This easy Barefoot Contessa chicken parmesan is a quick and delicious meal that’s perfect for busy nights. With crispy, golden chicken breasts topped with gooey cheese, it’s sure to satisfy. You can customize it with common ingredients, making it a flexible and hearty dish the whole family will love.
Ingredients Needed
- 6 boneless, skinless chicken breasts
- 125g all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs
- 150g seasoned dry bread crumbs
- 50g finely grated Parmesan cheese, plus extra for serving
- 30g unsalted butter
- 30ml good olive oil
- Baby salad greens for 6, washed and spun dry
Lemon Vinaigrette:
- 60ml freshly squeezed lemon juice (about 2 lemons)
- 120ml good olive oil
- Kosher salt and freshly ground black pepper
How To Make chicken parmesan
- Prepare the chicken: Pound the chicken breasts until they are ¼-inch (about 0.6 cm) thick using a meat mallet or rolling pin.
- Coat the chicken: On a dinner plate, combine the flour, 2 teaspoons salt, and 1 teaspoon pepper. Beat the eggs with 1 tablespoon of water in a shallow bowl. On a second plate, combine the bread crumbs and 50g grated Parmesan cheese. Coat each chicken breast in the flour mixture, dip in the egg mixture, then dredge in the bread crumb mixture, pressing lightly.
- Cook the chicken: Heat 15g of butter and 15ml of olive oil in a large (30cm) sauté pan over medium-low heat. Cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the chicken to a plate (or keep warm in the oven; see below). Repeat with the remaining chicken, adding more butter and oil as needed.
- Prepare the salad: Toss the baby salad greens with the lemon vinaigrette.
- Serve: Place each chicken breast on a plate, top with a mound of salad, and garnish with extra shaved or grated Parmesan.
Recipe Tips
- Pound the chicken evenly: Make sure the chicken breasts are pounded to an even ¼-inch thickness. This ensures they cook evenly and don’t dry out. Use a meat mallet or rolling pin for best results.
- Don’t skip the egg dip: The egg wash helps the breadcrumbs stick better, creating a crispier crust. Be sure to coat the chicken well in the egg mixture before breading.
- Use a mix of butter and olive oil: Cooking the chicken in a mix of butter and olive oil gives the perfect balance of flavor and crispiness. The butter adds richness, while the olive oil helps prevent burning.
- Keep the chicken warm in the oven: If cooking in batches, keep the cooked chicken warm by placing it on a sheet pan in a 200°F (90°C) oven. This keeps it at the right temperature without overcooking.
- Serve with fresh salad: A fresh salad with lemon vinaigrette is a great way to balance the richness of the chicken. The acidity from the lemon in the dressing cuts through the crispy chicken, enhancing the flavor.
How To Store Leftovers
- Refrigerate: Cover leftover Chicken Parmesan with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days.
- Freeze: To freeze, wrap leftover Chicken Parmesan in plastic wrap and aluminum foil, or store it in a freezer-safe container. Freeze for up to 3 months. When ready to reheat, let it thaw in the fridge overnight and then warm.
- Reheating: To reheat leftover Chicken Parmesan, simply place it in a preheated oven at 350°F for about 10-15 minutes, until heated through and the crust is crispy again. You can cover it with foil to prevent drying out.
Nutrition Facts
Serving Size: 1 serving (182g)
- Calories: 291
- Total Fat: 12.38g
- Saturated Fat: 3.912g
- Cholesterol: 108mg
- Sodium: 615mg
- Total Carbohydrate: 12.18g
- Dietary Fiber: 1.1g
- Sugars: 2.65g
- Protein: 22.83g
- Calcium: 145mg
- Iron: 1.9mg
- Potassium: 353mg
Try More Recipes:
Barefoot Contessa Chicken Parmesan
Description
This easy Barefoot Contessa chicken parmesan is a quick and delicious meal that’s perfect for busy nights. With crispy, golden chicken breasts topped with gooey cheese, it’s sure to satisfy. You can customize it with common ingredients, making it a flexible and hearty dish the whole family will love.
Ingredients
Lemon Vinaigrette:
Instructions
- Prepare the chicken: Pound the chicken breasts until they are ¼-inch (about 0.6 cm) thick using a meat mallet or rolling pin.
- Coat the chicken: On a dinner plate, combine the flour, 2 teaspoons salt, and 1 teaspoon pepper. Beat the eggs with 1 tablespoon of water in a shallow bowl. On a second plate, combine the bread crumbs and 50g grated Parmesan cheese. Coat each chicken breast in the flour mixture, dip in the egg mixture, then dredge in the bread crumb mixture, pressing lightly.
- Cook the chicken: Heat 15g of butter and 15ml of olive oil in a large (30cm) sauté pan over medium-low heat. Cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the chicken to a plate (or keep warm in the oven; see below). Repeat with the remaining chicken, adding more butter and oil as needed.
- Prepare the salad: Toss the baby salad greens with the lemon vinaigrette.
- Serve: Place each chicken breast on a plate, top with a mound of salad, and garnish with extra shaved or grated Parmesan.
Notes
- Pound the chicken evenly: Make sure the chicken breasts are pounded to an even ¼-inch thickness. This ensures they cook evenly and don’t dry out. Use a meat mallet or rolling pin for best results.
- Don’t skip the egg dip: The egg wash helps the breadcrumbs stick better, creating a crispier crust. Be sure to coat the chicken well in the egg mixture before breading.
- Use a mix of butter and olive oil: Cooking the chicken in a mix of butter and olive oil gives the perfect balance of flavor and crispiness. The butter adds richness, while the olive oil helps prevent burning.
- Keep the chicken warm in the oven: If cooking in batches, keep the cooked chicken warm by placing it on a sheet pan in a 200°F (90°C) oven. This keeps it at the right temperature without overcooking.
- Serve with fresh salad: A fresh salad with lemon vinaigrette is a great way to balance the richness of the chicken. The acidity from the lemon in the dressing cuts through the crispy chicken, enhancing the flavor.
Barefoot Contessa Chicken Parmesan