Easy Chicken Parmigiana Recipe
This Easy chicken Parmigiana Recipe (or chicken Parmesan) is the solution to your weeknight dinner dilemma. Thin chicken breasts are coated in seasoned Panko breadcrumbs, fried and topped with melted cheese, marinara sauce. Serve alongside your favorite pasta.
Now, in case you don’t know this is not an authentic Italian dish (I know, shock-horror). Is also known as chicken Parmesan, chicken Parm, is in fact an American invention. Eggplant Parmigiana or eggplant Parm however is a traditional dish, which what probably inspired the chicken version.
That’s not to say that they don’t eat this dish in Italy (they call it Pollo alla Parmigiana), they most certainly do. Parmigiana simply meaning that it is made in the style of Parma, a city in Northern Italy.
Since this is a non-traditional dish, I chose to use panko breadcrumbs for the breading. The extra crispiness you get from the panko is shockingly good. So we take the time to make the crispiest chicken cutlet possible, but then we ladle sauce over it only to make it soggy? I have a solution, it’s a barrier of melted cheese.
What is better than gooey melted cheese on crispy chicken? The cheese prevents the marinara sauce from soaking into the breading. I know, I thought it was a pretty good idea as well (smug face).
If you have a batch of this Easy Homemade Marinara Sauce (picture below) and pasta in your fridge, you can get dinner on the table in 20 minutes. The chicken breasts must be thin for this recipe. The best way to achieve this is carefully slice a chicken breast horizontally (lengthwise) so you get 2 thin pieces out of 1 breast.
If you can find already cut, thin chicken breasts like they have in my store, which is a God send, then even better.
Pasta of course, but any of your favorite vegetable is also a delicious option.
Gnocchi is also a great choice. My favorite is Crispy Gnocchi with Peas, Asparagus and Lemon.
If you’ve made this Easy Chicken Parmigiana Recipe, leave a comment and let me know your thoughts. I love to hear from my readers.