Classic Chicken Parmesan Prepared with Traditional Italian Olive Oil Blend

Golden breaded chicken, bright tomato sauce, and bubbling mozzarella make this Classic Chicken Parmesan Prepared with Traditional Italian Olive Oil Blend feel like a true family favorite. The Traditional Italian Infused Olive Oil Blend brings savory basil, oregano, and garlic notes that deepen the sauce and carry that classic Italian comfort all the way through the dish.

Garden Infuzions

Classic Chicken Parmesan Prepared with Traditional Italian Olive Oil Blend

Crisp breaded chicken, rich tomato sauce, and melty cheese come together with the savory herb warmth of Traditional Italian Infused Olive Oil Blend for a cozy dinner that always feels special.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Dinner, Main Dish

Cuisine: American Classics, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 boneless skinless chicken breasts about 1 1/2 pounds
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup all-purpose flour
• 1/2 cup Traditional Italian Infused Olive Oil Blend
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 12 ounces cooked spaghetti for serving (optional)

Equipment

• 1 Large skillet For browning the chicken
• 1 baking sheet or baking dish For finishing in the oven
• 3 Shallow Bowls For flour, egg, and breadcrumb stations
• 1 Tongs For turning the chicken
• 1 Meat Mallet For evening out the chicken breasts
• 1 Instant-read thermometer Optional, for checking doneness

Method

 

Instructions

1. 1. Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease a large baking dish.
2. 2. Place each chicken breast between sheets of plastic wrap and pound to an even 1/2-inch thickness.
3. 3. Season both sides of the chicken with salt and black pepper.
4. 4. Set up three shallow bowls: one with flour, one with beaten eggs and water, and one with breadcrumbs mixed with the grated Parmesan.
5. 5. Dredge each chicken breast in flour, dip in egg, then press into the breadcrumb mixture until well coated.
6. 6. Heat the Traditional Italian Infused Olive Oil Blend in a large skillet over medium heat.
7. 7. Cook the breaded chicken for 2 to 3 minutes per side until golden, working in batches if needed.
8. 8. Transfer the chicken to the prepared baking sheet or dish and spoon marinara sauce over each piece.
9. 9. Top with mozzarella and the remaining Parmesan, then bake for 12 to 15 minutes until the cheese is melted and the chicken is cooked through.
10. 10. Finish with fresh basil and serve hot, with spaghetti if you like.

Notes

For the crispiest coating, keep the sauce mostly on top of the chicken instead of letting it pool underneath. If the breadcrumbs brown too quickly, lower the heat a touch before finishing the batch. Leftover sauce can be served on the side for extra spooning at the table.

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Recipe Tips

Pat the chicken dry before breading, keep the oil at a steady medium heat, and let the baked cutlets rest briefly before topping so the coating stays crisp under the sauce.

Serving Suggestions

Serve this Chicken Parmesan with spaghetti, a simple green salad, roasted vegetables, or warm garlic bread for a satisfying dinner spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven until warmed through so the breading stays as crisp as possible.

Variations

Try provolone in place of some mozzarella, add a spoonful of chopped parsley over the top, or serve the chicken over linguine instead of on its own.

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