Easy Cheesy Chicken Parm

This cheesy chicken parm is the definition of weeknight comfort food layered with gooey cheese and robust marinara. It brings restaurant-style flavor straight to your kitchen and needs very little prep time for such a rewarding dish.

I still remember the first time I got my kids to try this it instantly became a family classic and now they expect it every Sunday evening when everyone is gathered in the kitchen.

Ingredients

• Boneless skinless chicken breasts: always pick ones that are plump and fresh for best flavor
• Salt and freshly ground black pepper: these bring out the natural flavors of the chicken
• All-purpose flour: helps the breading stick and gives a crispy crust look for unbleached for more depth
• Large eggs: essential for binding the breadcrumb coating use farm fresh if you can
• Italian-style breadcrumbs: add flavor and crunch the pre-seasoned kind saves time but homemade is even more flavorful
• Avocado oil: high smoke point oil means no burnt bits and extra crispiness choose cold-pressed for less aftertaste
• Mozzarella cheese: provides melty gooeyness shred it yourself for maximum melt
• Freshly grated Parmesan cheese: offers sharpness and depth always grate from a wedge for the best results
• Marinara sauce: the tangy base of the whole dish go for a good jarred brand or homemade if you have time
• Fresh parsley: gives fresh color and livens up every bite curly or flat leaf both work

Step-by-Step Instructions

Prep the Chicken:

Start by preheating your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Slice each chicken breast in half horizontally to make thin fillets. Lay a piece of plastic wrap over the top and gently pound with a meat mallet or rolling pin to even thickness. This helps them cook quickly and stay juicy. Season all sides generously with salt and black pepper.

Set Up the Breading Station:

Arrange three shallow bowls in a row. Add flour to the first bowl. Crack the eggs into the second and beat well. Fill the third with Italian-style breadcrumbs. You want an assembly line for smooth breading.

Bread the Chicken:

Take each fillet and coat lightly but thoroughly with flour, shaking off any excess. Next dip into the beaten eggs and allow the excess to run off. Finish by pressing into breadcrumbs making sure the coating sticks all over.

Pan-Fry to Perfection:

Pour avocado oil into a large skillet set over medium-high heat. You want enough oil to cover the bottom generously so the coating crisps. When it shimmers add 2 or 3 fillets and fry on the first side for 3 to 4 minutes until golden brown. Turn and repeat for the other side. Transfer the finished fillets to a baking sheet lined with parchment paper.

Assemble the Parm:

Spoon about a third to a half cup of marinara sauce over each fried fillet. Scatter a generous layer of mozzarella cheese over each one and add a sprinkle of parmesan cheese.

Bake Until Bubbly:

Move the baking sheet to the oven and bake for 10 to 15 minutes. Check that the cheese is bubbling and lightly golden. The chicken should reach an internal temperature of at least 165 degrees Fahrenheit or 74 degrees Celsius.

Finish and Serve:

Once baked remove from the oven and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately on a bed of hot pasta or with a green salad. The result is pure comfort every time.

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My favorite part has always been that stringy cheese pull with every bite and how the kitchen smells like an Italian trattoria while it bakes. There is never a crumb left when my family eats this together.

Storage Tips

Store extra chicken parm in an airtight container in the fridge for up to three days. Reheat in the oven so the coating stays crispy instead of microwaving which can soften it. If you want to freeze let cool completely then wrap tightly in foil and freeze for up to two months.

Ingredient Substitutions

Try using panko breadcrumbs for extra crunch or swap out mozzarella with provolone for a sharper cheese pull. Chicken thighs work if you prefer dark meat just adjust cooking time for slightly thicker cuts. For gluten free try crushed rice cereal or almond flour instead of wheat flour and breadcrumbs.

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Serving Suggestions

Plate the chicken over spaghetti tossed with a touch of olive oil and extra parmesan or layer it in a toasted sub roll with extra sauce for a hearty sandwich. A bright side salad with lemony vinaigrette cuts the richness just right. Roasted veggies make an easy and healthy pairing.

A Bit of Chicken Parm History

Chicken parmigiana is a classic Italian American dish that has roots in Southern Italy but took on a cheesy twist when immigrants arrived in America. Traditionally made with eggplant it became a chicken dish in the United States thanks to local tastes and accessibility of meat here.

Recipe Questions & Answers

→ How do I keep the chicken crispy?

Pan-fry the breaded chicken until golden before baking to lock in crunchiness. Avoid overcrowding the skillet to keep coating crisp.

→ Can I use store-bought marinara sauce?

Absolutely. A good quality store-bought marinara works well and saves time. Feel free to use homemade if desired.

→ How do I know when the chicken is done?

The chicken is done when the internal temperature reaches 165°F (74°C). The cheese should also be melted and bubbly.

→ Can this dish be prepared ahead of time?

You can bread and fry the chicken in advance, then assemble and bake just before serving for best texture.

→ What sides go well with this dish?

Classic choices include spaghetti, garlic bread, or a fresh green salad to lighten the meal.

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs offer a juicy substitute. Adjust cooking times as needed for thickness.