by Mike Bradley
Everyone’s favorite Italian dinner! Who doesn’t love chicken parm, right? For this post, I want to share my own personal recipe for chicken parmigiana and the perfect sauce to pair it with, as well as a few tips to make my recipe (or even your own) a little better.
So, the first step here is to get your chicken breaded. I like to use thinly cut chicken breasts for this dish because it is simpler to work with and the end result tastes better. It just has a better chicken to breading ratio, which I think is necessary. I use a 50/50 mixture of plain breadcrumbs and grated parmesan as well as some garlic powder, oregano and basil.
Thoroughly coat each chicken breast in egg before running them through and getting a full, even coating of the breading mix onto them. They ought to look something like this:
Now you’re ready for the fryer. Have enough oil to submerge the chicken breast heated to 375°F. Gently drop the breaded chicken breasts into the oil and cook until they have a nice golden brown appearance, like this:
Once the chicken is ready for the oven, it’s time to cover the sauce recipe. Start with a tomato purée and oil base, then add the other ingredients. I like to keep this sauce very simple but flavorful.
Now it’s time to bake the chicken to finish cooking it. I used a Pyrex dish for this but just about any baking dish that’s big enough will work. I layer the key pieces of this dish, starting with a very thin layer of sauce at the bottom. Place the chicken on top of the sauce and sprinkle some grated parmesan on top. I then like to add a little bit of sauce to the top of each piece to prevent the parmesan from burning in the oven.
As the casserole bakes, make whatever pasta you plan to serve with it. I personally chose to go with rotini this time and it paired pretty well. About half way through baking, I add the provolone slices on top of the chicken, then continue baking.
I plated the dish with a large portion of pasta, topped with sauce and place the chicken on top as the star of the meal. While this recipe is enough for two people, you can easily double or even triple it if you need to feed a larger group. Enjoy this easy to make dish with a glass of your favorite red wine to complete the effect!
Chicken Parmigiana for Two Recipe
- 1/2 cup plain breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon basil leaves
- 1 tablespoon oregano
- 24 oz. tomato puree
- 3 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon basil leaves
- 1 teaspoon fresh garlic
- Salt to taste
- 1 egg, beaten
- 3 thinly sliced chicken breasts
- Canola or vegetable oil
- Provolone cheese slices
- Additional grated parmesan
- In a shallow bowl, combine all of the breading ingredients together – giving it a quick stir to ensure even distribution.
- Beat the egg in a separate, shallow bowl.
- Thoroughly coat the chicken breast with egg, then, coat with the breading mixture. Repeat for each chicken breast.
- Heat canola or vegetable oil in a large pan or deep fryer until it reaches 375°F – there should be enough oil to submerge the chicken. Fry until the breading is golden brown. (If your pan is too shallow to fully submerge the chicken, you may need to flip it to ensure even cooking.) Once golden brown, remove from oil and set chicken aside on a plate.
- In a medium saucepan, heat tomato purée and olive oil, then add the herbs and spices. Let simmer for 10-15 minutes on medium-low heat.
- Preheat the oven to 350°F. Spray a casserole dish with baking spray.
- Spread a thin layer of tomato sauce at the bottom of the casserole dish. Place fried chicken breasts on top, then sprinkle parmesan cheese over each piece. Finally, add a small amount of sauce over the parmesan cheese. Bake for approximately 20 minutes.
- While the chicken bakes, boil whatever pasta you plan to serve with it until it reaches your desired softness. Drain water from pasta.
- When there is about 10 minutes left to bake, open the oven and put one slice of cheese per chicken breast on top. Break up the slices however you need to in order to be sure it’s evenly spread.
- When it’s done baking remove the chicken from the oven.
- To plate the dish, first add a bed of pasta topped with sauce. Then place a piece of chicken and a splash more sauce on top.
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