Name: Homemade Chicken Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts; salt and pepper; panko; Parmesan cheese, grated; 2 eggs; vegetable oil; mozzarella cheese; red pasta sauce; 16 ounces pasta

Chicken parmesan is one of my favorite meals to get at an Italian restaurant. It’s also pretty easy to make from scratch at home. This recipe for homemade chicken parmesan uses a simple egg and breadcrumb dredging station to make this classic recipe.

Chicken Parmesan is one of my family’s favorite recipes. It is so satisfying and surprisingly simple to make. Believe it or not, Hubby and I first tried chicken parm at a restaurant in Oklahoma City on a vacation just a few years ago. We loved it and knew it would be easy to recreate at home with ingredients we usually have on hand.

Once you master the breading and frying technique, this is actually a pretty quick and easy recipe. Since the ingredients are staples we usually have on hand, it’s also our go-to meal on nights when we don’t know what to make for dinner.

Chicken Parmesan Recipe

Ingredients

2 boneless, skinless chicken breasts
salt and pepper
panko {Japanese breadcrumbs} or regular breadcrumbs
Parmesan cheese, grated
2 eggs
vegetable oil (for pan frying)
mozzarella cheese (grated or sliced)
red pasta sauce (store-bought jar sauce or homemade red sauce)
pasta (any shape)

Instructions

Prepare a dredging station; you’ll need two containers. In the first, crack the eggs and mix them until they are combined. In the second, add about a cup of panko and grate in about a quarter cup of Parmesan. You can always add more, but you can’t save any leftovers. Preheat about half an inch of oil in a wide skillet. You want the oil hot enough to look shiny, but not anywhere near boiling. I’ve done this enough that I don’t need to use a thermometer, but if you aren’t used to pan frying in oil, use a thermometer to get around 300-350° F.

Butterfly the chicken breasts so that you have four pieces. To do that, lay each piece on a cutting board and place one hand on top. Carefully slice horizontally through the chicken. Season each piece of chicken with salt and pepper. Dredge it through the egg, covering both sides. Then dredge it through the panko thoroughly.

Pan fry the chicken in the hot oil until brown on both sides and cooked through, flipping halfway. Because the pieces are thin, this won’t take very long so keep an eye on them.

Meanwhile, add a little red pasta sauce to a 13×9 inch casserole dish. This mainly is to keep your chicken from sticking to the dish, so just a tiny bit will do. Place the cooked chicken pieces in the dish and top with more red sauce. Add a handful or a few slices of mozzarella to the top of each piece of chicken.

Bake the chicken in the oven at 350° F until the sauce is bubbly and the mozzarella has melted; about 15 minutes. While the chicken is baking, cook the pasta according to the package directions.

To serve, place a spoonful of pasta on a plate and top with a piece of chicken parmesan. This goes great with a side of green beans and hot garlic bread.

Free printable chicken parmesan recipe:

Yield: 4 servings