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Typical Chicken Parmesan has a bread crumb or panko coating then fried followed by baking topped with marinara and smothered in cheese. It’s delicious but not very healthy. I decided to make a healthier version of chicken parmesan by marinating chicken thighs in an herb marinade for 5-6 hours. I then seared them on one side and topped them with marinara and a bit of cheese before baking them until tender and juicy. The marinade gave the chicken such great flavor and it paired nicely with the marinara and cheese without being heavy and greasy. We all enjoyed this meal. I served this chicken with steamed artichoke and my house salad.
Combine the olive oil, red wine vinegar, chopped herbs, smashed garlic cloves, and a pinch of crushed red pepper flakes together in a ziplock bag. Mix until well combined. Add the trimmed chicken thighs to the bag then seal and refrigerator for 5-6 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
Coat an oven-proof pan over medium-high heat with cooking spray. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT pan for 3-4 minutes, or until golden brown. Flip the chicken over then spoon some marinara over the top. Sprinkle a bit of mozzarella and parmesan on top of the marinara.
Cover with a lid or tin foil and place into the oven for 20 minutes. Remove the tin foil then continue cooking for 5 minutes or until the cheese is melted and the chicken is cooked through. Place onto a serving tray, sprinkle the top with fresh chopped parsley, and serve immediately. Enjoy.
Combine the olive oil, red wine vinegar, chopped herbs, smashed garlic cloves, and a pinch of crushed red pepper flakes together in a ziplock bag. Mix until well combined. Add the trimmed chicken thighs to the bag then seal and refrigerator for 5-6 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
Chicken Parmesan is no doubt the most popular non-pasta dish in Italian-American style restaurants. And while this delicious meal may seem fancy, it's actually pretty easy to make at home.
In fact, chicken Parmesan is one of those meals that's often best made in your own kitchen. The main problem I have with most versions of Chicken Parmesan served in restaurants is that they drown the chicken in so much sauce and cheese that it ends up being a big soggy clump of chicken and cheese. But it doesn't have to be that way, not with this method.
Unlike many restaurant preparations, this method doesn't overwhelm the chicken with sauce and cheese. The key to great non-soggy chicken Parmesan? Don't put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. If you like a lot of sauce on your chicken Parmesan, that's fine, you can always serve extra sauce on the side. I also use some actual Parmesan cheese in this recipe! Curiously, most versions of chicken Parmesan only use mozzarella. Here, I'm going with a delicious mixture of fresh mozzarella, tangy Provolone and real Parmesan.
Another little trick I employ here is to add some grated Parmesan to the breadcrumbs, which adds another layer of flavor. You'll fry the breadcrumb and Parmesan crusted chicken breasts just to golden brown before transferring them to a baking pan and adding sauce (but not too much!), cheese, and herbs. Okay, now let's break it down.
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