A classic recipe for Chicken Parmesan that has a deliciously crispy panko and parmesan crust that coats juicy chicken breasts. Top this off with your favorite marinara sauce and melted mozzarella cheese. Perfect family dinner!!!
Start by cutting your chicken breast in half lengthwise, creating 2 thinner chicken breasts. If you feel they are still a little too thick you could also pound them lightly with a meat tenderizer.
On three plates place:1 - raw chicken2 - ¼ cup mayonnaise with a bbq brush or spoon 3 - panko bread crumbs seasoned with ½ cup grated parmesan cheese, ¾ tsp salt, ½ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, 2 tsp dried basil, 2 tsp dried oregano.Also grab a rimmed baking sheet to place the coated chicken parm on.
First, generously coat a chicken breast with mayonnaise on both sides. Then place the chicken breast on the panko bread crumbs, spoon the panko over the top, pressing it into the chicken, make sure to coat both sides pressing the breading onto the chicken.Give it a very light shake and then place on the baking sheet. Repeat the process with all the chicken until they are all coated.
In a nonstick skillet add 2-3 tbsp olive oil over medium heat. Place 3 breaded chicken breast in the pan. Cook for 5 minutes, flip and cook the other side for 5 minutes. This should cook your chicken all the way through (To check use a meat thermometer and it should read at least 165 degrees at the thickest point.).
Place the cooked chicken parm on a clean plate, and then repeat the process for the additional 3 chicken breasts.
Wipe out the pan and place it back over low heat. Then fit all the chicken back into the skillet. Top each breast with your desired amount of marinara and then shredded mozzarella.
You have two options for melting the cheese:1 - cover the pan with a lid or foil for a few minutes to melt the cheese. This way will soften the breading just a smidge.2 - If your pan is oven safe pop it under the broiler for a minute or two (you could also place the chicken on a baking sheet to do it this way). This way keeps the chicken crispiest.
Serve with your favorite pasta and a salad!
** I have tried this recipe in a stainless steel pan and it does not work quite as well as a non stick skillet.For the topping you can also use a combo of cheeses (mozzarella, parmesan, romano, provolone, or an Italian blend.)