Turn up the heat on a classic chicken parm by making this spicy chicken parm. Cayenne pepper in each step of the dredge and a dash of crushed red pepper flakes give this the perfect amount of heat.
INGREDIENTS AND SUPPLIES
Here’s what you’ll need to make a spicy chicken parm this week!
- Large chicken breast. You’ll butterfly this to make 2 thin pieces.
- Butter.
- Olive oil.
- Crushed red pepper flakes.
- Cayenne pepper.
- Garlic powder.
- Flour.
- Egg.
- Breadcrumbs.
- Mozzarella cheese.
- Marinara sauce. Just use your favorite jarred sauce.
SPECIAL SUPPLIES
For dredging the chicken you can just use large plates or bowls you have at home, but if you want to make it extra easy grab some dredging pans.
I also recommend grabbing a digital meat thermometer to make sure the chicken reaches 165 degrees.
HOW TO BUTTERFLY CHICKEN BREAST
I like to butterfly chicken for two reasons. First, packaged chicken breasts are super thick. Butterflying allows you to get a more manageable even thickness piece of chicken that will cook thoroughly in a reasonable amount of time. Second, I use this method to get more for the chicken! Instead of just slicing through the chicken to get one thin piece, I like to completely slice through to create two pieces.
Step 1. Place the chicken on a cutting board and grab your sharp knife. Carefully slice horizontally through the middle of the chicken so you create a flap as if you’re opening a book.
Step 2. Now grab some plastic wrap. Place the chicken on the plastic wrap, then cover it with another piece. Grab your meat tenderizer and tenderize the meat until it’s an even thickness to your liking. If you don’t have one, this was what a meat tenderizer looks like so you can pick one up!
SIDE DISH SUGGESTIONS
Round out the meal with some of these side dish ideas:
- Steamed broccoli
- Caesar salad
- Spaghetti (or any pasta noodle really)
- Green beans
- Creamed spinach
- Zucchini
- Garlic bread
For more spicy dinner and snack recipes give some of these blog favorites a try!
Spicy chicken nuggets
Buffalo drumsticks
Spicy Alfredo
Spicy pimento cheese
Spicy rigatoni vodka
And for another chicken parm inspired dish try my chicken parm meatballs!
PrintSpicy Chicken Parm
A tasty spin on a classic chicken parm. Cayenne pepper and crushed red pepper give this spicy chicken parm a delicious punch of heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Saute
Ingredients
1 large chicken breast, butterflied into 2 pieces and pounded to even thickness
2 tablespoons olive oil
1 tablespoon butter
1/2 teaspoon crushed red pepper flakes
Shredded Mozzarella cheese
Marinara sauce
For the breadcrumbs
1/2 cup pain breadcrumbs
1 teaspoon cayenne pepper
1 teaspoon garlic powder
For the flour
1/3 cup all purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
For the egg dredge
1 egg
2 tablespoons milk
1/2 teaspoon garlic powder
Instructions
1. In 3 separate large bowls or dredging pans combine the ingredients for your breadcrumb, flour, and egg wash dredges. Set aside.
2. Prepare the chicken breast by slicing through the chicken horizontally to create two thin pieces then pounding to even thickness.
3. Dredge both pieces of chicken by first coating int he flour mix, then the egg wash, and lastly the breadcrumb mix.
4. To a large frying pan add the butter and the oil, heat over medium heat then add both pieces of chicken. Cook for 5 minutes.
5. Flip the chicken and cook for an additional 5 minutes. In the last minute of cooking add the crushed red pepper flakes over the chicken and into pan. Chicken internal temperature should reach 165 degrees when done.
6. Add the cooked chicken to a foil-lined baking sheet. Top with a few tablespoons of warmed marinara sauce then as much cheese as you want. Broil until the cheese is browned and bubbly.