Chicken Parmigiana Recipe

Name: Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 6-to-8-ounce boneless, skinless chicken breasts; 1/2 teaspoon kosher salt; 12 ounces fresh ricotta, drained; 3/4 cup grated Grana Padano or Parmigiano-Reggiano; 8 large fresh basil leaves, shredded; Freshly ground black pepper; All-purpose flour, for dredging; 2 cups dry bread crumbs; 2 large eggs; Vegetable oil, for frying; 4 cups marinara sauce (see page 108); 8 ounces low-moisture mozzarella, thinly sliced

Servings: persons

Six 6-to-8-ounce boneless, skinless chicken breasts
1/2 teaspoon kosher salt
12 ounces fresh ricotta, drained
3/4 cup grated Grana Padano or Parmigiano-Reggiano
8 large fresh basil leaves, shredded
Freshly ground black pepper
All-purpose flour, for dredging
2 cups dry bread crumbs
2 large eggs
Vegetable oil, for frying
4 cups marinara sauce (see page 108)
8 ounces low-moisture mozzarella, thinly sliced

1
Preheat oven to 425 degrees F. With a paring knife, make a horizontal pocket three inches deep in the chicken breasts.
2
Season chicken with the salt.
3
Stir together the ricotta, 1/4 cup of the grated cheese, and the basil in a bowl, seasoning with black pepper to taste.
4
Put the cheese filling in a pastry bag with a wide tip.
5
(If you dont have a pastry bag, you can squeeze the filling out of a regular resealable plastic bag with a corner cut off.)
6
Pipe the filling into each pocket of the chicken breasts.
7
Spread the flour and bread crumbs on two separate rimmed plates.
8
Beat the eggs in a wide, shallow bowl.
9
Dredge the chicken in the flour, tapping off the excess, then dip in the beaten egg, letting the excess drip back into the bowl.
10
Coat the chicken on all sides in the bread crumbs.
11
Heat 1/2 inch vegetable oil in a large skillet over medium heat.
12
When the oil is hot, add the chicken, in batches if necessary.
13
Cook until browned and crispy, about 4 minutes per side.
14
Drain the chicken on paper towels.
15
Spread 1 1/2 cups of the marinara in a baking dish large enough to fit the chicken in one layer.
16
Lay the chicken breasts on the sauce, and top with the remaining marinara.
17
Layer the sliced mozzarella on the chicken, and sprinkle with the remaining 1/2 cup of grated cheese.
18
Bake until the chicken is cooked through and the topping is browned and bubbly, about 20 to 25 minutes.

487

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 12 ingredients. The key ingredients include: Six 6-to-8-ounce boneless, skinless chicken breasts, 1/2 teaspoon kosher salt, 12 ounces fresh ricotta, drained, 3/4 cup grated Grana Padano or Parmigiano-Reggiano, and more.

Yes, Chicken Parmigiana 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!

Chicken Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions