Weeknight Chicken Parmesan Recipe

This recipe for Chicken Parmesan starts a little different by coating the chicken with mayonnaise, then it 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!!!

Course Dinner

Cuisine Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 506kcal

Author Susie Weinrich

Equipment

Large non-stick skillet

Ingredients

3 boneless skinless chicken breasts cut in half lengthwise and seasoned with salt and pepper
1 ½ cups panko bread crumbs
½ cup fresh grated parmesan cheese
¾ teaspoon kosher salt
½ teaspoon pepper
1 teaspoon each: onion powder, garlic powder
2 teaspoon each: dried basil, dried oregano
½ cup mayonnaise
6 tablespoon olive oil divided
1 ½ cup marinara
1 ½ cups fresh shredded mozzarella cheese

Instructions

Prep

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.
Season with salt and pepper on both sides
3 boneless skinless chicken breasts
Make an assembly line, on three plates place:
1 - raw chicken
2 - ½ cup mayonnaise with a pastry brush or spoon
3 - panko bread crumbs seasoned with ½ cup grated parmesan cheese, ¾ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoon dried basil, 2 teaspoon dried oregano.
Also grab a rimmed baking sheet to place the coated chicken parmesan on.
1 ½ cups panko bread crumbs , ½ cup fresh grated parmesan cheese, ¾ tsp kosher salt, ½ tsp pepper, 1 tsp each: onion powder, garlic powder, 2 tsp each: dried basil, dried oregano, ½ cup mayonnaise

Breading The Chicken

First, generously coat a chicken breast with mayonnaise on both sides.
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.
Then place on the rimmed baking sheet, repeat with all the chicken breasts

Pan Frying

In a nonstick skillet add 2-3 tablespoon olive oil over medium heat.
Place 3 breaded chicken breast in the hot pan. Cook for 5 minutes, flip and cook the other side for 5 minutes. A splatter screen may come in handy for this step.
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 parmesan on the rimmed baking sheet.
Wipe the pan out, 3 more tablespoon olive oil and pan fry the additional 3 prepared chicken breasts.

Marinara and Cheese

Top each breast with your desired amount of marinara and then shredded mozzarella.
1 ½ cup marinara, 1 ½ cups fresh shredded mozzarella cheese
You have three options for melting the cheese:
1 -PREFERRED METHOD : Pop the baking sheet that's holding the chicken parm in a preheated oven or under the broiler. Let the cheese melt and get crispy edges.
2 - If the pan you cooked the chicken in is oven safe place all the chicken back in the pan, pop it under the broiler for a minute or two.
3 - Place all the chicken back in the pan over low heat, cover with a lid or foil for a few minutes to melt the cheese. This way will soften the breading just a smidge.
Serve with your favorite pasta and a salad!

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