Crispy And Saucy Chicken Parmesan Recipe

Chicken Parmesan is an Italian classic that just about anyone is going to love. The crispy skin and the tomato sauce make a great pairing, while the Parmesan and mozzarella cheese just ties it all together perfectly. Paired alongside some fresh vegetables and maybe even some mashed potatoes, chicken Parmesan is a perfectly savory delight, making for the ideal dinner.

For this dish, recipe creator Jennine Bryant has put together a cheesy delight sure to be brimming with all the love that only a from-scratch meal can deliver. Plus, there's a unique ingredient — pine nuts in the breading — which really helps amp up the flavors of this dish. "They complement and enhance the nutty flavor of the Parmesan that is infused throughout the dish," explains Bryant. But don't worry, that classic chicken parm flavor still remains, so you can count on this recipe to be savory, cheesy, and all sorts of decadent.

This crispy and saucy chicken Parmesan is a delectable meal, and since Bryant has put it together basically from scratch, you will have quite a shopping list. Start with four chicken breasts. You need olive oil, an egg, a small onion, a can of chopped tomatoes, and a garlic bulb. Pick up some pine nuts (which will need to be finely ground), breadcrumbs, a container of grated Parmesan, and a ball of fresh mozzarella. "My most preferred breadcrumbs are actually made at home with stale bread," explains Bryant. "I tend to whizz up some stale bread in a food processor and then toast them for 5 to 10 minutes in the oven. Failing that though, panko can be great and gives good texture."

As for seasoning, you'll need garlic powder, dried oregano, salt, pepper, mixed dried herbs (which is a blend of thyme, marjoram, oregano, parsley, sage, and basil), and chili flakes. Finally, you'll need a little bit of brown sugar, some flour, and optionally some fresh basil for garnish.

Start by preheating the over to 350 F. While it heats up, break the egg in a bowl and whisk it with a fork. In a separate bowl, add the breadcrumbs, the pine nuts, ¼ cup of the grated Parmesan, the garlic powder, the oregano, the salt, and the pepper. Mix it all with a fork or spoon until it makes one even breading.

Now it's time to start making magic. Coat a chicken breast in a layer of flour, then bathe it in the whisked egg. When it's well-coated, dredge it through the breadcrumb mixture. Make sure it's covered all over, then repeat the process with the other three chicken breasts.

Heat up 2 teaspoons of olive oil in a wide frying pan. "Drop one or two crumbs into the olive oil," suggests Bryant, "and when it sizzles gently around the crumbs, put the chicken in." Make sure they have enough room in the pan that they can fry all over and you can flip them easily. Once they're golden, remove them from the heat and set aside. Don't worry about cooking them thoroughly — that's what the oven is for.

Wipe the residue and oil out of the frying pan, then add in the final tablespoon of olive oil along with the chopped onion. Fry until the onion is translucent, at which point you can add the chopped garlic. Once the garlic is fragrant, after about 2 minutes, add the tinned tomatoes, brown sugar, mixed herbs, and just a pinch of chili flakes. Let this whole mixture simmer for about 5 minutes. Bryant suggests giving the sauce a taste, and you can adjust seasonings as needed.

Pour this tomato sauce into a large baking dish. Place the chicken breasts on top of the sauce with a little bit of room between, dropping even amounts of the fresh mozzarella on each breast. Finish them off by sprinkling the final 2 tablespoons of Parmesan on top. Now you're ready for the final stage, which is baking.

Bake your chicken Parmesan for 25 minutes, and make sure the chicken is cooked through. "You can check the chicken by putting a knife through it and seeing if the juices that run out are clear," suggests Bryant. "Or by using a meat thermometer, the chicken will be safe to eat when it is at 165 F." You also want the mozzarella cheese on top melted and turning golden.

Take your baking dish out of the oven and scoop the chicken breasts onto a plate. "It's not the tidiest of foods to serve up, so I recommend just digging in with a spatula or serving spoon," Bryant says. Garnish each piece of chicken with fresh basil and serve it up with your own choice of side. "For a delicious but carb-heavy option, spaghetti makes a great accompaniment," suggests Bryant. "For a lighter option, fresh steamed vegetables as a side is great. If you still want to add something to soak up the sauce, rice is also delicious as an accompaniment."