Classic Chicken Parmesan Recipe
About this recipe
Chicken Parmesan is a classic dish that combines juicy, breaded chicken cutlets with rich marinara sauce and melted cheese. This version from Natasha's Kitchen is not only easy to make but also delivers restaurant-quality flavor right at home.
With simple ingredients and straightforward steps, you can whip up this comforting meal in about 45 minutes. Plus, the homemade marinara sauce adds a fresh touch that elevates the entire dish.
Ingredient notes
- 680g chicken breasts (2 large, cut in half for 4 cutlets)
- 120g all-purpose flour (1/2 cup)
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
- 2 large eggs (beaten until frothy)
- 50g Italian bread crumbs (1/2 cup)
- 50g parmesan cheese (shredded, 1/2 cup)
- 30ml extra light olive oil (to sauté or as needed)
- 680g marinara sauce (24 oz)
- 113g mozzarella cheese (1 cup shredded)
- 30ml olive oil (for marinara sauce)
- 0.5 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 794g crushed tomatoes (28 oz can)
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 Tbsp basil or parsley (finely minced)
Tips from Natashas Kitchen’s video
- For even cooking, pound the chicken cutlets between plastic wrap if they are uneven or too thick.
- Make sure to press the chicken cutlets into the breadcrumb mixture to ensure a thick, even coating.
- Use a thermometer to check that the internal temperature of the chicken reaches 165°F for safe consumption.
Good to know
- How long does it take to make Chicken Parmesan?
- The total time to make Chicken Parmesan is about 45 minutes.
- What can I use instead of homemade marinara sauce?
- You can use store-bought marinara sauce to save time.
- What should I do if my chicken cutlets are uneven?
- You can pound the chicken cutlets between two sheets of plastic wrap for an even thickness.
- What type of oil should I use for sautéing the chicken?
- Use a light olive oil or any high-heat cooking oil for sautéing.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop half of a medium onion and set aside.
- 2
Mince three large garlic cloves.
- 3
Place a saucepan over medium heat and add two tablespoons of olive oil.
- 4
Add the chopped onion and stir for about five minutes until softened and lightly golden.
- 5
Add the minced garlic and stir for another minute until fragrant.
- 6
Add a 28-ounce can of crushed tomatoes, half a teaspoon of dried oregano, half a teaspoon of sea salt, and a quarter teaspoon of black pepper.
- 7
Bring the mixture to a light boil, then reduce the heat to a simmer and cook partially covered for 15 minutes.
- 8
Cut two large chicken breasts (totaling about 1.5 lbs) in half lengthwise to get four even cutlets.
- 9
Lightly season both sides of the cutlets with salt and pepper.
- 10
Set up a breading station: In the first bowl, combine half a cup of all-purpose flour, one teaspoon of sea salt, and half a teaspoon of black pepper.
- 11
In the second bowl, beat two large eggs until frothy.
- 12
In the third bowl, combine half a cup of Italian breadcrumbs and half a cup of shredded Parmesan cheese.
- 13
Bread the chicken cutlets by dipping each in the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, ensuring an even coating on both sides.
- 14
Transfer the breaded cutlets to a platter and finish breading the remaining cutlets.
- 15
Stir one tablespoon of fresh chopped basil into the marinara sauce and turn off the heat.
- 16
In a large nonstick pan over medium heat, add enough oil to coat the bottom of the pan (about two tablespoons).
- 17
Once the oil is hot, add the chicken and sauté for three to four minutes per side until golden-brown and the internal temperature reaches 165°F.
- 18
Preheat the oven to 425°F.
- 19
In a 9x13 casserole dish, spread half of the marinara sauce over the bottom.
- 20
Place the sautéed chicken in a single layer over the sauce and spoon the remaining sauce over each cutlet.
- 21
Top with one cup of shredded mozzarella cheese.
- 22
Bake uncovered in the preheated oven for 15 minutes or until the cheese is melted and the sauce is bubbling.
Heads up — we had to guess a little:
- The quantity for the olive oil in the marinara sauce was inferred based on typical recipes.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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