The Best Chicken Parm

If you are a pasta lover this chicken parm recipe will have your taste buds singing! This recipe stands out from any other because the key to delicious chicken parm is a crispy outside coating, while retaining the tenderness of the chicken inside. Like all chef’s say “flavour is king”so let’s not forget to add spices and herbs! Using fresh herbs is going to increase the depth of flavour to your plate! Not only is it more esthetically pleasing, but those fresh herbs are going to pack a more potent flavour. The key to making any meal successful is experience and using technique. Don’t forget to follow your recipe! Using the correct measurements of your ingredients is also very important!

Chicken parm is definitely one of my favourite dishes. Its an Italian classic with a harmonious blend of flavours and textures. The chicken is golden brown with a delicious crispy coating. Once you dive in the interior of the chicken is flavourful and juicy. The sauce is rich in flavour and should compliment the star of your dish… the chicken! You can make the sauce from scratch if your feeling adventurous, or simply use your favourite store bought tomato sauce! Not everyone has time to make this sauce from scratch, but rest assured there is always  a way to elevate something that seems basic!



If your choosing to use a store bought sauce, you can pick a simple marinara sauce and using just a few ingredients, you can really elevate the taste of it! You can add fresh basil for a deep and sweet flavour to your sauce. You can also add some fresh garlic, finely chopped onion and my personal favourite, fresh spinach. I add about 1-2 cups, but this can vary depending on personal preference. The key to really bringing in the flavours here is time. Low and slow is always best, as your herbs and spices need time to release into your marinara sauce. I like to simmer on low heat for about 45 minutes.

The next component to this dish is the pasta. You can use any noodle you’d like! My personal favourite is linguini. Its not too thin, nor too thick. This is a pretty filling dish so choosing the right noodle is key to ensuring your plate is not too overwhelming. You can also choose to add garlic bread or a bright and crisp caesar salad as a side component.

With this dish, I always like to whip up a nice fresh caesar salad! Using crisp romaine lettuce, freshly grated parmesan, real bacon and a good brand of croutons! You can make your own, or opt for store bought. A personal favourite for me is the multi coloured caesar croutons. Choosing your salad dressing is also going to play a role in the end result of your salad. My go to dressing is the Kegs Caesar dressing! If you want to add a little extra touch, fresh sliced lemon wedge makes a nice garnish and can be used to brighten up the flavour and make it feel more fresh.



For The Chicken:

  • 2 large eggs
  • 3 large chicken breasts, cut horizontally to make 6 fillets
  • 2-3 tbs fresh minced garlic
  • salt and pepper to season
  • 2 tbs fresh chopped parsley
  • 1 cup panko breadcrumbs
  • 1/2 cup italian breadcrumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder

For The Sauce:  

  • 1-2 jars of preferred marina sauce
  • 1-2 cups fresh spinach
  • 1-2 tbs fresh basil (or to taste)
  • 1 tbs fresh minced garlic



For The Chicken:

  1. Whisk together eggs, minced garlic cloves and parsley in a bowl.
  2. Halve chicken breasts horizontally, season with salt and pepper. Place chicken breasts in a 8.9 X 13.2 glass oblong baking dish, and add egg mixture. Ensure the fillets are fully coated in the egg mixture.
  3. Cover and refrigerate for 2-4 hours, or over night for a deeper flavour.
  4. Mix breadcrumbs, parmesan cheese, garlic and onion powder in a large bowl.
  5. Heat deep fryer to high and begin rolling chicken fillets in the breadcrumb mixture. Make sure they are completely coated.
  6. Place chicken fillets in wire basket (only 2 or 3 at a time) and dip basket in the fryer.
  7. Cook fillets for 10-12 minutes or until golden brown.
  8. Remove basket and strain excess grease, place on a plate over paper towel.

For The Sauce:

  1. Add marinara sauce to big pot, turn heat to medium.
  2. Add fresh minced garlic, basil and spinach
  3. Once the sauce begins to bubble, reduce heat to low and simmer for 45 minutes.
  4. Cook noodles in large pot on medium- high heat for 9-11 minutes for aldante.
  5. Remove pot and strain pasta, set aside.
  6. Chop desired amount of parsley for garnish.



Neatly place pasta in the centre of the plate. Cover with sauce and sprinkle grated parmesan on top. Then place a chicken fillet over pasta, cover with more sauce, sprinkle parmesan cheese. Finally add your desired amount of chopped parsley on top for garnish and added texture. Enjoy!

Please give this recipe a try and tell me how it turns out for you!


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