CHICKEN PARMIGIANA WITH SPAGHETTI
This Chicken Parmesan recipe features perfectly seasoned crispy chicken, generously topped with a straightforward homemade tomato sauce and slices of mozzarella cheese. The chicken is pan-seared to create a crust and then finished in the oven. We enjoy serving our chicken parm alongside spaghetti that is cooked just to al dente and tossed with additional homemade sauce.
CHICKEN PARMIGIANA WITH SPAGHETTI
Chicken parm is undoubtedly one of the greatest comfort foods. What could be better than a crispy breaded chicken cutlet adorned with well-seasoned marinara sauce and bubbling melted mozzarella cheese?
I prepared this chicken parm recipe for Paul during our anniversary dinner this year, and it was a resounding success. It is an excellent dish for entertaining guests, providing an impressive meal without being overly fancy or gourmet.
I always pair chicken parmesan with spaghetti, as it is my personal favorite. However, it can also be enjoyed on its own with just a salad or some steamed vegetables if that is your preference.
What is Chicken Parmesan?
Chicken parmesan, also referred to as chicken parmigiana, is a well-loved Italian-American dish that generally consists of breaded chicken breast that is pan-fried, baked, or fried until crispy, and then topped with tomato sauce and melted mozzarella cheese. It is commonly served with a side of spaghetti or another type of pasta and may be garnished with fresh herbs like basil or parsley.
While the dish is primarily made with chicken, variations can include other proteins such as eggplant or veal, and the cheese can be substituted with other types, such as Parmigiano-Reggiano or provolone.
Chicken parmesan is a filling and comforting dish that has become a staple in numerous Italian-American homes and restaurants.
Chicken Parmesan ingredients
Chicken breasts – If your boneless, skinless chicken breasts are large, utilize a sharp knife to slice them in half horizontally for more uniform cooking and an improved breading to chicken ratio.
Olive oil – Used for sautéing the sliced garlic cloves prior to incorporating the other ingredients for the sauce.
Garlic cloves – There is no requirement to mince the garlic; simply slice it thinly and sauté until it turns golden to achieve a delightful garlic flavor.
Canned San Marzano tomatoes – You will require two large cans of whole peeled San Marzano tomatoes, which can be crushed by hand. While crushed tomatoes can serve as a substitute, I believe that San Marzano tomatoes offer superior flavor, and it is immensely satisfying to tear them by hand.
Sugar – A small amount of sugar assists in reducing the acidity of the tomatoes, providing balance to the sauce.
Dried oregano – This herb is a staple in Italian cuisine and will be utilized in both the sauce and for seasoning the breadcrumbs.
Onion powder – This ingredient is also incorporated into both the sauce and the breading for the chicken parmesan.
Kosher salt & freshly ground black pepper – Because no one desires bland chicken parmesan for dinner.
Red pepper flakes – To add just the right amount of heat, enhancing the depth and flavor of the sauce.
All-purpose flour – Used for dredging the chicken before coating it with egg wash and Italian seasoned breadcrumbs.
Eggs – These serve as a binder, ensuring that a nice layer of seasoned breadcrumbs adheres to the chicken breasts.
Breadcrumbs – Traditional chicken parmesan employs regular breadcrumbs rather than the larger, crunchier Panko breadcrumbs. I prefer to use unseasoned breadcrumbs and season them myself, as opposed to using Italian-style breadcrumbs that are pre-seasoned.
Parmesan cheese – Opt for freshly grated parmesan cheese instead of the powdered variety found in cans or the pre-shredded cheese available in stores, as it makes a significant difference.
Parsley – Fresh or dried parsley can be utilized in this recipe, depending on what is available.
Dried basil – Another classic Italian herb used to flavor our breadcrumbs.
Onion powder & garlic powder – The perfect combination for savory flavor.
Vegetable oil & butter – Employed for frying the chicken parmesan before completing the dish in the oven with sauce and cheese.
Mozzarella cheese – Low-Low-moisture whole milk mozzarella cheese, rather than fresh mozzarella, is ideal for chicken parmesan as it does not release as much moisture, which can lead to a soggy chicken parm.
Chopped fresh basil – This is intended solely for garnish. Alternatively, you may use additional fresh chopped parsley if you prefer or if fresh basil leaves are unavailable.
Dried spaghetti – This is the traditional pasta served with chicken parm. We opt for regular spaghetti instead of angel hair, which is too delicate to withstand the sauce and chicken. However, you may choose any pasta you prefer.
Ingredients for preparing chicken parmesan with spaghetti.
How to prepare Chicken Parmesan
Begin by heating olive oil in a large pot over medium-high heat. Add the garlic and sauté for 2-3 minutes, stirring occasionally, until it becomes fragrant and golden.
Incorporate the tomatoes and their juices, oregano, salt, and pepper. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer for approximately 20 minutes, stirring occasionally until it thickens. Taste and adjust the salt and pepper as necessary.
Remove from heat and blend in a blender. Return the sauce to the pot.
Sautéing garlic cloves in hot oil in a large pot.
Adding the remaining ingredients for the homemade marinara sauce for chicken parmesan.
Preheat the oven to 450°F. Create dipping stations by placing flour on a plate or shallow dish. In another shallow dish, whisk the eggs. In a third shallow dish, combine breadcrumbs, parmesan, parsley, dried basil, onion powder, garlic powder, red pepper flakes, and oregano. Set a wire rack atop a baking sheet and set it aside.
Position each chicken cutlet between two sheets of plastic wrap and pound with a meat mallet until they reach an even thickness of between 1/4 and 1/2 inch. Season both sides of each chicken piece with 1 teaspoon of salt and black pepper.
Coat the chicken in flour, ensuring to shake off any excess. Immerse it in the egg mixture, allowing any surplus to drip off.
Gently coating a chicken breast with flour.
Submerging a chicken breast that has been lightly coated in flour into beaten eggs.
Coat in the breadcrumb mixture, pressing down to ensure an even coverage on both sides. Set aside and repeat this process for each chicken piece.
Heat vegetable oil and butter in a large skillet over medium-high heat until it reaches a suitable temperature. If necessary, work in batches to add the breaded chicken to the hot oil. Cook for 2 to 3 minutes on each side, flipping halfway through with tongs, until they achieve a golden brown color. You may need to lower the heat to medium if the chicken is browning too rapidly. Transfer the chicken to the prepared baking sheet fitted with a wire rack. Lightly season with the remaining teaspoon of salt.
Coating chicken breasts in seasoned breadcrumbs for chicken parmigiana.
Pan-frying breaded chicken breasts for chicken parmesan.
Place ½ cup of tomato sauce on top of each chicken piece and add 2 slices of mozzarella. Sprinkle with additional parmesan. Bake in the preheated oven for 10 to 12 minutes until the cheese is melted, bubbling, and lightly browned in certain areas.
Placing slices of fresh mozzarella atop chicken breasts and tomato sauce to prepare chicken parmesan.
Baked chicken parmesan resting on a wire rack positioned over a baking sheet.
In the meantime, cook the pasta in a large pot of salted, boiling water following the package instructions. Reserve 1 cup of the pasta water prior to draining.
Mix the remaining 2 cups of tomato sauce with the cooked spaghetti and ½ cup of the reserved pasta water. Toss to ensure the pasta is evenly coated, adding more pasta water if necessary.
Top the pasta with the chicken, then sprinkle with parmesan and basil. Serve immediately.
Guidelines for Preparing Chicken Parmesan Recipe
Select the appropriate cheese. Ensure that you use low-moisture whole-milk mozzarella instead of fresh mozzarella, as the latter tends to release excessive water, leading to soggy chicken.
Flatten the chicken breasts. If they are overly thick, they will not cook uniformly, which may result in dry chicken parmesan.
Accompaniments for Chicken Parmigiana
Pasta: Chicken parmesan complements various pasta dishes, including spaghetti, fettuccine, or linguine. You may also enhance the pasta with additional marinara or even Alfredo sauce to pair with the chicken if the basic homemade tomato sauce does not suit your preference.
Salad: A straightforward side salad featuring lettuce, tomatoes, cucumbers, and a vinaigrette dressing or our Olive Garden Dressing recipe can offer a refreshing contrast to the rich flavors of chicken parmesan.
Garlic Bread: Toasted garlic bread is a traditional side that pairs excellently with chicken parmesan. You might also consider adding melted mozzarella cheese on top of the bread for an even more indulgent experience. Alternatively, our Soft Garlic Parmesan Homemade Breadsticks are another excellent choice.
Roasted Vegetables: Roasted vegetables such as broccoli, green beans, zucchini, or asparagus can serve as a healthy and flavorful side dish, balancing the richness of the chicken parmesan.
Storing Leftover Chicken Parmesan
Store any remaining chicken parmesan in an airtight container in the refrigerator for 3-4 days. The chicken can also be wrapped in plastic wrap and placed in a freezer-safe airtight container, where it can be stored for up to 2 months. While it may not retain its crispiness as when freshly prepared, it will still be quite enjoyable.
Reheating Chicken Parmesan
Reheat in a 350°F oven, covered loosely with foil, for 15 to 20 minutes until thoroughly heated.
Chicken Parmesan Recipe FAQs
Is chicken parmesan an authentic Italian dish?
Chicken Parmesan, known as "Parmigiana di Pollo" in Italian, is not regarded as a traditional Italian dish. Although it enjoys widespread popularity in Italian-American cuisine, it is not commonly found in Italy and is not typically served there.
That being said, there are variations of the dish in Italian cuisine that are similar, such as Eggplant Parmesan (Parmigiana di Melanzane), which consists of breaded and fried eggplant slices, tomato sauce, and cheese.
It is believed that Chicken Parmesan originated in the United States, likely among Italian immigrants who adapted traditional Italian dishes to incorporate ingredients that were readily available in the new country. Regardless of its origins, Chicken Parmesan has become a cherished dish in the United States and around the globe.
What distinguishes chicken parmesan from chicken parmigiana?
Chicken Parmesan and Chicken Parmigiana are fundamentally the same dish, with “Chicken Parmesan” being the Americanized version of the Italian dish “Parmigiana di Pollo.” The dish generally includes breaded and fried chicken cutlets, topped with tomato sauce and melted mozzarella cheese, and occasionally Parmesan cheese as well.
The primary distinction between the two lies in the language and the country of origin. “Chicken Parmesan” is the term predominantly used in the United States, while “Chicken Parmigiana” is the Italian designation for the same dish. In Italy, the dish is typically prepared with veal instead of chicken, and sometimes with eggplant in place of meat.
How can you prevent the breading from falling off chicken parmesan?
Pat the chicken dry: Prior to breading the chicken, ensure that you pat it dry with paper towels. This will enhance the adherence of the breading to the chicken.
Utilize flour and egg wash: First, dredge the chicken in flour, then immerse it in a mixture of beaten eggs and milk or buttermilk. This will assist in securing the breading to the chicken and create a crispy coating.
Firmly press the breading: After dipping the chicken in the egg mixture, thoroughly coat it in the breading mixture. Press the breading firmly onto the chicken to ensure it adheres properly.
Chill before cooking: Once the chicken is breaded, refrigerate it for at least 30 minutes before cooking. This will help the breading stay intact during the cooking process.
To the chicken.
Cook in a hot pan: Begin by heating a substantial amount of oil in a hot skillet prior to introducing the chicken. This technique will assist in forming a crispy crust and prevent the breading from detaching. Avoid overcrowding the pan, as this may lead to steaming the chicken rather than frying it, which can result in soggy breading.
By adhering to these guidelines, you should be able to produce a crispy and well-coated chicken parmesan that retains its breading throughout the cooking process.
An overhead image of plates of chicken parmesan.
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Notes
Yield: This recipe yields approximately 4 cups of sauce.
Storage: Store any remaining chicken parmesan in an airtight container in the refrigerator for 3-4 days. The chicken can also be wrapped in plastic wrap and then placed in a freezer-safe airtight container for up to 2 months. While it may not retain the same crispiness as when freshly prepared, it will still be quite enjoyable. Reheat in a 350°F oven, loosely covered with foil, for 15 to 20 minutes until thoroughly heated.
Instruction
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 2 carrots finely diced
- 1 small onion finely diced
- 1 teaspoon Italian herb seasoning
- 1 bottle (660 ml) strained tomatoes (passata)
- half sweet red pepper diced
- 1/4 teaspoon each salt and pepper
- 450 g boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 350 g spaghetti
- 3 tablespoons chopped fresh basil
METHOD
In saucepan, heat half of the oil over medium heat; cook garlic, stirring, for 1 minute. Add carrots, onion and Italian seasoning; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in strained tomatoes, red pepper and half each of the salt and pepper; bring to boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.
Meanwhile, place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining chicken. Sprinkle both sides of chicken with remaining salt and pepper.
In large nonstick skillet, heat remaining oil over medium-high heat; working in batches, cook chicken, turning once, until golden brown, about 6 minutes. Transfer to foil-lined rimmed baking sheet.
Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake in 400°F (200°C) oven until cheese is melted and chicken is no longer pink inside, about 10 minutes.
Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining tomato sauce to coat. Stir in basil. Serve with chicken. Cool. Enjoy the CHICKEN PARMIGIANA WITH SPAGHETTI recipes!!!
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