Chicken Parmesan: Our First Date Dinner

Chicken Parmesan is the ultimate date night dinner. In fact, it was what I served my husband on our very first date. Give this Chicken Parmesan recipe a try: succulent, breaded chicken served aside pasta and a simple red sauce. 

Many, many moons ago… in fact, about 26 years ago, I made dinner for the man who later became my husband and the father of my children. Chicken Parmesan was the first meal I ever cooked for Bryan. The chicken turned out okay, but you should have seen the look on his face when I broke the spaghetti in two!

That’s how we always did it in my family. Doesn’t everybody? Uh, no.

True pasta connoisseurs do not break the spaghetti noodles in half. But, thankfully, he didn’t hold it against me. He married me anyway. And the rest, as they say, is history.

For the last few years I’ve recreated that first date dinner for Valentine’s Day. We enjoy the meal with our kids and take a walk down Memory Lane.

Over the years, I healthified  just a tad. Instead of coating the chicken in eggs and white bread crumbs, I now use buttermilk, whole wheat bread crumbs, and non-stick cooking spray. Instead of frying it in oil, I bake the chicken. These adaptations result in an easier, more hands-free meal that is a little bit healthier for us.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

• Stock up on ingredients when they are on sale. Instead of paying full price, buy more than you need when you see it on sale. Then you always have it when you want it. I do this with chicken and spices.
• Culture your own buttermilk. It’s so much cheaper once you get it going. I start a fresh batch with this culture, but then make repeated batches with a little of the last batch.
• Shop the stores that have the best prices. When I did my big grocery store showdown, I learned that ALDI and Costco have the best prices for a lot of the things I buy. I regularly stock up on chicken at ALDI now.
• Make your own bread crumbs. My youngest child doesn’t like to eat the crusts on her bread. It’s a hill I’ve chosen not to die on. She cuts off the crusts and adds them to a bag in the freezer. I do the same when I make tea sandwiches. Whenever I need bread crumbs, I whiz them up in the food processor.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

• plastic cutting boards – I have blue boards for veggies and white boards for meat.
• Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
• food processor or Vitamix — to make the breadcrumbs.
• sheet pans — Buying commercial pans was a game changer.
• parchment paper — because I don’t like dish washing.

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Chicken Parmesan

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Give this Chicken Parmesan recipe a try: succulent, breaded chicken served aside pasta and a simple red sauce. It’s the ultimate date night dinner!

Course: Main Course

Cuisine: American, Italian

Keyword: breaded chicken, chicken parmesan, crispy chicken

Servings: 4

Calories: 321 kcal

Author: Jessica Fisher

Ingredients

• 1 cup buttermilk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 boneless skinless chicken breast halves , trimmed
• 1 1/2 cups fresh whole wheat bread crumbs
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• nonstick cooking spray
• 2 cups favorite marinara sauce heated
• shredded mozzarella or grated parmesan cheese
• for serving: hot cooked pasta

Instructions

1. Preheat the oven to 375 degrees. Line a rimmed sheet pan with parchment paper.
2. In a shallow dish, combine the buttermilk, garlic powder, and black pepper. Place the chicken in the buttermilk, turning to coat. Allow to the chicken to marinate while you prepare the breading.
3. In another shallow dish, combine the bread crumbs, salt, basil, and oregano.
4. Remove the chicken pieces from the buttermilk marinade and dip in the bread crumb mixture, turning to coat all over. Place each breaded chicken piece on the prepared baking sheet and spray with nonstick spray.
5. Bake the chicken for 20 to 25 minutes or until cooked through.
6. Serve the chicken with the pasta, topping with marinara sauce and sprinkling on cheese to taste.

Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and do not account for pasta.

Nutrition Facts

Chicken Parmesan

Amount Per Serving

Calories 321 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 79mg26%

Sodium 1343mg58%

Potassium 905mg26%

Carbohydrates 42g14%

Fiber 6g25%

Sugar 10g11%

Protein 32g64%

Vitamin A 663IU13%

Vitamin C 18mg22%

Calcium 97mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published February 15, 2010. Updated February 5, 2018.