Chicken Parmesan Recipe

Prep the chicken

If breasts are thick, butterfly them or pound to an even 3/4-inch thickness between plastic wrap. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl whisk eggs and 2 tbs milk until combined. In a third shallow dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp black pepper.

Bread the chicken

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

Pan-fry the chicken

Heat a large ovenproof skillet over medium heat. Add 4 tbs olive oil and 1 tbs butter (if using). When oil is hot (shimmery) add chicken and cook 3-4 minutes per side until golden brown, turning carefully. Internal temperature should be about 150°F (65°C) at this point since it will finish in the oven. Transfer skillet to the next step (or place chicken on a baking sheet if your skillet is not ovenproof).

Cook the pasta

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta cooking water, then drain.

Dress the pasta

Return drained pasta to the pot off heat. Stir in 3 cups marinara, 1 tbs olive oil and up to 1/4 cup reserved pasta water to loosen sauce as needed so pasta is saucy but not swimming.

Heat the sauce (if skillet used)

If you browned chicken in an ovenproof skillet and have room, spoon a thin layer (about 1/2 cup) of marinara into the bottom of the skillet to prevent sticking. If using a baking sheet, simply proceed to top the chicken with sauce in the oven step.

Assemble and bake

Preheat oven to 400°F (200°C). Spoon about 1/3 to 1/2 cup marinara over each browned chicken breast. Top each with 2 oz shredded mozzarella and a sprinkle (~2 tbsp) of grated Parmesan. Sprinkle a little dried oregano over each. Place skillet or baking sheet in oven and bake 8-12 minutes, until cheese is melted, bubbly and chicken reaches 165°F (74°C) internal temperature.

Broil for color (optional)

If you want a golden-browned cheese top, switch oven to broil on high for 1-2 minutes, watching closely to avoid burning.

Rest

Remove chicken from oven and let rest 3 minutes to set the cheese before serving.

Prepare and roast/saute

While chicken bakes, toss trimmed asparagus (or green beans) with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For oven roasting, spread on a sheet pan and roast at 400°F (200°C) for 8-12 minutes until tender-crisp and lightly browned. Alternatively, sauté in a skillet over medium-high heat 4-6 minutes until crisp-tender.

Finish the veg

Squeeze lemon over the vegetables just before serving if using.

Place a portion of sauce-dressed pasta on each plate. Set a chicken Parmesan breast atop or beside the pasta. Spoon any extra sauce from the baking dish over chicken. Add the side vegetable. Garnish with fresh basil leaves and additional grated Parmesan to taste.