Chicken Parmesan Casserole (2024)

FAQs

What do you serve Chicken Parmesan with? ›

This Chicken Parmesan Recipe is wonderful over hot pasta and served with Caesar Salad or Roasted Asparagus on the side.

While chicken parm is often served with spaghetti in restaurants, it isn't mandatory. When preparing it at home you can choose anything from linguine and fettuccine to rigatoni and farfalle depending on your personal preference.

Brace yourself for this one—they're the same dish! 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.

Chicken parmigiana encompasses everything we love about Italian food in one bite—the chicken's juicy interior, the crisp coating of the fried breadcrumbs on the meat's exterior, the bright and slightly sweet flavor of the rich tomato sauce, and the silky texture of the mozzarella, slightly browned under a broiler.

You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!

Parmigiano Reggiano with a maturation of 24 months pairs perfectly well with the majority of pasta and rice courses, soups and vegetable creams, both grated and in slivers.

Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone.

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.

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.

Why is it called chicken parm if it uses mozzarella? ›

Some believe that it was created in Parma, hence the name. Others believe it comes from a Sicilian word that means slabs on a roof, referring to the thin slices of chicken covered in the sauce.

Salad: A crisp, refreshing salad can balance the richness of the Chicken Parm. Salads are always a good idea for chicken parmesan sides. You could pair it with a simple Green Salad, a Classic Caesar Salad or if you want something with lots of flavor you can try my That Good Salad recipe!

Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic. The types of chicken you buy at the store can also make a difference.

The dish originated from 20th-century Italian diaspora. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in Italy.

In Italy, we eat it with bread or crostini (which is just bread that has been thoroughly toasted), usually we don't have any special side dish, since the original recipe contains fried aubergines and it is already heavy as it is.

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.

While red wines are often the default choice, there are also white wine options that can work beautifully with Chicken Parmesan. Consider these alternatives: Chardonnay: A rich and full-bodied Chardonnay with buttery notes and a touch of oak can be a surprising match for Chicken Parmesan.

Parmigiana is a traditional dish, characteristic of Southern Italy. It is typically prepared in the summer as the main course. Many varieties exist, but the basic recipe calls for layering and baking three main ingredients: eggplant (aubergine), cheese, and tomato sauce.