Best 8 Chicken Parmesan With Fresh Basil Recipes

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**Chicken Parmesan with Fresh Basil: A Classic Italian Dish with a Burst of Flavor**

Indulge in a culinary journey to Italy with our delectable Chicken Parmesan recipe, a timeless classic that combines crispy chicken, melted cheese, and zesty tomato sauce. This dish is a symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more.

**Crispy Breaded Chicken:**
Tender chicken breasts are coated in a flavorful breadcrumb mixture, creating a golden-brown crust that locks in the juices and adds a delightful crunch.

**Rich Tomato Sauce:**
Homemade tomato sauce is simmered to perfection, infusing it with a deep, savory flavor. The sauce is made with fresh tomatoes, garlic, herbs, and a touch of spice, creating a vibrant and aromatic base for the dish.

**Melted Cheese Perfection:**
Generous layers of mozzarella and Parmesan cheeses melt together, creating a gooey, stretchy blanket that covers the chicken and sauce. The combination of these cheeses provides a delightful contrast of flavors and textures.

**Fresh Basil Accents:**
Fresh basil leaves add a pop of color and a burst of aromatic freshness to the dish. The basil's distinct flavor complements the richness of the chicken, sauce, and cheese, creating a harmonious balance of flavors.

**Serving Suggestions:**
Chicken Parmesan is traditionally served with spaghetti or penne pasta, allowing the flavorful sauce to coat the noodles and enhance the overall experience. A side of steamed vegetables or a crisp salad adds a refreshing touch to the meal.

**Additional Recipe Variations:**
Our recipe offers a versatile base that can be customized to suit your preferences. For a vegetarian twist, substitute the chicken with grilled eggplant or zucchini slices. For a spicier version, add a pinch of red pepper flakes or chili powder to the tomato sauce. Experiment with different types of cheese, such as provolone or fontina, to create unique flavor combinations.

**Why You'll Love This Recipe:**
- Easy-to-follow instructions for a hassle-free cooking experience
- Customizable to accommodate various dietary preferences and tastes
- A perfect dish for special occasions or everyday meals
- A delicious and satisfying meal that the whole family will enjoy
- A visually appealing dish that is sure to impress your guests

Embark on a culinary adventure with our Chicken Parmesan with Fresh Basil recipe. Treat yourself and your loved ones to this classic Italian dish that is bursting with flavor and sure to become a family favorite.

Here are our top 8 tried and tested recipes!

CHICKEN PARMESAN



Chicken Parmesan image

This chicken parmesan is doable on a weeknight, yet tastes as good the version from your favorite Italian restaurant.

Provided by Jennifer Segal

Categories     Dinner

Time 45m

Yield 6

Number Of Ingredients 13

2 pounds chicken tenderloins
2 teaspoons salt, divided
¾ teaspoons freshly ground black pepper, divided
1½ cups panko
¾ cup plus 2 tablespoons grated Parmigiano Reggiano, divided
1 teaspoon dried oregano
½ teaspoon dried thyme
½ cup flour
3 large eggs
Olive oil, for cooking
1½ cups homemade or store-bought marinara sauce, best quality such as Rao's or Victoria
6 oz fontina, shredded (about 1½ cups)
3 tablespoons fresh chopped basil

Steps:

  • Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even ¼-inch thickness. Season the chicken all over with 1¼ teaspoons of the salt and ½ teaspoon of the pepper.
  • In a large shallow bowl, combine the panko, ¾ cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Mix well, making sure there are no clumps of cheese.
  • Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
  • Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
  • Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
  • Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
  • Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
  • Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
  • Freezer-Friendly Instructions: The breaded chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

Nutrition Facts : ServingSize 1 piece, Calories 410, Fat 25 g, Carbohydrate 24 g, Protein 21 g, SaturatedFat 8 g, Sugar 3 g, Fiber 2 g, Sodium 751 mg, Cholesterol 101 mg

PARMESAN AND BASIL CHICKEN SALAD



Parmesan and Basil Chicken Salad image

A creamy, yummy chicken salad that is a little different from the usual recipes.

Provided by Janet Schaufele

Categories     Salad

Time 1h50m

Yield 4

Number Of Ingredients 7

2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
⅔ cup grated Parmesan cheese

Steps:

  • Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  • In a food processor, puree the mayonnaise, basil, garlic, and celery.
  • Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g

CHICKEN PARMESAN WITH FRESH MOZZARELLA AND FRESH BASIL



Chicken Parmesan With Fresh Mozzarella and Fresh Basil image

Make and share this Chicken Parmesan With Fresh Mozzarella and Fresh Basil recipe from Food.com.

Provided by Chef Drtybrshs

Categories     Chicken

Time 50m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 11

4 large good sized boneless chicken breasts
1 cup mayonnaise (lite mayo works fine!)
1 cup Italian seasoned breadcrumbs
2 cups panko breadcrumbs (usually in the asian section of a regular grocery store)
1 (20 ounce) jar of good marinara sauce (Prego, Ragu, etc.)
1 (16 ounce) can diced tomatoes
1 tablespoon garlic (or 2 cloves, chopped)
1 teaspoon white sugar
1 dash salt and pepper
8 ounces fresh mozzarella cheese
1 cup fresh basil

Steps:

  • Preheat oven to 450 degrees.
  • Mix italian bread crumbs with panko in a large dish.
  • Slather each chicken breast with mayo and dredge in breadcrumbs.
  • Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
  • Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
  • Remove chicken from oven and pour all of the sauce over the tops of the breasts.
  • Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
  • In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
  • I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
  • Once the cheese has melted and started to bubble, remove from oven.
  • Top with lots of torn Fresh Basil leaves.
  • Serve with pasta.

Nutrition Facts : Calories 754.7, Fat 36.1, SaturatedFat 10.5, Cholesterol 102.1, Sodium 1857.3, Carbohydrate 67.8, Fiber 4.4, Sugar 19.1, Protein 39.4

CHICKEN PARMESAN



Chicken Parmesan image

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

CHICKEN PARMIGIANA



Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

CHICKEN PARMESAN



Chicken Parmesan image

With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Eight 3-ounce chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Two 32-ounce cans crushed tomatoes
4 to 6 fresh basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  • Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
  • In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY



The Best Crispy Chicken Parmesan Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

Steps:

  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

CHICKEN WITH BASIL AND PARMESAN



Chicken With Basil And Parmesan image

Make and share this Chicken With Basil And Parmesan recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1/4 cup flour
salt and pepper
4 tablespoons butter
1/4 cup minced fresh basil
1 tablespoon red wine vinegar
1/2 cup parmesan cheese
1 teaspoon sugar
1 cup cream or 1 cup milk

Steps:

  • Flatten breasts, dip in flour, salt and pepper.
  • Heat butter in 12in skillet.
  • Add breasts, cook for 4 minutes each side until browned and juices run clear.
  • Remove from pan.
  • Mix basil with remaining ingredients.
  • Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
  • Serve over chicken.

Tips:

  • For the best results, use fresh ingredients, especially for the basil.
  • Make sure to pound the chicken breasts thin so that they cook evenly.
  • Use a good quality Parmesan cheese for the best flavor.
  • Don't overcrowd the pan when frying the chicken. This will cause the chicken to steam instead of fry.
  • Cook the chicken until it is golden brown and cooked through. This will ensure that it is juicy and tender.
  • Top the chicken with plenty of marinara sauce and Parmesan cheese before baking.
  • Broil the chicken until the cheese is melted and bubbly.
  • Serve the chicken immediately with your favorite sides, such as spaghetti, mashed potatoes, or roasted vegetables.

Conclusion:

Chicken Parmesan is a classic Italian dish that is loved by people of all ages. It is a delicious and versatile dish that can be served with a variety of sides. With its crispy chicken, flavorful sauce, and melted cheese, Chicken Parmesan is sure to be a hit at your next meal.

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