Ingredients
Chicken and Breading
- 2 large chicken breasts (butterflied)
- salt and pepper, to taste
- 2 eggs
- ½ cup Italian breadcrumbs
- ½ cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese (divided, ¾ cup for breading, ¼ cup for topping)
Cooking and Sauce
- ¼ cup olive oil
- 1 tbsp minced garlic
- 2 tbsp fresh basil leaves (thinly sliced)
- 26 oz. jar marinara sauce (divided, half for skillet bottom, remainder for topping)
- 8 oz. mozzarella cheese (sliced, about 2 slices per chicken cutlet)
Serving
- Spaghetti, cooked, for serving
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the chicken once assembled.
- Prepare Chicken Cutlets: Butterfly each chicken breast by cutting in half lengthwise to create 4 thin cutlets total. Place the cutlets between two layers of plastic wrap and pound them to an even thickness between ¼ to ½ inch for uniform cooking.
- Season Chicken: Season both sides of each chicken cutlet with salt and pepper according to your preference.
- Prepare Breading Mixtures: Whisk the eggs in a small shallow bowl. In another shallow bowl, combine Italian breadcrumbs, panko breadcrumbs, and ¾ cup of the freshly grated Parmesan cheese.
- Cook Garlic: Heat olive oil in a large oven-safe skillet over medium-high heat. Add minced garlic and sauté for 2 to 3 minutes to infuse the oil.
- Bread the Chicken: Dip each chicken cutlet first into the egg mixture to coat, then dredge in the breadcrumb and Parmesan mixture, pressing gently to adhere.
- Sear Chicken Cutlets: Place the breaded chicken cutlets into the skillet with the garlic oil. Leave enough space between each cutlet and cook for 3 to 4 minutes on each side until nearly cooked through and golden brown, adding more olive oil if necessary. Remove the chicken from the heat once done.
- Add Sauce to Skillet: Pour half of the marinara sauce into the bottom of the skillet, stirring to incorporate the browned garlic and bits from the chicken cooking.
- Assemble Chicken Parm: Return the chicken cutlets to the skillet placing them on top of the sauce. Spoon additional marinara sauce over each cutlet. Top each with two slices of mozzarella cheese, sprinkle with the remaining Parmesan cheese, and scatter the thinly sliced fresh basil leaves over all.
- Bake: Place the skillet in the preheated oven and bake for 10 to 12 minutes until the cheese is melted, slightly browned, and bubbly.
- Serve: Serve the Chicken Parmesan hot over cooked spaghetti and accompany with crusty bread on the side for a complete meal.
Notes
- Butterflying and pounding the chicken evenly ensures quick and even cooking.
- Using both Italian and panko breadcrumbs gives a crispy, flavorful crust.
- For extra flavor, fresh garlic is sautéed in the olive oil before adding the chicken.
- The recipe uses an oven-safe skillet to sear and bake the chicken to reduce cleanup.
- Feel free to substitute fresh mozzarella for sliced, but ensure it’s well-drained to reduce excess moisture.
- Leftover Chicken Parmesan can be stored refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
