Main Squeeze

Juicy Chicken Parmesan & Homemade Marinara

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The holidays are over, which means we are officially back to living our regular adult lives with work and school. Fortunately, comfort meals always save the day after a long week of being busy. This week I’m sharing one of my favorite dishes- one I usually judge Italian restaurants by: Chicken Parmesan. This recipe includes a juicy boneless chicken breast dredged in parmesan, flaky bread crumbs, gooey mozzarella cheese, and my favorite homemade marinara sauce. We’re coming fancy pants while sticking under a $25 grocery budget. Don’t forget to share pictures of your dinner if you decide to try the recipe. Looking forward to seeing!

Juicy Chicken Parmesan

Juicy boneless chicken breast dredged in parmesan, flaky bread crumbs, gooey mozzarella cheese, and my favorite homemade marinara sauce.
Course Main Squeeze
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2 Large Chicken Breast if using thinly sliced, use four cutlets
  • Salt to taste
  • black pepper to taste
  • 2 Large Eggs
  • 1/2 cup Italian Breadcrumbs
  • 1/2 cup Panko Breadcrumbs
  • 1 cup Parmesan cheese grated
  • 1/4 cup olive oil
  • 1 tbsp garlic chopped or minced
  • 2 tbsp Basil chopped and optional
  • 16 ounces Spaghetti Pasta
  • 26 ounces Marinara Sauce jarred sauce or homemade recipe below
  • 8 slices Mozzarella Cheese

Homemade Marinara Sauce

  • 4 cups Tomatoes either crushed or or sauce
  • 2 tbsp Extra Virgin Olive Oil (EVOO)
  • 1 tsp thyme fresh or dried (alternative: basil)
  • Salt to taste
  • Red Pepper Flakes to taste

Instructions
 

  • Preheat oven to 400F
  • Butterfly your chicken breast by placing your hand on top of the breast and slice it horizontally using a sharp knife until it is cut in half. Each chicken cutlet should be between 1/4 and 1/2 inch.
  • Season chicken with salt and pepper. I often add granulated garlic or Italian seasoning for more flavor.
  • Whisk two eggs in a small shallow bowl or dish.
  • In a separate shallow bowl or dish, mix together the breadcrumbs, panko, and 3/4 cup of parmesan cheese.
  • Heat olive oil in a large skillet (I usually use one that is oven safe or have a baking sheet ready) over a medium-high heat
  • Add garlic to pan with olive oil and cook for approximately 3 minutes.
  • While garlic is sauteeing, dredge the chicken cutlets in the whisked eggs and then in the parmesan breading and add coated chicken to hot skillet with garlicky olive oil.
  • Cook breaded chicken for 3 to 4 minutes or until the chicken is almost completely cooked. Since we will be finishing in the oven, we don't want to over fry the bird.
  • Once chicken is ready, remove from skillet and turn off the heat. Add half of the marinara sauce to the bottom of the skillet. Be sure to stir to add in brown bits and garlic.
  • Add chicken back into the skillet on top of the sauce, top with additional sauce (yes, it's getting very saucy around here).
  • Add two slices of mozzerella cheese to the top of each chicken breast. Top with remaining parmesan cheese and sliced basil.
  • Bake for 10 to 12 minutes. Another indicator that your chicken parmesan is ready is when the cheese is slightly browned and beginning to bubble.
  • Serve over spaghetti pasta and don't forget to #EatUp!

Homemade Marinara Sauce

  • Warm extra virgin olive olive in a large skillet over medium heat.
  • Add garlic to the skillet and cook until golden brown for 3 minutes. Add red pepper flakes after 2 minutes.
  • Pour in tomatoes, thyme, salt, and pepper. Stir sauce from outside of pan to the inside until all ingredients are incorporated.
  • Bring sauce to a bubbling simmer (without making a mess in your entire kitchen) and then cover the skillet.
  • Cook for 15 minutes while occasionally stirring. If the sauce becomes too watery, you can thicken it back up by turning the heat down and leaving it to simmer uncovered.
Keyword Chicken, Pasta
 

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