Quick and Crispy Parmesan Crusted Chicken Parm
This is a classic comfort food dish. It comes together quickly and the unique flavor that the parmesan cheese in the breading lends to this dish is fantastic. The chicken is juicy, the sauce is flavorful and simple and the cheese is ever so melty.
Chicken parmesan is 100% my favorite pasta dish. Once upon a time, pre-pandemic and pre-baby number three, chicken parmesan was my go-to thing to order when dining out at a restaurant. This was definitely a dish that I wanted to re-create myself at home. I wanted to be able to enjoy chicken parm whenever I pleased.
You will be shocked to learn that I actually did not try chicken parmesan until I was in my early twenties. How? I have no idea. My Nana and my Mom cooked every single day. However, for some unspeakable and unknown reason, chicken parmesan was never on the menu.
My first experience with this scrumptious dinner was at an Olive Garden, of course. I went to dinner with my Mom and my stepdad Kevin. We had a very delicious and wonderful night.
The night came to a wee bit of a speed bump by the end of the evening. We got to the parking lot and my Mom’s car alarm would not shut off for anything. It took us a good hour or two to get it off. Then, finally we were able to head home. What made this car alarm sound for what seemed like an eternity is one of life’s great unanswered questions.
But back to my chicken parmesan love story… My dinner was so amazing that evening that the annoyance with the car didn’t even seem to faze me. I warmed up my leftovers literally as soon as I walked through the front door. Was I hungry? No, but I had to have more. Through the years, I have discovered several other Italian restaurants that have quenched my hunger for the perfection that is chicken parmesan.
My own version has a wonderful cheat… jarred sauce. And before you get too judgmental, we will be doctoring and seasoning the sauce to make it our own and it will be great.
I had made this recipe a few times and it was always delicious. As things tend to do, it has evolved over the last few years. Originally, I used a bagged mozzarella cheese to melt over the top of my chicken parmesan. This was lovely and delicious but I have since started using fresh mozzarella cheese and it really elevates everything to the next level.
In my OG chicken parm, I used a breading to fry my chicken, of course. However, my Amazing Juicy and Crispy Parmesan Crusted Pork Chops were such a hit with the guys that I began incorporating that parmesan cheese element into this dish as well. I used bagged shredded parmesan cheese in the breading and the crispy, nuttiness that the fried parmesan cheese does to this chicken will blow your hair back.
What kind of cheese should I use when preparing this chicken parm?
I love what the fresh mozzarella adds to this dish. However, I have made this one many times with bagged shredded mozzarella cheese. They also sell bags of Italian blends that are great. You may also want to give a shredded provolone cheese a try.
I use bagged shredded parmesan cheese along with my fresh mozzarella. Grated parmesan from a jar or container would also work well. And of course, nothing beats a fresh block of parmesan cheese that you grate.
I always use bagged shredded parmesan cheese for the breading. Bagged cheeses have an anti-caking agent and I feel like that lends the perfect texture for the chicken breast breading.
What kind of spaghetti sauce is used in this recipe?
Personally, I use a jarred meat sauce. I make it my own by adding my own spices and I feel like it really makes the difference and lends an authentic, homemade flavor.
Your own homemade sauce would be beautiful for this recipe. However, I try to make this dish a quick one so I cheat and go with the jarred option.
How To Prepare
Preheat oven to 350°. Heat the vegetable oil in a skillet on medium heat. To set up the dredging station, you will need two medium sized bowls. Combine the eggs and the milk and beat with a fork until combined in the first bowl. In the second bowl, mix ½ teaspoon salt, ¼ teaspoon black pepper, bread crumbs, shredded parmesan cheese, flour and garlic powder. Stir to combine.
The chicken breast should be cut in half lengthwise to allow for thinner pieces and a quicker cook time. Coat one breast at a time in the wet mixture and then in the dry mixture. In the dry mixture, you should press the chicken firmly on each side while breading so that the parmesan cheese really adheres.
Pro tip: Use one hand only for the wet mixture and the other for the dry mixture. This helps to ensure you’re breading just the chicken and not your own hands.
Add half of the chicken breast to the heated oil. Allow to fry for 6 minutes on the first side, flip and fry for an additional 6 minutes. Move the first batch of chicken to a pan sprayed baking sheet and fry the second batch in the same manner. While frying the chicken, you should be bringing a large pot of salted water to a boil. Cook linguine according to package instructions.
Add the sauce ingredients to a sauce pan and heat on medium high heat. Add the remaining 1 teaspoon of salt and ½ teaspoon of black pepper. Begin the spaghetti sauce while the chicken and the pasta are cooking.
Back to the chicken on the baking pan, you will top each breast with 1 tablespoon of the spaghetti sauce. Evenly top the sauce with shredded parmesan cheese and then a slice of fresh mozzarella cheese. Bake for 10 minutes or until the chicken is cooked through.
After draining the cooked linguine, add ⅓ of the remaining spaghetti sauce into the pot and coat the pasta evenly. This prevents the pasta from drying and sticking together. When plating, I lay down the pasta first and then I top with more of the remaining spaghetti sauce and then I add the breaded chicken over the top.
Quick and Easy 5-Minute 5-Ingredient Garlic Bread or Amazing Restaurant-Style Olive Oil Bread Dip are both phenomenal ideas for sides. What did you serve with your Quick and Crispy Parmesan Crusted Chicken Parmesan? Did you make any adjustments? Let me know in the comments below!
Quick and Crispy Parmesan Crusted Chicken Parmesan
Ingredients
- 1½ Pounds Boneless skinless chicken breast sliced in half length-wise
- 1½ Teaspoons Salt divided
- ¾ Teaspoon Black pepper divided
- ½ Cup Vegetable oil
- 16 Ounces Linguine
- 8 Ounces Fresh mozzarella cheese
- 3 Ounces Shredded parmesan cheese
Dredge for Breading the Chicken
- 3 Eggs
- ½ Cup Milk
- ¾ Cups Italian-style bread crumbs
- ½ Cup Shredded parmesan cheese
- ¼ Cup Flour
- 1 Teaspoon Garlic powder
Sauce
- 24 Ounces Meat spaghetti sauce
- ½ Teaspoon Crushed red pepper
- 1 Teaspoon Garlic powder
- 1 Teaspoon Dried oregano
- 1 Teaspoon Dried parsley
Instructions
- Preheat oven to 350°. Heat the vegetable oil in a skillet on medium heat. To set up the dredging station, you will need two medium sized bowls. Combine the eggs and the milk and beat with a fork until combined in the first bowl. In the second bowl, mix ½ teaspoon salt, ¼ teaspoon black pepper, bread crumbs, shredded parmesan cheese, flour and garlic powder. Stir to combine. The chicken breast should be cut in half lengthwise to allow for thinner pieces and a quicker cook time. Coat one breast at a time in the wet mixture and then in the dry mixture. In the dry mixture, you should press the chicken firmly on each side while breading so that the parmesan cheese really adheres. Pro tip: Use one hand only for the wet mixture and the other for the dry mixture. This helps to ensure you're breading just the chicken and not your own hands.
- Add half of the chicken breast to the heated oil. Allow to fry for 6 minutes on the first side, flip and fry for an additional 6 minutes. Move the first batch of chicken to a pan sprayed baking sheet and fry the second batch in the same manner. While frying the chicken, you should be bringing a large pot of salted water to a boil. Cook linguine according to package instructions.
- Add the sauce ingredients to a sauce pan and heat on medium high heat. Add the remaining 1 teaspoon of salt and ½ teaspoon of black pepper. Begin the spaghetti sauce while the chicken and the pasta are cooking.
- Back to the chicken on the baking pan, you will top each breast with 1 tablespoon of the spaghetti sauce. Evenly top the sauce with shredded parmesan cheese and then a slice of fresh mozzarella cheese. Bake for 10 minutes or until the chicken is cooked through.
- After draining the cooked linguine, add ⅓ of the remaining spaghetti sauce into the pot and coat the pasta evenly. This prevents the pasta from drying and sticking together. When plating, I lay down the pasta first and then I top with more of the remaining spaghetti sauce and then I add the breaded chicken over the top. Enjoy!
