Restaurant-Style Chicken Parmigiana

Restaurant-Style Chicken Parmigiana

Your family and friends will think you ordered in from your favorite Italian restaurant when you serve this beautiful, homemade chicken parmigiana, topped with fresh mozzarella and homemade marinara

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Course: Dinner

Cuisine: Italian

Keyword: Chicken, Chicken Parmesan, Chicken Parmigiana

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 633kcal

Equipment

Measuring Cups
2 Parchment Lined Baking Sheets
Cast Iron Skillet or large, heavy-botted sauté pan
Chef Knife
Fork optional
Tongs
Wire Whisk
4 Shallow Rectangular Dishes for breading station - I use loaf pans!

Ingredients

6 Thinly Sliced, Boneless Skinless Chicken Breasts
2 C. Heavy Whipping Cream
2 C. All Purpose Flour
4 Large Eggs lightly beaten
4 C. Seasoned Panko Breadcrumbs
¼ C. Vegetable Oil
8 oz. Fresh Mozzarella, Whole
Kosher Salt and Freshly Cracked Black Pepper
Dried Basil or Italian Seasoning
1 C. Homemade Winter Marinara or your favorite jarred sauce

Instructions

Preheat your oven to 350℉. Gather your ingredients and set up a four-part breading station as follows: 1) Heavy Cream, 2) Flour, 3) Eggs, 4) Panko Breadcrumbs. Season the flour and eggs lightly with salt and pepper. You'll also need one parchment-lined baking sheet.
Using clean hands (a fork, or tongs, if preferred), begin dredging each piece of chicken, one at a time, through the breading station. Fully submerge the chicken into the heavy cream, then move into the seasoned flour, flipping to ensure that both sides are fully coated, before moving into the seasoned egg. Be sure to allow any excess egg to drip back into the pan before moving the chicken into the final coating, the panko breadcrumbs. Press the chicken into the crumbs, flipping to ensure that both sides are fully coated. Move the chicken onto the parchment-lined baking sheet. Repeat until all chicken pieces have been coated in the same process. Set aside.
Heat a few tablespoons of vegetable oil in a cast iron (or heavy-bottomed saucepan) until hot.*
Add a few pieces of the prepared chicken into the hot oil and cook just until a golden-brown crust develops, and then flip the chicken over, about 3-4 minutes each side. Move the partially cooked chicken onto the second, clean parchment lined baking sheet. Repeat with the remaining chicken.
*Chef's Tip: You can test the pan's readiness by inserting the handle of a wooden spoon into the oil, and if small bubbles form, you are good to go. You can also sprinkle in a few drops of water into the pan to see if the drops sizzle but stand back so you don't burn yourself.
Spoon a few tablespoons of marinara sauce onto each piece of chicken, then lay slices of fresh mozzarella on top, with a second drizzle of marinara over the cheese.
Place the pan of chicken into the preheated oven for about twenty minutes to cook the chicken through. After twenty minutes, turn on your oven's broiler setting to high, and broil the cheese until it has fully melted and lightly browned.
Sprinkle chicken with fresh or lightly crushed, dried basil just before serving.
Chicken Parmigiana is a classic Italian dish served over pasta with additional marinara but is also delicious with mashed potatoes and a fresh garden salad.

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