Name: Weeknight Chicken Parm Crispy: 5 Simple Steps to Perfection
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 x 15 oz jars crushed tomatoes or marinara sauce; 8 garlic cloves, minced; 8 Tbsps olive oil or avocado oil, divided; 16 thin chicken cutlets; Sea salt and black pepper, to taste; 6 large eggs, room temperature; 2 cups almond flour; 2 tsp Italian seasoning; 1 tsp garlic powder or onion powder; 2 cups Parmesan cheese, finely grated; 2 cups shredded mozzarella cheese; Fresh basil leaves or chopped parsley, for garnish

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Weeknight Chicken Parm Crispy has become my go-to for busy nights when I crave something comforting yet quick to prepare. This easy weeknight chicken Parmesan recipe features perfectly crispy chicken cutlets, smothered in rich marinara sauce and topped with bubbling cheese. It’s not only delicious but also offers a lighter twist on the classic dish by baking instead of frying. Let’s dive into this crowd-pleaser that promises to leave no leftovers behind!

Why You’ll Love This Weeknight Chicken Parm Crispy

There are many reasons to adore this Weeknight Chicken Parm Crispy. First, it’s a quick chicken Parmesan dinner that takes only 50 minutes from start to finish. The recipe is simple enough for anyone to follow, making it a favorite for busy families. You’ll enjoy the crispy coating that gives the chicken a delightful crunch, enhanced by the savory marinara sauce. Additionally, it’s a healthy chicken Parm variation using almond flour, which keeps the dish gluten-free. Furthermore, it’s versatile, allowing you to customize the toppings according to your preference. Whether it’s a chicken parm dinner idea for a casual family night or a more elegant meal, this recipe fits the bill.

Ingredients for Weeknight Chicken Parm Crispy

Gather these items:

4 x 15 oz jars crushed tomatoes or marinara sauce
8 garlic cloves, minced
8 Tbsps olive oil or avocado oil, divided
16 thin chicken cutlets
Sea salt and black pepper, to taste
6 large eggs, room temperature
2 cups almond flour
2 tsp Italian seasoning
1 tsp garlic powder or onion powder
2 cups Parmesan cheese, finely grated
2 cups shredded mozzarella cheese
Fresh basil leaves or chopped parsley, for garnish

How to Make Weeknight Chicken Parm Crispy Step-by-Step

Step 1: Preheat oven to 400°F. Line two large baking sheets with parchment and drizzle with 2 tablespoons oil.
Step 2: In a saucepan, heat 2 tablespoons oil over medium. Add garlic and sauté until fragrant, about 1 minute. Stir in tomatoes and simmer for 10–15 minutes. Season with salt and pepper to taste.
Step 3: Pat chicken dry and season with salt and pepper.
Step 4: In one bowl, beat eggs. In another, mix almond flour, Italian seasoning, garlic powder, and half of the Parmesan cheese.
Step 5: Dip each cutlet in egg, then dredge in the almond-Parmesan mixture, pressing to coat.
Step 6: Arrange coated cutlets on prepared sheets. Drizzle remaining oil over the top. Bake for 20 minutes, flipping halfway, until golden and cooked through.
Step 7: Spoon marinara over each cutlet, sprinkle with mozzarella and remaining Parmesan. Return to oven for 8–10 minutes until cheese is bubbly and melted.
Step 8: Garnish with fresh basil or parsley and serve hot.

Pro Tips for the Perfect Weeknight Chicken Parm Crispy

Keep these in mind:

Use thin chicken cutlets for even cooking and a crispy texture.
For a healthier option, you can substitute marinara with a homemade tomato sauce.
Don’t skip the resting time after baking; letting the chicken sit will help maintain its crispiness.

Best Ways to Serve Weeknight Chicken Parm Crispy

There are several delicious ways to enjoy this dish. You can serve it over a bed of spaghetti for a classic combination or pair it with a fresh side salad for a lighter meal. For a twist, consider making a chicken Parmesan sandwich with crusty bread, allowing the flavors to meld beautifully. This easy chicken Parm for weeknights brings satisfaction that everyone will appreciate.

Delicious Weeknight Chicken Parm Crispy served with spaghetti and salad

How to Store and Reheat Weeknight Chicken Parm Crispy

To store leftovers, place them in an airtight container in the fridge for up to 3 days. When reheating, place the chicken back in the oven at 350°F for about 10-15 minutes to keep the coating crispy. This dish is perfect for meal prep, allowing you to enjoy a comforting dinner on busy nights easily.

Frequently Asked Questions About Weeknight Chicken Parm Crispy

What’s the secret to perfect Weeknight Chicken Parm Crispy?

The secret lies in the almond flour coating, which delivers a satisfying crunch while keeping the chicken moist inside. Ensure you bake at the right temperature for the best results!

Can I make Weeknight Chicken Parm Crispy ahead of time?

Yes! You can prepare the chicken cutlets ahead of time and store them in the fridge. Bake them just before serving for a fresh and crispy meal.

How do I avoid common mistakes with Weeknight Chicken Parm Crispy?

Make sure to pat the chicken dry before seasoning. This prevents excess moisture, allowing the coating to crisp up perfectly. Additionally, don’t overcrowd the baking sheet.

Variations of Weeknight Chicken Parm Crispy You Can Try

If you’re looking to mix things up, consider these variations: replace almond flour with gluten-free breadcrumbs for a different texture, add spinach or artichokes to the marinara for extra flavor, or experiment with different cheeses such as fontina or provolone. Enjoy exploring different flavors while keeping the dish wholesome and satisfying!

For more delicious recipes, check out last recipes or try creamy potato soup for a comforting meal!

Weeknight Chicken Parm Crispy: 5 Simple Steps to Perfection

Author: basmer
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Gluten Free

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Description

Easy Weeknight Chicken Parm: Crispy, Cheesy, and Oven-Baked

Instructions

Preheat oven to 400°F. Line two large baking sheets with parchment and drizzle with 2 tablespoons oil.
In a saucepan, heat 2 tablespoons oil over medium. Add garlic and sauté until fragrant, about 1 minute. Stir in tomatoes and simmer for 10–15 minutes. Season with salt and pepper to taste.
Pat chicken dry and season with salt and pepper.
In one bowl, beat eggs. In another, mix almond flour, Italian seasoning, garlic powder, and half of the Parmesan cheese.
Dip each cutlet in egg, then dredge in the almond-Parmesan mixture, pressing to coat.
Arrange coated cutlets on prepared sheets. Drizzle remaining oil over the top. Bake for 20 minutes, flipping halfway, until golden and cooked through.
Spoon marinara over each cutlet, sprinkle with mozzarella and remaining Parmesan. Return to oven for 8–10 minutes until cheese is bubbly and melted.
Garnish with fresh basil or parsley and serve hot.