This simple chicken parmesan is perfect for a quick, delicious weeknight meal. Dinner time doesn’t have to be complicated or take forever. This dish comes together quickly and is guaranteed to be a family favorite.
Crispy golden brown and perfectly seasoned chicken breast topped with a rich saucy marinara made from scratch. Sounds pretty good, huh? It is also freezer friendly and makes great leftovers.
To serve chicken parm you can pair it with pasta for a more classic dish. However, it is great without the pasta and can be served with out the sauce if you are just looking for a great fried chicken cutlet. I typically serve it with pasta and broccoli. Salads are also a great side for this dish.
This recipe is also great to make extra and freeze for a later meal. Both the breaded chicken and the marinara can be frozen. You can pan fry the chicken frozen or even bake it in the oven.
It is nice to have meals on hand in your freezer ready to be cooked for an easy dinner, that is still made from scratch. You can also freeze the chicken after you cook it.
What You Will Need
For The Chicken
- Chicken breasts cut in half horizontally. Cutting the chicken into thin pieces allows it to cook faster.
- Panko Breadcrumbs have a great texture and are great for frying food. They tend to keep crispy for longer. You can use regular breadcrumbs if you like.
- Parmesan to flavor the chicken. I prefer shredded, grated is okay to use if that is all you have.
- Flour for dredging (lightly coating) the chicken. Dredging the chicken is part of the breading procedure. This is done so that the egg wash has something to cling to.
- Eggs for the egg wash. A mixture of eggs and milk or water. This is to dip the chicken in so that the breadcrumbs will stick to the chicken.
- Seasonings to flavor the chicken and the breading. Garlic powder, paprika, salt, pepper, oregano and parsley.
For The Marinara
- Onion diced small.
- Garlic finely minced.
- Olive oil to sauté the onion and garlic in. Canola, grapeseed, or vegetable oil can be used.
- Tomato sauce makes up the bulk of the recipe.
- Diced tomatoes for flavor and texture. I like to use petite diced; larger diced tomatoes will work too.
- Herbs and spices for flavor.
If you are making pasta with this dish add 1/2 cup of your pasta water to the marinara while it simmers to help the sauce stick to the pasta better.
How to Freeze Chicken Parmesan
- After you have breaded all of the chicken lay it out on a parchment lined sheet tray, making sure none are touching, and place in the freezer for several hours.
- Once the chicken is completely frozen you can transfer to a freezer bag.
- To cook you can either pan fry or bake in the oven from frozen. Or you can thaw on a pan and pan fry or bake in the oven.
- Alternatively, you can cook the chicken first, allow to cool then freeze the same way.
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Chicken Parmesan
This classic Chicken Parmesan recipe comes together extremely fast and tastes absolutely delicious. Flavorful breaded and fried chicken topped with a rich saucy marinara sauce. Everyone will love this meal. It is freezer friendly and makes yummy leftovers for lunches.
Ingredients
For The Chicken
For The Marinara
Instructions
-
For The Marinara
Preheat a large pan over medium heat, add in the oil. Once the oil is hot, add in the onions and sauté until translucent. About 6 minutes.
Next add in the garlic and sauté for 30 seconds.
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Now add in the tomato sauce, diced tomatoes and all of the herbs and spices. Bring to a simmer and allow to cook for 20 minutes, stirring occasionally.
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If making this with pasta add in 1/2 cup of your pasta water, stir well and adjust the seasonings if needed. Enjoy!
Instructions
-
For The Chicken
Place the cut chicken on a cutting board and cover with plastic wrap and gently pound out the chicken.
Lightly season with salt and pepper.
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In a bowl (or pie dish) mix together the eggs and water to make the egg wash.
In a separate bowl mix together the breadcrumbs, parmesan cheese, and all of the herbs and spices. Place the flour in a separate bowl.
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Dredge the chicken in the flour shaking off the excess, then dip into the eggwash and finely press into the breadcrumbs. Making sure to coat each piece evenly.
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In a large skillet heat 1 inch of vegetable oil or canola oil over medium-high heat. Begin cooking the chicken.
Cook on each side for approximately 6 minutes, or until golden brown and cooked through. Place on a cooling rack. Repeat until all of the chicken is done.
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Enjoy!
