Chicken Parmesan, often referred to as ” Chicken Parm “, originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity.
Ingredients
- 1/3 cup Parmesan cheese, Grated
- 1/3 cup Bread crumbs, Fine
- 1/3 cup Flour
- 2 Eggs, Beaten
- 1 tbsp Butter
- 2 cups Spaghetti Sauce
- 8 oz Mozzarella Cheese, Sliced or Grated
- 4 Chicken Breasts, Boneless/Skinless
How to Make Chicken Parmesan
- Combine cheese and bread crumbs in a shallow dish. Add beaten eggs to the second shallow dish. Season flour with salt and pepper and place in third shallow dish.
- Dip chicken in flour, then egg, then in crumb/Parmesan cheese mixture; let sit for 10 minutes.
- Melt butter in sauce pan over medium heat and brown chicken on both sides.
- Spread 1/2 sauce in bottom of shallow casserole dish. Place chicken breasts on top of sauce and cover with mozzarella cheese and pour remaining pasta sauce around chicken.
- Cover and bake in a 350 degree oven for approximately 30 minutes. Remove cover and cook an additional 15 minutes.
- Remove from oven and rest for 5 minutes before serving.
Early Meal Prep
I don’t recommend partial prep of Chicken Parmesan as it is raw and then just browned until you place it in the casserole dish and bake in the oven. You could cook it fully and refrigerate overnight and reheat the next day if needed. This is really a prep, cook and eat as one process.
What to do with leftover Chicken Parmesan
Reheating Chicken Parmesan is a breeze. I like to reheat mine in the oven as it just seems to heat through evenly and retains the heat longer than in a microwave. We are often reheating single portions as our schedules find us eating dinner at different times of the day.
Here I have added 1 piece of chicken parmesan with a bit of sauce to a small prepared (sprayed with cooking spray) casserole dish, added water to cover the bottom and placed in a 350 degree oven for 20 – 30 minutes. The addition of water helps to keep the chicken moist during the reheating process.
If reheating in an oven isn’t an option due to time constraints then absolutely warm in a microwave in a microwavable safe dish for a couple of minutes. Time will vary depending on your microwave. I would still add some water to the base to help ensure the chicken doesn’t dry out.
Chicken Parmesan
Equipment
- 1 Saucepan, Large
- 1 Casserole Dish 9 x 13
- 3 Shallow Dishes
Ingredients
- 1/3 cup Parmesan cheese, Grated
- 1/3 cup Bread crumbs, Fine
- 1/3 cup Flour
- 2 Eggs, Beaten
- 1 tbsp Butter
- 2 cups Spaghetti Sauce
- 8 oz Mozzarella Cheese, Sliced or Grated
- 4 Chicken Breasts, Boneless/Skinless
Instructions
- Combine cheese and bread crumbs in a shallow dish. Add beaten eggs to the second shallow dish. Season flour with salt and pepper and place in third shallow dish.
- Dip chicken in flour, then egg, then in crumb/Parmesan cheese mixture; let sit for 10 minutes.
- Melt butter in sauce pan over medium heat and brown chicken on both sides.
- Spread 1/2 sauce in bottom of shallow casserole dish. Place chicken breasts on top of sauce and cover with mozzarella cheese and pour remaining pasta sauce around chicken.
- Cover and bake in a 350 degree oven for approximately 30 minutes. Remove cover and cook an additional 15 minutes.
- Remove from oven and rest for 5 minutes before serving.
Notes
- Medium egg noodles
- Rice
