Favorite Chicken Parmesan

This chicken Parmesan gives you the full Italian-American restaurant experience without the deep-fryer or the food coma. The breasts get a quick pan-sear in cooking spray instead of being fried in oil, then finish baking under marinara, mozzarella, and a layer of ricotta for richer body.

The technique cleverly preserves the crispy breadcrumb crust that gets lost in most baked versions. Half the breadcrumbs go on initially during the breading, but the other half are sprinkled over the top during the last 5 to 10 minutes of baking, uncovered. They toast as the cheese finishes melting, giving you that crackly Parmesan-style top without the deep fry.

Use boneless skinless chicken breasts pounded to even thickness for the best results. Uneven breasts cook at different rates and end up either dry on one end or undercooked in the middle. Serve over spaghetti with extra marinara on the side and a green salad to round out the plate.

Chef Tips

• Pound the chicken to ½-inch thickness before breading for even cooking.
• Use Italian-seasoned breadcrumbs for built-in herb flavor, or add 1 teaspoon dried oregano to plain crumbs.
• Drain excess sauce from the jar if it looks watery, too much liquid steams the chicken instead of melting cheese.
• Let the dish rest 5 minutes before serving so the cheese sets and slices clean.

Variations

• Use full-fat mozzarella and ricotta for richer, more indulgent results.
• Add a sprinkle of grated Parmesan cheese over the top for extra umami.
• Stir 2 tablespoons of pesto into the marinara before topping the chicken for an herby twist.