Recipe: Cast Iron Chicken Parm
Anyone that knows me or follows me on any social media knows I love to cook!
This year I’ve decided I’m going to start sharing some of my favorite recipes with you so you and your family can enjoy them as much as mine does!
Decided to start with one of our favorites, Cast Iron Chicken Parm. I love this recipe for several reasons. Please note it does require a large cast iron frypan. If you don’t yet have a cast iron frypan in your kitchen arsenal, I suggest you make that happen sooner than later. It’s a kitchen must-have!
I’d love to hear your feedback and see how this turns out for you, so please let me know. Happy cooking my friends!
Cast-Iron Chicken Parmesan
- Cast-Iron Fry Pan
- 2 boneless skinless chicken breasts filleted
- 1½ cups Italian breadcrumbs
- 1 cup + 4 tbsp grated parmesan
- 2 tbsp minced fresh basil
- 1½ tbsp + 2 tsp garlic powder
- 2 tsp onion powder
- 2 large eggs
- 1 tsp water
- ½ cup all-purpose flour
- ⅓ cup olive oil
- 1½ cups tomato or pasta sauce (Mids Three Cheese is my go-to jarred sauce)
- ¼ cup shaved/shredded parmesan / Italian cheese mix
- 8 oz fresh mozzarella shredded
- Preheat your oven to 350° F.
- Filet both pieces of chicken in half lengthwise, resulting in 4 thin slices. Cover with plastic wrap and flatten with a rolling pin until each slice is under half an inch. Sprinkle both sides with 2 teaspoons of garlic powder and store on a paper towel to the side.
- Start heating your cast iron skillet over medium-high heat.
- Combine breadcrumbs, ½ cup of parmesan cheese, fresh basil, onion powder, and remaining garlic on a large plate and set aside.
- In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
- Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in breadcrumbs, making sure the crumbs adhere and chicken is fully coated.
- Add olive oil to the skillet, followed by the chicken slices two at a time and sauté until golden, 2-3 minutes per side. Remove all 4 slices and set on a plate lined with paper or a paper towel.
- Add ½ a cup of tomato sauce to the bottom of the cast iron skillet. Sprinkle ½ of shaved parmesan over sauce. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible. Top with remaining shaved parmesan cheese.
- Cover with remaining sauce, remaining grated parmesan cheese, and top each piece of chicken with shredded fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes.
- Serve immediately alone or with a side of pasta if desired.
Recipe adapted from Kitchen Swagger