Chicken Parmigiana Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Italian seasoned breadcrumbs: These breadcrumbs are pre-seasoned with Italian herbs and spices, adding extra flavor to the chicken.

Parmesan cheese: Grated cheese that adds a salty, nutty flavor to the breadcrumb coating.

Marinara sauce: A tomato-based sauce that is poured over the chicken before baking.

Mozzarella cheese: Shredded cheese that melts beautifully over the chicken and marinara sauce.

Olive oil: Used for frying the chicken breasts to a golden brown.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the seasoning.

When preparing chicken breasts for Chicken Parmigiana, ensure they are of even thickness to promote uniform cooking. If necessary, use a meat mallet to pound the chicken to an even thickness. This not only helps the chicken cook evenly but also allows the breadcrumbs and parmesan cheese mixture to adhere better, resulting in a crispier coating.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs with italian seasoning: Panko breadcrumbs provide a similar crunch, and you can add Italian seasoning to match the flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a good alternative.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with a slightly different herb profile.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• salt - Substitute with sea salt: Sea salt provides the same level of saltiness with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different color and aroma.

• Allow the chicken parmigiana to cool completely before storing. This helps prevent condensation, which can make the breadcrumbs soggy.
• Transfer the cooled chicken breasts to an airtight container. If stacking, place a piece of parchment paper between each piece to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the chicken fresh.
• Label the container with the date to keep track of storage time. Chicken parmigiana can be frozen for up to 2-3 months.
• To reheat from frozen, thaw the chicken in the refrigerator overnight. Once thawed, bake at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is bubbly.
• For a quicker option, reheat in the microwave. Place the chicken parmigiana on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals until hot.
• If you prefer a crispier texture, finish reheating in the oven or under the broiler for a few minutes to re-crisp the breadcrumbs and melt the cheese perfectly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken parmigiana in an oven-safe dish. Cover it with aluminum foil to retain moisture. Bake for about 15-20 minutes, or until the chicken is heated through and the cheese is bubbly. This method ensures the chicken remains juicy and the cheese melts perfectly.

• Microwave Method: Place the chicken parmigiana on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent splatters. Heat on medium power for 2-3 minutes, checking halfway through. If the chicken is not heated through, continue heating in 30-second intervals. This method is quick but may result in slightly less crispy chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken parmigiana in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through. This method helps maintain the crispiness of the breadcrumb coating while ensuring the chicken is warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken parmigiana in the air fryer basket. Heat for about 5-7 minutes, or until the chicken is hot and the cheese is melted. This method is excellent for retaining the breadcrumb coating's crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken parmigiana on a toaster oven tray. Cover with aluminum foil and heat for about 10-15 minutes. Remove the foil for the last 5 minutes to allow the cheese to melt and become bubbly. This method is a great alternative to a conventional oven, especially for smaller portions.

• Oven: used to bake the chicken parmigiana to melt the cheese and cook the chicken thoroughly

• Frying pan: used to cook the chicken breasts until they are golden brown on both sides

• Shallow dish: used to mix and hold the breadcrumb and parmesan cheese mixture for coating the chicken

• Tongs: used to handle the chicken breasts while cooking and transferring them

• Baking dish: used to place the chicken breasts in for baking with marinara sauce and mozzarella cheese

• Measuring cups: used to measure out the breadcrumbs, parmesan cheese, marinara sauce, and mozzarella cheese

• Measuring spoons: used to measure out the salt, pepper, and olive oil

• Spatula: used to help flip the chicken breasts in the frying pan

• Knife: used to trim any excess fat from the chicken breasts

• Cutting board: used as a surface to season the chicken breasts

• Grater: used to grate the parmesan cheese if it is not pre-grated

• Serving platter: used to serve the finished chicken parmigiana

• Oven mitts: used to safely handle hot dishes from the oven

Prepare ingredients in advance: Measure out and organize all ingredients before starting. This will streamline the cooking process and ensure you have everything you need.

Use pre-made marinara sauce: Opt for a high-quality store-bought marinara sauce to save time on making your own.

Thin chicken breasts: Pound the chicken breasts to an even thickness. This ensures they cook more quickly and evenly.

Preheat the oven early: Turn on the oven before you start prepping to save waiting time later.

Double the recipe: Make extra and freeze the chicken parmigiana for a quick meal later.