The Best Three-Cheese Chicken Parmesan Recipe to Feed Your Family (2024)

FAQs

What is the best pasta to serve with chicken parmesan? ›

A thicker, stout pasta shape, like a ridged rigatoni, works well with chicken parmesan because it matches the heft and satisfying texture of the protein. The sauce is also able to cling to the ridges on the surface of the pasta and become a vehicle for aromatics, like crushed garlic and fresh herbs.

Originally Answered: What goes good with chicken Parmesan? Pasta, some green veggies, like string beans or broccoli and a crusty bread.

While the typical method for making chicken parmesan is to spread the sauce across the chicken first and then follow with cheese, this is a one-way ticket to a soggy mess. Whether fresh or dry, breadcrumbs are highly absorbent and will take on wetness from the sauce, cheese, and meat itself.

It's utterly delicious and served with a mixed leaf salad dressed with Ina's simple lemon vinaigrette with shavings of Parmesan it was perfection.

With thicker, well-emulsified sauces, it's generally safe to add the cheese directly over the heat, but with a thinner sauce or one that doesn't have much besides the cheese, adding cheese while it's still on the burner can cause it to clump.

Parmigiano-Reggiano (look for its name stamped on the side) is the classic choice and will absolutely give you the best flavor, but there are less expensive substitutes.

Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

In the United States and Canada, chicken parmesan is often served as a main course, and sometimes with a side of, or on top of pasta. Many restaurants also offer chicken parm sandwiches.

Traditional style available upon request. Half Pan feeds 8-12 people Full Pan feeds 15-20 people.

Do you reheat chicken parmesan covered or uncovered? ›

The best reheating method is to remove the plastic wrap, take the lid off of the covered oven-safe container and place it in a preheated oven at 400 degrees for 35-45 minutes. The frozen tray of chicken parmesan will be ready to eat when the cheese melts and is golden brown and crusty.

Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

It's a great dish for when you have company over and want something that will impress without being too fancy or gourmet. I always serve chicken parmesan with spaghetti because it's my favorite. But it can stand on it's own with just a salad or some steamed veggies if you prefer.

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.