Chicken Parmesan Recipe

Prepare the chicken

If breasts are thick, place each between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels.

Season both sides of each chicken breast with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder (portion from the Chicken ingredients).

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the 2 large eggs and 2 tablespoons whole milk. In a third shallow bowl, combine breadcrumbs, 3/4 cup grated Parmesan, 1 tsp dried Italian seasoning, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper; mix well.

Dredge each chicken breast first in flour (shake off excess), then dip into the egg mixture (let excess drip), then press into the breadcrumb mixture to coat all over. Place breaded breasts on a wire rack or plate and let rest 5 minutes to help coating adhere.

Fry the chicken

In a large skillet over medium heat, add 1/2 cup olive oil and heat until shimmering but not smoking (about 325-350°F if using a thermometer). Add 2 chicken breasts at a time without crowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches about 150°F (they will finish cooking in the oven). Transfer to a paper-towel-lined plate; if oil browns too much, reduce heat. Repeat with remaining breasts.

Finish in the oven

Preheat oven to 425°F (220°C). Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange the fried chicken breasts in the dish on top of the sauce (they should fit snugly). Spoon about 1/2 cup marinara over each breast (use remaining sauce as needed).

Top each breast with approximately 2.5 oz shredded mozzarella (or 1/4 to 1/3 cup if using shredded) and sprinkle a little of the remaining 1/4 cup grated Parmesan over each.

Bake, uncovered, for 12-15 minutes until cheese is melted and bubbly and chicken registers 165°F internal temperature. If you want golden brown cheese, switch to broil for 1-2 minutes—watch closely to prevent burning.

Remove from oven and let rest 3 minutes. Scatter fresh basil leaves over the chicken and sprinkle with extra grated Parmesan and chopped parsley if using.

While chicken is finishing in the oven, cook pasta according to package directions in salted water until al dente. Drain and toss with remaining marinara or a drizzle of olive oil.

Serve each chicken breast over a bed of pasta (or alongside) and garnish with chopped parsley and more grated Parmesan. Adjust salt and pepper to taste.