The Ultimate Chicken Parmesan Recipe: Crispy, Juicy, and Irresistibly Delicious
Chicken Parmesan. Just the name conjures images of bubbling cheese, crispy breadcrumbs, and juicy chicken – a classic comfort food that’s always a crowd-pleaser. This recipe isn’t just about following instructions; it’s about understanding the techniques that elevate this dish from good to amazing. We’ll cover everything from prepping the chicken for maximum tenderness to achieving that perfect golden-brown crust. Get ready to experience Chicken Parmesan like never before!
What Makes This Chicken Parmesan Recipe Different?
Many Chicken Parmesan recipes fall short. The chicken can be dry, the breading soggy, or the sauce bland. This recipe addresses these common pitfalls by focusing on several key elements:
- Double-dipping for extra crispy breading: We'll use a double-breading technique to ensure a wonderfully crunchy exterior that holds up even under a generous layer of melted cheese.
- Pounding the chicken for even cooking: Thinly pounded chicken breasts cook evenly and quickly, preventing dryness.
- A flavorful homemade marinara: We'll craft a rich and vibrant marinara sauce from scratch, using fresh ingredients for a superior taste.
Let's dive into the details!
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-seasoned breadcrumbs (panko recommended)
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
For the Marinara Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper to taste
For Assembly:
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions:
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Prepare the Chicken: Pound chicken breasts to an even 1/4-inch thickness. Season generously with salt and pepper.
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Bread the Chicken: Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each chicken breast in flour, then dip in the egg, and finally coat thoroughly in breadcrumbs. Repeat the egg and breadcrumb process for extra crispy results.
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Cook the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and place on a wire rack to drain excess oil.
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Make the Marinara Sauce: While the chicken cooks, prepare the marinara sauce. Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Bring to a simmer, reduce heat, and cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld.
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Assemble and Bake: Preheat oven to 375°F (190°C). Place the cooked chicken breasts in a baking dish. Top each chicken breast with a generous layer of marinara sauce, followed by mozzarella and Parmesan cheese.
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Bake: Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
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Serve: Garnish with fresh basil leaves (optional) and serve immediately with your favorite pasta.
Frequently Asked Questions (FAQs)
What kind of pasta goes best with chicken parmesan? Spaghetti, linguine, or fettuccine are all excellent choices. The pasta should be cooked al dente and tossed with a little of the marinara sauce before serving.
Can I use pre-made marinara sauce? While a homemade sauce is always best, you can certainly use a high-quality store-bought marinara sauce if you're short on time.
How do I know if the chicken is cooked through? The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check.
Can I make this ahead of time? You can bread the chicken ahead of time and store it in the refrigerator until ready to cook. The marinara sauce can also be made a day or two in advance. Assemble and bake just before serving for the best results.
What if I don't have panko breadcrumbs? Regular breadcrumbs will work, but panko breadcrumbs create a lighter, crispier crust.
This recipe provides a delicious and satisfying Chicken Parmesan experience. By following these steps and paying attention to the details, you’ll be creating a meal that’s worthy of any restaurant, all from the comfort of your own kitchen. Enjoy!
