Easy Chicken Parmesan
- PREP 40min
- COOK 25min
- TOTAL 1hrs 5min
We love this easy chicken parmesan! The secret is to bread and pan-fry the chicken, then add sauce only to the bottom of your baking dish so the top stays crisp and does not turn into a soggy mess. We highly recommend our homemade marinara sauce, but to make this easier, use your favorite store-bought brand.
You Will Need
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Fine sea salt
Freshly ground black pepper
1 cup (130 g) all-purpose flour
2 large eggs
2 tablespoons milk
1 cup (110 g) breadcrumbs or homemade breadcrumbs
1 ½ ounces (42 g) Parmigiano-Reggiano, finely grated (about ¾ cup)
¼ cup (60 ml) extra-virgin olive oil or avocado oil
3 cups marinara sauce, warmed (from one 24-ounce jar)
½ bunch fresh basil leaves
4 slices provolone
Directions
1Heat the oven to 350°F (180°C). Set a baking sheet and a 9-by-13-inch baking dish aside. Line a large plate with paper towels.
2Place a chicken breast on a cutting board and cover it with parchment paper. Pound to an even ½-inch thickness. Repeat with the remaining breasts. Season the chicken on both sides with salt and pepper.
3Set up a breading station with three shallow dishes. In the first dish, combine the flour and ¼ teaspoon of salt. In the second dish, whisk the eggs and milk. In the third dish, mix the breadcrumbs, half of the Parmesan, ½ teaspoon of pepper, and ¼ teaspoon of salt.
4One by one, dip each chicken breast into the flour, then swipe it through the egg, and finally press it into the breadcrumbs to coat. Place the breaded chicken on the baking sheet.
5Add enough oil to coat the bottom of a large skillet. Heat the oil over medium heat until it is shimmering. Carefully add the chicken and cook until golden brown and crispy, 3 to 4 minutes per side. Work in batches if needed to avoid crowding the pan. Transfer the cooked chicken to the paper towel-lined plate to drain.
6Spread 2 ½ cups of the marinara sauce over the bottom of the baking dish. Arrange the chicken on top. Top each piece of chicken with about 1 tablespoon of the remaining sauce, a few fresh basil leaves, the remaining Parmesan, and a slice of provolone.
7Bake, uncovered, until the cheese is melted and golden brown and the chicken is cooked through, 15 to 20 minutes.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates. We assumed 6 servings.