Chicken parm, you taste so good! This Classic Chicken Parmesan recipe is the perfect comfort food for chilly winter days!
*In my best Peyton Manning singing voice* “Chicken Parm, you taste so good.” I’ve gotta say that I’m a huge fan of Peyton Manning. I loved that he ended his career as an NFL quarterback by winning the Super Bowl…and then retiring. Talk about the ultimate mic drop. I also love Peyton’s tv commercials. He’s been doing commercials for years, and he just seems like a good guy. He’s pretty darn hilarious. But this post isn’t about Peyton Manning. This post is about Classic Chicken Parmesan. “Chicken Parm, you taste so good.”
One of the first things that Laura and I realized when we moved to upstate New York is that every restaurant has chicken parm on the menu. You think I’m kidding? Even the Chinese place around the corner has chicken parm. Not that I’ve actually ordered it or anything…but it’s there. You know, just in case you go out for Sweet and Sour Pork, but decide to call an audible and go for Chicken Parm instead.
Several years ago, Laura stumbled across a little Italian restaurant down in Schenectady. And when I say little, I mean little. This place has maybe 10 tables…maybe. It’s dark. It’s somewhat cramped. And it has some of the best Italian food I’ve ever eaten. At the front of the restaurant is a long bar, and you have to walk past the bar and through a nondescript door in the back to get to their dining room. This is the kind of restaurant where you’d expect to see Vito Corleone…or Jimmy Hoffa.
Speaking of famous people, the walls of this tiny restaurant are packed with photos of the owner and all sorts of famous people. Like any good Italian restaurant near New York, the walls are filled with photos of New York Yankee legends, both past and present. But this isn’t just a sports bar. There’s a signed photo of Marilyn Monroe. Last time we were there, I spotted a photo of the owner with Lady Gaga. Seriously!? We’re talking a tiny hole-in-the-wall type of restaurant with 10 tables…maybe. Needless to say, this place gets a 10/10 on atmosphere on character.
And this place gets an 11/10 on it’s food! Every time we go, I order the chicken parm, and I end up with enough leftovers for another entire meal at home. (This may or may not have something to do with the basket of Italian bread that I polish off each time…but I digress.) I was thinking about that
restaurant chicken parm the other day, and I decided it was time to post a Classic Chicken Parmesan recipe. After all, I live in New York, and I’m married to an Italian gal. That right there means I better know how to make a darn good Classic Chicken Parmesan!
We don’t fry food all that often here, but sometimes there are exceptions to the rule. And to make a Classic Chicken Parmesan, you’ve just got to make an exception. “Chicken Parm, you taste so good.” To be honest, making this Classic Chicken Parmesan is rather simple. It does require several dishes as you need to batter and bread the chicken breasts, but it’s worth it. This is one of those comforting meals that’s perfect for a cold winter day. When Laura walked in the door from work and saw that I’d made chicken parm for dinner, she busted into a spontaneous dance. Yep, this chicken parm recipe is dance-worthy!
If you’re in the mood for some Italian comfort food, then this Classic Chicken Parmesan is the answer! Cheers, friends! “Chicken Parm, you taste so good.”
Oh, and just in case you haven’t seen the Peyton Manning commercial, here’s the chicken parm clip:
Classic Chicken Parmesan
- 16 oz. spaghetti
- 1 24-oz. jar marinara sauce (see note)
- 4 boneless skinless chicken breasts ~1½-2 pounds total
- 1 cup all-purpose flour
- 1½ cups panko-style Italian breadcrumbs
- ¾ cup Parmesan cheese grated and divided
- 2 large eggs beaten
- 1 cup vegetable or canola oil
- ¼ cup fresh basil leaves chopped
- 4 slices mozzarella cheese
- Preheat oven to 425°F.
- Cook spaghetti according to package directions. Drain and set aside.
- Meanwhile, spray a 9”x13” baking pan with nonstick spray. Spread half of marinara sauce into bottom of pan; set pan aside.
- Working with one chicken breast at a time, lay it between two pieces of plastic wrap and then pound thin using a kitchen mallet until ~ ½” thick. (Tip: A rolling pin works great here…just make sure to clean it with soap and water afterwards!) Repeat with remaining chicken breasts.
- Spread flour onto large plate.
- On a separate plate, combine the breadcrumbs with ½ cup of Parmesan cheese.
- Pour beaten egg into a separate shallow bowl.
- Using a large skillet, add oil and place over medium-high heat. (Tip: To determine when oil is hot enough, drop a pinch of breadcrumbs into the oil. If it bubbles up immediately, then the oil is hot enough. If the oil begins to smoke at any point, immediately reduce heat.)
- Working with one piece of chicken at a time, dip both sides of the chicken first into the flour, then into the beaten egg and then finally into the breadcrumb mixture. Place the chicken into the skillet. (Note: I typically do this in 2 batches of 2 breasts each so as not to overcrowd the skillet.)
- Fry chicken for 3-4 minutes per side, or until both sides are golden brown. Remove chicken from skillet and place on top of the marinara sauce in the prepared baking pan.
- Pour remaining marinara sauce on top of chicken breasts. Sprinkle chopped basil on top and then lay sliced mozzarella over chicken. Finally, sprinkle remaining ¼ cup of Parmesan cheese on top.
- Bake at 425° for 10-15 minutes, or until cheese has fully melted and started to brown.
- Serve over cooked spaghetti.
Looking for more delicious chicken parm recipes? Check out these Chicken Parm Meatball Subs!