Best Chicken Parmesan Recipe

Name: Best Chicken Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Cutlet; 17.64 ounces chicken thighs - boneless skinless breasts work too; 1 cup panko (Japanese bread crumbs); 1 sprig rosemary stem removed and minced; 3 sprigs thyme stems removed and minced; 1.41 ounces Parmigiano-Reggiano grated; 1/4 cups flour - all-purpose; 1 large egg; 2 tablespoons extra virgin olive oil; Basic Tomato Sauce; 1 tablespoon extra virgin olive oil; 4 cloves garlic minced; 1 large onion minced; 28.22 ounces whole stewed tomatoes; 3 tablespoons tomato paste; 2 teaspoons dried oregano; 1 teaspoon salt to taste; black pepper to taste; Chicken Parmesan; 2.82 ounces Mozzarella cheese grated; 15.87 ounces dried spaghetti; flat leaf parsley minced for garnish

Servings: persons

Chicken Cutlet
17.64 ounces chicken thighs - boneless skinless breasts work too
1 cup panko (Japanese bread crumbs)
1 sprig rosemary stem removed and minced
3 sprigs thyme stems removed and minced
1.41 ounces Parmigiano-Reggiano grated
1/4 cups flour - all-purpose
1 large egg
2 tablespoons extra virgin olive oil
Basic Tomato Sauce
1 tablespoon extra virgin olive oil
4 cloves garlic minced
1 large onion minced
28.22 ounces whole stewed tomatoes
3 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon salt to taste
black pepper to taste
Chicken Parmesan
2.82 ounces Mozzarella cheese grated
15.87 ounces dried spaghetti
flat leaf parsley minced for garnish

1
1.Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Put a cooling rack on top of a baking sheet.
2
2.In a large bowl, combine the panko, rosemary, thyme and parmigiano reggiano.
3
3.In a separate bowl, beat the egg until the yolk and white are well incorporated.
4
4.Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
5
5.Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture. Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
6
6.Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
7
7.Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant read thermometer reads 160 degrees F (71 C).
8
8.While the chicken is in the oven, heat a frying pan over medium heat and add the remaining 1 tablespoon of olive oil, along with the garlic and onions. Saute until the onions are translucent and start turning brown around the edges.
9
9.Add the stewed tomatoes, tomato paste, and dried oregano, then salt and pepper to taste. Use a spatula to break up the tomatoes into small pieces. Simmer until the sauce is no longer watery.
10
10.Bring a large pot of well salted water to a boil.
11
11.After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
12
12.Pour the sauce into a casserole dish, then top with the baked chicken. Sprinkle with the Mozzarella and you can top with additional Parmesan if you'd like.
13
13.Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
14
14.Boil the pasta according to the package directions, drain, then toss with olive oil.
15
15.Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley for garnish.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chicken Cutlet, 17.64 ounces chicken thighs - boneless skinless breasts work too, 1 cup panko (Japanese bread crumbs), 1 sprig rosemary stem removed and minced, and more.

Yes, Best Chicken Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Chicken Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions