Gordon Ramsay Chicken Parmesan With Spaghetti and Rabe
Tips & Tricks
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Flattening & Breading Chicken: Ramsay recommends butterflying the boneless chicken thighs to create escallops, ensuring they cook evenly and have a consistent thickness. Lightly dust the chicken with flour, submerge it in egg wash to help breadcrumbs adhere, and press the breadcrumbs firmly onto the chicken for a crispy texture. Add seasoning to the breadcrumbs, such as salt, pepper, smoked paprika, and Parmesan cheese, to enhance flavor.
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Cooking Chicken: Ramsay advises against deep-frying the chicken, recommending instead to use a minimal amount of oil and cook the chicken until golden brown and cooked through, approximately 2 and a half minutes on each side. For added flavor, add butter underneath the chicken and top it with marinara sauce and mozzarella cheese before baking.
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Timing: It’s important to start to cook the spaghetti while frying the chicken to ensure everything is ready simultaneously.
Storing Tips
Here are some storing tips for the Parmesan chicken recipe:
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Refrigeration: If you have leftover cooked chicken, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
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Freezing: If you want to freeze the cooked chicken for longer storage, place the cooled chicken in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the chicken to a freezer-safe container or bag, removing as much air as possible. Label with the date and store in the freezer for up to 2-3 months.
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Reheating: To reheat the refrigerated or frozen chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and heat in the oven until warmed through, about 15-20 minutes for refrigerated chicken and 25-30 minutes for frozen chicken. You can also reheat individual portions in the microwave until heated to your desired temperature.
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Pasta: If storing leftover cooked spaghetti, toss it with a little olive oil to prevent sticking, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Reheat the pasta by placing it in a pot with a splash of water or broth and heating gently on the stovetop until warmed through.
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Sauce: Store any leftover marinara sauce in a separate airtight container in the refrigerator for up to 5-7 days or freeze it for longer storage.
Health Info
- Sodium: 1152mg
- Carbohydrates: 86.1g
- Sugar: 6.6g
- Fat: 18.4g
- Protein: 50g
- Fiber: 4.9g
- Calories: 726.9kcal
Description
Equipment
- Cutting board
- Knife
- Meat mallet or rolling pin
- Shallow bowls or plates
- Frying pan or skillet
- Tongs or spatula
- Baking sheet
- Cooking pot
- Colander
- Saucepan
- Grater
- Oven mitts
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- 2 tbsp Parmesan cheese (30 g/ 1 oz) freshly grated
- 1/2 tbsp parsley finely chopped
- 1/2 tbsp fresh oregano finely chopped
- 1 cup Panko breadcrumbs
- 1/2 tsp paprika
- 2 whole eggs
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups canola oil for frying
- 225 g fresh mozzarella balls (8 oz)
For the Spaghetti:
- 450 g spaghetti (16 oz)
- 400 ml marinara sauce (14 fl oz) store-bought
- 2 tbsp Parmesan cheese (30 g/ 1 oz) finely grated
Additional Side:
- 3 cups broccoli rabe
Instructions
- In a large skillet, heat the oil until it reaches 350 F.
- Trim the chicken thighs and flatten them.
- Place the chicken between parchment paper and gently roll it out to even thickness.
- Prepare a breading station with flour, eggs, and seasoned breadcrumbs mixed with Parmesan cheese.
- Dredge the chicken in flour, dip it in the egg wash, and coat it with the seasoned breadcrumbs mixture. Press the breadcrumbs firmly onto the chicken and let it rest for about 10 minutes.
- Cook the spaghetti in boiling water with olive oil and salt until al dente.
- When the oil reaches 350 F, fry and cook the chicken thighs in the skillet for about 2 and a half minutes on each side until golden brown and cooked through. Note: You can cook 3 chicken thighs at a time. If using a skillet, cook for 4 minutes on one side, and an additional 2 minutes when flipping sides.
- Once cooked, top the chicken with butter to brown the breadcrumbs further.
- Finish the chicken by topping it with marinara sauce and mozzarella cheese, then bake until the cheese is melted and bubbly.
- Meanwhile, sauté the broccoli rabe with olive oil, chili flakes, and lemon juice until tender-crisp.
- Drain the cooked spaghetti and toss it with olive oil, salt, pepper, fresh parsley, and a small amount of marinara sauce.
- To plate, arrange the broccoli rabe in the center of the plate, top with marinara sauce, then place the chicken Parmesan on top. Serve with the seasoned spaghetti and garnish with freshly grated aged Parmesan cheese.
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