THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
SIMPLE CHICKEN PARMESAN WITH SPAGHETTI
Take one look at our Shortcut Parmesan Chicken and you know it'll be good. This Healthy Living recipe includes melty mozzarella and tasty sauce.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Coat chicken with coating mix as directed on package; place in 8-inch square baking dish sprayed with cooking spray.
- Bake 15 min. Meanwhile, mix tomatoes and herbs.
- Top chicken with tomato mixture and cheese. Bake 15 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Drain spaghetti. Serve with chicken.
Nutrition Facts : Calories 410, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 36 g
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHICKEN SPAGHETTI
Make and share this Chicken Spaghetti recipe from Food.com.
Provided by KelBel
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan and add flour stirring constantly.
- When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
- Stir over medium heat until mixture again starts to thicken.
- Add chicken and spaghetti noodles and stir well.
- Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
- Bake for 30 minutes at 350°.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 436.2, Fat 24.7, SaturatedFat 13.1, Cholesterol 111.2, Sodium 480.3, Carbohydrate 18.9, Fiber 1.1, Sugar 1.4, Protein 31.8
CHICKEN PARMESAN SPAGHETTI
Saucy spaghetti topped with Parmesan is always welcome at the table. Especially when it includes crispy but tender baked chicken breasts.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425º F.
- Brush chicken with mayo, then coat with bread crumbs, turning to evenly coat both sides of each breast. Place on foil-covered baking sheet.
- Bake 20 min. or until chicken is done (165°F). Meanwhile, heat large heavy skillet on high heat. Add tomatoes; cook 7 min. or until charred on all sides, stirring constantly. Add pasta sauce, cook 3 to 4 min. on medium heat or until heated through, crushing tomatoes with the back of a spoon.
- Toss spaghetti with sauce; top with chicken and cheese.
Nutrition Facts : Calories 570, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
CHICKEN PARMESAN WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
- Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
- Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
- Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
- Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
- Top the chicken with parmesan and basil. Serve with the spaghetti.
SPAGHETTI CHICKEN PARMESAN
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1696mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
SPAGHETTI SQUASH CHICKEN PARM
An Italian classic lightened up. This spaghetti squash chicken Parm will soon become a regular dinner in your household.
Provided by Megan Olson
Categories Chicken Parmesan
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
- Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
- After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
- Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
- Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
- As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
- Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
- Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 28.7 g, Cholesterol 82 mg, Fat 14.5 g, Fiber 3.1 g, Protein 37.3 g, SaturatedFat 2.5 g, Sodium 802.1 mg, Sugar 0.6 g
SKILLET BROCCOLI SPAGHETTI
This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it's mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don't have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
- To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
- Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.
CHICKEN PARMESAN
Make and share this Chicken Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken to flatten.
- Salt and pepper to taste.
- Dip chicken in egg; then in bread crumbs.
- Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
- Remove from skillet.
- To skillet add spaghetti sauce.
- Heat thoroughly.
- Add chicken.
- Place slices of mozzarella on top of chicken.
- Sprinkle with parmesan.
- Cover and cook until cheese is melted.
- Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.
Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4
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- Preheat oven to 350 F. In a shallow bowl, beat the eggs. In another shallow bowl, combine the breadcrumbs, garlic powder, onion powder, Italian seasoning, salt and pepper.
- Dip each cutlet in the egg, and then the breadcrumb mixture, pressing the breadcrumbs into the cutlets. Let stand for about 5 minutes.
- Heat oil in a large pan over medium heat. Working in batches, brown the cutlets for about two minutes on each side.
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- Basic Chicken Parmesan. This simple baked chicken parmesan uses jarred pasta sauce to keep things speedy, plus both mozzarella and Parmesan cheese for maximum gooeyness.
- Stuffed Chicken Parmesan. For an even more decadent dinner that takes hardly any extra time, stuff your chicken breasts with cheese before assembling your chicken parmesan.
- Chicken Parmesan Sandwich. Whether for a hearty lunch or football food, a chicken parm sandwich is another favorite way to eat this dish. The breaded and fried chicken is topped with a bit of sauce and cheese and finished in the skillet.
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- In a large skillet add the olive oil, on medium high heat and add in the ground chicken, salt, pepper, onions and garlic breaking the mixture apart while cooking for 5-6 minutes until the chicken is fully cooked through.
- Add in the basil, oregano, marinara sauce and mix well before adding in the pasta and tossing to coat the pasta with the chicken mixture.
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- Pour one cup of the tomato sauce into a 9x13 baking dish and spread into an even layer across the bottom. Set aside.
- Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until approximately 1/2 inch thick.
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- Place the oven rack in the center position and pre-heat oven to 425ºF. Pour one cup of the marinara sauce into a 9”x13” baking dish and spread into an even layer across the bottom. Set aside.
- Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until approximately ½” thick. Remove and discard top sheet of plastic wrap. Season with salt and black pepper, as desired, and set aside.
- Plate 1: Pour the flour onto a shallow, rimmed plate. Bowl 1: Whisk the eggs and water together in a large, wide bowl. Set aside. Plate 2: Add the breadcrumbs, Italian seasoning, and one-quarter cup Parmesan cheese to another shallow, rimmed plate. Season with salt and black pepper, as desired, and gently stir to combine. Set aside.
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- Season the chicken breasts with salt and pepper. Cook the chicken in the butter until brown and lightly caramelized on both sides, about 3- 4 minutes per side. Set aside.
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- Pound out chicken to ½-inch thickness using a mallet.Combine breadcrumbs, ¼ cup Parmesan, oregano, basil and cayenne in a pie plate. Add the flour to a shallow plate and lightly beat the eggs inside another shallow bowl or pie plate.Coat each breast in the flour, shaking off any excess flour. Next, dip each breast into the egg and then into the breadcrumb mixture. Set coated chicken aside on a plate. Let the chicken sit for at least ten minutes so that the batter will adhere to the chicken better when frying. Heat olive oil in a large non-stick skillet. Carefully add chicken to the pan, cooking two pieces at a time. Cook until golden on both sides. Place them on a paper towel in a plate to allow excess oil to drain before adding to the baking dish.
- Spread one cup of the tomato sauce in the bottom of a baking dish. Place each chicken breast into the sauce. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses.
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- Preheat the oven to 400°. Line a rimmed baking sheet with foil. Place the squash cut side up on the prepared baking sheet. Season generously with salt and pepper and then drizzle with 1 tablespoon of the olive oil. Roast, cut side down, for about 1 hour, until the squash can be pierced easily with a knife. Let the squash stand at room temperature until cool enough to handle, about 15 minutes.
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