Creamy Chicken Parm
Creamy Chicken Parm
Ingredients
For the Chicken
- 1/2 chicken breast, large
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
- 1/4 teaspoon garlic powder, to taste
- 1/4 teaspoon onion powder, to taste
- 1/4 teaspoon paprika, to taste
- 1/8 cup plain flour, as needed for dredging
- 1/2 egg, beaten
- 3/8 cup panko breadcrumbs, as needed for dredging
- 1/4 cup oil, for shallow frying, as needed
For the Creamy Tomato Sauce
- 3/4 teaspoon butter
- 3/4 teaspoon olive oil
- 1/2 clove garlic, minced
- 3/4 teaspoon tomato paste
- 1/4 cup tomato passata
- 2 tablespoon heavy cream, or thickened cream
- 1 tablespoon Parmesan cheese, grated, plus more for topping
- 1/8 teaspoon dried oregano
- 1/16 teaspoon salt, to taste
- 1 pinch black pepper, to taste
For Assembly and Garnish
- 3/8 cup mozzarella cheese, shredded, as needed
- 1/2 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Slice the large chicken breast in half horizontally to create two thinner cutlets. You will only use one cutlet for this single serving recipe. Save the other for another meal or double the recipe for two servings.
⏱️ 3 min
- 3
Season both sides of the chicken cutlet generously with salt, black pepper, garlic powder, onion powder, and paprika.
⏱️ 2 min
- 4
Prepare three shallow bowls for your breading station: one with plain flour, one with the 1/2 beaten egg, and one with panko breadcrumbs.
⏱️ 2 min
- 5
Dredge the seasoned chicken piece first in the flour, ensuring it's fully coated. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat thoroughly in panko breadcrumbs, pressing gently to ensure an even and thick layer.
⏱️ 8 min
- 6
Heat enough oil for shallow frying in a small oven-safe pan (if available) or a large skillet over medium-high heat. Fry the breaded chicken piece for 3-5 minutes per side, or until it is golden brown and cooked through.
⏱️ 10 min
- 7
Remove the fried chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 8
If using the same pan, carefully pour out any excess oil, leaving about 1/4 teaspoon. Add 3/4 teaspoon of butter and 3/4 teaspoon of olive oil to the pan and melt over medium heat.
⏱️ 1 min
- 9
Add the 1/2 clove of minced garlic to the pan and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 10
Stir in 3/4 teaspoon of tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 11
Pour in 1/4 cup of tomato passata and mix well.
⏱️ 1 min
- 12
Add 2 tablespoons of heavy cream (or thickened cream) and stir until combined.
⏱️ 1 min
- 13
Stir in 1 tablespoon of grated Parmesan cheese and 1/8 teaspoon of dried oregano. Season the sauce with salt and black pepper to taste. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
⏱️ 5 min
- 14
Place the fried chicken piece back into the simmering sauce, nestling it in. If your pan is not oven-safe, transfer the chicken and sauce to a small baking dish.
⏱️ 1 min
- 15
Top the chicken piece generously with shredded mozzarella cheese and a sprinkle of additional grated Parmesan cheese.
⏱️ 2 min
- 16
Transfer the pan or baking dish to the preheated oven. Bake for 10-15 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 180
- 17
Carefully remove from the oven. Garnish with fresh chopped parsley before serving. Enjoy hot!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Parm
For the Chicken
- 1/2 chicken breast, large
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
- 1/4 teaspoon garlic powder, to taste
- 1/4 teaspoon onion powder, to taste
- 1/4 teaspoon paprika, to taste
- 1/8 cup plain flour, as needed for dredging
- 1/2 egg, beaten
- 3/8 cup panko breadcrumbs, as needed for dredging
- 1/4 cup oil, for shallow frying, as needed
For the Creamy Tomato Sauce
- 3/4 teaspoon butter
- 3/4 teaspoon olive oil
- 1/2 clove garlic, minced
- 3/4 teaspoon tomato paste
- 1/4 cup tomato passata
- 2 tablespoon heavy cream, or thickened cream
- 1 tablespoon Parmesan cheese, grated, plus more for topping
- 1/8 teaspoon dried oregano
- 1/16 teaspoon salt, to taste
- 1 pinch black pepper, to taste
For Assembly and Garnish
- 3/8 cup mozzarella cheese, shredded, as needed
- 1/2 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Slice the large chicken breast in half horizontally to create two thinner cutlets. You will only use one cutlet for this single serving recipe. Save the other for another meal or double the recipe for two servings.
⏱️ 3 min - 3
Season both sides of the chicken cutlet generously with salt, black pepper, garlic powder, onion powder, and paprika.
⏱️ 2 min - 4
Prepare three shallow bowls for your breading station: one with plain flour, one with the 1/2 beaten egg, and one with panko breadcrumbs.
⏱️ 2 min - 5
Dredge the seasoned chicken piece first in the flour, ensuring it's fully coated. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat thoroughly in panko breadcrumbs, pressing gently to ensure an even and thick layer.
⏱️ 8 min - 6
Heat enough oil for shallow frying in a small oven-safe pan (if available) or a large skillet over medium-high heat. Fry the breaded chicken piece for 3-5 minutes per side, or until it is golden brown and cooked through.
⏱️ 10 min - 7
Remove the fried chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 8
If using the same pan, carefully pour out any excess oil, leaving about 1/4 teaspoon. Add 3/4 teaspoon of butter and 3/4 teaspoon of olive oil to the pan and melt over medium heat.
⏱️ 1 min - 9
Add the 1/2 clove of minced garlic to the pan and sauté for 30 seconds until fragrant.
⏱️ 1 min - 10
Stir in 3/4 teaspoon of tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 11
Pour in 1/4 cup of tomato passata and mix well.
⏱️ 1 min - 12
Add 2 tablespoons of heavy cream (or thickened cream) and stir until combined.
⏱️ 1 min - 13
Stir in 1 tablespoon of grated Parmesan cheese and 1/8 teaspoon of dried oregano. Season the sauce with salt and black pepper to taste. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
⏱️ 5 min - 14
Place the fried chicken piece back into the simmering sauce, nestling it in. If your pan is not oven-safe, transfer the chicken and sauce to a small baking dish.
⏱️ 1 min - 15
Top the chicken piece generously with shredded mozzarella cheese and a sprinkle of additional grated Parmesan cheese.
⏱️ 2 min - 16
Transfer the pan or baking dish to the preheated oven. Bake for 10-15 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 180 - 17
Carefully remove from the oven. Garnish with fresh chopped parsley before serving. Enjoy hot!
⏱️ 1 min