Bobby Flay Chicken Parmesan Recipe

This Bobby Flay Chicken Parmesan Recipe is a crispy and cheesy recipe, which is made with crunchy panko bread crumbs and melting fresh mozzarella. It’s a restaurant-quality dish, ready in about 1 hour.

Bobby Flay Chicken Parmesan Recipe Ingredients

Chicken:

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper, to taste
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• 2 cups panko bread crumbs
• 1 cup vegetable oil or pure olive oil
• Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, thinly sliced
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish

Tomato Sauce:

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some kosher salt to make a paste
• Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
• One 16-ounce can crushed tomatoes
• 1 small can tomato paste
• 1 bay leaf
• 1 small bunch Italian parsley
• 1 Cubano chile pepper, chopped
• Salt and freshly ground pepper, to taste

How To Make Bobby Flay Chicken Parmesan Recipe

1. Start the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onions and garlic paste. Cook until they are soft and translucent.
2. Simmer the tomatoes: Add the pureed plum tomatoes, crushed tomatoes, tomato paste, 1 cup of water, bay leaf, parsley, and chopped Cubano pepper. Bring the mixture to a boil, then season with salt and pepper to taste. Reduce the heat and cook until the sauce is slightly thickened, about 30 minutes.
3. Prep the oven and stations: Preheat the oven to 400 degrees F. Set up a breading station: one bowl for the seasoned flour, one for the beaten egg mixture, and one for the panko bread crumbs.
4. Coat the chicken: Season the chicken breasts on both sides with salt and pepper. Dredge each breast in the flour, tapping off the excess. Dip into the egg wash, letting the excess drip off, then dredge in the bread crumbs until fully coated.
5. Fry the chicken: Divide the vegetable oil between 2 large sauté pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer the fried chicken to a baking sheet.
6. Top and bake: Top each chicken breast with a ladle of the prepared Tomato Sauce, a few slices of fresh mozzarella, salt, pepper, and a tablespoon of grated Parmesan. Bake until the chicken is cooked through and the cheese is melted and bubbly, about 5 to 7 minutes.
7. Serve: Remove from the oven and garnish with fresh basil or parsley before serving.

Recipe Tips

• Why use Panko bread crumbs: Panko crumbs are larger and airier than traditional bread crumbs. They absorb less oil and stay crispier under the sauce and cheese, which is essential for a good Chicken Parm.
• What is a Cubano pepper: This is a mild, sweet pepper often used in Latin cooking. If you cannot find a Cubano pepper, a fresh Anaheim pepper or even a standard green bell pepper makes a fine substitute.
• How to pound chicken evenly: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or a heavy skillet to pound them to an even 1/2-inch thickness. This ensures they cook at the same rate.
• Don’t overcrowd the pan: When frying, give the chicken space. If you crowd the pan, the oil temperature drops, and the breading will become greasy rather than crispy.

What To Serve With Bobby Flay Chicken Parmesan

This hearty Italian-American classic needs sides that can hold up to the rich sauce.

• Spaghetti aglio e olio (garlic and oil)
• Roasted broccoli or broccolini with lemon
• Crusty garlic bread for dipping
• A crisp Caesar salad

How To Store Bobby Flay Chicken Parmesan Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Note that the breading will soften over time due to the moisture from the sauce.
• Freeze: It is best to freeze the sauce and the fried chicken separately. However, fully assembled leftovers can be frozen in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: To restore some crispness, reheat in a 350°F oven or air fryer rather than the microwave.

Bobby Flay Chicken Parmesan Recipe Nutrition Facts

• Calories: 850
• Total Fat: 45g
• Saturated Fat: 14g
• Cholesterol: 180mg
• Sodium: 1400mg
• Total Carbohydrates: 65g
• Dietary Fiber: 5g
• Sugar: 12g
• Protein: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken Chili Recipe
• Bobby Flay Chicken Pot Pie Recipe
• Bobby Flay Chicken And Dumplings Recipe

Bobby Flay Chicken Parmesan Recipe

Author: Sandra Cooking Method:Fry Cuisine:Italian-American Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour 10 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:850 kcal Best Season:Available

Description

This Bobby Flay Chicken Parmesan Recipe delivers a gourmet twist on the classic with a spicy Cubano pepper tomato sauce and extra-crispy panko crust.

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper, to taste
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water
• 2 cups panko bread crumbs
• 1 cup vegetable oil or pure olive oil
• 1 pound fresh mozzarella, thinly sliced
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish

Tomato Sauce:

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed into paste
• Two 28-ounce cans plum tomatoes, pureed
• One 16-ounce can crushed tomatoes
• 1 small can tomato paste
• 1 bay leaf
• 1 small bunch Italian parsley
• 1 Cubano chile pepper, chopped

Instructions

1. Heat olive oil in a saucepan; add onion and garlic and cook until soft.
2. Add pureed tomatoes, crushed tomatoes, paste, 1 cup water, bay leaf, parsley, and Cubano pepper.
3. Bring to a boil, season with salt and pepper, then simmer for 30 minutes until thickened.
4. Preheat oven to 400°F.
5. Season chicken, dredge in flour, dip in egg mixture, and coat in panko crumbs.
6. Heat vegetable oil in skillets over high heat. Fry chicken for 2 minutes per side until golden.
7. Transfer chicken to a baking sheet.
8. Top with tomato sauce, mozzarella slices, and Parmesan.
9. Bake for 5-7 minutes until cheese melts.
10. Garnish with basil and serve.

Notes

• Sauce Timing: Start the sauce first. It needs time to simmer and develop flavor while you prep and fry the chicken.
• Oil Temperature: Ensure the oil is shimmering and very hot before adding the chicken to ensure the panko sears immediately rather than soaking up grease.
• Pepper Paste: Smashing the garlic with salt creates a paste that melts into the sauce better than chopped garlic.

Keywords:Bobby Flay Chicken Parmesan Recipe