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No dish can be more classic than a homemade chicken parmesan!! Although it seems fancy, it is so easy to make! Seasoned parmesan and Panko breaded chicken breasts topped with a delicious homemade tomato sauce and mozzarella make a delicious, heart-warming meal perfect for a dinner party.
A prefect weeknight chicken recipe that is sure to impress!! We love fancy weeknight meals that are not a big fuss to make. All it takes is just three steps to batter and a quick sear before baking! So, grab your chicken and parmesan and let’s get ready to bake!
Try one of our most popular recipes: pretzel crusted chicken! Another perfect weeknight meal!
Panko-Crusted Parmesan Chicken
Make Homemade Chicken Crust in 3 Simple Steps
Prepare two bowls for battering - One flour and panko bowl, one egg bowl, before cooking in the skillet.
Simplify this recipe:
This recipe is already super easy to make, but if you’re on a time crunch, here are some ways to make it simpler:
- Buy pre-sliced mozzarella to top, to save time when garnishing.
- Buy pre-made tomato sauce. Tap here for one of our favorites.
How to Store Breaded Chicken
If you have leftovers or are making ahead of time, there are some important things to do to keep the crisp texture of the crusted chicken.
How to Reheat Frozen Crusted Chicken...
Preheat oven to 450°F and place chicken on a baking sheet and cook for about 30 minutes, flipping over halfway through. Lastly, top with tomato sauce and mozzarella slices and cook for an additional 5 minutes until cheese is melted.
Panko-Crusted Parmesan Chicken
Description
Seasoned parmesan and Panko breaded chicken breasts topped with a delicious homemade tomato sauce and mozzarella make a delicious, heart-warming meal perfect for a dinner party.
Ingredients
Chicken Crust
1 cup Panko bread crumbs, finely smashed
1 cup flour
1 cup grated parmesan
2 tsp paprika
1 tsp parsley, dried
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
3 eggs
Homemade Tomato Sauce
2 tbsp olive oil
1 28 oz can canned tomatoes
1 yellow onion, chopped
3 cloves garlic
1/4 cup basil, chopped
1 tbsp Italian seasoning
Toppings:
6 oz mozzarella
cherry tomatoes on vine
fresh basil
Instructions
- Start by making your red sauce. In a medium pot, add olive oil and sauté onion and garlic until softened. Add in Italian seasoning and sauté for a couple more minutes. Add in tomatoes and basil and cook until bubbling. Pour sauce into a food processor and blend until smooth.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a skillet, preheat 1/4 cup olive oil on medium-high heat in the bottom of the pan.
- On a cutting board, flatten the chicken breasts with a mallet or rolling pin until they are 1/2 inch thick.
- Add the panko , flour, parmesan cheese, paprika, onion powder, garlic powder and Italian seasoning in a plastic bag. Crush the panko mixture with a rolling pin until it’s reduced down to fine crumbs. Then, dump the panko mixture into a shallow bowl.
- Next, beat your eggs in a shallow bowl. Dredge the chicken in the eggs and then in the panko crumb mixture. Then place the chicken on a plate to get ready to lightly fry.
- Place two chicken breast in the pan at a time—you don’t want to overcrowd the pan because the temperature will drop. Cook for 1 1/2 to 2 minutes on the first side, then flip it over and cook for another 2 minutes. Then, transfer the chicken to the prepared baking sheet.
- Once the chicken breasts have all been cooked on the stovetop, transfer the baking sheet to the oven and bake for 10 minutes. Remove from the oven, flip the chicken breasts over, spoon tomato sauce and add a couple slices of mozzarella to the top and bake for another 10 minutes. If needed, bake additional minutes until the internal temperature should be 165°F and the cheese is melted.
Notes
For a thicker crust, repeat breading steps twice.
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