This cheesy chicken recipe is my version of a chicken Parmesan. Where I live on Teesside in England, the ‘Parmo’ is a local delicacy but I realize it can be called different things in other places. The ‘Parmo’ is basically fried chicken top with cheese and Becamel sauce. That is the basic cheesy chicken recipe and there are different variations of the recipe region to region/country to county.
I have made spicy cheesy chicken Parmesans in this recipe as I enjoy lots of heat and spice in my food. If you don’t so much just omit the chillies and you will still have a delicious meal.
When you get these at a takeaway, they are usually deep fried. I couldn’t be bothered to clean up the mess that would make so we baked them instead. What we got was a Cheesy Chicken ‘Parmo’ that was equally as delicious as those from the takeaway, minus all the grease! They were amazing! Withte added bonus that they are also a little healthier than the fried version.
Working ahead of time:
As you bake the spicy chicken breasts instead of frying, you can easily prepare everything ahead of time and then just pop them in the oven. They are the perfect meal to serve a crowd.
Prepare the chicken and dip the breasts in the breasdcrumb mixture a day or so ahead of serving if this makes things easier. You would also make the sauce ahead of time and re-heat at the time of serving.
Make this cheesy chicken recipe your own
We infused scotch bonnet chillies into the béchamel sauce and then removed them before adding the sauce to the parmos. You could use milder chillies if you’re not a big fan of hot spice.
If you enjoyed this recipe try my similar ones:
- 8 chicken breasts - skinned
- 5 tablespoons butter
- 4 tablespoons plain flour
- 600ml milk plus more if needed
- 4 scotch bonnet chillies or other chillies - quartered and seeded
- 2 eggs - beaten
- 1 cup plain flour
- 2 cups fine bread crumbs
- 1 teaspoon roasted cumin seeds or 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 400g Cheddar cheese
- Salt and pepper to taste
- Slice each of the chicken breasts lengthwise to butterfly them. Don't slice them in half
- Place two of the breasts on a cutting board so the butterflied breasts are overlapping.
- Using a meat mallet, pound them together and continue pounding until both breast are one, and about 1/2 inch thick all over.
- Repeat with the other breasts.
- Preheat your oven to 200c (400f)
- To make the béchamel sauce, melt the butter in a small saucepan. Add the flour and stir it all up. Fry together until the roux is a very light brown - about one minute.
- Slowly add the milk while whisking continuously And add the sliced chillies.
- Continue whisking for about fifteen minutes until creamy smooth. You might find you need to add a little more milk if it becomes too thick.
- Taste it and add salt and pepper to taste. Set aside while you prepare you parmos.
- Mix the breadcrumbs with the coriander powder and cumin. Carefully dust the first chicken breast in the flour and then dip it in the beaten egg. Dip this into the breadcrumb mixture until it is equally coated.
- Repeat with the other three chicken breasts.
- Place them on a baking tray and place in the top of the oven for about ten minutes. Then, remove them from the oven and top with the béchamel sauce and cheese.
- Return to the oven and cook for another 15 minutes or until the chicken is cooked through and the cheese is melted.
- Serve simply with a green salad, fries or roast potatoes.