I ask Husband what he wants for supper he says chicken parmesan. It’s like some automated response he has programmed in his husband brain.
How do I look? Beautiful.
Did you take out the trash? I will in a minute.
Do you have any cash? No.
What do you want for supper? Chicken parmesan.
I guarantee you he has said this to me at least 300 times in the last 10 years.
And I’m like do you really want chicken parmesan or is that just the first thing that popped in your head? And he’s like does it matter? I like your chicken parmesan so I’m always happy with it.
So I have had a lot of experience making chicken parmesan. And this is my absolute favorite way to prepare and serve it. I love that you finish it all off in one dish in the oven because then you’re not trying to do 47 things at once. You can cook the pasta and heat the sauce while everything’s getting happy in the oven and everything’s ready to serve at once.
Plus when you let the chicken bake in a little bit of sauce, it gets even more tender and juicy.
And you know what I just thought about? I guess I get to say my chicken parm is so good my husband has asked for it over 300 times. Ha!
But seriously, I’m putting that on a t-shirt.
3 large fresh chicken breasts
Salt, pepper and garlic powder
2 tablespoons water
3/4 cup Italian bread crumbs
3/4 cup freshly grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1 24-oz. jar marinara sauce
12 oz. spaghetti or linguine
8 ounces mozzarella, shredded (about 2 cups)
Cut each breast into two cutlets (reducing the thickness by half, not the width or length). Gently pound out the cutlets with a meat mallet (or juice glass or rolling pin or whatever gets the job done) until flattened and even in thickness. Season both sides with salt, pepper and garlic powder. Set aside.
Combine eggs and water in medium bowl and whisk well; set aside.
Combine bread crumbs, parmesan cheese, garlic powder and salt in a shallow bowl or pie plate; set aside.
Heat 1/4-inch of vegetable oil in a large skillet over medium to medium-high heat. You want the oil to be hot enough to fry but not hot enough to burn the parmesan cheese and bread crumbs so don’t crank it up as high as you normally would to fry something breaded in flour.
Dip each cutlet in egg wash and shake off any excess. Dredge chicken in bread crumb mixture and shake off any excess. Fry chicken on both sides until golden brown. Cook in batches so not to overcrowd the pan. Set fried chicken aside to drain on paper towels or cooling racks.
When all the chicken is cooked, pour half of the marinara sauce in a 13x9 baking pan then arrange chicken cutlets in a single layer over sauce. Top chicken with mozzarella then bake at 350 degrees for 20-25 minutes or until cheese is melted.
Meanwhile, heat remaining marinara and cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation.
Serve chicken with pasta and sauce from pan and remaining marinara sauce. Garnish with fresh grated parmesan and parsley if desired.
Makes 4 hearty servings
- If I want to stretch this to 6 servings, I add one 8-oz. can of garlic & basil tomato sauce to the marinara to make the sauce go a little farther and prepare a whole pound of pasta.
- I don’t pour all the marinara in the pan because I don’t want the chicken to be submerged in it. I just pour enough to cover the bottom of the pan.
- I mean the bread crumbs in the can. You can use plain bread crumbs too but add a little Italian seasoning and/or oregano to it.
- Yes, you can use the green can of grated parmesan. It just won't be quite as good.
- I know y’all have heard me preach about shredding your own cheese but it’s so incredibly true when it comes to mozzarella. Please buy some quality mozzarella and shred it yourself for this dish. I promise you won’t regret it!