Chicken Parmesan

An Italian classic with a little twist. I start with a light pan fry and finish cooking it in the oven.  This lessens the need for all of that oil that gets absorbed when you fry. Baking the breaded chicken alone as opposed to smothering it in the sauce let's the crunch of the bread crumbs come through. I love that it's creamy and crunchy all in one dish. 

You can purchase your marinara sauce but make your own garlic cream sauce.  It's easy - if you can make a white sauce or gravy you can make it - and it's delicious with just a few ingredients.  Use the extra to dip breadsticks in!

Chicken Parmesan                                                                                      Printable Recipe

4 skinless boneless chicken breasts
1/2 cup all purpose flour
1 beaten egg
1 cup breadcrumbs
olive oil
6 ounces of spaghetti
Jar of your favorite pasta sauce ( I used my own Roasted Marinara)
One recipe Garlic Cream Sauce
Chopped basil for garnish


Turn oven to 350 degrees. Trim chicken breasts. I cut them so they are flatter and then cut off some of the tip so it bakes more evenly and doesn't dry out on the end. I chop up the 
extras for a meal on another night. 

Dip chicken in flour.

Then dip in egg.

Then in breadcrumbs to coat. Set aside.

Heat cast iron (or other oven proof skillet) to a low medium heat. Drizzle in a little bit of oil oil.  Brown breaded chicken breasts, turning once. Chicken will finish cooking in the oven. Transfer skillet to the oven and cook for approximately 15-20 minutes until internal temp is 165 degrees.

Meanwhile cook your pasta and have your sauces simmering.  When your chicken is ready you can ladle on the marinara.

Then a little bit of the garlic cream sauce.  If you want you can add some shredded mozzarella here but it's pretty darn good without it!

Lay on top of your serving of cooked spaghetti.  Sprinkle with chopped fresh basil if you like and enjoy!