My Classic Chicken Parmesan Recipe combines lightly breaded chicken breast with a rich tomato sauce, spaghetti noodles, and a dollop of ricotta cheese. This family favorite recipe uses my homemade marinara sauce and is finished off in the oven. Serve this juicy chicken over your favorite pasta or veggies with a little extra sauce on top!
2poundschicken breasts (or three chicken breasts)- each breast butterflied, and cut in half
salt and pepper- to taste
1/2cupflour
2largeeggs
3/4cupItalian bread crumbs
1/2cupparmesan cheese- freshly grated
3-4Tablespoonsavocado oil- or canola oil
3cupsmarinara sauce- store-bought or try my homemade version
1cupricotta cheese
pasta or veggies- to serve
Instructions
Preheat oven to 400 degrees. Prepare a large baking dish with about two cups of marinara sauce. Spread to all sides of pan.
Butterfly the chicken breasts, and then cut in half. Add salt and pepper to both sides of the chicken, to taste.
Prepare the chicken coating ingredients in three separate bowls. 1) the flour, 2) the whipped eggs, and 3) the mixture of bread crumbs, parmesan cheese, and salt and pepper.
Heat a skillet to medium high heat, and add some avocado oil to coat the pan. Dip each chicken breast in flour, then eggs (shaking off excess), and then the bread crumb/cheese mixture, coating well in each ingredient bowl.
Pan-fry about two breasts at a time (or as many as you can fit without over-crowding the pan). Cook for a few minutes on each side (or until golden brown on both sides), and then move the breasts to the baking dish prepared with marinara sauce.
Top each breast with another spoonful of marinara, and then either some ricotta cheese or shredded mozzarella cheese. Repeat for all chicken pieces.
Bake for about 15-20 minutes, or until chicken is fully cooked. The chicken is done when a digital thermometer reads 165 degrees. (I usually remove when they are at 160 degrees to allow for some carry-over cooking.)
Serve the chicken over pasta (or veggies) of your choice and some crusty bread.