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Chicken Parmigiana Recipe

Name: Pierro's Italian Bistros Chicken Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbsp milk; 1.5 cups plain breadcrumbs (panko or mix); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 cup olive oil (for shallow frying); 2 tbsp extra-virgin olive oil; 1 piece yellow onion, finely chopped; 3 pieces garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbsp tomato paste; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.25 tsp black pepper; 6 leaves fresh basil leaves, chopped (or 1 tsp dried); 10 oz mozzarella cheese, shredded or sliced; 0.5 cup grated Parmesan cheese; 6 leaves fresh basil leaves for garnish

Inspired by Pierro's Italian Bistro

Time1h

Serves4

Make Chicken Parmigiana Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

4 pieces boneless skinless chicken breasts

1 1/2 tsp kosher salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces Large eggs

2 tbsp Milk

1 1/2 cups plain breadcrumbs (panko or mix)

1/2 cup Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1/2 cup olive oil (for shallow frying)

For the sauce

2 tbsp extra-virgin olive oil

1 piece yellow onion, finely chopped

3 pieces Garlic cloves, minced

28 oz crushed tomatoes (canned)

2 tbsp tomato paste

1 tsp Dried oregano

1/4 tsp Red pepper flakes

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/4 tsp black pepper

6 leaves fresh basil leaves, chopped (or 1 tsp dried)

For assembly and topping

10 oz mozzarella cheese, shredded or sliced

1/2 cup Grated Parmesan cheese

6 leaves fresh basil leaves for garnish

Method

Prepare the chicken

Pound and season

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/2 inch (12 mm). Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Set up breading station

Arrange three shallow bowls: one with 1 cup flour; the second with 2 beaten eggs mixed with 2 tablespoons milk; the third with 1.5 cups breadcrumbs combined with 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Dredge the chicken

Working one piece at a time, dredge a chicken breast in flour, shaking off excess. Dip into the egg mixture, let excess drip, then press into the breadcrumb mixture to fully coat. Place breaded breasts on a plate and repeat with remaining pieces.

Shallow-fry until golden

Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking. Fry the breaded chicken breasts in batches (do not overcrowd) 2-3 minutes per side until golden-brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain. They will finish cooking in the oven.

Make the sauce

In a medium saucepan or skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5-6 minutes.

Add the minced garlic and cook for 30-45 seconds until fragrant, careful not to brown.

Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Bring to a gentle simmer.

Season the sauce with 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon sugar (optional). Simmer uncovered over low heat for 12-15 minutes to thicken slightly, stirring occasionally.

Stir in chopped fresh basil leaves about 1-2 minutes before removing from heat. Taste and adjust seasoning as needed.

Assemble and bake

Preheat the oven to 400°F (200°C). Lightly spoon a thin layer of sauce (about 1/2 to 3/4 cup) into the bottom of a 9x13-inch (or similar) baking dish to prevent sticking.

Place the fried chicken breasts in a single layer in the dish. Spoon 1/3 to 1/2 cup sauce over each breast, covering the top but leaving edges exposed to maintain crispiness.

Top each breast with approximately 2.5 oz (about 1/2 cup) shredded or sliced mozzarella and a sprinkling of the remaining 1/2 cup grated Parmesan evenly across the chicken.

Bake in the preheated oven until cheese is melted, bubbly, and lightly golden and the chicken reaches an internal temperature of 165°F (74°C), about 12-15 minutes.

If you want extra browning on the cheese, run the dish under the broiler for 1-2 minutes—watch carefully to avoid burning.

Inspired by Pierro's Italian Bistro

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