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We always knew that Mom really does know best. She has a wealth of experience and wisdom, and often these were demonstrated in the kitchen! Mother-Knows-Best Chicken Parmesan shows just how much that experience is worth, and it's truly tasty! The chicken is crispy, golden, juicy, and savory with plenty of melty mozzarella and parmesan on top. The sauce is vibrant and rich, with all the wonderful tomato and herb flavors you've come to love about a great chicken parm. Mother-Knows-Best Chicken Parmesan will convince you to listen to Mom... especially when it comes to eating.
We always knew that Mom really does know best. She has a wealth of experience and wisdom, and often these were demonstrated in the kitchen! Mother-Knows-Best Chicken Parmesan shows just how much that experience is worth, and it's truly tasty! The chicken is crispy, golden, juicy, and savory with plenty of melty mozzarella and parmesan on top. The sauce is vibrant and rich, with all the wonderful tomato and herb flavors you've come to love about a great chicken parm. Mother-Knows-Best Chicken Parmesan will convince you to listen to Mom... especially when it comes to eating.
Ingredients
For the chicken:
- 2-3 chicken breasts sliced in half lengthwise and flattened to 1/2-inch thickness
- 2 teaspoons salt divided
- 2 cups panko breadcrumbs
- 1/2 cup parmesan cheese grated
- 1 tablespoon garlic powder
- 2 eggs beaten
- 1/3 cup vegetable oil
For the sauce:
- 1 cup onion finely chopped
- 2 tablespoons garlic minced
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon salt
For the cheese topping:
- 5 slices mozzarella cheese
- 1/4 cup parmesan cheese grated
- 1 tablespoon fresh parsley finely chopped
Directions
- Preheat the oven to 425 degrees F.
- Pat the chicken pieces dry with a paper towel and season with 1 teaspoon of the salt.
- Let the chicken rest at room temperature for at least 10 minutes.
- In a shallow plate, whisk the breadcrumbs, 1/2 cup of the parmesan cheese, the garlic powder, and the remaining 1 teaspoon of the salt.
- Add the beaten eggs into another shallow plate.
- Dip both sides of the chicken pieces into the eggs to evenly coat, then dip them into the breadcrumb mixture.
- Heat the vegetable oil in a nonstick cast-iron skillet over medium-high heat until sizzling, about 2 minutes.
- Pan-fry the chicken pieces until each side is golden and crispy and are almost fully cooked, at an internal temperature of 155 degrees F, about 5 minutes on each side.
- Transfer the chicken pieces to a plate.
- Discard all but 2 tablespoons of the hot oil from the skillet.
- Add the onions to the oil in the skillet and sauté until soft and tender, about 2 minutes.
- Add the garlic to the onions and sauté until fragrant, about 2 minutes.
- Add the tomato sauce, the tomato paste, the Italian seasoning, 1/4 cup of the parsley, and the remaining salt.
- Stir the sauce mixture well and bring to a simmer.
- Reduce the heat to low and allow the sauce to simmer for 5 minutes.
- Transfer the skillet from the heat and add the sauce to a bowl.
- In the same skillet, evenly spread 1/2 cup of the sauce on the bottom.
- Place the chicken pieces evenly spaced apart in the sauce.
- Cover the chicken pieces each with 1/4 cup of the sauce. Then top each piece with a slice of the mozzarella cheese and 1 tablespoon of the remaining parmesan cheese.
- Sprinkle the remaining finely chopped parsley on top of the cheese.
- Bake the chicken parmesan in the oven until the cheese melts and turns golden-brown, and the chicken reaches 165 degrees F internally, about 15-20 minutes.
- Serve.
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