Best 2 Ina Gartens Parmesan Chicken Recipes

"Ina Garten's Parmesan Chicken" has become widely renowned for its delectable taste and crispy texture. This timeless dish captures the essence of a classic comfort food while adding a touch of sophistication. Its perfect balance of savory and cheesy flavors makes it a favorite among food enthusiasts. Whether you're a novice cook or an experienced chef, this recipe promises to impress your palate with its simplicity and delightful taste. So, prepare to embark on a culinary journey as we unravel the secrets to achieving the perfect Parmesan Chicken, following in the footsteps of the renowned culinary expert, Ina Garten.

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LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Lemon Parmesan Chicken with Arugula Salad Topping image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Steps:

Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

INA GARTEN'S PARMESAN CHICKEN

Ina Garten's Parmesan Chicken image

I served mine next to spaghetti marinara and kept the salad on the side. I got this recipe out of Ina's cookbook Barefoot Contessa Family Style.

Provided by Barenakedchef

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 boneless skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated parmesan cheese, plus extra for serving
3 tablespoons unsalted butter
3 tablespoons olive oil

Steps:

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
Add more butter and oil and cook the rest of the chicken breasts.

Tips:

Use a good quality Parmesan cheese. This will make a big difference in the flavor of the dish.
Don't overcook the chicken. Chicken breasts are very thin and can easily dry out. Cook them until they are just cooked through, or they will be tough.
Use a heavy-bottomed skillet. This will help to prevent the chicken from sticking to the pan.
Make sure the skillet is hot before adding the chicken. This will help to sear the chicken and prevent it from sticking.
Don't overcrowd the skillet. If you add too much chicken to the skillet, it will not cook evenly.
Serve the chicken immediately. Parmesan chicken is best served hot and fresh out of the skillet.

Conclusion:

Parmesan chicken is a quick and easy weeknight meal that is sure to please the whole family. It is made with simple ingredients that you probably already have on hand, and it can be cooked in under 30 minutes. The chicken is tender and juicy, and the Parmesan cheese adds a delicious flavor that everyone will love. Serve Parmesan chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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