Want the best and easiest Chicken Parmigiana recipe?
Here’s an easy way to make Chicken Parmigiana from what you already have in your refrigerator and pantry. Obviously, you’ll need chicken breasts. If you’re missing breadcrumbs, use… Crackers! And if you’re out of tomato sauce? Pull out a can of tomatoes for a super easy DIY tomato sauce.Want your Chicken Parm to be super moist? Here’s my secret Ingredient…Mayonnaise! Yes, you heard me correctly. Yum!
You’ll need: Chicken Breast (One 8-10 oz feeds 2, Bread Crumbs or Cracker Crumbs, Mayonnaise, Butter (Salted), Lg. Ziplock Baggie, Can of Tomatoes (14.5 oz for 2), 1 Tbs Olive Oil, Dry Herbs (Basil, Oregano, Italian Mix…your choice!)
7 steps to yummy…
Step 1: Take a Chicken Breast and place in a Ziplock Baggie! Get out your meat pounder and if you don’t have one, a can of soup can be your substitute “stand-in” for the day.
Step 2: Ice the pounded chicken breast on each side with mayonnaise. Yes, you heard me correctly. The mayonnaise is going to moisturize the chicken and give the breadcrumbs or in our case cracker crumbs something to stick to.
Step 3: Dredge “iced” breast in bread or cracker crumbs.
Step 4: Melt 1 to 2 tablespoons of butter in a large skillet. When it sizzles, place the coated breast gently in the skillet, brown on each side 2-3 minutes, depending on the heat of your skillet. You want a crisp coating but you aren’t cooking the chicken through. Set aside or even put in the refrigerator until dinner time!
Step 5: Using the same skillet you browned the chicken in…heat a jar of your favorite Italian tomato sauce, OR, make your DIY sauce. Heat 1-2 Tbs of Olive Oil. Before it smokes, add your favorite dried spices…oregano, basil, etc. The heat of the oil will make the dried spices blossom. Do not burn, lower temp and let simmer for a moment. If you are garlic and onion fans, add now, and let cook until they start to get clear. Now, add a can of whole tomatoes. Break into pieces with your wooden spoon and cook down for the next couple of hours on low. Salt/pepper, even dried pepper flakes to your liking.
Step 6: Place chicken on a foil or parchment cookie sheet, preheat oven to 500 degrees.
Step 7: While your pasta of choice is cooking, grate a big ole heaping handful of cheese, Parmesan or Romano. Place cheese on the crispy chicken breast and cook in the 500 degree oven for 5-8 minutes. Cheese should be melted and bubbling.
Ready to serve & eat
Now assemble, pasta and sauce on one side, your crisp cheesy chicken on the other! I prefer NOT putting sauce on the chicken, why ruin all that crispy goodness? If you’re lucky enough to have a garden, top your pasta with Fresh Basil or Oregano! Pour the Vino — and you are ready to go!
After all, who doesn’t love a warm Italian meal? It’s the best and easiest Chicken Parmigiana you’ll ever make. And it is comfort food — for the belly and the mind. Sorry, I almost forgot to get the glamour shot…too busy eating this yummy dish!
Note: I cook a lot for my family and this version of crispy cheesy chicken breast got more rave reviews than anything I have served in the last year. Also, perfect easy prep for your next Milanese or Chicken Caesar!
You are never too old to turn your kitchen into an Italian bistro . . .Buon Appetito!