A CHEESY, COZY CLASSIC CHICKEN PARMESAN

Last week, I shared my chicken parmesan recipe on Instagram as part of a sponsored recipe reels (which you should definitely check out, if you haven’t yet). After posting it, it dawned on me that, despite making this dish countless times, I’ve never even actually shared my recipe here on the site. The reality is that sometimes things that are such classic dishes, even if I give them my own twist and variation, often get overlooked in favor of posting new and different recipes. And especially if it happens to be a dish I make on repeat. Like if it’s something I can make from memory, on the fly, I kind of almost take it for granted. Which just so happens to be the case here. I mean, chicken parm is such a classic, simple dish. Does the internet really need another recipe for it??

But the again, it’s so good, so cozy and so especially perfect for this time of year it feels almost wrong not to share it. Plus it’s great for a crowd (i.e. a holiday dinner) and I feel like my version has just enough variations and twists to deem it worthy of a a spot online. Or at least that’s what I’m telling myself ;)

So how exactly do I make my chicken parmesan and what makes it a little bit different? First things first, I add cornmeal into the bread crumb mixture because it helps to make the chicken extra crispy (which we’re all about). I also like to use fresh herbs instead of dried (although dried are totally acceptable, especially in a pinch). I also love adding red pepper flakes or Calabrian chilis to kick up the heat a notch. Lastly, I’m a firm believer that the more cheese there is the better, so in addition to the mozzarella cheese, I like to add parmesan cheese on top, as well. I mean, it is chicken parmesan after all…

The other great thing about this recipe is just how simple and easy it is to make. There are even a few great shortcuts to make it even easier and faster, if need be. Truly such a good dinner to throw together in a pinch if you’re needing something for a last-minute gathering, craving comfort food, or a quick and easy weeknight meal. And trust me, there isn’t anyone that won’t be a fan of this dish (and, well, if they aren’t a fan, it’s probably not someone you want to be around because you don’t need that kind of chicken parm negativity in your life. I’m only partially kidding! Ha!).

WHAT INGREDIENTS YOU NEED TO MAKE CHICKEN PARMESAN

CHICKEN- I prefer skinless chicken thighs, tenders or breasts, you can use whatever you like, just make sure it’s boneless

EGGS- to coat the chicken

FLOUR, BREADCRUMBS + CORNMEAL- to form the crispy crust on the chicken I like to use a combination of flour (which helps to create a base barrier layer and give the eggs something to hold onto), breadcrumbs (traditional) and, the secret ingredient, cornmeal (for an extra crispy crust)

PARMESAN CHEESE- another addition to the crust mixture to add texture and additional crunch and flavor

SEASONINGS- salt and pepper (of course), garlic powder (I prefer this to fresh garlic as the resulting flavor is more evenly incorporated across the board), red pepper flakes (I will also sometimes use calabrian chili paste instead), Italian seasoning (for a shortcut) or a mix of fresh herbs (my personal preference) including basil, parsley, rosemary and or thyme; the key with the fresh herbs is to make sure that they’re very finely minced

OLIVE OIL- for frying up the chicken; you can use another neutral oil, such as avocado oil, if you prefer, but since it’s Italian food, I tend to like to use olive oil

TOMATO SAUCE- I like to use a simple homemade marinara sauce, but time is precious so a jar of your favorite store bought sauce will work just fine here; just make sure it’s one that’s pretty simple like basil garlic or marinara, although an arbiatta or vodka sauce is a tasty way to switch it up

MOZZERELLA CHEESE- I like to use fresh if I can, but if not any whole milk kind is the next best option; you can also go a wild and untraditional and use burrata instead

FRESH BASIL- for garnishing (not totally necessary but does add a nice fresh finish to an otherwise rich and hearty dish)

HOW TO MAKE CLASSIC CHICKEN PARMESAN

While this recipe is a bit involved, the steps are pretty straightforward and, if you set yourself up in a bit of an assembling line-like order, it really is quite simple and efficient. Better yet, make this recipe with a friend or partner. Not only does it more the process more fun, it also makes it easier and quicker.

STEP 1- Prep the chicken by first pounding it out, then seasoning it with salt and pepper.

STEP 2- Make the breading mixture by combining the bread crumbs, cornmeal, salt, pepper, some of the parmesan cheese, garlic powder, red pepper flakes (if using) and the herbs.

STEP 3- Assemble your dredging stations with flour in one bowl and the whisking the eggs in another.

STEP 4- Dredge the chicken first in flour, then egg and lastly the breadcrumb mixture.

STEP 5- Cook the chicken in piping hot oil until golden brown.

STEP 6- Cover the chicken with sauce and cheese and pop it into the oven until it’s all golden brown and bubbling.

STEP 7- Serve it hot with fresh basil, more parm and pasta.

TOOLS YOU NEED TO MAKE THIS CHICKEN PARMESAN RECIPE

You don’t need anything fancy to make chicken parm. In fact, you probably already have everything already in your kitchen. Here are some of the key items-

A DEEP STOVE TOP AND OVEN-SAFE PAN- I like to use this stainless steel skillet, but a cast iron skillet is also a great option. Whatever you choose to use just make sure it can go from stove top to the oven to avoid having to use two separate pans and look for something with a depth of at least 1.5-2 inches or deeper.

WIDE SHALLOW BOWLS- You’ll need 3 wide, shallow bowls or dishes, one for each the flour, egs and breadcrumb mixture, for dredging the chicken.

MEAT TENDERIZER- This is the best way to pound out and tenderize the chicken prior to breading it.

TONGS- I like to use these to safely flip over the meat when cooking it.

HOW TO SERVE CHICKEN PARMESAN

The great thing about chicken parmesan is that it really is hearty enough to enjoy all on its own. However, I find it’s best enjoyed over a bed of pasta, or, for a lighter option, over a bed of zucchini zoodles or cauliflower rice. You could also serve it with some nice crusty bread and a simple green side salad.

INGREDIENTS

• 2 pounds boneless, skinless chicken thighs or breasts

• 1 1/2 teaspoons salt + more for the chicken

• 1 teaspoon fresh ground black pepper + more for the chicken

• 2/3 cup bread crumbs

• 1/3 cup cornmeal

• 1 cup grated parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon red pepper flakes + more for serving (optional, add if you like a little extra kick)

• Either 2 teaspoons Italian seasoning OR 1/4 cup each finely diced basil + parsley, 2 tablespoons finely diced rosemary and 1 tablespoon thyme

• 1/2 cup all-purpose flour

• 3 large eggs

• 1/2 cup olive oil

• 1 jar of your favorite marinara sauce (or you can use homemade)

• 8 ounces grated mozzarella

• Fresh basil, minced, for garnish

DIRECTIONS

1. Preheat oven to 400 degrees.

2. On a cutting board (I like to line mine with wax paper or parchment paper), lightly pound out the chicken pieces. Then cut each piece in half. Sprinkle generously with salt and pepper. Set aside.

3. In a small bowl mix together the bread crumbs, cornmeal, 1 1/2 teaspoons salt, 1 teaspoon pepper, half the parmesan cheese, garlic powder, red pepper flakes (if using) and the herbs.

4. Add the flour to a separate small bowl.

5. In another small bowl, beat the eggs until smooth.

6. Heat half the oil in a large oven-safe skillet over medium high heat. While it’s heating, prep the chicken. Dredge a piece of chicken into the flour first, tapping off any excess. The dip it into the eggs. Lastly, coat it in the breadcrumb mixture, using your hands to slightly press it into the meat, if needed.

7. Once the oil is piping hot, add the chicken to the pan, making sure not to crowd the space (I like to only cook 3 pieces at a time). Cook 2-3 minutes per side, or until it’s golden brown. Transfer to a paper-towel lined plate, and continue coating and cooking the meat, adding more oil to the pan as needed, until all of the chicken is cooked.

8. Remove the pan from the heat. Add the chicken back in (no need to remove any of the drippings that remain as they just get mixed in and add extra flavor to the sauce). Cover with the sauce. Then sprinkle evenly with the mozzarella cheese and remaining 1/2 cup parmesan cheese.

9. Bake for 15-20 minutes, or until the cheese is melted, bubbling and golden brown, and the chicken is cooked through (you’ll know it’s done when a thermometer inserted into the thickest part of the meat reads 165 F).

10. Remove from the oven, sprinkle with fresh basil and serve either on its own or over pasta of your choice with additional fresh parmesan cheese and red pepper flakes, if desired.

NOTES

• For a fun + delicious twist with a kick, mix 1/2-1 tablespoons (depending on taste preference) of chopped calabrian chilis into the pan when you add the sauce.

• Another yummy twist is to use burrata cheese in place of the mozzarella. Simply break it into pieces on top of the chicken, sprinkle the parm on top and then proceed with the rest of the recipe.

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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE