So here’s how this all started.
One day I mentioned on my Facebook page that I was making a version of chicken parm that used only Parmesan cheese, as in the title of the dish, not mozzarella cheese.
Well, that opened some floodgates, let me tell you. I learned more about the history of this dish than I ever wanted to know — although none of it came with source material, so as far as I am concerned, my point is still valid. HA
Don’t get me wrong, I love mozzarella cheese as much as the next girl. Check this peach mozzarella salad out for example.
But on chicken parm, all that mozzarella just seems to take over. Parmesan cheese, on the other hand, is still delicious but a little lighter in consistency, so all the flavor of your tomato sauce and chicken still stands a fighting chance.
In related news, I recently realized that we were almost out of Parmesan cheese (something I need to have on hand at all times) so I asked the Southern husband if he could get me some more.
I wanted the really good authentic stuff from Italy, so he sprang into action. As it turns out, 113 pounds of action.
The UPS guy who delivered it actually hung around to see what the deal was with this aromatic package, and we found a quick YouTube lesson on how you cut up a FULL WHEEL of Parmesan cheese, and let’s just say I now have enough Parmesan for the rest of my life.
(And to his credit, the Southern husband said that maybe he hadn’t fully thought things through when he ordered it. I love him.)
So obviously I need to make chicken parm on the regular now, and I truly believe that this non-mozzarella version is the best easy chicken Parmesan recipe I know.
ingredients needed to make the best easy chicken parmesan!
Here’s how to make the best easy chicken parmesan!
STEP 1: Cook 8 ounces of linguine or spaghetti (or really any pasta that you love best) according to package directions in heavily salted water. Drain and set aside.
STEP 2: While the pasta is cooking, mix a half cup of flour with a pinch of salt and pepper together in a pie plate. Dredge 4 boneless chicken breasts in flour mixture and set aside.
STEP 3: Heat a little oil and butter together in a large skillet over medium heat. When butter is melted add the floured chicken and cook until chicken breasts are golden brown on each side, about 3 minutes per side. Remove chicken breasts from the skillet and cover with foil to keep warm.
STEP 4: Add 4 cloves of minced garlic to the skillet and give it a quick stir. Add a cup of red wine and stir, loosening any bits that are stuck to the pan. Simmer for 2 minutes.
STEP 5: Pour in three 14 ounce cans of crushed tomatoes, stir to combine and simmer for 30 minutes. Dump in some fresh chopped parsley and give it another stir.
STEP 6: Now put the chicken breasts on top of the sauce and cover them in that fabulous Parmesan. Cover the skillet and reduce heat to low. Simmer until cheese is melted, about 3-5 minutes.
STEP 7: Place pasta on warmed plates and top with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
more tips for making the best easy chicken parmesan!
If you can’t live without it, of course you can – sprinkle a modest amount of shredded mozzarella when you add the Parmesan cheese. You’re welcome. :)
You can substitute chicken broth if you need to.
Yep! Just make sure they are boneless, and pounded to a half inch thickness.
Pop it in the comments below and I will answer pronto!
I know, I know, what’s a nice Irish girl like me doing messing around with the likes of a classic Italian dish like this one? But hey, I know what I like when I taste it…and I LIKED this one.
Don’t forget to make the pasta to go with it…I think we can all agree on that!
The Best Easy Chicken Parmesan
This recipe for Chicken Parmesan skips the mozzarella to just use scrumptious Parmesan cheese, and it is a lighter and delicious version of this classic!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 8 ounces spaghetti or linguine
- 4 boneless chicken breast halves, pounded to about 1/2 inch thickness
- ½ cup flour
- Salt and pepper
- 1/4 cup canola oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup red wine (any variety will work)
- 3 14.5 ounce cans crushed tomatoes
- ¼ cup chopped fresh parsley, plus extra for garnish
- 1 cup grated parmesan cheese (grated freshly is best!)
Instructions
- Cook the pasta according to package directions in heavily salted water. Drain and set aside.
- While the pasta is cooking, mix flour with a pinch of salt and pepper together in a pie plate. Dredge chicken breasts in flour mixture and set aside.
- Heat oil and butter together in a large skillet over medium heat. When butter is melted add the floured chicken and cook until chicken breasts are golden brown on each side, about 3-4 minutes per side. Remove chicken breasts from the skillet and cover with foil to keep warm.
- Add garlic to the skillet and give it a quick stir. Add wine and stir, loosening any bits that are stuck to the pan. Simmer for 2 minutes.
- Pour in crushed tomatoes, stir to combine and simmer for for 30 minutes. Dump in the parsley and give it another stir.
- Now put the chicken breasts on top of the sauce and cover them in that fabulous Parmesan. Cover the skillet and reduce heat to low. Simmer until cheese is melted, about 3-5 minutes.
- Place pasta on warmed plates and top with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
Equipment We Used to Make This Recipe
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Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
OTHER CHICKEN PARMESAN RECIPES WE LOVE!
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