Chicken Parmigiana Recipe

I BRINED my chicken in 4 cups water , 1/2 cup kosher salt (1/4 table salt) ½ cup sugar for 30 minutes. No need to brine if you are using quick frozen chicken that has been enhanced. Kosher chicken is prebrined. Brining=juicy chicken. Took brined chicken, cut off thin edges, pounded out & shook chicken w/flour (preflouring allows bread crumbs to stick) in a Ziploc-letting floured chicken sit for 5 min. I heated 6 TBS vegetable oil till it shimmered & then added 2 TBS butter to my pan, reserving half of this mixture for my second batch. Bread crumb mixture: I use ½ cup seasoned bread crumbs(same as 2 ounces), ½ cup grated parmesan( double what recipe calls for), 1tsp. Mrs. Dash Garlic and Herb, ½ tsp. garlic powder, ½ tsp, onion powder, ½ tsp. Italian seasoning & a pinch of pepper. Took pre-floured chicken, coated it with egg mixture, then dipped in bread crumbs & FRIED the chicken to a medium golden brown. Shook some parmesan on them right away when done frying to absorb any oil. Side-by side I plated plain spaghetti noodles & cutlets, w/2 TBSP sauce on cutlet & desired amount of sauce on pasta, covered in cheese & baked each individual plate till cheese melted, serving them straight out of the oven. The reviews on this were probably the best I have ever gotten, I used to work in an Italian Restaurant owned by NY Italians & have picked up some techniques. My Fettuccine Alfredo used to be my husband favorite dish, after last night he told me he has a new favorite.

Excellent recipe! Very easy too. I pounded 2 chicken breasts, which I seasoned with s/p & garlic powder. Seasoned panko crumbs and baked on a wire rack over a cookie sheet, about 23 minutes. Seasoned a jar of marinara and added 1/2 to a 9x13 dish. Laid the chicken on top then shredded mozzarella and fresh parmesan. Baked until bubbly, about 13 minutes. Warmed up remainder sauce to serve a few dollops on the plated chicken and vegetable spaghetti. Loved it!

Used thinner chicken breasts to cut back the baking time a bit - 20 minutes breasts alone then another 20 with the sauce and cheese toppings. Or you can pound out bigger chicken breasts to make them all about the same thickness. (You may want to use a food thermometer to make sure the middle of the thickest chicken breast gets to 165 degrees.) Use lots of sauce under and on the chicken so that you have enough for your pasta as well. I also added Italian seasoning and a sprinkle of seasoned salt to the bread crumbs. Chicken came out tender and tasty!

The recipe was delicious. The only change I made was to filet the breast and insert a 1.2 oz slice of ham and a 0.7 oz slice of Baby Swiss cheese before dipping in the egg and bread crumbs.

I made this last night for the carnivore BF and he loved it! I did make the sauce vs jarred and added a bit of parm to the crumb mix. I also pounded the chicken breasts to about 1/2 in. and baked on a grill pan ( I think is what you call it ) turning half way thru cooking time. Love the no oil version. My other carnivores enjoyed and ate what was left. Thank you Candy!

I didn't change anything, every thing was pretty delicious as is. The best part of this recipe was the ability to make this into several small glass casserole dishes. I didn't bake it, just prepared it for the freezer. The longest i left one in the freezer was maybe two weeks and it was still perfect. I would take one from the freezer before i left for work in the morning, then pop it in the oven when i got home. By the time i had changed and returned, i had just enough time to toss a quick simple green salad together and then sit down to eat.

Overall, this recipe was really good. I made a couple of adaptations based on what I had. I used 1 XL chicken thigh and cut it into 4 pieces, which cut the cooking time to 25ish mins (I left it in for 28 min which was a little too long). I also like more breading so I double battered them (which used up the entire egg perfectly). I put way too much sauce on though, I'll definitely cut that down next time. Definitely will make again though!

I made this according to the recipe, only letting the chicken sit in a brind for 4 hours and the chicken was juicy. I also used Panko crumbs because I had them available. The chicken was delicious. I will make again.

A simple recipe for a wonderful meal! The only differences in preparation was that I added some garlic powder and parmesan to the bread crumbs, as well as using a tenderizer to flatten the chicken out. We also used chunks of fresh mozzarella as well as shredded mozzarella, which I highly recommend! Garlic bread and a pot of linguine made this a fantastic dinner, and one I plan to make often.

A) Why bread a chicken filet and bake it in the oven, instead of just throwing it in a frying pan? Especially if you want to check the color of the juices... B) The purpose of breading is to make the dish crispy. By drowning the crispy piece of chicken in sauce you make it soggy. My suggestion is fry the breaded chicken good and crispy, top with a dollop of sauce and cheese and put it under the broiler for a few minutes. Serve on top of another dollop of sauce on the plate.

I’ve made this a dozen times. I add Parmesan cheese to the breadcrumb mix so it gets cooked in the breading. And I use thinly sliced and tenderized breasts and reduce cooking time by 10 min.

Very bland.

Wow!! What an amazing dish with very simple, easy, short to do instructions. Minimal ingredients and man!! What a keeper. My 16 y/o son is a chicken parmigiana lover…. He always orders it at any restaurant we go to. When I made it without him knowing and then he found out, he was like a kid in a candy store! So excited. Well, the family loved it! I made it with caprese salad with a simple green salad. Pulled out a box of rice a roni garlic spaghetti (I know but easy) and made it a dinner that the six of us loved!! Total keeper! Will definitely make it again. :)

This was so easy and delightful. Thank you all recipes.

I have made this recipe following a contributor's recommendation to brine the chicken. It's now a favorite in our meal rotation. Made it twice since finding this recipe in Dec 2024. On my third go!

This was an easy recipe. I did use corn flake crumbs in place of bread crumbs as my family is gluten free. I used fresh mozzarella in place of shredded. Fresh herbs are the way to go! I served this with pesto brown rice pasta. Excellent easy dish!

The simplicity and versatility of this dish is great! We used panko crumbs and because we like spicy food we used arrabbiata sauce. Really tasty!

Made it for friends — everyone asked for seconds.

Going to love this

Even my picky cousin approved — shocking.