Authentic Chicken Parmesan Recipe

How to Make Authentic Chicken Parmesan

1. Wash and pat dry 4 boneless, skinless chicken breasts (about 1.5 lbs total).
2. Trim any visible fat from each chicken breast.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. In a medium bowl, combine 1 cup bread crumbs, 1/2 cup grated Parmesan cheese, 1 tablespoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried thyme.
5. In another bowl, whisk together 2 large eggs and 1/4 cup milk until slightly foamy. Add more milk (up to 1/4 cup) if needed to thin the mixture.
6. Dip each chicken breast into the egg mixture, ensuring it's fully coated. Let excess drip off.
7. Dredge the chicken breast in the breadcrumb mixture, pressing gently to adhere.
8. Once the oil is hot (a breadcrumb should sizzle immediately), add 2 cloves minced garlic to the skillet. Stir for about 1 minute, until fragrant. Reduce heat to medium.
9. Carefully place the breaded chicken breasts in the skillet, leaving space between each one.
10. Cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside on a paper towel-lined plate.
11. Preheat oven to 375°F (190°C).
12. Lightly grease a 9x13 inch baking dish with cooking spray.
13. Pour 1 (24 ounce) jar of your favorite spaghetti sauce into the baking dish.
14. Stir in 4 cloves minced garlic.
15. Arrange the chicken breasts in the baking dish, ensuring they aren't overlapping.
16. Pour the remaining spaghetti sauce over the chicken breasts, ensuring they are fully coated.
17. Loosely cover the dish with aluminum foil.
18. Bake for 40 minutes.
19. Remove from oven, carefully remove the foil (watch out for steam!), and sprinkle 1 1/2 cups shredded mozzarella cheese over the chicken and sauce.
20. Bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
21. Let rest for 5-10 minutes before serving.
22. Garnish with fresh parsley and serve over cooked spaghetti.
23. Optional Stuffed Chicken Variation (steps 23-29):
24. In a bowl, combine 15 ounces ricotta cheese, 2 tablespoons minced garlic, 1 teaspoon black pepper, 1 tablespoon dried basil, and 1 tablespoon dried oregano.
25. Place each chicken breast between two sheets of wax paper and pound to 1/4 inch thickness.
26. Spread a generous amount of the ricotta mixture onto each flattened breast.
27. Fold the breasts in half and secure with wooden toothpicks.
28. Follow steps 6-10 to bread and fry the stuffed chicken breasts.
29. Continue with steps 11-22 for baking and serving.