Best 4 Parmesan Chicken I Recipes
Indulge in a delightful culinary adventure with our Parmesan Chicken extravaganza! This delectable dish, prepared with succulent chicken breasts smothered in a rich, flavorful Parmesan cheese sauce, promises an explosion of taste in every bite. Accompanied by a symphony of tempting side dishes, this recipe collection offers a complete and satisfying meal experience.
From the classic Parmesan Chicken with its crispy, golden-brown crust to the tantalizing Parmesan Chicken with Spinach and Sun-Dried Tomatoes, each recipe brings a unique twist to this beloved dish. Craving a lighter option? Try the Air Fryer Parmesan Chicken or the Baked Parmesan Chicken Breast for a healthier yet equally satisfying indulgence.
For a flavorful twist, experiment with the Parmesan Chicken with Lemon and Herbs or the Parmesan Chicken with Pesto. And if you're seeking a creamy, cheesy delight, the Parmesan Chicken with Cream Sauce is an absolute must-try.
But that's not all! This recipe collection also features a tempting array of side dishes to perfectly complement your Parmesan Chicken. From the classic Mashed Potatoes and Roasted Vegetables to the refreshing Cucumber Salad and the indulgent Garlic Bread, each side dish adds a touch of culinary magic to your meal.
So, prepare to tantalize your taste buds and embark on a culinary journey with our Parmesan Chicken extravaganza. Let your kitchen be filled with the enticing aromas of Parmesan cheese and succulent chicken as you create a feast that will leave you and your loved ones craving for more.
PARMESAN CHICKEN
The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.
Nutrition Facts : Calories 270 calories, Fat 16g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
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.
PARMESAN CHICKEN BREASTS
"People can't believe it when I tell them how little time it takes to fix this delicious chicken," reports Mollie Hall of San Ramon, California. "It's very moist inside and so pretty to serve with its lovely basil-flecked coating."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. , In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear.
Nutrition Facts : Calories 182 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 366mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Tips:
- Choose the Right Chicken: Use boneless, skinless chicken breasts or thighs for a tender and juicy result.
- Tenderize the Chicken: Pounding the chicken breasts or thighs with a meat mallet or rolling pin helps flatten them and tenderize them, ensuring even cooking.
- Use a Quality Parmesan Cheese: Freshly grated Parmesan cheese provides the best flavor and texture.
- Coat the Chicken Evenly: Make sure to coat the chicken pieces evenly with the Parmesan mixture to ensure a golden brown crust.
- Pan-Fry in Butter: Pan-frying the chicken in butter adds a rich, buttery flavor and helps create a crispy crust.
- Cook to the Correct Temperature: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Serve with a Lemon Wedge: A squeeze of lemon juice adds a refreshing brightness to the dish, balancing the richness of the Parmesan cheese.
Conclusion:
Parmesan chicken is a versatile and flavorful dish that can be enjoyed as a main course or as part of a larger meal. The combination of Parmesan cheese, herbs, and butter creates a crispy, golden brown crust that pairs perfectly with the tender, juicy chicken. Whether you choose to pan-fry, bake, or air-fry your Parmesan chicken, you'll end up with a delicious and satisfying meal that is sure to impress. Serve it with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
