Have you ever had one of those days where you just want to whip up something that combines the comfort of home-cooked meals with a dash of Italian flair? Well, let me take you back to a cozy Sunday afternoon in my kitchen, where the smell of basil and marinara sauce filled the air. I was determined to make my family’s favorite – Crispy Chicken Parm Lasagna. You see, this dish has become a staple during family gatherings, not only because it’s downright delicious but because it has a little bit of magic in each layer.
Picture this: crispy chicken nestled between layers of cheesy goodness and hearty marinara, all wrapped in lasagna noodles. It’s the kind of meal that makes everyone gather around the table just a little bit faster. My kids, who usually aren’t huge fans of lasagna, can’t resist this one. They say it’s the crispy chicken that does the trick. I remember the first time I made it; I was a bit apprehensive about how the chicken would hold up in a lasagna, but seeing everyone go for seconds put my worries to rest.
Now, let’s talk about the process. It’s not the quickest recipe, I admit, with about two hours from start to finish, but trust me, it’s worth every minute. The majority of the time is spent lovingly layering each component to ensure that every bite is a perfect blend of flavors. The preparation might seem daunting at first, but it’s actually quite straightforward once you get into the groove. Plus, I find it quite therapeutic to fry up the chicken cutlets and watch them turn a beautiful golden brown.
When it comes out of the oven, all bubbly and golden, it’s like a little piece of culinary heaven. The fresh basil on top adds a pop of color and a hint of freshness that ties everything together. Whether you’re making it for a special occasion or just because you want to treat yourself, Crispy Chicken Parm Lasagna is a surefire way to bring joy to the dinner table. So, what are you waiting for? Gather your ingredients, and let’s get cooking!
How to Make Crispy Chicken Parm Lasagna
Click here to get printable version
Ingredients:
- 3 chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 cup all-purpose flour
- 5 eggs, divided
- 2 cups Italian bread crumbs
- Vegetable oil, for frying
- 2 cups ricotta cheese
- 24 oz marinara sauce
- 8 lasagna noodles
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded parmesan cheese
- Fresh basil, to garnish
Directions:
- Slice the chicken breasts in half horizontally and sprinkle with salt and pepper. If they are thick, use a mallet to gently flatten them.
- Set up a breading station with three dishes: one with flour, the second with 4 beaten eggs, and the third with bread crumbs.
- Dredge the chicken pieces in flour, dip them in the eggs, and coat them with bread crumbs, pressing gently to adhere.
- In a skillet, heat vegetable oil over medium heat. Fry each chicken piece until it’s crisp and golden, approximately 4 minutes per side, then drain on paper towels.
- Combine ricotta cheese with the remaining egg in a bowl, stirring until smooth.
- Preheat your oven to 350°F (180°C).
- In a casserole dish, spread one-third of the marinara sauce. Layer with 4 lasagna noodles, half of the ricotta mixture, and 3 fried chicken pieces. Sprinkle with half a cup each of mozzarella and parmesan.
- Repeat layering: another set of noodles, the rest of the ricotta, the remaining chicken, and half a cup each of mozzarella and parmesan. Top with remaining marinara and cheeses.
- Cover with foil and bake for 45 to 60 minutes, uncovering for the last 10 minutes to let cheeses brown.
- Garnish with fresh basil and serve while hot.
Ingredient Tweaks for Your Pantry
If you’re out of ricotta, try cottage cheese or mascarpone for a creamier texture. For a gluten-free version, use gluten-free bread crumbs and pasta. No mozzarella? Substitute with provolone or fontina for a different cheesy twist. Experimenting with these swaps can yield equally delicious results, tailored to your pantry.
Best Ways to Store Crispy Chicken Parm Lasagna Leftover
Store leftovers in an airtight container in the fridge for up to three days. To keep it longer, freeze individual portions wrapped in foil and placed in freezer bags for up to two months. Reheat in the oven at 350°F until it’s warmed through — this helps preserve the texture.
Perfect Pairings for Crispy Chicken Parm Lasagna
Pair this lasagna with a simple green salad drizzled with balsamic vinaigrette or roasted vegetables like asparagus or broccoli. Garlic bread or a crusty baguette makes for an excellent side to mop up any extra sauce. A glass of your favorite red wine will complement the rich flavors beautifully.
Pro Tips for the Perfect Crispy Chicken Parm Lasagna
For extra crispiness, let the breaded chicken rest on a rack for a few minutes before frying. This helps the coating set. Always use freshly grated parmesan for the best flavor. Layer sauces and cheeses generously to ensure every bite is flavorful. Don’t rush the frying process; perfect golden brown is your goal for the chicken.
How to Make Crispy Chicken Parm Lasagna Shine in Any Season
In the summer, add grilled zucchini slices or fresh tomatoes between the layers. For a fall twist, include roasted butternut squash or mushrooms. Winter calls for hearty kale or spinach layered in. In spring, try incorporating asparagus or peas. These additions celebrate each season’s bounty while enhancing the lasagna’s flavor.
Can I prepare this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and refrigerate it until you’re ready to bake. This makes it perfect for entertaining or for a stress-free family dinner. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What’s the best way to reheat this dish?
The best way to reheat Crispy Chicken Parm Lasagna is in the oven. Cover it with foil to prevent drying out and bake at 350°F until heated through. This method helps maintain the dish’s texture and flavor better than microwaving.
Can I use a different type of meat?
Absolutely! You can substitute chicken with turkey cutlets or even veal for a more traditional Italian flavor. If you’re vegetarian, consider using eggplant slices instead of chicken for a delicious alternative.
Why does my chicken lose its crispiness?
Ensuring that your oil is at the right temperature is crucial for crispy chicken. If the oil is too cool, the chicken will absorb more oil, becoming soggy. Always allow the oil to heat up properly, and fry in batches if necessary to avoid crowding the pan.
Can I make this dish in a slow cooker?
While traditional lasagna is not typically made in a slow cooker, you can adapt this recipe by layering all ingredients in the slow cooker and cooking on low for about 4 hours. However, the chicken may not remain crispy, as it would be in the oven-baked version.
Is it okay to use store-bought marinara sauce?
Of course! Store-bought marinara can save time and still provide a delicious base. Look for a high-quality sauce with simple ingredients. If you have some extra time, you can enhance it with fresh garlic, basil, or a pinch of red pepper flakes for added depth of flavor.
Crispy Chicken Parm Lasagna
Equipment
- cast iron skillet
- casserole dish
Ingredients
Chicken Preparation:
- 3 pieces chicken breasts
- Salt to taste
- Pepper to taste
- 1 cup all-purpose flour
- 5 pieces eggs divided
- 2 cups Italian bread crumbs
- Vegetable oil for frying
Lasagna Assembly:
- 2 cups ricotta cheese
- 24 oz marinara sauce
- 8 pieces lasagna noodles
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded parmesan cheese
- Fresh basil for garnish
Instructions
- Begin by slicing the chicken breasts in half and generously seasoning them with salt and pepper. For thicker pieces, consider pounding them to achieve uniformity.
For Chicken Coating:
- Set up three shallow dishes: pour flour into one, beat 4 eggs in the second, and place the bread crumbs in the last.
- One by one, dredge each chicken piece in flour, immerse it in the beaten eggs, and finally cover it with breadcrumbs.
For Frying Chicken:
- Heat vegetable oil in a cast iron skillet over medium heat. Cook the chicken cutlets until they become golden brown and crispy, around 4 minutes per side. Drain them on paper towels afterward.
For Assembling Lasagna:
- In a medium-sized bowl, blend the ricotta with the remaining beaten egg until the mixture is smooth.
- Preheat your oven to 350°F (180°C).
- Layer about one-third of the marinara sauce in the bottom of a casserole dish, then place 4 lasagna noodles over it. Spread half of the ricotta mixture and 3 fried chicken pieces on top. Finish with half a cup each of mozzarella and parmesan cheese.
- Repeat this layering: add another set of noodles, followed by the remaining ricotta, 3 chicken cutlets, and another half cup of both mozzarella and parmesan cheese. Cover with the remaining marinara sauce and the rest of the cheeses.
- Cover the casserole dish with aluminum foil and bake for 45 to 60 minutes, removing the foil for the final 10 minutes to allow the cheese to bubble and brown.
- After baking, sprinkle with fresh basil and serve while hot.
