Creamy Chicken Parm
Creamy Chicken Parm
Ingredients
For the Chicken
- 2 chicken breasts, large
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder, to taste
- 1 teaspoon onion powder, to taste
- 1 teaspoon paprika, to taste
- 1/2 cup plain flour, as needed for dredging
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs, as needed for dredging
- 1 cup oil, for shallow frying, as needed
For the Creamy Tomato Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup tomato passata
- 1/2 cup heavy cream, or thickened cream
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Assembly and Garnish
- 1 1/2 cups mozzarella cheese, shredded, as needed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Slice each large chicken breast in half horizontally to create thinner cutlets. You should have 4 cutlets.
⏱️ 3 min
- 3
Season both sides of the chicken cutlets 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 2 beaten eggs, and one with panko breadcrumbs.
⏱️ 2 min
- 5
Dredge each 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 large oven-safe pan (if available) or a large skillet over medium-high heat. Fry the breaded chicken pieces for 3-5 minutes per side, or until they are golden brown and cooked through. You may need to do this in batches.
⏱️ 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 tablespoon. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan and melt over medium heat.
⏱️ 1 min
- 9
Add the 2 cloves of minced garlic to the pan and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 10
Stir in 1 tablespoon of tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 11
Pour in 1 cup of tomato passata and mix well.
⏱️ 1 min
- 12
Add 1/2 cup of heavy cream (or thickened cream) and stir until combined.
⏱️ 1 min
- 13
Stir in 1/4 cup of grated Parmesan cheese and 1/2 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 pieces back into the simmering sauce, nestling them in. If your pan is not oven-safe, transfer the chicken and sauce to a baking dish.
⏱️ 1 min
- 15
Top each 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
- 2 chicken breasts, large
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder, to taste
- 1 teaspoon onion powder, to taste
- 1 teaspoon paprika, to taste
- 1/2 cup plain flour, as needed for dredging
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs, as needed for dredging
- 1 cup oil, for shallow frying, as needed
For the Creamy Tomato Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup tomato passata
- 1/2 cup heavy cream, or thickened cream
- 1/4 cup Parmesan cheese, grated, plus more for topping
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Assembly and Garnish
- 1 1/2 cups mozzarella cheese, shredded, as needed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Slice each large chicken breast in half horizontally to create thinner cutlets. You should have 4 cutlets.
⏱️ 3 min - 3
Season both sides of the chicken cutlets 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 2 beaten eggs, and one with panko breadcrumbs.
⏱️ 2 min - 5
Dredge each 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 large oven-safe pan (if available) or a large skillet over medium-high heat. Fry the breaded chicken pieces for 3-5 minutes per side, or until they are golden brown and cooked through. You may need to do this in batches.
⏱️ 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 tablespoon. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan and melt over medium heat.
⏱️ 1 min - 9
Add the 2 cloves of minced garlic to the pan and sauté for 30 seconds until fragrant.
⏱️ 1 min - 10
Stir in 1 tablespoon of tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 11
Pour in 1 cup of tomato passata and mix well.
⏱️ 1 min - 12
Add 1/2 cup of heavy cream (or thickened cream) and stir until combined.
⏱️ 1 min - 13
Stir in 1/4 cup of grated Parmesan cheese and 1/2 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 pieces back into the simmering sauce, nestling them in. If your pan is not oven-safe, transfer the chicken and sauce to a baking dish.
⏱️ 1 min - 15
Top each 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