How to Make Rachael Ray’s Delicious Chicken Parmesan

Chicken parmesan is a classic Italian-American dish that is beloved by many And Rachael Ray’s version puts a fun twist on this traditional recipe Rachael Ray’s chicken parmesan is crispy, cheesy, saucy perfection in every bite. If you want to make this scrumptious dish at home, here is a step-by-step guide on how to make Rachael Ray’s famous chicken parmesan.

Overview of Chicken Parmesan

Chicken parmesan is made by breading chicken cutlets in breadcrumbs frying them until crisp topping them with tomato sauce and melting cheese on top, and then baking everything together. The end result is juicy chicken cutlets smothered in rich, tomatoey sauce and oozing with melted cheese.

Chicken parm is usually served with a side of pasta or zucchini noodles. It’s a hearty, comforting meal that is perfect for feeding a crowd or family dinner. While classic chicken parmesan features chicken, tomato sauce, and mozzarella cheese, Rachael Ray’s version incorporates some extra flavors.

Rachael Ray’s Chicken Parmesan Ingredients

To make Rachael Ray’s chicken parm, you’ll need:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup fine breadcrumbs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano Reggiano cheese
• 1 tablespoon parsley, finely chopped
• 1 sprig rosemary, finely chopped
• 1 tablespoon thyme, finely chopped
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 2 teaspoons grated lemon zest
• Flour for dredging
• 2 large eggs, beaten
• Olive oil for frying
• Tomato sauce or pomodoro sauce
• Fresh basil leaves
• Grated mozzarella cheese
• Cooked pasta or zucchini noodles

As you can see, Rachael Ray’s recipe incorporates parsley, rosemary, thyme, lemon zest, and other seasonings into the breadcrumb coating to add lots of flavor. She also uses both fine dry breadcrumbs and panko breadcrumbs for extra crunch.

Step-by-Step Instructions

Follow these simple steps for perfect chicken parm every time:

Prep the Chicken

1. Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound the chicken to a 1/2-inch thickness. This helps the chicken cook faster and become perfectly crispy.
2. Season both sides of the chicken cutlets with salt and pepper. Set aside.

Make the Breadcrumb Coating

1. In a shallow bowl, mix together the fine breadcrumbs, panko crumbs, Parmesan, parsley, rosemary, thyme, granulated onion and garlic, and lemon zest.
2. In another shallow bowl, beat the eggs.
3. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.

Bread and Fry the Chicken

1. Dredge each chicken cutlet in flour first, coating both sides and shaking off any excess.
2. Dip the floured cutlet in the egg next, allowing any excess to drip off.
3. Finally, coat the cutlet completely in the breadcrumb mixture, pressing gently so it adheres.
4. Place the breaded cutlets on a plate or sheet pan.
5. In a large skillet, heat 1/4 inch of olive oil over medium-high heat. Test the oil temperature by adding a small piece of breadcrumb. It should sizzle immediately.
6. Once oil is hot, fry chicken cutlets in batches for 2-3 minutes per side until deeply golden brown. Transfer fried chicken to a paper towel-lined plate.

Finish the Dish

1. Preheat oven to 400°F.
2. Spread a thin layer of tomato sauce in a 9×13 baking dish or casserole pan.
3. Place fried chicken cutlets on top of sauce. Spoon extra sauce over each cutlet, coating well.
4. Top chicken evenly with grated mozzarella cheese.
5. Bake chicken parm for 10 minutes until cheese is bubbly and melted.
6. Remove from oven, garnish with basil leaves, and serve immediately with pasta or zucchini noodles on the side. Enjoy!

Tips for Perfect Chicken Parmesan

• For added flavor, use homemade tomato sauce instead of jarred sauce. Simmer crushed tomatoes with olive oil, garlic, and seasonings.
• Try substituting ground pork or turkey for the chicken to make an Italian meatball parm.
• For a lighter option, use high-fiber seed breadcrumbs and part-skim mozzarella.
• Chicken thigh cutlets are more flavorful and moist than breast cutlets.
• Let coated chicken cutlets rest for 5 minutes before frying to help the coating adhere better.
• Use a nonstick skillet for easy release when frying.
• Fry chicken in batches to avoid overcrowding the pan.
• Let fried chicken drain on a rack or paper towels before baking.
• Bake chicken parm on top of the tomato sauce so the breadcrumbs get crispy.
• Broil chicken parm for 1-2 minutes after baking for extra crispy cheese.
• Garnish with chopped parsley or basil for a pop of color.

Rachael Ray’s Variations

While the classic recipe is delicious, Rachael Ray has a few fun variations for putting your own spin on chicken parm:

Buffalo Chicken Parmesan

• Marinate chicken in hot sauce mixture before breading.
• Use crumbled blue cheese instead of mozzarella.
• Top with ranch dressing before serving.

Chicken Cordon Bleu Parmesan

• Stuff chicken with ham and Swiss before breading.
• Substitute Gruyere for the mozzarella.
• Top with Dijon mustard sauce.

Mexican Chicken Parmesan

• Add cumin, chili powder, cayenne to breadcrumbs.
• Use pepper jack cheese instead of mozzarella.
• Top with pico de gallo and avocado.

Serving Suggestions

Chicken parmesan can be served in a few tasty ways:

• Serve over pasta – linguine, spaghetti, penne or rigatoni.
• Serve over spiralized zucchini noodles for a low-carb option.
• Serve between slices of crusty bread as a chicken parm sandwich.
• Spoon chicken parm over a pizza crust for pizza night.
• Serve chicken parm with steamed broccoli, cauliflower rice or a fresh side salad.

No matter how you serve it up, Rachael Ray’s chicken parm is guaranteed to be a big hit. The crispy fried coating, melty cheese, and fresh tomato sauce combine for the ultimate Italian-American comfort food. Making your own chicken parmesan at home lets you control the quality of ingredients. Try Rachael Ray’s recipe for a flavorful, easy chicken dinner your whole family will devour.