Parmesan Chicken

Another Thursday installment of the Barefoot Bloggers, and this Thursday features Ina Garten’s Parmesan Chicken, a wonderful selection from Megan of My Baking Adventures. Chicken pounded thin, coated in a traditional breading of flour, eggs, and breadcrumbs/Parmesan, and then sauteed in a combination of olive oil and butter – this is a classic dish that Ina has managed to perfect. Served over a bed of greens, this is a wonderfully satisfying meal.

I have made the same type of chicken dish many times before, but this variation was by far the best. Perhaps due to cooking the chicken over a medium-low heat was the trick, as I usually cook this type of chicken over medium-high heat, but the resulting chicken was incredibly moist and cooked perfectly. I cheated a bit as I already had thin-sliced chicken breasts in the freezer, so I didn’t go through the pounding step this recipe calls for. I also don’t like lemon-flavored things (as many of you have seen me say here), so I skipped the lemon vinaigrette and served the chicken with a spinach salad. A great recipe, and likely the way I will cook my breaded chicken from now on!

If you’re interested in a healthier alternative to breaded chicken that is fried in butter and olive oil, check out my light version of chicken parmesan.

Parmesan Chicken

(Source: Ina Garten Barefoot Contessa Family Style p.82 and Food Network)

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings


20 Responses to “Parmesan Chicken”

  1. Amber on June 26, 2008 at 9:00 am

    Wow, this looks absolutely incredible! I must try this, soon.


  2. Mary Ann on June 26, 2008 at 10:18 am

    It looks wonderful! Makes me want to make it again as soon as possible!


  3. jesstyler on June 26, 2008 at 10:22 am

    ooh, I bet it was delish with a spinach salad! Good choice!


  4. Kate on June 26, 2008 at 11:52 am

    I love parmesean chicken!


  5. Sylvie on June 26, 2008 at 12:04 pm

    I love parmesan chicken. Sometimes simple flavours are just the best.


  6. Jessica on June 26, 2008 at 12:53 pm

    Looks great – especially with the parmesan grated on top!


  7. Meryl on June 26, 2008 at 1:20 pm

    This looks really good!


  8. Lisa T. on June 26, 2008 at 7:05 pm

    This is beautiful – and looks lovely with the spinach salad. Next time I think I will try thin sliced chicken breasts instead of the pounding – what a great “cheat”.


  9. Liliana on June 26, 2008 at 8:17 pm

    Looks absolutely delicious! Great with spinach salad.


  10. Jaime on June 26, 2008 at 9:57 pm

    mmmmm, i love chicken parm – it looks great!


  11. Erin on June 27, 2008 at 11:20 am

    Your chicken is perfectly cooked in my opinon. I love how brown it is on the outside. The greens make it ultra gorgeous.


  12. Heather B on June 27, 2008 at 12:00 pm

    Great job! It looks so delicious! I wish mine would have looked that tasty!


  13. Melissa on June 27, 2008 at 8:00 pm

    I love your picture, it looks like it’s snowing Parmesan! 🙂


  14. Katie on June 28, 2008 at 7:30 am

    I agree, I’m only cooking my breaded chicken like this from now on! It was really moist and tender, and couldn’t have been easier.

    Yours looks beautiful. I bet the spinach was fantastic with the chicken.


  15. rūtuliukas on February 19, 2011 at 2:11 pm

    thanks. That was great. My boyfriend was very pleased 🙂


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  18. Amy on March 5, 2012 at 3:33 pm

    I just tried this recipe and loved it! I’m studying abroad in Italy, and all we have for an oven is a tiny toaster oven… It makes it hard to find recipes to make for 7 girls. This recipe was perfect and simple for me to make. Thanks for sharing!


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  20. Lynda Dedrick on September 29, 2015 at 8:10 pm

    I cannot believe how fantastic this chicken turned out. I have a ‘knack’ for over cooking and killing chicken recipes. It was moist, flavorful, and cooked to perfection using your direction of 2-3 minutes per side on med-low.
    Cannot thank you enough for a great recipe.


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