Best 3 Makes Your House Smell Amazing Chicken Parmesan Recipes
**Indulge in a Culinary Symphony: The Allure of Chicken Parmesan and Its Accompaniments**
Prepare to embark on a tantalizing culinary journey with our delectable Chicken Parmesan, a symphony of flavors that will transform your kitchen into an aromatic haven. Savor the tender, juicy chicken breasts enveloped in a crispy Parmesan cheese crust, creating a delightful textural contrast that will dance on your palate. This main course masterpiece is accompanied by a quartet of enticing recipes that will elevate your dining experience: a savory marinara sauce boasting a rich tomato flavor, a creamy and cheesy Alfredo sauce that will caress your taste buds, a refreshing side salad providing a burst of crispness, and irresistible garlic knots that will leave you craving more. Each recipe is carefully crafted to complement the Chicken Parmesan, resulting in a harmonious meal that will satisfy every craving.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
MAKES YOUR HOUSE SMELL AMAZING CHICKEN PARMESAN
chicken parm is my MOST favorite thing my Mom made (tied with eggplant parmesan) for my wedding which was casual...she made chicken parmesan. thats how great it is! By using the sliced thin chicken breasts...it eliminates having to do it yourself and also it really tastes like you ordered it at the best italian restaurant around!
Provided by Bri22
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- pre-heat oven to 325.
- mix breadcrumbs and all seasonings.
- dip dip chicken into egg mixture and then into breadcrumb mix, coat generously.
- heat olive oil in frying pan.
- fry chicken until fully cooked, try not to over cook since it still goes in the oven.
- place chicken side by side in shallow baking dish.
- pour sauce over chicken.
- sprinkle cheese over top.
- bake covered for 15-20 minutes.
- remove cover untill cheese is bubbly.
THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY
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
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
Tips:
- To ensure that the chicken breasts are evenly cooked, pound them to an even thickness before breading and frying.
- For a crispier coating, use a combination of panko and grated Parmesan cheese in the breading mixture.
- Be generous with the marinara sauce when topping the chicken breasts. This will help to keep them moist and flavorful.
- Use fresh mozzarella cheese for the best results. Fresh mozzarella will melt evenly and provide a gooey, delicious topping.
- If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts.
- To save time, you can use store-bought marinara sauce. However, if you have the time, making your own marinara sauce is definitely worth it.
Conclusion:
This chicken parmesan recipe is a classic for a reason. It's easy to make, incredibly delicious, and always a crowd-pleaser. With just a few simple ingredients, you can create a dish that will have your family and friends begging for more. So next time you're looking for a quick and easy weeknight meal, give this chicken parmesan recipe a try. You won't be disappointed.
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