Crispy Baked Chicken Parmesan

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This Crispy Baked Chicken Parmesan is restaurant quality… and beyond. This recipe is easy to follow and you’ll feel like a gourmet cook when you present homemade chicken parmesan for dinner. It’s completely nourishing, fulfilling, and no one will complain eating it!

How to make breadcrumbs

The first change I made when learning to cook from scratch was eliminating any store bought grains. Something like breadcrumbs is so easy to whip up – plus the flavor and health benefits are unbeatable. All you do is toast some homemade bread and then crumble it in a food processor. Some breadcrumbs are seasoned but I prefer to leave mine plain, and add the appropriate amount of seasonings depending on the recipe.

Anytime I have day old bread I turn it into breadcrumbs and freeze them, so I always have them on hand for meatloaf or for this crispy baked chicken parmesan. The homemade breadcrumbs make all the difference.

A quick note on cheese

Since we’re talking about ingredient quality, let me mention that pre-shredded cheese is not the same as block cheese. I learned this years ago when I was doing the Keto diet. Keto is extremely strict on consuming anything that could spike your glucose levels (and therefore bump you out of ketosis), and shredded cheese doesn’t just contain cheese. Shredded cheese contains an anti-caking agent (typically cellulose, which is a component of plant cell walls) as well as other fillers.

When I was researching this topic I was shocked by the list of fillers included in bagged shredded cheese. The fillers used all depend on the brand and every brand is different, so take a look at the ingredient labels for yourself. I haven’t bought shredded cheese in over five years for this reason. I simply use a box grater and shred what I need for a recipe as I’m preparing it. On top of knowing exactly what we’re consuming, freshly shredded cheese has a much richer flavor and is cheaper than the pre-packaged kind.

I buy raw cheese in bulk. Azure Standard has a good option but I order mine over the phone from Hilltop Meadow Farm and it gets shipped directly to my door. Their raw Cheddar, Monterey Jack, and Parmesan are our favorites.

Let’s get to baking

Preheat your oven to 450 degrees Fahrenheit. Line a 9×13″ baking dish with parchment paper – or don’t – the parchment paper prevents sticking for a much faster clean up. NOTE: Wax paper is not the same thing. Do not use wax paper in the oven.

Place the chicken breasts on a large cutting board, smooth side up. Cover them with plastic wrap or wax paper, and using a kitchen mallet or rolling pin, pound them until 1/2 inch thick. Then season with salt and pepper (I estimated 1 teaspoon of salt and 1/4 teaspoon of pepper but season them to your liking). All ingredient measurements are listed in the recipe below.

Why do you hammer chicken breasts?

The process of pounding out a chicken breast helps to tenderize the meat. Hammering everything will also ensure it’s all equal thickness so it cooks more evenly.

(I almost always cook with a whole chicken for reasons I talk about in a separate article but sometimes the convenience of using chicken breasts arises, and I make an exception. This is one of those times as this recipe calls for four chicken breasts.)

Place the flour and the beaten eggs in two separate bowls. Try to use fresh milled wheat if you can. It’s leaps and bounds more healthy than any conventional flour. Read my full article Homemade Flour from Whole Grains to learn more.

Mix the breadcrumbs and shredded parmesan cheese in a third bowl. I highly recommend making your own breadcrumbs and shredding your cheese – see my explanations above.

Coat the seasoned chicken breasts in the flour, then the eggs, and then the breadcrumb mixture. Press the chicken down in the breadcrumbs so an adequate amount sticks to the meat. This will create a nice, beautiful crispy crust. Set the breasts aside on a platter or plate.

(My paternal grandmother was so proper that chickens didn’t have “breasts,” they had “chests.” I wish I could say this with as much poise as she did.)

In a cast iron skillet or a non-stick pan, heat the olive oil and butter on medium heat until melted. You could also use lard or bacon grease or any combination of a healthy fat.

Place the chicken breasts in the pan, two at a time to prevent crowding, and only cook the crust until golden brown. This shouldn’t take longer than 2 minutes per side.

Remove the chicken and place it in the baking dish lined with (or without) parchment paper. Top the chicken with the Marinara sauce, Mozzarella, Parmesan, Cheddar cheese, and Basil leaves.

Drizzle some olive oil on top (roughly 1 tablespoon) and carefully place the dish in your preheated oven. Bake 15-20 minutes or until internal temperature reaches 165°F. I prefer to use a thermometer like this one that will alarm when the chicken is done so as not to overcook.

Plate each crispy baked chicken breast along side spaghetti or angel hair pasta that has been generously coated with butter. I usually make my own pasta (yes, I’ll post on that… eventually) but if I don’t, we love this Durum wheat spaghetti from Azure Standard.

Don’t forget to savor and enjoy!

Leave a comment below letting me know if you tried this recipe and what you thought! Do you make your own pasta or opt for the convenience of pre-packaged?

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