EASY CHICKEN PARMESAN RECIPE - HOW TO MAKE BEST CHICKEN …
This classic Chicken Parmesan is as good as it gets: a little crisp, a little crunch, a lot of tenderness. The homemade marinara sauce makes a BIG difference.
Provided by Laura Rege
Categories low sugar nut-free easy chicken weeknight meals winter dinner main dish poultry
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate. In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley. Pour sauce into a 9"-x-13" baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes. Garnish with parsley and serve immediately.
Nutrition Facts : Calories 478 calories
BA’S BEST CHICKEN PARM RECIPE | BON APPéTIT
We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed!
Provided by Molly Baz
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute. Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes. Do ahead: Sauce can be made 2 days ahead. Let cool. Transfer to an airtight container; cover and chill.
- Working one at a time, place a chicken breast on a cutting board so a short side is towards you and holding a chef’s knife parallel to breast, slice along the middle of a long side to make a slit. Continue to slice until you are about ½” from the other side. Open breast up like a book and place between 2 sheets of wax paper or plastic wrap. Using a meat mallet or a rolling pin, pound until ⅓” thick (not making it super thin will keep it from overcooking).
- Combine garlic, lemon juice, and olive oil in a large baking dish. Season chicken cutlets all over with salt (about ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt per cutlet). Add to marinade and turn to coat. Let sit at least 20 minutes and up to 1 hour. (The lemon juice will turn the flesh opaque, but that’s nothing to worry about.)
- Make a dredging station: Whisk eggs, garlic powder, onion powder, ½ tsp. Diamond Crystal or Morton kosher salt, and 2 Tbsp. water in a large shallow bowl (cake pans or pie plates work great). Place panko in another large shallow bowl and flour in a third. Whisk remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into flour.
- Working with 1 cutlet at a time and letting any excess marinade drip back into baking dish, dredge cutlets in flour, knocking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets on a rimmed baking sheet. Chill at least 20 minutes and up to 8 hours.
- Set a wire rack inside a second large rimmed baking sheet. Grate mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine.
- Pour vegetable oil into a large high-sided heavy skillet to come 1” up sides. Heat over medium until an instant-read thermometer registers 400°. Working in batches to avoid crowding the pan and returning oil to 400° after each batch, very carefully lower cutlets into skillet with tongs and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared rack; season with salt.
- Heat broiler. Arrange cutlets side by side in 2 large baking dishes or separately in 4 smaller baking dishes. Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered). Spoon remaining sauce into baking dishes around the cutlets. Cover cutlets with cheese mixture (again, leaving some of those crispy edges uncovered). Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley.
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- Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.)
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Here's what you need: chicken breasts, salt, pepper, all-purpose flour, eggs, italian bread crumbs, vegetable oil, ricotta cheese, marinara sauce, lasagna noodles, shredded mozzarella cheese, shredded parmesan cheese, fresh basil
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For classic Italian comfort tonight, try Tyler Florence's Chicken Parmesan recipe from Food Network.
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- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
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BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
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Reviews 4.9
Total Time 40 minutes
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Total Time 40 minutes
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Calories 251 kcal per serving
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CHICKEN PARMESAN BURGERS RECIPE: HOW TO MAKE IT
A restaurant-quality burger that's topped with marinara and loaded with cheese—what's not to love? Fresh basil adds even more flavor. —Brooke Petras, Alpine, California
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 603 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 603 calories per serving
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, combine 1/4 cup marinara sauce, chopped mozzarella cheese, bread crumbs, seasonings and onion mixture. Add chicken; mix lightly but thoroughly. With wet hands, shape into four 1/2-in.-thick patties., In the same skillet, heat remaining 2 tablespoons oil over medium heat. Cook burgers until a thermometer reads 165°, 4-5 minutes on each side. Top with sliced mozzarella cheese; cook, covered, until cheese is melted, 1-2 minutes., Serve in buns; top with remaining 1/2 cup marinara sauce, Parmesan cheese and, if desired, basil leaves.
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Chicken Parm Pasta is an easy weeknight dinner recipe your whole family will love.
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EASY CHICKEN PARMESAN RECIPE - HOW TO MAKE BEST CHICKEN …
This classic Chicken Parmesan is as good as it gets: a little crisp, a little crunch, a lot of tenderness. The homemade marinara sauce makes a BIG difference.
From delish.com
Reviews 4.5
Total Time 1 hours 15 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, main dish, poultry
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Calories 478 calories per serving
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Reviews 4.5
Total Time 1 hours 15 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, main dish, poultry
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Calories 478 calories per serving
- Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate. In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley. Pour sauce into a 9"-x-13" baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes. Garnish with parsley and serve immediately.
See details
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We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed!
From bonappetit.com
Reviews 4.5
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Reviews 4.5
- Heat broiler. Arrange cutlets side by side in 2 large baking dishes or separately in 4 smaller baking dishes. Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered). Spoon remaining sauce into baking dishes around the cutlets. Cover cutlets with cheese mixture (again, leaving some of those crispy edges uncovered). Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley.
See details
CHICKEN PARM RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.9
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- Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.)
See details
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- In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer. Add penne and cook until al dente, 8 to 10 minutes. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
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For classic Italian comfort tonight, try Tyler Florence's Chicken Parmesan recipe from Food Network.
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Reviews 4.8
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Reviews 4.8
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- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
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BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
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Calories 251 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
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Calories 251 kcal per serving
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I've been meaning to praise this recipe for a while now but always seem to forget. I always thought I made a good chicken parm, but this recipe is even …
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18/3/2019 · Despite the fact that it's the size of a Frisbee, fried in oil, and covered in cheese, the biggest problem with chicken parmesan remains the pile of pasta upon which it invariably is served. That's why, in this recipe, we serve our chicken parm …
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this is a great basic recipe with a technique anyone can follow for foolproof chicken parm you can customize to your own tastes. in our family we season the breadcrumb mixture and add shredded parm …
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HEALTHY CHICKEN PARM CASSEROLE RECIPE - HUNGRY-GIRL
Evenly distribute chicken pieces into the baking pan. Sprinkle with remaining 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. each salt and pepper. Evenly layer the following ingredients over the chicken: basil, seasoned tomatoes, 1/2 cup mozzarella, and remaining 2 tbsp. Parm.
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13/4/2018 · This Stuffed Chicken Parmesan is crisp on the outside and so juicy inside. This is an easy, one-pan, 30 min parmesan chicken dinner you’ll make over and over! This post may contain affiliate links. Read my disclosure policy.. If you love Classic Chicken Parmesan, this Stuffed Chicken Parm …
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THE BEST CHICKEN PARMESAN RECIPE - SERIOUS EATS
30/8/2018 · With classic chicken parm, you'd jump straight from this step to the breading and frying stages. But I wondered what would happen if I were to add a brining step here. When you soak chicken …
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ROTISSERIE CHICKEN PARM CASSEROLE RECIPE - EAT THIS NO…
3/3/2020 · The genius of getting a whole rotisserie chicken is that it can be used in a multitude of different flavor profiles and dishes—it's like a blank, protein-filled canvas. In my cookbook, The Best Rotisserie Chicken Cookbook, I celebrate the versatile meat in 100 easy recipes, like this Rotisserie Chicken Parm Casserole.
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I've been meaning to praise this recipe for a while now but always seem to forget. I always thought I made a good chicken parm, but this recipe is even …
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BAKED CHICKEN PARM RECIPE WITH SPINACH - EAT THIS NOT THAT
18/3/2019 · Despite the fact that it's the size of a Frisbee, fried in oil, and covered in cheese, the biggest problem with chicken parmesan remains the pile of pasta upon which it invariably is served. That's why, in this recipe, we serve our chicken parm …
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