Chicken Parmesan 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 flavor to the chicken coating.

Parmesan cheese: Grated and mixed with the breadcrumbs for an extra cheesy crust.

Marinara sauce: A tomato-based sauce that adds richness and moisture to the dish.

Mozzarella cheese: Shredded and melted on top of the chicken for a gooey finish.

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

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

When coating the chicken breasts with the breadcrumb mixture, make sure to press firmly to ensure an even and thorough coating. This will help create a crispy exterior. Additionally, after cooking the chicken in the skillet, let it rest for a minute before transferring to the baking dish. This allows the juices to redistribute, keeping the chicken moist.

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

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs with italian seasoning: Panko breadcrumbs provide a similar crunch and can be seasoned with Italian herbs to mimic the original flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a suitable replacement for Parmesan.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with a slightly different herb profile, which can still complement the dish well.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts similarly to mozzarella and has a mild flavor that works well in Chicken Parmesan.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for cooking the chicken.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though it is slightly milder and less visually noticeable in the dish.

• Allow the chicken parmesan to cool completely before storing. This prevents condensation, which can make the breadcrumbs soggy.
• For short-term storage, place the chicken parmesan in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• To freeze, wrap each piece of chicken parmesan individually in plastic wrap or aluminum foil. This helps to maintain the texture and flavor.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the chicken parmesan in the refrigerator overnight. This ensures even reheating and prevents the chicken from drying out.
• Reheat in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Cover with foil to prevent the cheese from over-browning.
• For a quicker option, reheat in the microwave. Place on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.
• To maintain the crispy texture of the breadcrumbs, consider reheating in an air fryer at 350°F (175°C) for 5-7 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken parmesan in an oven-safe dish. Cover with aluminum foil to keep it moist. Heat for about 20-25 minutes or until the chicken is warmed through and the cheese is bubbly.

• Microwave Method: Place the chicken parmesan on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent splatters. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken parmesan in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and the cheese is melted.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken parmesan in the air fryer basket. Heat for about 5-7 minutes or until the chicken is hot and the cheese is bubbly and slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken parmesan on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 15-20 minutes or until the chicken is thoroughly warmed and the cheese is melted.

• Oven: Used to bake the chicken parmesan until the cheese is melted and bubbly.

• Skillet: Used to cook the chicken breasts until they are golden brown.

• Shallow dish: Used to combine breadcrumbs and grated parmesan cheese for coating the chicken.

• Baking dish: Used to transfer the cooked chicken breasts and bake them with marinara sauce and mozzarella cheese.

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

• Measuring cups: Used to measure the breadcrumbs, parmesan cheese, marinara sauce, and mozzarella cheese.

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

• Spatula: Used to spread the marinara sauce evenly over the chicken breasts.

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

• Cutting board: Used as a surface to season the chicken breasts with salt and pepper.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-cook the chicken: Sear the chicken breasts in advance to cut down on oven time.

Use store-bought marinara: Opt for a quality marinara sauce to save time on preparation.

Shred cheese ahead: Pre-shred the mozzarella cheese and store it in the fridge.

Prepare breadcrumb mix: Combine breadcrumbs and parmesan cheese in bulk and store for future use.

One-pan method: Use an oven-safe skillet to transfer the chicken directly to the oven, skipping the baking dish.