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This baked parmesan chicken brings restaurant-quality comfort right to your kitchen. Juicy breaded chicken breasts tuck under a bubbly layer of stretchy mozzarella and hearty parmesan, perfect for cozy weeknights or sharing with friends. It has been my go-to when I crave something truly satisfying but still quick enough for a busy evening.
The first time I made this was when a friend brought leftovers to work and I could not resist recreating it. Now it is a monthly treat my whole household looks forward to.
Ingredients
- Boneless skinless chicken breasts: the star of the dish for a juicy center seek even thickness for best results
- All-purpose flour: helps the coating stick choose a fresh bag for best flavor
- Large eggs: create a moisture barrier and help the crumbs adhere farm fresh are best if available
- Milk: thins the eggs for smoother coverage whole milk gives richer taste
- Bread crumbs: provide crunch Italian-style is best or try making your own for extra freshness
- Italian seasoning: classic herb blend for instant flavor check your jar is not expired for potency
- Salt: essential to make all the flavors pop
- Black pepper: adds subtle warmth freshly cracked is most fragrant
- Olive oil: for a golden crust use extra virgin if possible
- Grated Parmesan cheese: melts into a creamy blanket the better the cheese the bigger the flavor payoff
- Shredded mozzarella cheese: adds stretch and gooeyness look for whole milk mozzarella
- Fresh garlic: brings zing and depth mince it fine to avoid burning
Step-by-Step Instructions
- Prepare the Dredging Stations:
- Set out three shallow bowls one with flour one with beaten eggs mixed with milk and the last with bread crumbs parmesan plus Italian seasoning salt and pepper. This order is key for that layered crust.
- Coat the Chicken:
- Lay each chicken breast in the flour on both sides fully. Next dip the chicken in the egg mixture letting excess drip off. Finally press into the breadcrumb bowl covering all sides for an even layer.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium heat until shimmering. Place the coated chicken in the skillet and cook each side for three to four minutes. The surface should turn deep golden but not dark brown.
- Assemble for Baking:
- Move the seared chicken breasts to a baking dish. In a separate bowl mix shredded mozzarella with remaining parmesan and minced garlic then sprinkle this cheese blend generously atop each chicken piece.
- Bake to Finish:
- Place the baking dish in the oven and bake at three hundred seventy five degrees Fahrenheit for twenty to twenty five minutes. The cheese topping should bubble and become lightly browned. The chicken is perfect when it registers one hundred sixty five degrees inside.
- Serve and Enjoy:
- Take the dish out and let it rest a couple minutes before serving. Pair with simple sides for a balanced meal.
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Mozzarella has always been my favorite ingredient here because of the way it turns silky and golden when baked. One night my nephew tried to snag all the extra cheese from the pan and now it is a running family joke that whoever gets the cheesiest piece wins.
Storage Tips
Store leftover chicken covered in the fridge for up to three days. For best results reheat in the oven so the crust stays crisp instead of using the microwave. The dish does not freeze well since the cheese can turn watery after thawing but it rarely lasts that long in our house.
Ingredient Substitutions
If you are out of Italian-seasoned bread crumbs try using plain and add your own mix of dried oregano basil and a pinch of garlic powder. Panko bread crumbs will make the chicken even crunchier. For a different twist use sharp provolone in place of mozzarella or dairy-free cheese blends for a lighter version.
Serving Suggestions
A true Italian-American classic like this pairs perfectly with spaghetti tossed in simple tomato sauce. For something lighter serve alongside green beans or a crisp garden salad. My family loves garlic bread to soak up the cheesy bits left on the plate.
Cultural and Historical Context
Chicken parmesan or parmigiana originated from the wave of Italian immigrants bringing comfort food traditions to America. With its easy oven method and melty cheese topping it quickly became a staple on diner and restaurant menus. The dish is now a symbol of cozy Italian-American food enjoyed everywhere from family tables to local steakhouse chains.
Frequently Asked Questions About Recipes
- → How do I make the chicken extra crispy?
For extra crunch, use panko bread crumbs instead of regular or double-coat the chicken before searing.
- → Can I prepare this dish ahead?
You can bread and sear the chicken in advance, then add the cheese and bake just before serving.
- → What sides go well with this chicken?
Classic options include pasta, roasted vegetables, or a crisp green salad for a balanced meal.
- → How do I store leftovers?
Let leftovers cool, then refrigerate in an airtight container up to three days. Reheat in the oven for best texture.
- → Can I add more flavor or spice?
Mix red pepper flakes into the breadcrumb coating or sprinkle on top before baking for extra heat.