Chicken parmesan is a classic dish that many people enjoy with the melted cheese and marinara sauce. Serve it over pasta for an easy and delicious meal.
Course: Dinner, Main Course
Keyword: chicken, pan fried chicken
Author: Dawn C
cast iron skillet
4chicken breastsboneless, skinless
5tbspolive oilsee notes
8slices mozzarella cheese
Marinara sauce (optional, you can use a 24 ounce jar of your favorite sauce)
15oztomato sauceno salt added
14.5ozdiced tomatoesno salt added garlic, basil and oregano
Preheat oven to 400°FPound chicken down to the same thickness - try for an inch thick
Mix together flour, salt and pepper in a gallon size bag.Mix eggs and water in a bowl large enough for dippingMix breadcrumbs and parmesan cheese together in a bowl for dipping
One chicken breast at a time:toss in the bag with the flour to coat it. Put into the egg mix and then into the breadcrumbs to coat the chicken. Set aside.
Heat up the cast iron pan on medium for about 2 minutes before adding oil for a minute - keep an eye on the pan if oil just starts to smoke, add the chicken. If using a stainless steel pan, be sure it is oven safe to 400°. Heat the oil (I put the oil right into the pan to heat up - no pan preheat is required) for about 2 minutes before adding chicken.
The chicken should sizzle when you put it in. Cook for 6 minutes and flip. It should be starting to brown on the bottom.Cook for another 6 minutes.
Remove from pan and set aside. If using jarred sauce, add the sauce to the pan and heat it up for about 2 minutes. Gently set the chicken in the sauce, keeping one side out of the sauce.If making the sauce, jump to the section for the sauce.
Add 2 slices of mozzarella to each chicken breast and place in oven preheated to 400°F. Bake for about 8 minutes until chicken is 165°F and cheese is completely melted.Allow to rest about 5 minutes before serving.
Making the Sauce (optional - you can use your favorite if you prefer)
When you take the chicken out, place it on a dish close to the oven so it doesn't lose too much heat. I don't cover or it chances losing the crispy top.
Keep the pan on medium and add the onions to the oil that is left from cooking the chicken. Cook for about 2 minutes.Add garlic and cook for another minute.
Add in the tomato sauce, diced tomatoes, salt (if using unsalted tomatoes and sauce), basil and oregano.Bring to a simmer and cook for 5 minutes. Add the chicken gently keeping one side out of the sauce.
Place 2 slices of mozzarella cheese on each chicken breast and place in the oven.Bake at 400°F for about 8 minutes or until the chicken reaches an internal temperature of 165° and the cheese is melted.Allow to rest about 5 minutes before serving.
Nutritional values are an estimate and so are the serving sizes. For the salt, you may want to use a little more if using unsalted breadcrumbs. Adjust to your preference.For oil, we use olive oil for most pan frying. Do not deep fry with olive oil and please be aware that your olive oil will start to smoke if left unattended before adding chicken. If using a different oil, be sure to use one that can handle pan frying and a 400 degree oven.