Easy Weeknight Chicken Parmesan
Easy weeknight chicken parmesan is a classic meal for date night in. The perfect dinner for two, with leftovers (maybe) for lunch tomorrow. Crispy on the outside, hot and juicy on the inside chicken breast, with tangy fresh marinara, topped with gooey, golden mozzarella. Everyone loves a good chicken parm, this will be your go-to!
There are a few extra steps to making classic chicken parm at home, but it is oh so worth it. Especially, for a date night in, you can make it together. What’s more romantic than homemade chicken parmesan, spaghetti & marinara, paired with two glasse of red wine? Lady and the Tramp vibes, for sure.
I love seriving this easy weeknight chicken parmesan with fresh arugula tossed in EVOO & white balsmic vinegar. However, if you really want to impress, see my recipe below for casear salad.
Easy cooking method
We will use a classic breading method for the chicken, first dredging in flour, then dipping into an egg wash, then italian bread crumbs. The best way to do this is to have one dry hand and one wet hand for the egg mixture.
When frying chicken, my favorite method is to lightly fry the chicken in cooking oil until golden brown, and then finish off in the oven. You are locking all of those juices in by lightly frying the chicken first. There’s no need to be concerned with the temperature of the chicken after frying, as it will cook the rest of the way through in the oven. We just want to achieve the perfectly crisp crust.
I highly recommend making your own marinara, with my quick marinara recipe below. For authentic chicken parm, much like authentic pizza sauce, the sauce should not be a cooked down, like you’d make for spaghetti and meatballs. It should be bright and tangy, tart and fresh. But, if you’re in a pinch, and need to use jarred sauce, I recommend one with no added sugar.
Serving suggestion
Traditional Caesar salad
East weeknight chicken parmesan pairs wonderfully with this simple & classic caesar salad!
How to make easy weeknight chicken parmesan
Marinara
Pulse the plum tomates in a blender to a chunky consistency. Heat olive oil in a large dutch oven or stock pot. Add onion and garlic, saute for 5 minutes. Add pulsed tomatoes from the blender, along with salt, Italian seasoning and red pepper flakes. Bring to a simmer and let simmer for 10-15 minutes. Turn off heat, cover and set aside.
Prepare the chicken
Preheat oven to 400 degrees. Lay the chicken breasts on cutting boared and lay plastic wrap over them. Using a mallet or rolling pin, pound them until they are 1/3 in thick. Then slice each breast in half so that you have 4 palm size chicken cutlets.
Whisk the eggs with the milk in a shallow bowl. Add flour to a separate shallow bowl. In a third shallow bowl, add 1 tsp salt, Italian seasoning and half the parmesan to the bread crumbs.
Pat the chicken breasts dry with a paper towel. Generously prinkle each breast with salt and pepper. One by one, dredge each cutlet first in the flour, covering all over, then shake off the excess flour. Using your other hand, take the floured breast and submerge it in the egg mixture, covering all over. Let the excess egg drip off, then drop the breast into the bread crumb bowl. Take your dry hand and cover the breast in bread crumbs. Shake off excess and place breaded breast on a plate. Repeat with remaining chicken cutlets.
Fry the chicken
In a large frying pan, fill the pan with vegetable oil to about 1/3 inch. Heat over medium-high heat, until the oil is very glisteny, almost ready to simmer. If using a thermometer, this is about 400 degrees. Using metal kitchen tongs, place each cutlet into the hot oil. Fry for 3 minutes until golden brown, then flip. Fry for an additional 3 minutes until golden brown. Carefully remove from oil and place on a plate covered with paper towels. Sprinkle with more salt.
Assemble & bake
In a casserole dish, big enough to fit each cutlet side by side, spread some olive oil on the bottom (2 tsp). Spread 1 cup of the marinara sauce in the bottom of the dish. Place the cutlets on top. Spread a generous spoonful (2 tbsp) of marinara on top of each cutlet. We don’t want to drench the cutlets with sauce, or they will lose their crisp. Spread the mozzarella over the whole dish. Sprinkle 1 tbsp fresh chopped basil. Grate some fresh parmesan on top, then place in the oven for 30 minutes
If serving with spaghetti, bring a large pot of heavily salted water to a boil in a second stock pot. Cook according to package instructions.
Easy Weeknight Chicken Parmesan
Ingredients
Method
- Pulse the plum tomatoes in a blender to a chunky consistency. Heat oil in a large dutch oven or stock pot. Add onion and garlic, saute for 5 minutes. Add pulsed tomatoes from the blender, along with salt, Italian seasoning and red pepper flakes. Bring to a simmer and let simmer for 10-15 minutes. Off heat, cover and set aside.
- Preheat oven to 400°. Cover chicken breasts in plastic wrap and pound them until they are 1/3 in thick. Then slice each breast in half so that you have 4 palm sized chicken cutlets.
- Whisk the eggs with the milk in a shallow bowl. Add flour to a separate shallow bowl. In a third shallow bowl, add 1 tsp salt and Italian seasoning and ½ cup of grated parmesan to the bread crumbs. Pat the chicken breasts dry with a paper towel. Sprinkle each breast generously with salt and pepper.
- One by one, dredge each cutlet first in the flour, covering all over, shake the excess flour off. The best way to do this is to have one dry hand and one wet hand (for egg). Using the other hand, take the floured breast and submerge it in the egg mixture, covering all over. Let the excess egg drip off, then drop the breast into the bread crumb bowl. Take your dry hand and cover the breast in bread crumbs. Shake off excess and place breaded breast on a plate. Repeat with remaining chicken cutlets.
- In a large frying pan, fill the pan with vegetable oil to about 1/3 inch. Heat over medium high heat until the oil is very glisteny almost ready to simmer – using a thermometer, this is about 400°. Using tongs, place each cutlet in the pan. Fry for 3 minutes until golden brown, then flip. Fry for an additional 3 minutes until golden brown. Carefully remove from oil and place on a plate covered with paper towels. Sprinkle with more salt.
- In a casserole dish, big enough to fit each cutlet side by side, spread some olive oil on the bottom (2 tsp). Spread 1 cup of the marinara sauce in the bottom of the dish. Place the cutlets on top. Spread a generous spoonful of marinara on top of each cutlet. Spread the mozzarella over the whole dish. Sprinkle fresh chopped basil over entire casserole. Sprinkle the remaining parmesan on top, then place in the oven for 30 minutes. If cheese is browning too much, place a piece of tinfoil on top after the first 20 minutes.
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions.
