See the step by step recipe down in the recipe card. This post has been generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible! If there is one thing that screams date night around here, it’s this Chicken Parmesan. Chicken Parmesan (or Chicken Parmigiana) is one of those meals that seems like it’s a lot of work, but is actually simple to make! Although there are a few steps, you’ll be surprised how quickly you can pop this in oven. Then it’s just a few minutes until melty, golden perfection 😉
What makes this Chicken Parmesan extra special?
Well if that crispy exterior wasn’t speaking straight to your heart (your stomach?? 😉 ), the fact that I whipped up this Chicken Parmesan with 100% Canadian dairy really makes it special. Canadian farmers put so much love and hard work into producing quality, nutritious food for Canadian families — I love knowing that what’s on our dinner table comes from local farmers! The best way to support Canadian dairy is to check out your local grocery stores — look for the Blue Cow logo to ensure your family is getting products made from 100% Canadian milk! Not only is it local, it’s simply delicious!
How to make Chicken Parmesan:
How do I know if my chicken is cooked?
Chicken should be cooked to an internal temperature of at least 165 degrees F in the thickest part. The exact cook time of any recipe will vary depending on how thick your chicken is. The only way to safely test the internal temperature of any meat or poultry is with a meat thermometer — they are an inexpensive kitchen tool that will make all the difference!
Variations and Substitutions:
You can make this Chicken Parmesan recipe gluten free with gluten-free all purpose flour and gluten-free bread crumbs No buttermilk? No problem! Swap this out for whichever Canadian milk you have in your fridge without changing the rest of the recipe. You can also make your own buttermilk — click here to see how. You can customize this recipe more to your tastes by choosing a jarred marinara sauce that. Like it spicy? Find one with a little more heat! If you don’t have Panko bread crumbs, you can use regular dried bread crumbs — we just like to use Panko because it makes for extra crispy chicken! I prefer not to use too much sauce, so that the bottom of my chicken stays as crispy as possible. You can always add more to suit your tastes, or serve more with your pasta.
Can I bake this Chicken Parmesan if I don’t want to fry it?
Definitely! Frying the chicken quickly in a little bit of oil is the best way to get a truly golden and crispy crust, but if you prefer you can bake it in the oven. Keep in mind that you are not necessarily using less oil, because the oil is still necessary for browning the chicken even if you are baking it. If you want to skip the oil, you can spray the pan and the top of the chicken with non-stick spray, but you won’t get quite the same crispy results. Brush the pan with oil and add the coated chicken, then bake for 20 minutes or until chicken is cooked through (you may want to turn once to brown both sides). Remove the chicken from the oven, top with sauce and cheese and bake until the cheese is melted.
Other chicken breast recipes you’ll love!
Juicy Air Fryer Chicken Breasts Crockpot Chicken Taco Soup White Chicken Skillet Lasagna — another date night meal!
Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
