Effortless Comfort Food: Chicken Parmigiana

Feb 03, 2011

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Comfort, mozzarella, lightly breaded chicken and scrumptious marinara sauce. As complicated as the dish looks and possibly sounds, it truly is a piece of cake. In less than 20-30 minutes, your dish is in the oven. After a few short minutes, the timer will be buzzing and dinner can be placed on the table.

Not only will your family and friends love it, but you will impress yourself. Add a glass of a full-bodied cabernet sauvignon, some French bread or baguette to mop up the left-over sauce and cheese, or make my favorite mozzarella, tomato and basil bruschetta recipe, and you will be very satisfied indeed.

Chicken Parmigiana

(adapted from Bobby Flay)

  • 4 boneless, skinless chicken breasts, pounded thin
  • Salt and freshly ground black pepper
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  • 2 cups panko bread crumbs
  • 1 cup vegetable oil or pure olive oil
  • Tomato Sauce
  • 1 pound fresh mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmesan
  • Fresh basil or parsley leaves, for garnish

1. Preheat oven to 400 degrees F.

2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.

4. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.

5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Key Things To Keep In Mind:

*Some love making their own marinara/tomato sauce, while I love to cook, I usually don’t have time for this. I choose to substitute a can of my favorite and affordable choice – Paul Newman’s Own, and it tastes amazing and saves oodles of time.

*Tenderizing the chicken is imperative!

*Panko give a soft and gentle crunch that is unbeatable in my opinion, and something I can find at my local Safeway store in the baking aisle.

 Image: source

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