When we were kids, my mother used to make a broiled chicken dish which we called Chicken Parmesan. It was so good, we would fight over the drippings. Then my mother gave up wheat for 20 years and the recipe is lost somewhere in the deep storage of her mind, currently unaccessible. (By the way, this is the main reason I put recipes on the web, they don’t get lost or forgotten!)
We had a hankering for Parmesan chicken the other night so I hit the recipe books and Epicurious and came up with something really quite good. Not as drop-dead delicious as mom’s, and the reason why? Mom remembered as we were eating that she used to dip every piece of chicken in melted butter before rolling it in the breadcrumb/Parmesan mixture. Well no wonder we were fighting over the drippings! You can do the same, if you really want a treat. This recipe doesn’t do that, but if you want, just substitute the vinegar for melted butter and then add some more butter to the coating liquid.
Update: We recreated mom’s recipe for Parmesan chicken. Check it out for an alternative to this recipe.
Baked Chicken Parmesan RecipePrint
- 2 garlic cloves, peeled, finely chopped (about 2 teaspoons)
- 1/4 cup extra virgin olive oil
- 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
- 1/2 teaspoon dried basil (or a Tbsp of chopped fresh basil)
- 1/4 teaspoon dried oregano (or a teaspoon of fresh chopped oregano)
- 1/4 teaspoon sugar
- Salt and ground black pepper to taste
- 3 Tbsp Dijon mustard
- 1 Tbsp white-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness)
- 3/4 cup of breadcrumbs (panko or homemade)
- 1 cup finely grated Parmesan cheese
- 3 Tbsp unsalted butter, melted
1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.
Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.
2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps.
3 Make the coating: Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl.
Add the chicken pieces to the mixture and toss to coat well.
4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate.
Dredge the chicken pieces in the breadcrumb mixture, coating completely. Press the crumbs in gently to adhere and place on the baking sheet.
5 Bake: Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.
6 Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.
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