How To Prepare Chicken Parmigiana Recipe Quick

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Chicken parmigiana, that symphony of crispy chicken, tangy tomato sauce, and melty cheese, is a comfort food classic. It’s a dish that’s both familiar and endlessly adaptable, perfect for a weeknight dinner or a casual gathering. This recipe will guide you through every step, ensuring your chicken parmigiana is a guaranteed crowd-pleaser.

Before You Begin:

BA’s Best Chicken Parmesan

This recipe yields enough for 4 servings. Here’s a quick rundown of what you’ll need:


4 boneless, skinless chicken breasts (about 6-ounces each)

  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped fresh parsley
  • 1 cup shredded mozzarella cheese

  • Let’s Get Cooking!

    1. Prep the Chicken:

    Pat the chicken breasts dry with paper towels. This ensures even browning when frying.

  • Place each chicken breast between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/2-inch thick.

  • Pro Tip: Pounding the chicken not only ensures even cooking but also tenderizes the meat.

    2. Set Up the Breading Station:

  • In three separate shallow dishes, prepare your breading assembly line. In the first dish, add the flour, season it generously with salt and pepper. In the second dish, whisk together the eggs. In the third dish, combine the breadcrumbs, Parmesan cheese, oregano, and garlic powder.
  • 3. Breading the Chicken:

    Dredge each chicken breast in the flour, coating it evenly. Shake off any excess flour.

  • Next, dip the chicken in the beaten eggs, ensuring it’s completely coated.
  • Finally, coat the chicken generously in the breadcrumb mixture, pressing firmly to adhere. Repeat this breading process for all the chicken breasts.

  • 4. Cooking the Chicken:

    Heat olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the breaded chicken breasts.

  • Cook for 3-4 minutes per side, or until golden brown and cooked through.
  • Optional: If you prefer a deeper golden brown color, cook for an additional minute or two per side. However, be mindful not to burn the breadcrumbs.

  • Pro Tip: Don’t overcrowd the pan. Cook the chicken in batches if necessary to maintain the oil temperature and ensure even cooking.

    5. Making the Sauce:

    While the chicken cooks, prepare the sauce. In a medium saucepan, combine the crushed tomatoes, tomato paste, dried basil, oregano, and red pepper flakes (if using).

  • Bring the sauce to a simmer and cook for 10-15 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.

  • 6. Assembly and Baking:

    Preheat your oven to 400°F (200°C).

  • Spread a thin layer of the tomato sauce in the bottom of a baking dish.
  • Place the cooked chicken breasts on top of the sauce.
  • Spoon the remaining sauce generously over the chicken, ensuring it’s evenly coated.
  • Sprinkle the shredded mozzarella cheese over the top.

  • 7. Baking and Finishing Touches:

    Bake the chicken parmigiana for 15-20 minutes, or until the cheese is melted and bubbly.

  • Remove from the oven and garnish with chopped fresh parsley before serving.

  • Nutrition Facts (Per Serving):

    This recipe yields approximately 4 servings. Here’s a breakdown of the estimated nutritional information per serving:

    Calories: 550

  • Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 180mg
  • Sodium: 800mg (depending on the sodium content of your ingredients)
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 50g