Classic Chicken Parmesan Recipe

Ingredients

• 0.5 medium Medium Onion (chopped, yields about 1/2 cup)
• 3 cloves Garlic (large, minced)
• 4 tbsp Olive Oil (extra‑virgin, for sautéing and frying)
• 28 oz Crushed Tomatoes (high‑quality canned, no added herbs)
• 0.5 tsp Dried Oregano
• 1 tsp Sea Salt (divided between sauce and chicken)
• 0.5 tsp Black Pepper (freshly ground, divided)
• 1 tbsp Fresh Basil (chopped, added to sauce after simmering)
• 1.5 lb Chicken Breast (skinless, boneless; cut into 4 cutlets)
• 0.5 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten until frothy)
• 0.5 cup Italian Breadcrumbs (seasoned)
• 0.5 cup Parmesan Cheese (freshly shredded)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Chop aromatics

   Finely chop half of a medium onion (about 1/2 cup) and mince three large garlic cloves.

   Time: PT7M

2. Sauté onion and garlic

   Heat 2 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and cook 5 minutes until softened and lightly golden, then add the minced garlic and cook 1 minute until fragrant.

   Time: PT6M

3. Make marinara sauce

   Add the 28‑oz can of crushed tomatoes, 0.5 tsp dried oregano, 0.5 tsp sea salt, and 0.25 tsp black pepper. Bring to a light boil, reduce to a simmer, and cook partially covered for 15 minutes.

   Time: PT15M

4. Prepare chicken cutlets

   Trim two large chicken breasts (about 1.5 lb) and slice each breast lengthwise to make four cutlets. Pound each cutlet between two sheets of plastic wrap to an even thickness.

   Time: PT5M

5. Set up breading station

   In three shallow bowls, place: (1) 0.5 cup all‑purpose flour with 0.5 tsp sea salt and 0.25 tsp black pepper; (2) 2 beaten large eggs; (3) 0.5 cup Italian breadcrumbs mixed with 0.5 cup shredded Parmesan cheese.

   Time: PT5M

6. Bread the chicken

   Dredge each cutlet in the flour mixture, tapping off excess, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb‑Parmesan mixture, pressing gently to adhere.

   Time: PT5M

7. Sauté chicken cutlets

   Heat about 2 tbsp olive oil in a large nonstick skillet over medium‑high heat. Cook each cutlet 3‑4 minutes per side until golden‑brown and the internal temperature reaches 165 °F.

   Time: PT8M

   Temperature: Medium‑high

8. Preheat oven

   While the chicken rests, preheat the oven to 425 °F.

   Time: PT10M

   Temperature: 425°F

9. Finish sauce with basil

   Stir 1 tbsp chopped fresh basil into the simmered marinara and turn off the heat.

   Time: PT1M

10. Assemble in casserole dish

    Spread half of the marinara sauce in a 9‑by‑13 casserole dish. Arrange the sautéed chicken cutlets in a single layer, then spoon the remaining sauce over each piece. Top with 1 cup shredded mozzarella cheese.

    Time: PT5M

11. Bake chicken Parmesan

    Bake uncovered on the center rack for 15 minutes, or until the mozzarella is melted, bubbly, and lightly browned.

    Time: PT15M

    Temperature: 425°F

12. Garnish and serve

    Remove from oven, garnish with chopped fresh parsley and additional basil if desired, and serve hot with buttered spaghetti or noodles.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

45 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Medium Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Crushed Tomatoes: Diced tomatoes, Tomato puree
• Instead of Dried Oregano: Italian seasoning
• Instead of Sea Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Chicken Breast: Turkey cutlets
• Instead of All-Purpose Flour: Gluten‑free flour
• Instead of Eggs: 2 tbsp beaten egg substitute
• Instead of Italian Breadcrumbs: Panko breadcrumbs
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Fresh Parsley: Dried parsley

Equipment Needed

• Cutting Board
• Chef's Knife
• Food Scraper (optional)
• Saucepan
• Measuring Spoons
• Mixing Bowl
• Whisk or Fork
• Nonstick Skillet
• Tongs
• Instant-Read Thermometer
• 9‑by‑13 Casserole Dish
• Oven

Critical Steps — Do Not Skip

• Evenly pound chicken cutlets to uniform thickness.
• Properly bread each cutlet, ensuring both sides are coated.
• Cook chicken until golden‑brown and reach 165 °F internal temperature.
• Add fresh basil to the sauce after simmering for bright flavor.
• Bake until cheese is melted and bubbly, not overcooked.

Chef Tips from the Video

• Use fresh, high‑quality canned tomatoes for the best flavor.
• Add a splash of red‑wine to the sauce while it simmers for depth.
• Let the baked chicken rest 2‑3 minutes before slicing to keep juices inside.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken Parmesan in a freezer‑safe bag for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinara sauce up to 2 days ahead and refrigerate.
• Bread the chicken cutlets, cover, and refrigerate for up to 12 hours before cooking.
• Assemble the casserole, cover tightly, and freeze; bake from frozen adding 5‑7 minutes to baking time.

Frequently Asked Questions