Chicken Parmigiana Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Italian seasoned breadcrumbs: These breadcrumbs are pre-seasoned with Italian herbs and spices, adding extra flavor to the chicken.

Parmesan cheese: Grated cheese that adds a salty, nutty flavor to the breadcrumb coating.

Marinara sauce: A tomato-based sauce that is used to top the chicken.

Mozzarella cheese: Shredded cheese that melts beautifully over the marinara sauce.

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

Eggs: Beaten eggs are used to help the breadcrumbs adhere to the chicken.

When coating the chicken breasts with the breadcrumb mixture, press down firmly to ensure an even and thorough coating. This helps create a crispier crust when you cook the chicken in the skillet. Additionally, let the chicken rest for a few minutes after frying before adding the marinara sauce and mozzarella cheese; this allows the coating to set and prevents it from becoming soggy during baking.

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

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs mixed with italian seasoning: Panko breadcrumbs provide a similar crunch, and you can add Italian seasoning to mimic the flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a good substitute.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base of tomatoes and herbs, providing a comparable flavor.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

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

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• Allow the chicken parmigiana to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken breasts to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil to maintain freshness.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through, approximately 20-25 minutes.
• If you prefer a crispier texture, reheat the chicken parmigiana on a baking sheet lined with parchment paper to avoid excess moisture.

• Preheat your oven to 350°F (175°C). Place the leftover chicken parmigiana in an oven-safe dish. Cover it with aluminum foil to keep it moist. Bake for about 20 minutes or until heated through.

• If you're in a hurry, use the microwave. Place the chicken parmigiana on a microwave-safe plate. Cover it 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.

• For a crispy finish, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the chicken parmigiana on a baking sheet and cover it loosely with foil. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the mozzarella cheese.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken parmigiana in the basket and heat for about 10 minutes. This method will keep the breadcrumbs crispy while warming the chicken and marinara sauce evenly.

• For stovetop reheating, place the chicken parmigiana in a skillet over low heat. Add a splash of water or chicken broth to the pan and cover with a lid. Heat for about 10 minutes, turning occasionally, until warmed through.

• Oven: Used to bake the chicken parmigiana at a consistent temperature of 375°F (190°C).

• Skillet: Essential for browning the chicken breasts to achieve a golden crust.

• Baking dish: Holds the chicken breasts topped with marinara sauce and mozzarella cheese for baking.

• Mixing bowl: Used to beat the eggs and mix the breadcrumbs with grated parmesan cheese.

• Tongs: Handy for flipping the chicken breasts in the skillet without piercing them.

• Spatula: Useful for transferring the chicken breasts from the skillet to the baking dish.

• Measuring cups: Ensures accurate measurement of ingredients like breadcrumbs, parmesan cheese, and marinara sauce.

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

• Knife: Necessary for trimming any excess fat from the chicken breasts.

• Cutting board: Provides a safe surface for preparing the chicken breasts.

• Whisk: Used to beat the eggs until smooth.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

Prepare ingredients ahead: Measure and organize breadcrumbs, parmesan cheese, and marinara sauce before starting.

Use pre-made sauce: Opt for a high-quality store-bought marinara sauce to save time.

Flatten chicken breasts: Pound chicken breasts to an even thickness for quicker and more uniform cooking.

One-pan method: Cook chicken in an oven-safe skillet, then add marinara sauce and mozzarella cheese directly to the skillet before baking.

Batch cooking: Double the recipe and freeze extra chicken parmigiana for a quick meal later.