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Authentic Chicken Parmigiana Recipe United States of America, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Colloquially also know as chicken parm, chicken parmigiana is a breaded chicken cutlet topped with tomato sauce and typically mozzarella and parmesan, although provolone cheese can be used as well. Sometimes chefs will also add a slice of ham or bacon. The chicken breast is the traditional choice, but boneless, skinless chicken thighs can be used instead and are a more flavorful option. The preparation starts with breading the meat, then frying it and subsequently ends with layering the breaded and fried chicken with tomato sauce and mozzarella and/or parmesan. Chicken parmigiana is typically served atop a bed of pasta, or with pasta on the side, but sides like garlic bread, french fries, and salads work just as well. A chicken parmigiana sandwich is also quite popular.
Cooking tips
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method
For a crispier coating, use panko, Italian-style breadcrumbs, or toast the breadcrumbs beforehand. When you're baking the dish, make sure you put some tomato sauce on the bottom of a baking pan first, as that way the chicken will not burn or stick to the bottom. Also, do not be overly generous with the tomato sauce on top of the chicken as that way you run the risk of a soggy crust which will not ... Read more -
make ahead
You can prepare chicken parmigiana the night before, just keep it refrigerated until ready to bake the following day. -
the sauce
For more variation, you can add chili flakes or different herbs to the sauce, but if you're in a real pinch, store-bought sauce will also do the job. -
the sandwich
If you have any leftovers, you can use them to make a chicken parmigiana sandwich.
Recipe variations
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Chicken Parmigiana
Ready in 1h 50minWhat sets this version apart is the meticulous preparation, from sautéing the onions and garlic to achieve a depth of flavor in the sauce to the careful three-part breading process, ensuring each chicken breast is perfectly crusted. Finally, layering the breaded chicken breast with freshly made tomato sauce, mozzarella, and a generous sprinkle of parmesan before baking results in a dish that's both crispy and tender, golden and bubbly, truly capturing the essence of a classic chicken parmigiana.
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A Quick and Easy Chicken Parmigiana Olive Garden Style
Ready in 1hFor those craving the classic taste of Olive Garden's Chicken Parmigiana but want it quickly and effortlessly, this recipe offers a delightful shortcut to satisfaction. Not only does it mimic the beloved flavors of the popular Italian-American restaurant chain, but it streamlines the process without sacrificing taste. With a three-part breading station set up for swift breading and frying and a short broil to melt the cheese to perfection, this rendition promises a delicious Chicken Parmigiana in just an hour. Paired with your favorite pasta, it's a fast track to a comforting and indulgent meal.
Chicken Parmigiana
PREP 50min
COOK 1h
READY IN 1h 50min
What sets this version apart is the meticulous preparation, from sautéing the onions and garlic to achieve a depth of flavor in the sauce to the careful three-part breading process, ensuring each chicken breast is perfectly crusted. Finally, layering the breaded chicken breast with freshly made tomato sauce, mozzarella, and a generous sprinkle of parmesan before baking results in a dish that's both crispy and tender, golden and bubbly, truly capturing the essence of a classic chicken parmigiana.
Ingredients
1⁄2 cup olive oil
1 small yellow onion, roughly chopped
1 garlic clove, minced
1 (28-oz.) can whole peeled tomatoes, crushed by hand
1 tbsp sugar
kosher salt and freshly ground black pepper
1 tbsp unsalted butter
1⁄2 cup flour
3 eggs, lightly beaten
1⁄2 cup Italian breadcrumbs
6 tbsp grated parmesan cheese
4 chicken breasts (about 1 1⁄2 lbs)
8 oz mozzarella cheese, thinly sliced and torn
Preparation
Step 1/14
Place a saucepan with two tablespoons of oil over medium-high heat, then once the oil is hot, sauté the onions for three minutes.
Step 2/14
Next, add the garlic, and sauté for two more minutes.
Step 3/14
Lastly, add the tomatoes, the sugar, the salt, and a 1/3 cup of water.
Step 4/14
Cook, while stirring every so often, for about 20 minutes, until somewhat thickened.
Step 5/14
Stir in the butter, then once melted, purée the sauce until smooth.
Step 6/14
Set the oven to preheat to 375°F. Set up a three-part breading station. Place flour, eggs, and breadcrumbs with a ¼ cup of parmesan in separate dishes, preferably shallow ones.
Step 7/14
First season the chicken with salt and pepper, then dip each piece of chicken first in flour, then in the eggs, and lastly, in breadcrumbs.
Step 8/14
Pour three tablespoons of oil into a 12-inch frying pan, then place the pan over medium-high heat.
Step 9/14
Once the oil is hot enough, fry the breaded chicken in batches, on both sides, for a total of 3-4 minutes. As each piece of chicken is done, place it on a baking tray, one next to the other.
Step 10/14
Cover the bottom of a 9x13-inch dish with one cup of tomato sauce, then arrange the chicken on top of it in a single layer.
Step 11/14
Next, pour the chicken over with a ¼ cup of tomato sauce, and place mozzarella on top of each chicken piece.
Step 12/14
Now, brush the chicken with a tablespoon of the tomato sauce, and you can save any leftovers to use for something else.
Step 13/14
Scatter the remaining parmesan cheese on top.
Step 14/14
Bake in the oven for 15 minutes, then broil and bake for additional 3-4 until golden and bubbly.
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