Chicken Parmesan Casserole

For the Marinara Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh basil (optional)

For Assembly:

• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Directions

Preparing the Chicken

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Chicken Breasts: Season the chicken breasts with salt and pepper. Place each breast between two sheets of plastic wrap and pound with a meat mallet until they are about ½ inch thick.
3. Set Up Breading Stations: Place the flour in one shallow bowl. In a second shallow bowl, whisk together the eggs and milk. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, dried oregano, dried basil, and garlic powder.
4. Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip the chicken into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Fry the Chicken: Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

Making the Marinara Sauce

6. Sauté the Aromatics: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
7. Simmer the Sauce: Add the crushed tomatoes, sugar, salt, pepper, dried basil, dried oregano, and red pepper flakes (if using) to the saucepan. Stir to combine and bring to a simmer. Reduce heat and let the sauce cook for about 20 minutes, stirring occasionally. Stir in the fresh basil, if using.

Assembling the Chicken Parmesan

8. Layer the Dish: Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the fried chicken breasts on top of the sauce. Spoon more marinara sauce over each chicken breast, then sprinkle with shredded mozzarella and grated Parmesan cheese.
9. Bake the Chicken Parmesan: Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
10. Garnish and Serve: Remove from the oven and let the dish rest for a few minutes. Garnish with fresh basil leaves before serving.

Kitchen Equipment Needed

• Meat mallet
• Plastic wrap
• Shallow bowls for breading
• Large skillet
• Medium saucepan
• Baking dish
• Paper towels

Tips and Shortcuts

• Pounding the Chicken: Pounding the chicken breasts ensures even cooking and tenderness. If you don’t have a meat mallet, a rolling pin works well too.
• Store-Bought Marinara: If you’re short on time, you can use a high-quality store-bought marinara sauce instead of making your own.
• Baking Instead of Frying: For a lighter version, you can bake the breaded chicken breasts at 400°F (200°C) for about 20 minutes before assembling and baking with the sauce and cheese.

Variations

• Spicy Chicken Parmesan: Add a teaspoon of crushed red pepper flakes to the breadcrumb mixture for a spicy kick.
• Vegetarian Option: Substitute eggplant slices for the chicken to make Eggplant Parmesan.
• Herb-Crusted Chicken: Mix fresh herbs like parsley, thyme, and rosemary into the breadcrumb mixture for an herbaceous flavor.

How to Store Leftovers

Store any leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can also microwave individual portions, but the breading may not stay as crispy.

Food and Drink Pairings

Chicken Parmesan pairs wonderfully with a side of pasta, garlic bread, and a simple green salad. For a drink pairing, consider a glass of medium-bodied red wine like Chianti or a crisp white wine like Pinot Grigio. Sparkling water with a slice of lemon also complements this dish nicely.