This updated classic includes lots of vegetables, making it a nutritious meal that both kids and grown-ups will enjoy, especially when it’s served with warm bread or buttered spaghetti. Spoon any excess marinara sauce in the bottom of the baking dish around the chicken breasts to keep the meat moist during cooking. To ensure the bread crumb coating doesn’t become soggy, serve this dish right out of the oven.
Chicken Parmesan with Sautéed Mushrooms & Spinach
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 8 oz. (250 g) white button or cremini mushrooms, sliced
- Kosher salt and freshly ground pepper
- 10 oz. (315 g) spinach leaves, tough stems removed
- 4 boneless, skinless chicken breasts, about 2 lb. (1 kg) total
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour
- 1 cup (4 oz./125 g) dried bread crumbs
- 2 eggs
- 3 1/2 cups (28 oz./875 g) prepared marinara sauce
- 8 oz. (250 g) fresh mozzarella cheese, preferably buffalo, thinly sliced
- 6 Tbs. (1 1/2 oz./45 g) grated Parmesan cheese
1. Preheat an oven to 450°F (230°C). In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, season with salt and pepper, and cook, stirring often, until soft, about 4 minutes. Transfer to a plate; do not wipe the pan clean. In the same pan, warm 1 Tbs. of the olive oil and add the spinach. Cook, stirring constantly, until the spinach just begins to wilt, about 2 minutes. Transfer to a separate plate and set aside. Wipe the pan clean and reserve.
2. Working with 1 chicken breast at a time, place the chicken between 2 pieces of plastic wrap and pound with the flat side of a meat pounder to a thickness of about 1/4 inch (6 mm). Pour the flour onto a large plate and season it well with salt and pepper. Pour the bread crumbs onto another plate and season with salt and pepper. Lightly beat the eggs with 1 Tbs. water in a shallow bowl.
3. In the reserved fry pan, heat the remaining 2 Tbs. olive oil over medium-high heat. Working with 1 piece of chicken at a time, lightly dredge the chicken, first in the seasoned flour, then in the egg wash, letting the excess drip off, and then in the bread crumbs. When the oil is very hot but not smoking, working in batches as needed to avoid crowding the pan, add the cutlets and fry, turning once, until golden and crusty on both sides, about 4 minutes per side.
4. Transfer the chicken cutlets as they are finished to a baking dish. Ladle the marinara sauce over the chicken and top with the spinach and mushrooms. Arrange the mozzarella slices on top and sprinkle with the Parmesan. Bake until the chicken is opaque throughout and the cheese is melted, about 15 minutes. Serve immediately. Serves 4.
For more fresh ideas about how to prepare chicken, whether for a
quick family meal or an impressive weekend spread, check out our
Chicken Night: Dinner Solutions for Every Day of the Week.