Chicken Parmigiana (Chicken Parmesan)
Tender, juicy chicken breasts are coated in herby breadcrumbs, fried in butter to golden-brown perfection, and baked in the oven 'til done. It's finished with three types of gooey cheese and a generous spoonful of marinara sauce and served with fresh pasta. Add a simple side salad and garlic bread for an Italian-American, family-style feast.
Servings 6 servings
Ingredients
Brine Solution
- 4 cups cold water
- 1/2 cup pickle juice
- 1/4 cup salt (kosher)
Chicken Parmigiana
- 3 large chicken breasts (approx 3 lbs of chicken; alternatively, use six thin-sliced chicken breasts)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups plain breadcrumbs
- 2 tbsp dried Italian seasoning (or use 1 1/2 tsp of each: rosemary, thyme, basil, parsley, oregano)
- 1/2 tsp garlic powder (optional—I prefer to use fresh garlic in my sauce and salad dressing)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 6 tbsp butter
- 3 oz mozzarella cheese (freshly grated)
- 3 oz provolone cheese (freshly grated)
- 3 oz Parmigiano-Reggiano cheese (freshly grated; plus extra for serving)
- 3 cups marinara sauce (1 1/2 cups for the chicken and 1 1/2 cups for the pasta)
- 12-16 oz fresh pasta
- 1 oz fresh basil (chiffonade cut)
Instructions
Saltwater Brine
- Combine 4 cups cold water, 1/4 cup salt, and 1/2 cup pickle juice in a container large enough to fit all the chicken and liquid. I like to use a large, lidded storage dish, but a large bowl will also work.
- Stir the brine ingredients together until the salt dissolves.
- Cut each of the 3 large chicken breasts in half, splitting them lengthwise to create six thin chicken cutlets total. (Skip this step if you purchased thin-sliced chicken.)
- Place all of the chicken breasts into the brine solution, pushing each piece down to completely submerge the chicken in the liquid.
- Cover the dish with a lid or plastic wrap and store it in the refrigerator for four to six hours.
Chicken Parmigiana
- If you're making a homemade sauce, get this started early so it can simmer while you cook the chicken. Remember, we'll need about 3 cups, but we'll come back to this later.
- Preheat the oven to 400 degrees F. Set a wire rack on top of a baking sheet and spray the rack with non-stick cooking spray. (You can line the baking sheet with foil for easier clean-up if you'd like.)
- Thoroughly pat the chicken dry and set aside on a paper towel.
- Place the 1/2 cup all-purpose flour in a shallow dish.
- In another dish, beat the 2 large eggs.
- In a third dish, whisk together the 1 1/2 cups plain breadcrumbs, 2 tbsp dried Italian seasoning (or separate herbs), 1/2 tsp black pepper, 1/2 tsp garlic powder (if using), and 1/4 tsp red pepper flakes (if using).
- Line a large plate, serving board, or baking sheet with parchment paper.
- Dredge a piece of chicken through the flour, covering it completely on all sides. Then, shake off the excess flour back into the dish.
- Dredge the floured chicken breast through the egg, covering it completely on all sides. Let the excess egg drip off.
- Finally, press the floured and egged chicken breast into the seasoned breadcrumbs. Flip the chicken over a few times, pushing it down into the breadcrumbs to coat it completely in a generous layer of crumbs. Set carefully on the parchment paper.
- Repeat with all of the chicken cutlets.
- Place the breadcrumb-coated chicken in the refrigerator for fifteen minutes. In the meantime, start heating a skillet or frying pan over medium-high heat.
- Add two tablespoons of the 6 tbsp butter to the hot pan and let it melt. Place two chicken cutlets in the pan and fry for about two minutes or until golden brown. Flip the chicken and fry it on the other side for about two more minutes. Transfer to the wire rack.
- Repeat twice more, frying two cutlets each in two tablespoons of butter. A heavy pan will get hotter the longer you're frying. So, for the second and third batches, you may need to lower the heat slightly (I take it down to medium) to prevent burning.
- Once all the chicken is seared, transfer it to the oven and bake for 18-20 minutes, or until a meat thermometer reads 165 degrees F in the thickest part of the chicken.
- While the chicken bakes, boil 4 quarts of well-salted water for the pasta. Chiffonade the basil and set aside.
- Shred the 3 oz mozzarella cheese, 3 oz provolone cheese, and 3 oz Parmigiano-Reggiano cheese. Combine it in a bowl. (While grating the cheese, remember to grate extra parm for serving!)
- Once the chicken is finished baking, top it with the cheese. Each chicken breast should have about 1/4 to 1/3 cup of cheese, but you don't have to measure it—just divide the cheese evenly, sprinkled over each piece of chicken.
- Finally, spoon 1/4 cup of the 3 cups marinara sauce over each piece of chicken. If using jarred sauce, heat the remaining 1 1/2 cups over medium or medium-low heat now.
- Return the chicken to the oven for about five minutes, until the cheese melts and the sauce is warm.
- While the cheese melts, cook the 12-16 oz fresh pasta. Fresh pasta only takes a minute or two to cook, depending on the type. (Cook angel hair and spaghetti for 60-90 seconds, linguine or fettuccine for 90 seconds to 2 minutes. Follow package directions for best results.)
- Use tongs or a pasta ladle to transfer the pasta directly from the water into the sauce—don't strain it, just scoop the noodles from the pot into the pan. (The starchy pasta water blends with the sauce and helps it stick to the noodles. It's the authentic way!)
- Stir the pasta into the sauce until it's evenly coated, and transfer to a serving bowl. Place the chicken on a platter and set it and the pasta on the dinner table for a family-style feast. Serve immediately with Parmigiano-Reggiano and the 1 oz fresh basil.
Notes
Suggested Sides:
- Salad made with butter greens, cherry tomatoes, thinly sliced shallots, and Parmigiano-Reggiano or Pecorino-Romano cheese
- Homemade vinaigrette made with equal parts olive oil and fresh lemon juice; flavor to taste with honey/sugar, salt, pepper, Italian herbs, minced garlic, and minced capers
- Garlic bread or fresh bread with balsamic/oil for dipping
- Red wine
- Refrigerate leftovers for 3-4 days