Weeknight Chicken Parm

Weeknight Chicken Parmesan

This recipe takes the classic Chicken Parmesan and streamlines it for a busy weeknight dinner. It’s ready in under an hour and uses shortcuts to save you time without sacrificing flavor.

Ingredients:

• 2 boneless, skinless chicken breasts (or 4 thin-cut chicken cutlets)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup Italian seasoned flour
• 2 large eggs, beaten
• 1 jar (24 oz) your favorite marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh parsley (optional)
• Olive oil
• Salt and freshly ground black pepper

Cooking Guide:

1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
2. Prep the Chicken: If using chicken breasts, pound them thin between two pieces of plastic wrap to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
3. Bread the Chicken: Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese. Dredge each chicken piece in the flour, then dip it in the eggs, letting any excess drip off. Finally, coat the chicken in the panko mixture, pressing gently to adhere.
4. Cook the Chicken: Heat a thin layer of olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the chicken to the prepared baking sheet.
5. Assemble and Bake: Spread a thin layer of marinara sauce over each chicken breast. Top generously with mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish with fresh parsley, if desired. Serve immediately with marinara sauce for dipping and your favorite pasta.

Tips:

• Chicken Shortcut: If you’re really short on time, you can use pre-breaded chicken cutlets. Look for thin-cut varieties to ensure quick cooking.
• Marinara Magic: For extra flavor, simmer your favorite jarred marinara sauce with a pinch of red pepper flakes and a tablespoon of chopped fresh oregano for a few minutes before using.
• Leftovers: This dish reheats well. Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) until warmed through.
• Sides: Pair your chicken parmesan with a simple side salad, roasted vegetables, or garlic bread.
• Dietary Adjustments: This recipe can be easily adapted for gluten-free and low-carb diets. Use gluten-free breadcrumbs and serve over spaghetti squash or zucchini noodles instead of pasta.