Ah, chicken Parmesan! Just saying those two words makes my taste buds do a little happy dance. The crispy chicken, the rich tomato sauce, and, of course, all that melted cheese—it’s enough to make anyone drool.
It’s a dish that manages to be both comforting and exciting, making it the perfect meal for any occasion. In this post, I want to share an incredible recipe inspired by the culinary wizard himself, Bobby Flay.
But before we dive into the nitty-gritty, let’s chat about the delightful pairings you can enjoy with this legendary dish.
What’s a Great Pairing for Chicken Parm?
First up, let’s think about what to serve alongside this mouthwatering chicken Parmesan. While you can definitely enjoy it on its own, bringing in some sides can elevate the meal. Consider garlic bread—who can resist that buttery, crunchy goodness?
A fresh garden salad tossed with vinaigrette feels refreshing and light, acting as a perfect counterbalance to the heartiness of the chicken. Craving something extra? Creamy whipped potatoes can add a comforting touch. You could even serve it over a bed of pasta for that quintessential Italian experience.
Now that we’ve got our side dishes in mind, let’s get into why this recipe is not just another chicken dish.
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Why This Recipe is Amazing for You
Bobby Flay’s Chicken Parmesan takes a classic dish and puts a spin on it that’s not only delicious but also satisfying. As a registered dietitian, I appreciate recipes that integrate wholesome ingredients without skimping on flavor.
This chicken parm is quite versatile, making it perfect for meal prep. The steps are straightforward, so even if you’re new to cooking, you’ll feel confident whipping this up for friends or family.
Now let’s talk about the ingredients—oh, the glorious ingredients! Each one plays a role, like a cast of characters in a delicious culinary drama.
My Experience with These Ingredients
I’ve made numerous iterations of chicken Parmesan over the years, but Bobby Flay’s approach shines. Using fresh mozzarella rather than pre-shredded cheese made a world of difference. The creamy texture and unbeatable flavor are worth the little bit of extra effort. Plus, those panko breadcrumbs? Talk about a game changer.
They give the chicken that satisfying crunch we all crave. Each ingredient shines through in its own way, creating a harmony that’s hard to beat.
Let’s dive into the ingredient list.
Ingredients List
Chicken Dish Ingredients:
- 1 cup vegetable oil or high-quality olive oil
- 4 large eggs, whisked with 2 tablespoons water and a pinch of salt and pepper
- 4 boneless, skinless chicken breasts, gently flattened
- Sea salt and freshly cracked black pepper
- 2 cups all-purpose flour, infused with salt and pepper
- 2 cups panko breadcrumbs
- 1 pound fresh mozzarella cheese, sliced thinly
- 1/4 cup freshly grated Parmigiano-Reggiano
- Fresh basil or parsley leaves, for a finishing touch
- 1 teaspoon dried oregano for added flavor
- 1/4 teaspoon red pepper flakes for a hint of heat
Tomato Sauce Ingredients:
- 1 large Spanish onion, finely diced
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced with a pinch of kosher salt to create a paste
- Two 28-ounce cans of whole plum tomatoes with their juices, blended until smooth
- One 16-ounce can of crushed tomatoes
- 1 small can of tomato paste
- 1 bay leaf
- 1 small bunch of fresh Italian parsley
- 1 Cubano chile pepper, chopped
- Sea salt and freshly cracked black pepper
How to Make Bobby Flay Chicken Parm
Ready to dive in and create this masterpiece? Let’s break it down step by step.
Step 1: Prepare the Tomato Sauce
Before anything else, I find it best to start with the sauce. It needs some time to meld flavors. In a large saucepan, heat the extra virgin olive oil over medium heat. Add the finely diced Spanish onion, cooking it until it’s translucent. This usually takes about 5 to 7 minutes. Soon enough, your kitchen will smell amazing.
Now, toss in the minced garlic paste, sautéing for about 30 seconds until fragrant. Be careful—garlic can go from delightful to burnt in a flash! Next, pour in the whole plum tomatoes, crushed tomatoes, and the tomato paste. Stir in the bay leaf and the chopped Cubano chile for some good kick. Season with a bit of salt and pepper. Let this simmer on low heat for approximately 30 minutes while you take care of the chicken.
Step 2: Prepare the Chicken
While the sauce simmers, it’s chicken time! Start by setting up a breading station. You’ll need three shallow bowls; one for the flour, one for the whisked eggs, and one for the panko breadcrumbs. Season the flour with salt and pepper for extra flavor.
Take each chicken breast and coat it in the seasoned flour. Shake off the excess, then dip it into the egg mixture, ensuring it’s fully coated. Finally, dredge the chicken in panko breadcrumbs. Press down gently to make sure the breadcrumbs stick.
Step 3: Fry the Chicken
In a large skillet, heat the vegetable or olive oil over medium-high heat. Once it’s hot, carefully add the breaded chicken breasts. Fry them for about 4 to 5 minutes per side, until golden brown and cooked through. An internal temperature of 165°F is your goal.
Once golden, transfer the chicken to a paper towel-lined plate to drain excess oil.
Step 4: Assemble the Dish
Now for the fun part—assembly! Preheat your oven to 375°F. In a baking dish, spread about a cup of the tomato sauce on the bottom. Place the fried chicken on top, then cover each piece with more tomato sauce. Layer the fresh mozzarella and sprinkle Parmigiano-Reggiano on top.
Step 5: Bake to Perfection
Pop the baking dish into the oven for about 20 minutes. You want that cheese to melt and start bubbling. A few minutes before it’s done, keep an eye on it. If you like a golden top, you can briefly broil it for 2 to 3 minutes. Just remember to watch closely—burnt cheese isn’t anyone’s friend!
Once out of the oven, let it sit for a few minutes. Before serving, garnish with fresh basil or parsley leaves and a sprinkle of dried oregano for that extra pop.
Recipe Notes
- Vegetable Oil/High-Quality Olive Oil: The choice of oil impacts flavor. While vegetable oil is neutral, high-quality olive oil enhances taste.
- Eggs: These add moisture and help the breadcrumbs stick like frosting on a cake.
- Chicken Breasts: Flattening the breasts ensures even cooking and tenderness; no one likes a dry chicken!
- Panko Breadcrumbs: I swear by them for a crunchier texture compared to standard breadcrumbs.
- Fresh Mozzarella: This is key for a gooey consistency and fresh flavor. Avoid packaged shredded cheese for the best results.
- Tomatoes: Using whole plum tomatoes gives a richer sauce. Plus, blending them lets those juices flow!
Recipe Variations
This dish is fantastic as is, but let’s get creative!
- Add Veggies: Throw in some sautéed spinach or roasted zucchini for added nutritional punch.
- Swap Cheeses: Try a mix of provolone and mozzarella for a unique flavor profile.
- Spice it Up: If you’re feeling adventurous, scatter some jalapeños on top for a spicy twist.
- Gluten-Free Option: Use gluten-free flour and panko to make it accessible for all diners.
- Baked Version: For a lighter take, skip the frying. Bake the breaded chicken directly in the oven, drizzling it with olive oil first.
- Make it a Sub: Layer it in a sub sandwich with sautéed peppers and onions for a twist!
Equipment
- Large saucepan
Ingredients
Chicken Dish Ingredients:
- 1 cup vegetable oil or high-quality olive oil
- 4 large eggs whisked with 2 tablespoons water and a pinch of salt and pepper
- 4 boneless skinless chicken breasts, gently flattened
- Sea salt and freshly cracked black pepper
- 2 cups all-purpose flour infused with salt and pepper
- 2 cups panko breadcrumbs
Tomato Sauce
- 1 pound fresh mozzarella cheese sliced thinly
- 1/4 cup freshly grated Parmigiano-Reggiano
- Fresh basil or parsley leaves for a finishing touch
- 1 teaspoon dried oregano for added flavor
- 1/4 teaspoon red pepper flakes for a hint of heat
Tomato Sauce Ingredients:
- 1 large Spanish onion finely diced
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced with a pinch of kosher salt to create a paste
- Two 28-ounce cans of whole plum tomatoes with their juices blended until smooth
- One 16-ounce can of crushed tomatoes
- 1 small can of tomato paste
- 1 bay leaf
- 1 small bunch of fresh Italian parsley
- 1 Cubano chile pepper chopped
- Sea salt and freshly cracked black pepper
Instructions
- Ready to dive in and create this masterpiece? Let’s break it down step by step.
Step 1: Prepare the Tomato Sauce
- Before anything else, I find it best to start with the sauce. It needs some time to meld flavors. In a large saucepan, heat the extra virgin olive oil over medium heat. Add the finely diced Spanish onion, cooking it until it’s translucent. This usually takes about 5 to 7 minutes. Soon enough, your kitchen will smell amazing.
- Now, toss in the minced garlic paste, sautéing for about 30 seconds until fragrant. Be careful—garlic can go from delightful to burnt in a flash! Next, pour in the whole plum tomatoes, crushed tomatoes, and the tomato paste. Stir in the bay leaf and the chopped Cubano chile for some good kick. Season with a bit of salt and pepper. Let this simmer on low heat for approximately 30 minutes while you take care of the chicken.
Step 2: Prepare the Chicken
- While the sauce simmers, it’s chicken time! Start by setting up a breading station. You’ll need three shallow bowls; one for the flour, one for the whisked eggs, and one for the panko breadcrumbs. Season the flour with salt and pepper for extra flavor.
- Take each chicken breast and coat it in the seasoned flour. Shake off the excess, then dip it into the egg mixture, ensuring it’s fully coated. Finally, dredge the chicken in panko breadcrumbs. Press down gently to make sure the breadcrumbs stick.
Step 3: Fry the Chicken
- In a large skillet, heat the vegetable or olive oil over medium-high heat. Once it’s hot, carefully add the breaded chicken breasts. Fry them for about 4 to 5 minutes per side, until golden brown and cooked through. An internal temperature of 165°F is your goal.
- Once golden, transfer the chicken to a paper towel-lined plate to drain excess oil.
Step 4: Assemble the Dish
- Now for the fun part—assembly! Preheat your oven to 375°F. In a baking dish, spread about a cup of the tomato sauce on the bottom. Place the fried chicken on top, then cover each piece with more tomato sauce. Layer the fresh mozzarella and sprinkle Parmigiano-Reggiano on top.
Step 5: Bake to Perfection
- Pop the baking dish into the oven for about 20 minutes. You want that cheese to melt and start bubbling. A few minutes before it’s done, keep an eye on it. If you like a golden top, you can briefly broil it for 2 to 3 minutes. Just remember to watch closely—burnt cheese isn’t anyone’s friend!
- Once out of the oven, let it sit for a few minutes. Before serving, garnish with fresh basil or parsley leaves and a sprinkle of dried oregano for that extra pop.
Frequently Asked Questions
1. Can I make chicken parm ahead of time?
Yes! You can prepare the chicken and sauce ahead of time. Just assemble and refrigerate until you’re ready to bake.
2. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
3. Can I freeze chicken Parmesan?
Absolutely! Once assembled, freeze before baking. Just make sure to wrap it tightly in freezer-safe aluminum foil. To bake, no thawing necessary—just add a little extra time to ensure it cooks through.
4. What side dishes pair well?
Garlic bread is a classic. A fresh salad or quinoa takes the dish to another level amounting to a balanced meal.
5. Can I use chicken thighs instead?
Definitely! Chicken thighs are juicy and full of flavor, making them a superb substitute for chicken breasts.
6. How can I enhance the flavor of the sauce?
Consider adding a splash of red wine or balsamic vinegar into your sauce while it simmers to deepen the flavors!
Conclusion
Bobby Flay’s Chicken Parmesan is truly a show-stopper of a meal, effortlessly blending crispy textures with rich, savory flavors. It’s not just about serving chicken; it’s about creating an experience.
The succulent chicken, fragrant sauce, and gooey cheese come together harmoniously, inviting everyone to the table. Whether you’re preparing for a casual family dinner or impressing guests at a gathering, this recipe will surely shine.
From picking the freshest ingredients to savoring each bite, you are guaranteed a culinary delight. So roll up your sleeves, dust off the apron, and let’s get cooking! As they say, “The best way to someone’s heart is through their stomach.” Get ready to fall head over heels for this chicken parm. Buon appetite!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more