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

5 from 1 vote

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

Baking Time15

Total Time45

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: servings

Calories: 200kcal

Author: Ania Cooking Recipes

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.

Nutrition