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
Jump to:
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. 🙂
📖 Recipe
Chicken Parmigiana
Crispy chicken topped with marinara sauce and mozzarella served over pasta for a hearty meal.
Average Cost: $9.36 recipe / $4.68 serving
Ingredients
- 2 chicken breast, boneless, skinless
- ½ cup flour
- 1 teaspoon garlic powder
- ½ cup Italian seasoned bread crumbs
- 1 egg, lightly beaten
- 1 teaspoon water
- 1 tablespoon olive oil
- 1 cup jar marinara sauce, use your favorite brand
- 2 slices mozzarella cheese
- ½ pound dried spaghetti, cooked per box instructions.
Instructions
- Place chicken on a parchment-lined cutting board and use a meat mallet on a heavy rolling pin to flatten the chicken out to about ½ inch thickness.
- In a shallow dish mix together the flour and garlic powder and set aside.
- In a medium-size bowl lightly beat the egg and add the water
- Add the bread crumbs to a separate shallow dish.
- Dredge the chicken in the flour and dip it into the egg mixture.
- Next, roll the chicken in the bread crumbs to coat all sides.
- Heat the oil and butter in a heavy skillet over medium-high heat.
- Add the chicken to the skillet and fry each side until fully cooked. Add more oil if needed.
- When chicken is cooked, reduce heat to medium.
- Top each chicken breast with ¼ cup of premade pasta sauce and top with a slice of mozzarella,
- Cover the skillet and continue cooking until the cheese has melted and the sauce is heated.
- Sprinkle with basil and serve chicken over the spaghetti.
Notes
- If you don't want leftovers or like to eat smaller portions then cut the recipe in a half.
- Substitute Panko for a lighter breading.
- Provolone is another traditional cheese used to top the chicken parmigiana
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Any commission earned will not increase the cost to the buyer.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 566Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 147mgSodium: 858mgCarbohydrates: 60gFiber: 4gSugar: 7gProtein: 41g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
Visit A Weekend Cook's Small Kitchen Store for great recommendations on the best products to use when cooking in your small kitchen and whipping up simple and scrumptious recipes for two.
Thanks for coming! Let me know what you think or share a tip.