Chicken Parmesan

4.50 from 2 votes

Chicken Parmesan is a restaurant favorite that is so simple to make at home. Crispy breaded chicken cutlets topped with homemade sauce and melted mozzarella cheese.

Prep Time10

Cook Time15

Total Time25

Course: Chicken

Cuisine: American

Keyword: chicken parmigiana, easy chicken parmesan with spaghetti, parmesan chicken

Servings: Servings

Calories: 805kcal

Author: Milisa

Ingredients

For the Chicken

3 boneless skinless chicken breasts
1 1/2 teaspoons brown sugar
1 teaspoon granulated garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup all purpose flour
3 large eggs
2 cups panko bread crumbs
1 cup finely grated parmesan cheese plus more for serving
2 cups vegetable oil
1 cup shredded mozzarella cheese

For the Marinara Sauce

3 cups tomato sauce
2 tablespoons brown sugar
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
16 ounces spaghetti cooked and drained

Instructions

Slice the chicken breasts in half to create cutlets. Pound flat with a meat mallet to about 3/8 inch thickness. Cut chicken cutlets in half.
In a bowl combine 2 teaspoons brown sugar with 1 teaspoon granulated garlic, 1/2 teaspoon each of basil, oregano, thyme, smoked paprika, salt and pepper. Sprinkle over the chicken.
Make a breading station by adding flour to a shallow dish, beat the eggs in another dish and mix bread crumbs with parmesan cheese in a third dish.
Line a baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels.
Dredge chicken cutlets in flour, lightly coating both sides. Dip into egg and then press into the bread crumb mixture, coating both sides.
Place onto the parchment lined baking sheet and repeat with remaining chicken cutlets.
Add vegetable oil to a deep skillet and place over medium-high heat using an oil thermometer, bringing oil to 350- 375°.
Line a clean baking sheet with a wire rack and cover with paper towels.
Fry breaded chicken a few pieces at a time, about 3 - 4 minutes per side. Remove to the paper towel lined wire rack.
Meanwhile, make the sauce. Into a saucepan, add tomato sauce, 2 tablespoons brown sugar, 1 tablespoon each of granulated garlic, onion powder, dried basil, oregano and thyme. Add 1/2 teaspoon each salt and pepper.
Whisk together and cook over medium heat until sauce is heated through. Lower to simmer and keep warm.
Line a clean baking sheet with parchment paper and top with cooked chicken cutlets.
Spoon a bit of marinara sauce over each chicken cutlet. Top with mozzarella cheese. Cook under the broiler for about 5 minutes, watching closely until cheese is melted.
Serve over spaghetti with additional sauce. Garnish with additional parmesan cheese if desired.

Notes

Storage: Store leftover chicken parmesan in an airtight container in the refrigerator up to 4 days. Marinara sauce can be stored in an airtight container in the refrigerator up to 7 days.

Reheat: Place chicken on a baking sheet and bake at 350° for about 8- 10 minutes or in a oil coated skillet over medium heat, covered until heated through.

Sauce Variation: Jar marinara sauce works for this recipe, use your favorite brand.

Oven Method: If you don't want to fry the chicken, place on a parchment lined baking sheet and spray with olive oil on both sides after breading. Bake at 450° for 10 -12 minutes or until chicken reaches 165° using a digital meat thermometer.

Nutrition