Cheesy Chicken Parmesan with Spicy Marinara Sauce
Chicken parmesan is a perfect weeknight dinner option. You can really never go wrong with cheesy breaded chicken breasts cooked with a garlic infused tomato sauce!
Servings: 4 servings
Equipment
- 3 medium bowls
- Cutting board
- Large oven safe skillet or cast iron pan
- Large plate
- wooden spoon
- Whisk
Ingredients
Breaded chicken ingredients
- ½ cup all purpose flour
- ½ tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 large egg
- 1 tablespoon water
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 2 chicken breasts, boneless and skinless split in half width wise
Chicken Parmesan Ingredients
- 4 tablespoons canola oil
- 4 tablespoons olive oil
- 6 garlic cloves minced
- ¼ cup onion small diced
- ¼ cup white wine
- 28 ounce crushed tomatoes
- 1 tablespoon unsalted butter
- ½ teaspoon red pepper flakes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 8 basil leaves rough chopped
- 4 ounces shredded mozzarella
- 6 ounces cooked pasta kept warm
Instructions
To bread the chicken breasts
- In one bowl, evenly mix together the flour, salt, and pepper. Set aside.
- In another bowl, whisk together the egg and water. Set aside.
- In a third bowl, mix together the panko breadcrumbs and grated parmesan cheese.
- One at a time, place and toss a chicken breast in the flour mixture to coat. Remove the chicken, gently shaking off excess flour that doesn’t stick.
- Dip the floured chicken into the egg mixture, shaking off excess egg that doesn’t stick.
- Next, place the chicken breast into the breadcrumb mixture, thoroughly coating the chicken so the breadcrumbs stick to the egg. Once coated, lightly shake off any excess breadcrumbs that don't stick.
- Place the coated chicken onto a plate, and follow the same steps for the remaining chicken breasts.
Chicken Parmesan Steps
- Preheat a large oven safe skillet or cast iron on medium low heat with the canola oil.
- Once the oil is heated, add the breaded chicken breast. Cook for 2 minutes per side. Once seared, remove the chicken and place onto a plate. Wipe the skillet clean.
- Reduce the heat on the skillet to low heat.
- Add the olive oil and minced garlic. Cook the garlic for 2 minutes while constantly stirring to prevent the garlic from burning.
- Add the chopped onion and cook for 2 minutes, stirring every few seconds to sweat the onions.
- Slowly pour in the white wine and stir. Cook for 2 minutes to reduce the amount of liquid to half, stirring occasionally.
- Add the crushed tomatoes, butter, pepper flakes, salt, and pepper. Stir to combine. Increase the temperature to medium heat. Cover and simmer for 5 minutes.
- Stir in the basil leaves. Submerge the seared chicken into the tomato sauce. Cover and simmer for 5 minutes. While the chicken is cooking, preheat the oven to broil on high.
- Evenly sprinkle the shredded mozzarella cheese onto each chicken breast.
- Put the skillet into the oven to melt the cheese under the broiler, for about 2 minutes. Keep an eye on the cheese so that it does not burn.
- Once the cheese is melted with some color, remove from the broiler.
- Serve with cooked pasta and fresh torn basil.
Notes
If you do not have an oven safe skillet, the tomato sauce and chicken can be put into an oven safe dish before sprinkling with cheese.