COST: $9.38 RECIPE / $4.68 SERVING
This is one of those dishes that sounds difficult but it's not. Read on for how easy it is to make this mouthwatering and easy Chicken Parmigiana recipe at home.
I call this Chick Parm for short, it's what we called it in my waitress days.
What makes the chicken parmigiana so easy is I use premade sauce and cook on the stove top in a skillet. This is also a perfect recipe for making in an electric skillet.
Ingredients to make chicken parmigiana
Ingredient Substitutions and Variations
- I use an Italian Seasoned Bread Crumb or you can use Panko for a little lighter coating. Another option is to use homemade bread crumbs and add your own Italian blend of seasoning.
- A plain jarred marinara sauce is a perfect base, use whichever brand you like best. I'll use my homemade marinara sauce when I have some leftover sauce stored in the freezer.
- If you don't have or don't like Mozzarella cheese then try your Chicken Parm topped with a Provolone, or get crazy and go with a velvety Gruyere
- If you don't want leftovers or like to eat smaller portions then cut the recipe in a half.
How to Dredge the Chicken.
Place the bread crumb, flour, and beaten egg in three shallow bowls. Coat the chicken with flour then coat with the egg mixture. Next, roll the chicken in the bread crumbs and transfer to a heated skillet.
The chicken should me fried in a preheated skillet over a medium high heat. The chicken will release easy from the pan when it's ready to flipped. Don't force it before it's ready otherwise you will the nice crispy crust on the bottom of the pan and not on the chicken.
The chicken should cook fast enough to crisp the crust but slow enough to ensure the chicken is cooked through without burning the crust.
I used two chicken breast and cut one in half for the next days lunch.
Use a meat thermometer to check the chicken has reached a safe temperature of 165 degrees Fahrenheit.
When the chicken is fully cooked, spoon the marinara sauce over each piece of chicken and top with Mozzarella. Lower the heat and cover the skillet and continue cooking just enough to heat the marinara and melt the cheese.
Serve over spaghetti and add some garlic bread and a nice glass of Chianti.
Surprisingly I never had this dish while living in Italy, well because it's not really an Italian dish like Eggplant Parmigiana. I personally prefer Chicken Parm. 🙂
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