This is an especially easy dish to make so there’s no need to over-complicate things. What Kind of Tomato Sauce Do You Use With Chicken Parmesan? I mean, it’s called PARMESAN CHICKEN for a reason! Because duh, melty mozzarella cheese (the fresh mozz from Murray’s is bueno!) And more PARMESAN. Fresh mozzarella slices and grated Parmesan cheese.
A large cast-iron skillet for frying ( this is my favorite, it’s an investment but you’ll have it forever!).Sometimes I’ll toss or use panko bread crumbs too. Store-bought Italian seasoned bread crumbs-I buy the Kroger brand at my local Smiths Marketplace-and then toss it with finely grated Parmesan cheese from the Murray’s Cheese Shop deli case to lighten it up.You can thin it out with a splash if water if you like. A simply seasoned flour-kosher salt and freshly ground black pepper is all you need.I prefer somewhere between 1/4″ and 1/2″ but the thinner the better IMO. Boneless, skinless chicken breasts-cut them in half lengthwise and pound them all the same thickness so they cook evenly.In fact, all it takes to make this healthy-ish version of Chicken Parmesan is: In my head, Chicken Parm conjures up visions of Italian mothers slaving over sizzling fry pans in the kitchen for hours to create this dish.īut actually, this Chicken Parmesan recipe is an incredibly simple meal to prepare and guess what? It can be ready in under 30 minutes! I used to think Chicken Parmesan was a fat-riddled, over-fried dinner that would never jive with my goals of eating healthier, and it sounded complicated to prepare. But seriously…this version prepared with this year’s healthy-ish-but-still-comfort-food-in-30-minutes-goals in mind, ticks off so many of my meal planning check boxes I’m pretty sure nations of eaters are totally okay with looking past it’s family tree. So most likely, some husband said (sound familiar?), “I’m not going to eat EGGPLANT! Give me CHICKEN!” (Is that my husband I hear speaking up?)Īnd this is likely where Chicken Parm was born.Ĭhicken Parmesan may not be authentically Sicilian, or even red-blooded-Italian. Italians on the island of Sicily (who we lovingly thank for introducing us all to the Mediterranean flavor-ed influences we love about Southern Italian cooking #bowdown) would dip slices of eggplant in egg and ground bread crusts, fry them up, and then top them with slices of homemade tomato sauce and Parmesan cheese then pop the whole shebang in the oven. So why do they call it Chicken Parmesan? Probably because someone in the family didn’t like eggplant. Instead, I’m sharing my tips to deliver juicy chicken breasts with a delicious bite nestled in a flavorful tomato sauce with a mozzarella cheese-pull that’ll stun even the cheesiest eater, with every single bite. Serve immediately.This surprisingly easy, 30-minute C hicken Parmesan recipe is a far cry from the over-floured and fat-fried version of the past. Place chicken breast on top and sprinkle with more parsley. Place cooked noodles on a plate and cover with sauce. Allow to simmer until cheese is melted and chicken is thoroughly heated. Place lid on skillet and reduce heat to low. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Ĭarefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Add sugar and more salt and pepper to taste. Pour in crushed tomatoes and stir to combine. Allow wine to cook down until reduced by half, about 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Remove chicken breasts from the skillet and keep warm. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Heat olive oil and butter together in a large skillet over medium heat. Set aside.Īt this time, you can start a pot of water for your pasta. Mix flour, salt, and pepper together on a large plate.ĭredge flattened chicken breasts in flour mixture.
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