Chicken Parmigiana Recipe

Boneless, skinless chicken breasts: The main protein of the dish, providing a tender and juicy base.

Italian seasoned breadcrumbs: Adds a flavorful and crispy coating to the chicken.

Parmesan cheese: Mixed with breadcrumbs for extra flavor and used for topping.

Marinara sauce: A rich tomato sauce that complements the chicken and cheese.

Mozzarella cheese: Melts beautifully over the chicken, adding a creamy texture.

Olive oil: Used for frying the chicken to a golden brown.

Beaten eggs: Helps the breadcrumbs adhere to the chicken.

Flour: Used to dredge the chicken before coating with egg and breadcrumbs.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the seasoning.

When dredging the chicken breasts in flour, make sure to shake off any excess before dipping them into the beaten eggs. This will help the breadcrumb mixture adhere better, creating a crispier coating. Additionally, when cooking the chicken in the skillet, avoid overcrowding the pan to ensure even browning. If necessary, cook the chicken in batches.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative for chicken.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier coating. Add italian seasoning to mimic the flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty, nutty flavor but is slightly sharper.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with a hint of basil for added flavor.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• flour - Substitute with cornstarch: Cornstarch provides a similar coating and helps achieve a crispy texture when frying.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle complexity.

• Allow the chicken parmigiana to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken breasts to an airtight container. If stacking, place a piece of parchment paper between each piece to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each chicken breast individually in plastic wrap, then place in a freezer-safe bag or container. Label with the date.
• Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through, about 20-25 minutes.
• If you prefer a crispier texture, reheat in a skillet with a little olive oil over medium heat until hot and crispy.
• Avoid microwaving, as it can make the breadcrumbs soggy and the cheese rubbery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken parmigiana in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Heat for about 20-25 minutes, or until the chicken is warmed through and the cheese is bubbly.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place the chicken parmigiana on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue to microwave in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the chicken parmigiana in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure even heating.
  4. Add a splash of marinara sauce if the chicken seems dry.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken parmigiana in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. For extra crispiness, you can spray a light mist of olive oil on top before reheating.

• Oven: Used to bake the chicken parmigiana until the cheese is melted and bubbly.

• Skillet: Used to cook the chicken breasts until they are golden brown.

• Baking dish: Used to hold the chicken breasts topped with marinara sauce and mozzarella cheese for baking.

• Mixing bowl: Used to beat the eggs and mix the breadcrumbs with parmesan cheese.

• Tongs: Used to handle the chicken breasts while dredging in flour, dipping in eggs, and coating with breadcrumbs.

• Measuring cups: Used to measure the breadcrumbs, parmesan cheese, marinara sauce, and shredded mozzarella cheese.

• Measuring spoons: Used to measure the olive oil.

• Whisk: Used to beat the eggs.

• Spatula: Used to flip the chicken breasts in the skillet.

• Cutting board: Used to season the chicken breasts with salt and pepper.

• Knife: Used to trim any excess fat from the chicken breasts.

• Plate: Used to hold the flour for dredging the chicken breasts.

• Paper towels: Used to pat the chicken breasts dry before seasoning.

Prep ingredients ahead: Measure and prepare all ingredients like breadcrumbs, parmesan cheese, and marinara sauce in advance.

Use thin chicken breasts: Pound the chicken breasts to an even thickness for quicker and more even cooking.

Preheat the oven: Start preheating your oven while you prepare the chicken to save time.

One-pan method: Use an oven-safe skillet to cook the chicken on the stove and then transfer it directly to the oven.

Batch cooking: Double the recipe and freeze extra portions for a quick meal later.