Chicken Parmigiana Recipe

Chicken breasts: Boneless, skinless pieces of chicken that serve as the main protein for the dish.

Italian seasoned breadcrumbs: Breadcrumbs mixed with Italian herbs and spices, used for coating the chicken.

Parmesan cheese: A hard, aged cheese that adds a salty, nutty flavor to the dish.

Marinara sauce: A tomato-based sauce flavored with garlic, onions, and herbs, used to top the chicken.

Mozzarella cheese: A soft, stretchy cheese that melts beautifully over the chicken.

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

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

To ensure your chicken breasts cook evenly and remain juicy, consider pounding them to an even thickness before seasoning. This not only helps in achieving a uniform golden brown crust when searing but also ensures that the chicken cooks through at the same rate in the oven. Use a meat mallet or the bottom of a heavy skillet to gently flatten the thicker parts of the chicken breasts.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be used as a leaner alternative to chicken.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs mixed with italian seasoning: Panko breadcrumbs provide a similar crunch, and adding Italian seasoning will mimic the flavor profile.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good alternative to Parmesan.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added basil flavor, which complements the dish well.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts similarly to mozzarella and has a mild flavor that works well in this dish.

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

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but is less processed, making it a good alternative.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good substitute.

• Allow the chicken parmigiana to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, place the chicken breasts in an airtight container. Store in the refrigerator for up to 3-4 days.
• If you plan to freeze the chicken parmigiana, wrap each piece individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the portions easy to manage.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the chicken parmigiana in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted and the chicken is heated through. Cover with foil to prevent the cheese from over-browning.
• For a quicker option, you can reheat in the microwave. Place the chicken parmigiana on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking periodically to ensure even heating.
• Garnish with fresh basil or a sprinkle of parmesan cheese before serving to refresh the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken parmigiana in an oven-safe dish. Cover it with aluminum foil to prevent the cheese from drying out. Heat for about 20-25 minutes, or until the chicken is warmed through and the cheese is bubbly.

• Microwave Method: Place the chicken parmigiana on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken parmigiana in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and the cheese is melted.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken parmigiana in the air fryer basket. Heat for about 5-7 minutes, or until the chicken is hot and the cheese is bubbly and slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken parmigiana on a toaster oven tray. Cover with aluminum foil to keep the cheese from drying out. Heat for about 10-15 minutes, or until the chicken is warmed through and the cheese is melted.

• Oven: Used to bake the chicken parmigiana until the cheese is melted and bubbly.

• Skillet: Used to cook the chicken breasts until they are golden brown.

• Baking dish: Used to transfer the cooked chicken breasts and bake them with marinara sauce and cheese.

• Tongs: Useful for flipping the chicken breasts in the skillet.

• Measuring cups: Used to measure the breadcrumbs, parmesan cheese, marinara sauce, and mozzarella cheese.

• Measuring spoons: Used to measure the salt, pepper, and olive oil.

• Spatula: Helpful for spreading the marinara sauce evenly over the chicken breasts.

• Knife: Used to trim any excess fat from the chicken breasts and to chop fresh basil if desired for garnish.

• Cutting board: Provides a safe surface for preparing the chicken breasts and chopping any herbs.

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

• Mixing bowl: Used to combine the breadcrumbs and grated parmesan cheese if you decide to coat the chicken with this mixture before cooking.

• Paper towels: Useful for patting the chicken breasts dry before seasoning them with salt and pepper.

Use pre-made marinara: Save time by using a high-quality store-bought marinara sauce instead of making your own.

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

Pre-shredded cheese: Opt for pre-shredded mozzarella and parmesan cheese to cut down on prep time.

One-pan method: Use an oven-safe skillet to cook the chicken and then transfer it directly to the oven, reducing the number of dishes to clean.

Batch cooking: Double the recipe and freeze extra portions for a quick meal on busy nights.