Chicken Parmesan Recipe

Preheat the Oven

Preheat your oven to 400°F (200°C).

Season the Chicken

Season the chicken breasts with salt and black pepper on both sides.

Bread the Chicken

Set up a breading station: Place the flour in one shallow dish, beat the eggs in another shallow dish, and mix the breadcrumbs and grated Parmesan cheese in a third shallow dish. Dredge each chicken breast in flour, dip into the beaten eggs, then coat with the breadcrumb mixture.

Bake the Chicken

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the breaded chicken breasts and cook for about 3-4 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.

Slice the Mozzarella

While the chicken is baking, slice the fresh mozzarella cheese into thick rounds.

Sauté Garlic

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.

Add Tomatoes and Simmer

Pour in the canned San Marzano tomatoes, along with their juices. Crush the tomatoes with a spoon. Add salt, black pepper, and sugar. Simmer the sauce on low heat for about 15-20 minutes, stirring occasionally.

Finish Sauce

Stir in the fresh basil into the sauce just before serving.

Assemble the Chicken Parmesan

Once the chicken is cooked, remove it from the oven and place a slice of mozzarella cheese on each piece of chicken. Return to the oven for an additional 5 minutes or until the cheese is melted and bubbly.

Serve with Sauce

Serve the chicken Parmesan over a bed of the pomodoro sauce, garnished with additional fresh basil if desired.