Claypot Chicken Parmesan

Golden-brown Chicken Parmesan topped with melted mozzarella and tomato sauce, served on a plate with fresh basil garnish.

Adapted by Kyle Libramonte

Prep Time: 15 m • Cook Time: 25-30 m

Serves 4

Ingredients: 
  • 4 boneless, skinless Chicken Breasts
  • Salt and Black Pepper, to taste
  • 2 large Eggs, beaten
  • 1 cup Panko Breadcrumbs
  • ¾ cup grated Parmesan Cheese, divided
  • 2 Tbsp all-purpose Flour
  • Olive Oil, for searing
  • ½ cup Tomato Sauce
  • ¼ cup Fresh Mozzarella, cut into small cubes
  • ½ cup Provolone or extra Mozzarella Cheese
  • ¼ cup chopped Fresh Basil (optional)
  • 2 tsp Olive Oil, for drizzling
Instructions:

Pound & Season

  • Flatten each Chicken Breast to about ½ in thickness.
  • Season both sides with Salt and Black Pepper.

Bread the Chicken

  • Place Flour, beaten Eggs, and a mix of Panko Breadcrumbs with half of the Parmesan in three separate bowls.
  • Coat each Chicken Breast in Flour, then dip in Egg, and press into the Breadcrumb mixture.
  • Let rest a few minutes to set coating.

Sear in Claypot

  • Set Claypot Multicooker to Sauté / HIGH Mode.
  • Add a thin layer of Olive Oil (enough to shallow fry Chicken).
  • Sear Chicken 2 minutes per side until golden brown. They do not need to be cooked through yet.

Add Sauce & Cheese

  • Spoon Tomato Sauce over each piece of Chicken.
  • Top with Mozzarella, Provolone, and remaining Parmesan.
  • Drizzle lightly with Olive Oil.

Finish & Melt

  • Transfer Claypot into oven and broil at 450°F for 5–10 minutes.
  • Cook until Cheese is bubbling and Chicken reaches 165°F.

Garnish & Serve

  • Let rest a few minutes.
  • Sprinkle with Basil.
  • Serve with Pasta, Salad, or Bread.
Golden-brown Chicken Parmesan topped with melted mozzarella and tomato sauce, served on a plate with fresh basil garnish.
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The Claypot Multicooker

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