Make-Ahead Chicken Parmesan (Pan-Seared, Oven-Finished)

Close up photo of plated and garnished chicken parmesan.

5 from 1 vote

Make-Ahead Chicken Parmesan (Pan-Seared, Oven-Finished)

This Chicken Parmesan recipe features breaded chicken with a method that keeps the coating crisp, topped with rich marinara and melted cheese. It’s designed for flexible prep - make it start to finish or prepare in advance.

Prep Time20

Cook Time25

Chilling time20

Total Time1 5

Course: Main dish

Cuisine: American

Keyword: Chicken Parmesan

Servings:

Calories: 565kcal

Author: Lee Clayton Roper

Equipment

half sheet pan
large cast iron skillet can use other heavy large skillet
9 by 13-inch baking dish

Ingredients

3 large boneless, skinless chicken breasts around 1 1/2 pounds
1 large egg beaten
1/4 cup all-purpose flour
3/4 teaspoon kosher salt divided use
3/4 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese plus more for serving
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/4 cup high smoke point oil olive, vegetable, or canola
3 cups Easy Marinara Sauce or good quality store-bought
1 cup shredded Mozzarella cheese
8 ounces pasta spaghetti or linguine
Fresh basil leaves for garnish

Instructions

Rinse the chicken breasts, pat dry, then butterfly and cut in half. You will have 6 pieces. Set aside.
Put the beaten egg in a shallow dish. In a second shallow dish, whisk together flour and 1/2 teaspoon salt. In a third shallow dish, stir together breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and remaining 1/4 teaspoon salt.
Working with one chicken piece at a time, dredge all sides first in the flour, shaking off any excess. Next, dip them in the beaten egg, coating all sides and letting any excess drip off.
Dredge each chicken piece in the breadcrumb mixture, coating well on both sides and pressing gently to ensure the crumbs adhere.
Place in a single layer on a cookie sheet. Refrigerate for at least 20 minutes and up to 1 day.
Preheat oven to 375 degrees F.
In a large skillet (preferably cast iron), heat oil over medium heat. Add chicken in a single layer and cook until golden brown – around 2 to 3 minutes per side. (I do it in two batches.) Drain on paper towels.
Lightly oil a baking dish large enough to hold breasts in one layer, and add the chicken in one layer. Spoon 1/4-1/3 cup of the marinara sauce over the top of each breast. Sprinkle shredded Mozzarella cheese evenly over each piece.
Bake, uncovered, for 15-20 minutes; the cheese should be melted, and the chicken should register 165 degrees F on an instant-read thermometer.
While the chicken bakes, cook the pasta (per package instructions) and warm the remaining marinara sauce.
To serve: divide cooked pasta evenly between 6 dinner plates. Top with a piece of chicken, then spoon a little sauce over the pasta surrounding it. Can also be served on a large platter. Garnish with freshly grated Parmesan and chopped basil. Pass the remaining warmed sauce on the side.

Notes

Gluten free: Use gluten-free breadcrumbs, marinara sauce and pasta.

Make ahead:

‣ Up to 24 hours ahead: Prepare the chicken through step 5, place on a sheet pan, and refrigerate uncovered for 20-30 minutes to help the coating set. For longer storage, loosely cover the chicken and refrigerate for up to 1 day.
‣ Up to 12 hours ahead: Prepare chicken through step 7, let cool completely, cover, and refrigerate for up to 12 hours. Before baking, bring to room temperature, place in baking dish, add sauce and cheese and bake as directed.

Success Tips:

Refrigerate breaded chicken for at least 20 minutes before browning, to allow the coating to set.
Pan-sear breaded chicken over medium heat to prevent burning the coating.
Wipe out any burnt bits in the pan between batches when searing the breaded chicken.
Don’t over-sauce, to keep the crust crispy.
Don’t put marinara sauce in the bottom of the baking dish; doing this during my testing resulted in soggy chicken.

Nutrition