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Thirteen Coins Breast of Chicken Parmigiana: A Seattle Classic

The first time I tasted Chicken Parmigiana at Thirteen Coins in Seattle, it was a revelation. Sitting in one of their plush, high-backed booths late at night, the aroma of garlic and melted cheese hung heavy in the air. The generous portion of perfectly browned chicken, blanketed in mozzarella and swimming in a creamy sauce, was pure comfort food elevated to something truly special. I knew right then I had to recreate this dish at home, and I think this recipe is as close as I’ve ever gotten to capturing that authentic Thirteen Coins flavor.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Dietary Type: Not Gluten-Free

Ingredients

6 boneless, skinless chicken breasts
6 large eggs, beaten
½ cup Italian seasoned breadcrumbs
6 slices mozzarella cheese (6 ounces total)
¼ cup butter
2 cups white sauce, such as your favorite bottled alfredo sauce
3 ounces Parmigiano-Reggiano cheese, grated
½ teaspoon garlic powder
Salt, to taste
Pepper, to taste

Equipment Needed

Shallow dishes for breading
Large skillet
Baking sheet

Instructions

Preheat your oven to 350°F (175°C).
Prepare the chicken by seasoning each breast generously with salt, pepper, and garlic powder. Make sure you season both sides for the best flavor.
Set up your breading station. In one shallow dish, place the beaten eggs. In another, put the Italian seasoned breadcrumbs.
Dip each chicken breast first into the beaten eggs, making sure it’s fully coated.
Immediately transfer the egg-coated chicken to the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well to both sides. You want a nice, even coating.
In a large skillet, melt the butter over medium heat. For an even richer flavor and higher smoke point, consider using clarified butter (ghee).
Carefully place the breaded chicken breasts into the hot skillet. You may need to do this in batches to avoid overcrowding the pan.
Lightly brown the chicken on both sides, about 3-4 minutes per side. The goal here isn’t to cook the chicken through, but to develop a golden-brown crust.
Remove the browned chicken breasts from the skillet and place them on a baking sheet.
Top each chicken breast with two slices of mozzarella cheese.
Transfer the baking sheet to the preheated 350°F (175°C) oven.
Bake for approximately 5-7 minutes, or until the mozzarella cheese is melted and lightly browned and the chicken is cooked through (internal temperature of 165°F or 74°C).
While the chicken is in the oven, prepare the sauce. Pour the white sauce (alfredo) into the skillet you used to brown the chicken.
Heat the sauce over medium heat, stirring occasionally, until it’s hot and simmering gently. This should only take a few minutes. Be careful not to let it burn.
To serve, ladle a generous amount of the heated white sauce onto each plate.
Place one baked chicken breast on top of the sauce.
Sprinkle liberally with grated Parmigiano-Reggiano cheese.

Expert Tips & Tricks

Clarified Butter: Using clarified butter, or ghee, for browning the chicken can significantly improve the flavor and texture. It has a higher smoke point than regular butter, preventing it from burning and imparting a nutty flavor.
Pounding the Chicken: For even cooking, consider pounding the chicken breasts to an even thickness before breading. Place them between two sheets of plastic wrap and use a meat mallet to gently flatten them.
Homemade Breadcrumbs: For a richer flavor, make your own Italian seasoned breadcrumbs. Combine dried breadcrumbs with dried oregano, basil, parsley, garlic powder, and a pinch of red pepper flakes.
Cheese Quality: Use high-quality mozzarella and Parmigiano-Reggiano cheese for the best flavor and melting properties. Freshly grated Parmigiano-Reggiano is always superior to pre-grated.
Sauce Consistency: If your white sauce is too thick, thin it out with a little milk or chicken broth. If it’s too thin, simmer it for a few extra minutes to reduce it slightly.
Doneness Check: Always use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the breast, avoiding the bone.

Serving & Storage Suggestions

Serve the Chicken Parmigiana immediately after plating to enjoy it at its best. This dish is traditionally served with a side of pasta, such as spaghetti or fettuccine, tossed in a little olive oil or the remaining alfredo sauce. A simple green salad also makes a great accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake the chicken until heated through. You can also reheat it in the microwave, but the breading may become soggy.

For longer storage, you can freeze the cooked chicken. Wrap each breast individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen chicken parmigiana can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	581.5 kcal	N/A
Calories from Fat	317 g	55%
Total Fat	35.3 g	54%
Saturated Fat	15.9 g	79%
Cholesterol	320.9 mg	106%
Sodium	1170 mg	48%
Total Carbohydrate	16.2 g	5%
Dietary Fiber	0.7 g	2%
Sugars	4.8 g	19%
Protein	47.9 g	95%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute gluten-free breadcrumbs for the regular Italian seasoned breadcrumbs. Ensure all other ingredients are also gluten-free.
Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mixture or the alfredo sauce for a spicy kick.
Different Cheese: Experiment with different types of cheese. Provolone, fontina, or a blend of Italian cheeses would all work well.
Vegetarian Option: Substitute the chicken breasts with thick slices of eggplant or portobello mushrooms. Bread and bake them in the same way as the chicken.
Homemade Alfredo: If you prefer a homemade alfredo sauce, there are countless recipes online.

FAQs (Frequently Asked Questions)

Q: Can I prepare the chicken ahead of time?
A: Yes, you can bread the chicken in advance and store it in the refrigerator for up to 24 hours. Wait to bake it until you’re ready to serve.

Q: What kind of white sauce works best?
A: While this recipe calls for bottled alfredo sauce, you can use any type of creamy white sauce you prefer. A classic béchamel sauce would also be delicious.

Q: Can I use frozen chicken breasts?
A: Yes, but be sure to thaw them completely before breading. Pat them dry with paper towels to remove any excess moisture.

Q: How do I prevent the breadcrumbs from falling off?
A: Make sure the chicken is well-coated in the egg wash and that you press the breadcrumbs firmly onto the chicken. Letting the breaded chicken rest for a few minutes before cooking can also help the breadcrumbs adhere better.

Q: Can I add vegetables to the sauce?
A: Absolutely! Sautéed mushrooms, onions, or bell peppers would be delicious additions to the alfredo sauce.

Final Thoughts

This Thirteen Coins Breast of Chicken Parmigiana is more than just a recipe; it’s a culinary journey back to a cherished memory. The crispy, golden-brown chicken, the blanket of melted mozzarella, and the creamy alfredo sauce create a symphony of flavors and textures that is sure to delight. I encourage you to try this recipe and bring a little bit of Seattle’s culinary magic into your own kitchen. Don’t be afraid to experiment with variations and make it your own. And, of course, I’d love to hear your feedback and see your creations! Serve it with a side of pasta and a glass of your favorite wine for a truly unforgettable meal.