devour Power TV specialize in?
The YouTube channel Devour Power TV specializes in high‑energy, fast‑paced cooking videos that showcase iconic comfort foods, street‑style dishes, and restaurant‑inspired recipes made accessible for home cooks with clear visual steps and bold flavor focus.
How does the YouTube channel Devour Power TV's approach to Italian‑American cooking differ from other cooking channels?
Devour Power TV emphasizes quick, visually striking techniques like broiling for dramatic cheese melt and uses concise, punchy narration. Unlike many channels that linger on prep, Devour Power TV delivers the essential steps in a fast‑forward style while still highlighting key flavor tips specific to Italian‑American classics.
Last updated: August 26, 2026
