I just know you are going to love this Chicken Parmesan recipe! It is so flavorful and really easy to make. This is one you will want to serve to company again and again. Lots of fresh basil, extra cheese, and a really tasty tomato sauce make this recipe stand out.
A Valentine’s Day Tradition
So it isn’t February, but we make this meal at our house every Valentine’s day. I absolutely love family traditions, and this one started for Dylan and me way back in our undergrad days at UNC-Chapel Hill (go Tarheels!). We only make it once a year so it’s always extra special and delicious. Cooking this meal together and sharing some red wine is something I look forward to every February. Maybe you can make this a Valentine’s day tradition at your house! It really is a lot of fun and a pretty low key way to celebrate. ????????????
A Few Tips for the most delicious Chicken Parm
- Consider buying some breading trays. They are inexpensive and will make your life much easier and so much less messy. I didn’t have these for the longest time and breading chicken always drove me a little crazy. I can’t tell you how many recipes I avoided because of this. I think they are well worth the cost and they don’t take up much storage space.
- Pick a really good tomato sauce. I prefer Muir Glen tomato sauce. I think it makes a huge difference to the overall flavor of the dish.
- Use fresh mozzarella. Shred it yourself or break it up into small pieces. Avoid bags of pre-shredded mozzarella if you can.
- Don’t skimp on the fresh basil! It gives the dish so much flavor.
- Serve with linguine tossed in a little bit of olive oil.
Before You Leave
Check out these other chicken recipes. As always, leave me a comment and a rating if you give this recipe a try. I love to hear your feedback 🙂Print
The Best Chicken Parmesan
- Total Time: 45 minutes
- Yield: 6 servings 1x
This Chicken Parmesan is the absolute best! Parmesan, fresh mozzarella, and provolone make it extra cheesy, and LOTS of fresh basil lends unforgettable flavor. This one is a must-try 🙂
- 2 boneless skinless chicken breasts (~1.5 pounds), halved crosswise and pounded to 1/4 inch thickness
- 1/2 cup panko
- 1/2 cup Italian breadcrumbs
- 1/2 teaspoon Kosher salt
- 1 cup freshly grated parmesan, divided
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup tomato sauce, divided (I prefer the Muir Glen brand. I think it makes a huge difference)
- 4 ounces fresh mozzarella, grated or crumbled into small pieces
- Fresh basil, about 1/2 cup
- 4 slices provolone cheese
- Kosher salt and pepper
- Preheat oven to 425 degrees Fahrenheit
- Pat the chicken breasts dry and lightly season with kosher salt and black pepper
- In a shallow dish, mix the panko, breadcrumbs, kosher salt, and a third of the grated parmesan cheese.
- Place the flour and eggs in two additional shallow dishes.
- Dip each piece of chicken into the flour, followed by the egg mixture, then the breadcrumb mixture. You want to shake off any excess flour before coating with eggs. Again, drain excess egg before thoroughly coating in the breadcrumb mixture.
- Heat the olive oil in a saute pan over medium heat. Cook each piece of chicken for 2-3 minutes per side until golden brown.
- In a 9 x 13 inch baking dish begin to layer the dish
- First add half of the tomato sauce, followed by a third of the parmesan cheese
- Layer the chicken on top then cover it with another half of tomato sauce and a third of the parmesan cheese
- Cover everything with the fresh mozzarella followed by a layer of fresh basil
- Lastly, top each piece of chicken with one piece of provolone cheese
- Place baking dish in the oven and cook for 10-15 minutes or until internal temperature of chicken reaches 165 degrees F.
- I like to serve Chicken Parmesan over linguine tossed with olive oil
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Sauté/Bake
- Cuisine: Italian-Amerian
Keywords: chicken, tomato sauce, chicken parmesan