Irresistible Chicken Parmigiana Recipe
Chicken Parmigiana
Introduction
Chicken Parmigiana, or Chicken Parmesan, is a classic dish loved by many. It combines tender chicken breast, flavorful tomato sauce, and melted cheese, all baked to perfection. This comforting meal is not only delicious but also satisfying, making it a favorite in homes and restaurants alike.
Why Make This Recipe
Making Chicken Parmigiana at home is a rewarding experience. First, it’s a great way to impress your family or friends with your cooking skills. Second, you can customize the flavors to your liking. Plus, it’s simpler than you might think. With easy-to-follow steps and readily available ingredients, you can serve this delightful dish without any hassle.
How to Make Chicken Parmigiana
To start, let’s gather our ingredients and follow these steps to create a mouth-watering Chicken Parmigiana.
Ingredients:
- 3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces
- 1 tsp salt (cooking/kosher)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs
- 1/3 cup flour (plain/all-purpose)
- 2 eggs
- 1 garlic clove, minced
- 1/4 tsp each salt and pepper
- 1/4 tsp Italian mixed herbs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup parmesan, finely grated
- 2 cups olive oil (or vegetable/canola)
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/4 cup onion or shallots, very finely chopped
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup white wine (optional)
- 400g/14oz tomato passata (tomato puree)
- 1/2 cup chicken stock/broth (or water)
- 10 basil leaves, roughly chopped
- 2 cups mozzarella cheese, shredded
- 3/4 cup parmesan, finely grated
- 1 tbsp extra virgin olive oil
- 5 basil leaves, roughly chopped
Directions
-
Dry Brine Chicken: Sprinkle both sides of the chicken with salt, pepper, and Italian herbs. Refrigerate for 30 minutes.
-
Parmigiana Tomato Sauce:
- Heat oil in a saucepan over medium heat. Add garlic and onion, cooking until the onion is translucent (about 3 minutes).
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine and let it simmer until mostly evaporated.
- Add tomato passata, chicken stock, salt, and pepper. Cover and simmer for 10 minutes.
-
Crumbing:
- Preheat the oven to 180°C/350°F.
- Set up crumbing stations: flour in one bowl, whisked eggs in another, and panko breadcrumbs mixed with salt, pepper, and herbs in a third.
- Dredge chicken in flour, then egg, and finally in breadcrumbs. Set aside.
-
Frying:
- Heat oil in a skillet over medium-high heat. Cook chicken pieces in batches until golden brown on both sides. Transfer to a rack to drain.
-
Assembling & Baking:
- Place chicken on a tray. Spoon sauce over it, leaving the edges crispy. Add basil, mozzarella, and sprinkle with parmesan. Drizzle olive oil over the top.
- Bake for 15 minutes until cheese is melted and slightly golden.
-
Serve and enjoy your delicious Chicken Parmigiana!
How to Serve Chicken Parmigiana
Serve Chicken Parmigiana hot out of the oven. It pairs wonderfully with a side of pasta, a fresh salad, or garlic bread. You can also drizzle some extra tomato sauce over the top for an added burst of flavor.
How to Store Chicken Parmigiana
If you have leftovers, store them in an airtight container in the refrigerator. These can last for up to 3 days. To reheat, place it in the oven at 180°C/350°F until heated through.
Tips to Make Chicken Parmigiana
- Ensure the oil is at the right temperature before frying to prevent the chicken from soaking up too much oil.
- For a twist, you can add different herbs or spices to the breadcrumb mixture.
- Grate your own parmesan for a fresher taste.
Variation
You can replace chicken with eggplant for a vegetarian version. Simply slice the eggplant, salt it to draw out moisture, and then proceed with the crumbing and frying steps.
FAQs
1. Can I make Chicken Parmigiana ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just assemble before baking.
2. What can I serve with Chicken Parmigiana?
Pasta, garden salads, or garlic bread complement this dish well.
3. Can I freeze Chicken Parmigiana?
Yes, you can freeze it before baking. Just thaw and bake when you’re ready to enjoy.
Now you have everything you need to make a delightful Chicken Parmigiana at home! Enjoy your cooking!
Chicken Parmigiana
Ingredients
For the Chicken
- 3 pieces chicken breasts (300g/10oz each), halved horizontally
- 1 tsp salt (cooking/kosher)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs
- 1/3 cup flour (plain/all-purpose)
- 2 pieces eggs whisked
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian mixed herbs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup parmesan, finely grated
- 2 cups olive oil (or vegetable/canola)
- 1 tbsp olive oil
For the Sauce
- 2 cloves garlic, finely minced
- 1/4 cup onion or shallots, very finely chopped
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup white wine (optional)
- 400 g tomato passata (tomato puree)
- 1/2 cup chicken stock/broth (or water)
- 10 leaves basil, roughly chopped
For the Topping and Baking
- 2 cups mozzarella cheese, shredded
- 3/4 cup parmesan, finely grated
- 1 tbsp extra virgin olive oil
- 5 leaves basil, roughly chopped
Instructions
Preparation
- Dry brine the chicken by sprinkling both sides with salt, pepper, and Italian herbs. Refrigerate for 30 minutes.
Parmigiana Tomato Sauce
- Heat oil in a saucepan over medium heat. Add garlic and onion, cooking until the onion is translucent (about 3 minutes).
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine and let it simmer until mostly evaporated.
- Add tomato passata, chicken stock, salt, and pepper. Cover and simmer for 10 minutes.
Crumbing
- Preheat the oven to 180°C/350°F.
- Set up crumbing stations: flour in one bowl, whisked eggs in another, and panko breadcrumbs mixed with salt, pepper, and herbs in a third.
- Dredge chicken in flour, then egg, and finally in breadcrumbs. Set aside.
Frying
- Heat oil in a skillet over medium-high heat. Cook chicken pieces in batches until golden brown on both sides. Transfer to a rack to drain.
Assembling & Baking
- Place chicken on a tray. Spoon sauce over it, leaving the edges crispy. Add basil, mozzarella, and sprinkle with parmesan. Drizzle olive oil over the top.
- Bake for 15 minutes until cheese is melted and slightly golden.
