Chicken Parmesan Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Italian seasoned breadcrumbs: These breadcrumbs are pre-seasoned with Italian herbs and spices, adding flavor to the chicken coating.

Parmesan cheese: Grated cheese that adds a salty, nutty flavor to the breadcrumb mixture and as a garnish.

Marinara sauce: A tomato-based sauce that adds moisture and flavor to the dish.

Mozzarella cheese: Shredded cheese that melts beautifully over the chicken, creating a gooey, cheesy topping.

Olive oil: Used for frying the chicken to give it a golden, crispy exterior.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a mild heat and depth of flavor to the chicken.

When preparing chicken breasts for Chicken Parmesan, ensure they are of even thickness. If necessary, use a meat mallet to pound them to a uniform thickness. This ensures even cooking and prevents the chicken from drying out. Additionally, after coating the chicken in the breadcrumb mixture, let it rest for a few minutes before frying. This helps the coating adhere better, resulting in a crispier texture.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs mixed with italian seasoning: Panko breadcrumbs provide a similar crunch, and adding Italian seasoning will mimic the original flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a suitable replacement.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with a hint of basil, providing a comparable taste.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor, similar to mozzarella.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, making it a suitable substitute.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a good alternative.

• Allow the chicken parmesan to cool completely before storing. This helps prevent condensation, which can make the breadcrumb coating soggy.

• For short-term storage, place the chicken parmesan in an airtight container. Store in the refrigerator for up to 3-4 days.

• To freeze, wrap each piece of chicken parmesan individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the chicken fresh.

• Place the wrapped chicken parmesan pieces in a freezer-safe bag or container. Label with the date to keep track of storage time. The chicken parmesan can be frozen for up to 2-3 months.

• When ready to reheat, thaw the chicken parmesan in the refrigerator overnight. This ensures even reheating and maintains the texture of the chicken.

• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the chicken is heated through and the cheese is bubbly. For a crispier texture, you can broil for the last 2-3 minutes.

• Alternatively, you can reheat in the microwave. Place the chicken parmesan on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken parmesan in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat for about 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is heated through.
  5. Remove the foil for the last 5 minutes to let the cheese get a bit crispy.

• Microwave Method:

  1. Place the chicken parmesan on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splatters.
  3. Heat on medium power for 2-3 minutes.
  4. Check the chicken and stir the marinara sauce if needed.
  5. Continue heating in 1-minute intervals until the chicken is thoroughly heated.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Place the chicken parmesan in the skillet.
  3. Cover the skillet with a lid to help retain moisture.
  4. Heat for about 5-7 minutes, flipping occasionally, until the chicken is warmed through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken parmesan in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. The chicken should be hot and the cheese should be bubbly and slightly crispy.

• Oven: Used to bake the chicken parmesan until the cheese is melted and bubbly.

• Bowl: Used to mix the breadcrumbs and grated parmesan cheese.

• Skillet: Used to cook the chicken breasts until they are golden brown.

• Baking dish: Used to hold the chicken breasts topped with marinara sauce and mozzarella cheese for baking.

• Tongs: Used to handle the chicken breasts while cooking and transferring them to the baking dish.

• Measuring cups: Used to measure the breadcrumbs, parmesan cheese, and marinara sauce.

• Measuring spoons: Used to measure the salt, pepper, and olive oil.

• Spatula: Used to press the breadcrumb mixture onto the chicken breasts.

• Grater: Used to grate the parmesan cheese if not pre-grated.

• Knife: Used to trim any excess fat from the chicken breasts.

• Cutting board: Used as a surface to season the chicken breasts.

Preheat while prepping: Save time by preheating your oven while you prepare the chicken breasts and other ingredients.

Use pre-shredded cheese: Opt for pre-shredded mozzarella cheese to cut down on prep time.

Ready-made marinara: Use store-bought marinara sauce instead of making it from scratch.

One-pan method: Cook the chicken breasts in an oven-safe skillet, then transfer directly to the oven to save on dishwashing.

Batch breading: Bread all the chicken breasts at once and place them on a tray for quick cooking.