Perfect chicken Parmesan that is crunchy on the outside and tender and juicy on the inside. This chicken Parmesan is one of my family’s favorite meals of all time. It’s as good or better than anything you can get from a restaurant.
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One of my favorite meals
Chicken Parmesan. Honestly one of my favorite meals of all time. If we go out to eat and it’s on the menu, I usually end up ordering it. I just can’t help myself.
The problem is there are so many versions of this dish and not all of them are good. There’s everything from the crusty and tough type that tastes no better than the cardboard box it probably came in. To the soft and squishy version with no breading that’s just a plain disappointment.
So I decided rather than spend the bucks trying to discover the perfect dish at a restaurant, I’d just make my own recipe and then I can have it whenever I like.
So here’s my burning question of the day.
How do you like your chicken Parmesan?
I like mine breaded with a bit of a crunch on the outside and soft and tender on the inside. Perfectly cooked but not overcooked. Juicy and flavorful and bursting with happiness in every bite.
Basically what I’m trying to tell you is I like my chicken Parmesan exactly like the one I’m about to share with you.
This my friends IS my ideal chicken parmesan dish. The one I hope I am getting every time I order it at a restaurant.
It’s fancy enough for company, but simple enough to make any night of the week. It’s easy to cook it in a tin foil pan and bring it as a take-in meal and it’s always met with rave reviews.
I like to use panko breadcrumbs (aff. link) for this chicken Parmesan; they make the breading nice and crispy.
I usually serve this dish over pasta (bow tie pasta is our favorite) with a salad or steamed vegetable. It’s a meal my whole family loves and looks forward to. Hope you enjoy it too.
Until next time, my friends. Hope you are having a great day.
Chicken Parmesan
Perfect chicken Parmesan that is crunchy on the outside and tender and juicy on the inside.
Ingredients
- 4 large boneless skinless chicken breasts about 3 to 3 ½ pounds
- salt & pepper to taste
- ¾ cup oil see note
- ½ cup flour
- 2 large eggs
- 4 tablespoons water
- 1 ¼ cups bread crumbs see note
- ⅔ cup shredded parmesan cheese
- 3-4 cups spaghetti sauce see note
- 2 cups grated mozzarella cheese
Instructions
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Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish with cooking spray.
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Carefully slice chicken breasts in half through the thickness to make 8 thinner chicken pieces. Pat dry with paper towels. Sprinkle salt and pepper on both sides of dry chicken as desired.
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Heat oil in a large sauté pan over medium heat.
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Meanwhile prepare the ingredients for breading. Sprinkle flour on a large plate. In a shallow dish or pie plate whisk together eggs and water. In another shallow dish or pie plate combine bread crumbs and parmesan cheese.
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When oil sizzles with a drop of water, it is ready to cook the chicken. Take each seasoned chicken piece and coat both sides with the flour, dip both sides into egg mixture, and coat both sides with bread crumb/cheese mixture. Then carefully place in hot oil.
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Repeat step 5 with 2 or 3 remaining chicken pieces until the sauté pan is full. Cook chicken in hot oil 2-4 minutes on each side just until the outside is golden brown (chicken will still be raw in the middle at this point). Place chicken in prepared baking pan, trying not to overlap chicken as much as possible.
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Repeat steps 5 and 6 until all the chicken pieces are browned. Bake chicken in preheat 350 oven for 20-25 minutes or until internal temperature reaches 165 degrees F. Watch carefully and check with a baking thermometer so chicken does not get overcooked.
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Remove pan from oven and preheat the broiler. Add sauce and grated mozzarella cheese, as desired. Place pan under the broiler for 3 to 5 minutes until cheese starts to melt and becomes bubbly and golden brown.
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Serve immediately. We usually serve it over cooked bow tie pasta with a salad or steamed vegetables.
Recipe Notes
1. I usually use either avocado oil, olive oil, or canola oil.
2. Panko bread crumbs are my favorite in this dish, but you really can use whatever bread crumbs you like.
3. I usually make a homemade spaghetti sauce (this quick quinoa spaghetti sauce is a favorite). Depending on how “saucy” you like it, you can add more or less sauce to this recipe. We like ours pretty sauce since I usually serve this on pasta.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
