Crispy, cheesy, and smothered in sauce—Chicken Parmesan is the ultimate comfort food. But why stop there? Pair it with Coffee Panna Cotta, and suddenly, you’re living your best life. Juicy chicken meets golden breadcrumbs, bubbling marinara, and gooey mozzarella. Then, smooth, velvety panna cotta hits with a coffee kick to wake up your taste buds. Sweet and savory, crispy and creamy—this meal covers every craving. It’s fancy enough for date night but easy enough for a Tuesday. Who needs a restaurant when you can make this at home, in your pajamas?

Chicken Parmesan with Coffee Panna Cotta

moka coffee pot

Crispy, golden Chicken Parmesan followed by a silky coffee-infused panna cotta—because dinner should always end with dessert.

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 4 servings

Calories 480 kcal

Ingredients

For the Chicken Parmesan:

2 large chicken breasts halved (because bigger is better)
1 cup breadcrumbs for that crispy coating
½ cup Parmesan cheese grated (because flavor matters)
1 tsp garlic powder for extra depth
1 tsp Italian seasoning because it’s Chicken Parmesan
½ tsp salt because bland food is a crime
½ tsp black pepper adds a little kick
2 eggs beaten (binds everything together)
½ cup flour helps the coating stick
1 cup marinara sauce tomato goodness
1 cup mozzarella cheese shredded (melted perfection)
2 tbsp olive oil for that golden crust

For the Coffee Panna Cotta:

1 ½ cups heavy cream for richness
½ cup milk for balance
¼ cup sugar because dessert
1 ½ tsp instant coffee or espresso powder for that caffeine hit
1 tsp vanilla extract adds warmth
1 ½ tsp gelatin powder to make it set
2 tbsp water to bloom the gelatin

Instructions

For the Chicken Parmesan:

Preheat oven to 400°F and line a baking sheet with parchment.
Mix breadcrumbs, Parmesan, garlic powder, seasoning, salt, and pepper in a bowl.
Dredge chicken in flour, dip in eggs, then coat in breadcrumb mix.
Heat olive oil in a pan, sear chicken for 2 minutes per side until golden.
Transfer to a baking sheet, top with marinara and mozzarella.
Bake for 20 minutes until cheese is bubbly.
Serve hot with pasta or salad.

For the Coffee Panna Cotta:

Bloom gelatin in water for 5 minutes.
Heat cream, milk, sugar, and coffee in a saucepan over medium heat.
Stir until sugar dissolves, then remove from heat.
Add vanilla and bloomed gelatin, whisking until smooth.
Pour into ramekins, refrigerate for at least 4 hours.
Serve chilled, optionally topped with whipped cream.

Notes

Nutritional Values (Per Serving)

Chicken Parmesan

Calories: 480
Total Fat: 25g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 2g
Protein: 40g

Coffee Panna Cotta

Calories: 290
Total Fat: 22g
Saturated Fat: 14g
Carbohydrates: 18g
Fiber: 0g
Protein: 4g

Vitamins and Minerals (Per Serving)

Calcium: 25%
Iron: 12%
Potassium: 10%
Vitamin A: 15%
Magnesium: 8%

Additional Notes/Tips to Enhance the Flavor of the Recipe

Toast the breadcrumbs before coating the chicken—it makes a huge difference.
Use freshly grated Parmesan—pre-shredded won’t do justice.
Chill the panna cotta overnight for the best texture.
Add a dusting of cocoa or shaved chocolate on top of the panna cotta for extra indulgence.
Pair this meal with a glass of red wine—because why not?

A meal like this doesn’t just feed you—it impresses. Chicken Parmesan and Coffee Panna Cotta together? Absolute culinary chaos, but in the best way possible.

Chicken Parmesan with Coffee Panna Cotta