Paula Deen Chicken Parmesan

Paula Deen Chicken Parmesan turns Italian-marinated chicken breasts, roasted garlic marinara and two kinds of mozzarella into a crispy, bubbly Southern-Italian dinner in 50 minutes. It's an easy chicken parmesan dinner for Sunday dinner, weeknight dinner or game day, and it finishes in one oven-proof skillet.

Marinate the chicken in the egg mixture for the full 15 minutes, because that is what makes the panko cling to the meat. Skip it and the crust slides off in the hot oil.

Paula starts with Italian-marinated chicken breasts, so the meat is seasoned before it ever hits the egg wash. She then finishes the chicken right in the marinara in an oven-proof skillet, which keeps the sauce hot and saves you a baking dish.

Paula Deen Chicken Parmesan

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

780

kcal

Golden panko-crusted chicken sits on a pool of roasted garlic marinara under two layers of melted mozzarella and Parmesan. The crust stays crisp at the edges while the cheese goes bubbly and soft on top.

Ingredients

• 4 Italian-marinated chicken breasts
  

• ⅛ teaspoon salt
  

• 2 eggs, beaten
  

• 1 teaspoon minced garlic
  

• 3 tablespoons dried parsley, divided
  

• seasoned panko bread crumbs
  

• ¼ cup Flour
  

• Vegetable oil, for frying
  

• 32-ounce jar Rao's Roasted Garlic Marinara Sauce
  

• 8 slices fresh mozzarella
  

• 1 cup grated Parmesan
  

• 1 cup shredded mozzarella
  

• cooked angel hair pasta or pasta of choice, for serving
  

Directions

• Marinate the chicken: Mix 2 beaten eggs, 1/8 teaspoon salt, 1 teaspoon minced garlic and 1 tablespoon dried parsley in a bowl. Put the 4 chicken breasts in a gallon-sized plastic bag, pour in the egg mixture, coat well and let it sit for 15 minutes.
• Coat in panko: Mix the seasoned panko, 1/4 cup flour and 2 tablespoons dried parsley in a shallow dish. Then lift the chicken out of the bag and press each breast into the panko mixture until it is fully coated.
• Fry the chicken: Pour vegetable oil into a large skillet deep enough to cover the chicken breasts and heat it over medium heat. Flick in a drop of water to test it, and once it sizzles, fry the chicken 4 to 5 minutes per side until golden.
• Preheat the oven: Preheat the oven to 350°F while the chicken fries. That way it is hot by the time the chicken is ready to go in.
• Assemble the skillet: Pour the 32-ounce jar of Rao's Roasted Garlic Marinara Sauce into an oven-proof skillet. Once the chicken is cooked, set each breast on top of the sauce, then cover each one with 2 slices of fresh mozzarella and 1 cup grated Parmesan.
• Bake and melt: Bake the chicken for 15 minutes at 350°F. Then sprinkle 1 cup shredded mozzarella over the top and let it melt.
• Serve over pasta: Spoon the chicken and marinara over cooked angel hair pasta or your pasta of choice. Serve it warm so the cheese is still stretchy.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake the chicken instead of frying it?

You can, but the crust will not get as crisp as it does in hot oil. Spray the coated breasts well with oil and bake them on a rack at 425°F until golden, then finish them in the sauce as directed.

Can I use plain chicken breasts instead of Italian-marinated?

Yes, but the chicken will taste milder. Add a pinch of Italian seasoning and a little more salt to the egg mixture to make up for the missing marinade.

Can I make chicken parmesan ahead of time?

You can fry the chicken a few hours ahead and keep it in the fridge, then assemble and bake it just before serving. The crust stays crispest if you add the sauce and cheese right before it goes in the oven.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot, since the microwave softens the crust.

Why did my breading fall off the chicken?

The most common cause is skipping the 15-minute marinate in the egg mixture, which helps the panko stick. Crowding the skillet or moving the chicken around too much while it fries can also knock the coating off.