Easy Chicken Parmesan Recipe By Natasha's Kitchen In 1 Hour

Easy Chicken Parmesan Recipe By Natasha’s Kitchen In 1 Hour

Last Updated on May 14, 2024

Today, we’ve used the chicken parmesan recipe by Natasha’s Kitchen as inspiration for a new dish. It’s packed with even more flavor and texture!

Now, you may be worried that this version will take longer and is much harder to make. But, we’ve kept things incredibly simple. You don’t have to spend a ton of time on preparations or cooking. It’s still very quick and easy.

Take a look for yourself!

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What Makes This Chicken Parmesan Recipe By Natasha’s Kitchen Special?

Natasha’s Kitchen is a food blog that has been around for ages. A key to their tremendous success is their amazing foolproof recipes.

One of the all-time fan favorites is the chicken parmesan recipe by Natasha’s Kitchen. Now, what makes this dish so special?

Well, first of all, it takes 35 minutes to make. if you’re usually drained at the end of the workday, you know that this is about the most time you want to spend on cooking a healthy dinner.

Then, it’s also a recipe that’s incredibly easy to make. Most, if not all, of the ingredients, are very basic. The steps for the dish are also incredibly easy. And, the recipe is super versatile too.

how to fry chicken for chicken parm

How are we making this chicken parmesan recipe by Natasha’s Kitchen

The recipe we’ll be making today differs slightly from Natasha’s. And any other classic chicken parmesan recipe really.

The first major change we’ll make is to use panko bread crumbs instead of traditional Italian breadcrumbs. These will add a ton more crispy textures.

Then, we’ve also added some seasoning ingredients. They include dried parsley, oregano, salt, pepper, garlic, and onion powder.

And finally, we’ll be making a marinara sauce from scratch. That may sound intimidating, but trust us, it’s one of the easiest recipes you’ll ever make!

So, let’s move on to how we make our take on the chicken parmesan recipe by Natasha’s Kitchen.

What You Need To Make Natasha’s Kitchen Chicken Parmesan

Ingredients for the marinara sauce

  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1 small chili, deseeded and minced, optional
  • 2 cans crushed tomatoes
  • 4 teaspoons of sugar
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste

Ingredients for the crumb

  • 1/2 cup cake or all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 large eggs, room temperature
  • 2 tablespoons milk
  • 1 cup panko bread crumbs
  • 3/4 cup parmesan cheese, grated

Ingredients for the chicken parmesan

  • 2 large chicken breasts, skinless, boneless, sliced in half lengthways
  • Olive oil, for frying
  • 1 cup mozzarella, grated

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Medium saucepan
  • Whisk
  • Frying pan
  • Tons
  • 9×13-inch baking dish
 

Step by step instructions

Step 1: Make the marinara sauce

Heat the olive oil in a medium saucepan. Add the garlic and chili and fry them over medium heat for 2 minutes.

Then, add the canned crushed tomatoes. Stir the ingredients well and add the sugar. bring the marinara base to a gentle boil. Leave it to cook for about 10 minutes.

Once it has thickened slightly, season it with some salt and pepper. Set it aside for later.

Step 2: Prepare the crumbing elements

First, preheat the oven to 425ºF (210ºC).

To start, whisk together the flour and seasoning ingredients. Set it aside.

In a separate bowl, whisk together the eggs and milk to create an egg wash. Set it aside as well.

And finally, stir together the panko bread crumbs and parmesan cheese. Make sure they are well mixed.

Step 3: Crumb the chicken breasts

You should have 4 pieces of chicken. Dip each in the seasoned flour mixture, then the beaten egg wash, then the panko breadcrumbs. Repeat the process once more. When you’re finished crumbing a chicken breast, set it inside the baking dish.

Repeat the crumbing steps until all four of the chicken breast have been double-crumbed.

Step 4: Fry the chicken

Next, we will look at how to fry chicken for chicken parm. First, heat some oil in a frying pan over medium-high heat. Once hot, fry each crumbed chicken breast for 3-4 minutes per side. 

They are ready when they are golden brown and completely cooked through.

Step 5: Bake the chicken parmesan

Add half of the marinara sauce to a baking dish. Place the browned chicken pieces in the sauce in a single layer. Then, cover it with the remaining sauce and the grated mozzarella cheese.

Bake the chicken for 15 minutes or until all of the mozzarella has melted.

classic chicken parmesan recipe

Expert Tips And Tricks 

  • You can tenderize your chicken breasts before crumbing and cooking them. Use a meat tenderizer or plain rolling pin. This will make the chicken flatter and cook faster. But, it will also help it be juicier and more flavorful.
  • If you don’t have time to make your own marinara sauce from scratch, you can just buy a premade one. But try to put aside 15 minutes for this sauce. It’s super simple and likely a lot more budget-friendly than the store-bought options. After all, it’s mostly tomatoes and garlic. You can have a look at this list of some amazing jarred marinara sauces. You will likely be able to find at least one of them at your local grocer. Otherwise, try buying them online.
  • When you initially brown the crumbed chicken in the frying pan, you only have to cook them until they are slightly underdone. Remember, they will still bake for another 15 minutes. So, to avoid overcooking the chicken, don’t over-fry them initially.
  • Before serving our inspired chicken parmesan recipe by Natasha’s Kitchen, rest it for about 10 minutes. This step may seem like a waste of time, but ultimately it helps the meat retain its juices and flavor.

Preparations Times And Servings

Preparation Time Baking Time Servings
30 minutes 15 minutes 4

In Conclusion – Chicken Parmesan Recipe By Natasha’s Kitchen

Let us know what you think about our take on the chicken parmesan recipe by Natasha’s Kitchen. It’s just as easy, super quick, and loaded with even more flavor and texture.

And don’t forget to have a look at some of our other amazing dinner ideas on our site. You may just find your new go-to recipe there!

Easy Chicken Parmesan Recipe By Natasha's Kitchen In 1 Hour
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Easy Chicken Parmesan Recipe By Natasha’s Kitchen In 1 Hour

Today, we've used the chicken parmesan recipe by Natasha's Kitchen as inspiration for a new dish. It's packed with even more flavor and texture! Now, you may be worried that this version will take longer and is much harder to make. But, we've kept things incredibly simple. You don't have to spend a ton of time on preparations or cooking. It's still very quick and easy. Take a look for yourself!
Prep Time30 minutes
Baking Time15 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: chicken parmesan recipe by natasha's kitchen, classic chicken parmesan recipe, healthy chicken parm recipe, how to fry chicken for chicken parm, natasha's kitchen chicken parmesan
Servings: 4 servings

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Medium saucepan
  • Whisk
  • Frying pan
  • Tons
  • 9x13-inch baking dish

Ingredients
  

Ingredients for the marinara sauce

  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1 small chili, deseeded and minced, optional
  • 2 cans crushed tomatoes
  • 4 teaspoons of sugar
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste

Ingredients for the crumb

  • 1/2 cup cake or all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 large eggs, room temperature
  • 2 tablespoons milk
  • 1 cup panko bread crumbs
  • 3/4 cup parmesan cheese, grated

Ingredients for the chicken parmesan

  • 2 large chicken breasts, skinless, boneless, sliced in half lengthways
  • Olive oil, for frying
  • 1 cup mozzarella, grated

Instructions

  • Make the marinara sauce
    Heat the olive oil in a medium saucepan. Add the garlic and chili and fry them over medium heat for 2 minutes.
    Then, add the canned crushed tomatoes. Stir the ingredients well and add the sugar. bring the marinara base to a gentle boil. Leave it to cook for about 10 minutes.
    Once it has thickened slightly, season it with some salt and pepper. Set it aside for later.
    1 tablespoon olive oil, 5 garlic cloves, minced, 1 small chili, deseeded and minced, optional, 2 cans crushed tomatoes, 4 teaspoons of sugar, Sea salt flakes, to taste, Freshly ground black pepper, to taste
  • Prepare the crumbing elements
    First, preheat the oven to 425ºF (210ºC).
    To start, whisk together the flour and seasoning ingredients. Set it aside.
    In a separate bowl, whisk together the eggs and milk to create an egg wash. Set it aside as well.
    And finally, stir together the panko bread crumbs and parmesan cheese. Make sure they are well mixed.
    1/2 cup cake or all-purpose flour, 1/2 teaspoon fine salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 2 large eggs, room temperature, 2 tablespoons milk, 1 cup panko bread crumbs, 3/4 cup parmesan cheese, grated
  • Crumb the chicken breasts
    You should have 4 pieces of chicken. Dip each in the seasoned flour mixture, then the beaten egg wash, then the panko breadcrumbs. Repeat the process once more. When you're finished crumbing a chicken breast, set it inside the baking dish.
    Repeat the crumbing steps until all four of the chicken breast have been double-crumbed.
    2 large chicken breasts, skinless, boneless, sliced in half lengthways
  • Fry the chicken
    Next, we will look at how to fry chicken for chicken parm. First, heat some oil in a frying pan over medium-high heat. Once hot, fry each crumbed chicken breast for 3-4 minutes per side.
    They are ready when they are golden brown and completely cooked through.
    Olive oil, for frying
  • Bake the chicken parmesan
    Add half of the marinara sauce to a baking dish. Place the browned chicken pieces in the sauce in a single layer. Then, cover it with the remaining sauce and the grated mozzarella cheese.
    Bake the chicken for 15 minutes or until all of the mozzarella has melted.
    1 cup mozzarella, grated

Notes

You can tenderize your chicken breasts before crumbing and cooking them. Use a meat tenderizer or plain rolling pin. This will make the chicken flatter and cook faster. But, it will also help it be juicier and more flavorful.
If you don't have time to make your own marinara sauce from scratch, you can just buy a premade one. But try to put aside 15 minutes for this sauce. It's super simple and likely a lot more budget-friendly than the store-bought options. After all, it's mostly tomatoes and garlic.
When you initially brown the crumbed chicken in the frying pan, you only have to cook them until they are slightly underdone. Remember, they will still bake for another 15 minutes. So, to avoid overcooking the chicken, don't over-fry them initially.
Before serving our inspired chicken parmesan recipe by Natasha's Kitchen, rest it for about 10 minutes. This step may seem like a waste of time, but ultimately it helps the meat retain its juices and flavor.

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