There’s something about Chicken Parmesan that evokes the most delightful memories of family gatherings and cozy Sunday dinners. I remember the first time I ever made this dish for a family event; it was a winter evening, and the house was a flurry of activity with kids running around and adults gathered around the table sharing stories. The warm, inviting aroma wafting from the oven just added to the joy. It was then that I realized how food can truly bring us together, sparking conversations and creating lasting memories.
Chicken Parmesan, or “Chicken Parm” as we affectionately call it, has since become a staple in our family recipes. The crunch of the panko-crusted chicken, the gooey mozzarella cheese, and the tangy tomato sauce combine to create an unforgettable dish that everyone loves. I typically prepare it when I have an extra 50 minutes to spare, and let me tell you, those 50 minutes are so worth it! It’s an easy dish that even the pickiest eaters in my family can’t resist.
What makes this recipe really stand out is the homemade simple tomato sauce. It’s quick to make but adds such a rich, comforting flavor to the dish. I often find myself making a double batch just to have extra sauce on hand for pasta or a quick pizza topping. The secret lies in letting the sauce simmer long enough for the flavors to deepen, and the fresh basil at the end provides a delightful herbal note that ties everything together.
If you’re looking for a dish that’s sure to impress, whether it’s for a special occasion or just a cozy family dinner, this Chicken Parmesan is it. It not only tastes amazing but also fills the house with an aroma that spells warmth and love. So grab your apron, preheat that oven, and let’s make some delicious memories together!
How to Make Chicken Parmesan With Simple Tomato Sauce
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Ingredients:
- 3 boneless, skinless chicken breasts (about 8 ounces each), cut into cutlets
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- 1 1/2 cups panko bread crumbs
- 3 egg whites
- 1 tablespoon water
- 1 1/2 teaspoons garlic powder
- Salt and pepper to taste
- Vegetable cooking spray
- 3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
- 1 tablespoon fresh basil, minced
- 2 cups tomato sauce, warmed
- 1 (28-ounce) can diced tomatoes
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1/8 teaspoon red pepper flakes
- 1 tablespoon fresh basil, minced
Directions:
- Set your oven to 475°F and place the rack in the middle position.
- Heat olive oil in a 12-inch skillet over medium heat, then add the panko. Stir until the crumbs turn golden brown, approximately 10 minutes. Move the crumbs to a shallow dish to cool.
- In a separate shallow dish, mix flour, garlic powder, salt, and pepper. In another dish, blend the egg whites and water.
- Prepare a baking sheet with foil, placing a wire rack on top, and spray it lightly with cooking spray. Dry the chicken with paper towels, then season with salt and pepper.
- Coat each chicken cutlet in the flour mixture, dip in egg whites, and cover with panko, pressing gently to adhere. Arrange them on the wire rack.
- Spray the top of the chicken lightly with cooking spray. Bake in the oven for 15 minutes, or until the chicken is firm and cooked through.
- Remove the chicken from the oven and spoon 2 tablespoons of warmed tomato sauce over each cutlet. Sprinkle with mozzarella cheese and return to the oven for 5 more minutes until the cheese melts.
- For the sauce, pulse canned tomatoes in a food processor until mostly smooth.
- In a saucepan over medium heat, cook garlic, tomato paste, olive oil, and red pepper flakes for around 2 minutes. Stir in the pureed tomatoes and let it simmer for 20 minutes.
- Take the sauce off the heat, stir in basil, and season with salt and pepper. Keep warm until serving.
- Serve the chicken with additional sauce on top, and sprinkle extra Parmesan if desired. Enjoy!
Ingredient Tweaks for Your Pantry
If you’re out of certain ingredients, don’t worry. You can substitute regular breadcrumbs for panko if needed, although panko provides a better crunch. For a gluten-free version, use almond flour and gluten-free breadcrumbs. If you don’t have fresh basil, dried basil will work too, just use half the amount.
Preserving Chicken Parmesan for Later Enjoyment
To store leftovers, place them in an airtight container in the refrigerator for up to three days. For longer storage, freeze the chicken cutlets separately from the sauce to maintain their texture. To reheat, thaw in the refrigerator overnight and then warm in the oven at 350°F until heated through.
What Goes Best With This Chicken Parmesan Dish?
This Chicken Parmesan pairs beautifully with a fresh green salad or steamed vegetables. A side of spaghetti or garlic bread complements the flavors well. For drinks, consider a light red wine or a sparkling Italian soda to keep things vibrant and refreshing.
Cooking Hacks to Elevate Your Chicken Parmesan
Use a meat mallet to pound the chicken to an even thickness for more uniform cooking. If you prefer extra cheesy Chicken Parmesan, feel free to add more mozzarella or sprinkle on some Parmesan as well. Toasting the panko with olive oil first ensures a crispier crust.
How to Make Chicken Parmesan Shine in Any Season
In the summer, incorporate fresh tomatoes and basil from your garden for an even fresher taste. During winter, add a splash of red wine to the tomato sauce for warmth. In spring, pair with lightly cooked asparagus or peas, and during fall, serve with roasted butternut squash.
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs instead of breasts. Thighs offer a richer flavor and tend to be juicier. Just make sure they are cooked through, which may require a slightly longer baking time compared to breasts.
Is there a way to make this dish dairy-free?
For a dairy-free version, you can use dairy-free mozzarella cheese alternatives found in most grocery stores. Nutritional yeast can also be sprinkled on top for a cheesy flavor. Ensure that the breadcrumbs used are not made with dairy products as well.
Can I prepare Chicken Parmesan ahead of time?
Absolutely! You can prepare the chicken cutlets and keep them breaded and ready in the fridge a day in advance. When you’re ready to cook, just bake them as directed. The tomato sauce can also be made ahead and stored in the refrigerator for a couple of days.
What if I don’t have a food processor?
If you don’t have a food processor, you can crush the canned tomatoes manually using a potato masher or even a fork to achieve a chunky texture. This method works well and does not significantly impact the overall outcome of the sauce.
Is it possible to make the dish less spicy?
Certainly! To reduce the spiciness, simply omit the red pepper flakes from the sauce. You can also add a bit more sugar or a dash of cream to mellow out the flavors if desired.
How do I know when the chicken is cooked through?
The chicken is cooked through when the internal temperature reaches 165°F. You can use a meat thermometer to check. Visually, the chicken should be firm to the touch and no longer pink in the center when cut.
Chicken Parmesan With Simple Tomato Sauce
Ingredients
For the Chicken:
- 3 pieces boneless, skinless chicken breasts cut into cutlets (about 8 ounces each)
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- 1 1/2 cups panko bread crumbs
- 3 whites egg whites
- 1 tablespoon water
- 1 1/2 teaspoons garlic powder
- to taste salt and pepper
- vegetable cooking spray
For the Topping:
- 3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
- 1 tablespoon fresh basil minced
- 2 cups tomato sauce warmed
For Tomato Sauce:
- 1 28-ounce can diced tomatoes
- 4 cloves garlic minced (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1/8 teaspoon red pepper flakes
- 1 tablespoon fresh basil minced
Instructions
- Preheat your oven to 475°F and place the oven rack in the center.
For Chicken:
- In a large skillet, combine the panko and olive oil over medium heat, stirring often until the breadcrumbs are golden, which should take around 10 minutes. Once done, transfer them to a shallow dish to cool, then mix in grated Parmesan cheese if desired.
- In another shallow dish, whisk together flour, garlic powder, and a pinch of both salt and pepper. In a third dish, combine egg whites with water until blended.
- Prepare a rimmed baking sheet lined with foil and a wire rack on top. Lightly spray the rack with vegetable cooking spray. Pat the chicken dry using paper towels, then season with salt and pepper.
- Dredge the chicken cutlets in the flour mixture, shaking off excess, then dip into egg whites, and finally coat with the toasted panko, pressing lightly to help it adhere. Place the chicken on the prepared rack.
- Lightly spray the top of each chicken cutlet with vegetable cooking spray and bake for approximately 15 minutes, or until the chicken is thoroughly cooked and feels firm.
- Once cooked, remove the chicken from the oven, spoon 2 tablespoons of warmed tomato sauce onto each cutlet, and top each with 2 tablespoons of mozzarella cheese. Return to the oven for an additional 5 minutes, or until the cheese has completely melted.
For Tomato Sauce:
- While the chicken is baking, prepare the Simple Tomato Sauce. Blend the canned diced tomatoes in a food processor until mostly smooth.
- In a medium pan over medium heat, sauté the minced garlic, tomato paste, olive oil, and red pepper flakes for about 2 minutes, allowing the tomato paste to brown slightly. Stir in the pureed tomatoes and simmer for approximately 20 minutes until the sauce thickens.
- Remove the saucepan from the heat and stir in minced basil, adjusting seasoning with salt and pepper to taste. Keep the sauce warm until you’re ready to serve.
- Finally, serve the chicken with the remaining sauce poured on top, garnished with extra Parmesan, if desired. Enjoy your meal!
