Introduction

This classic Chicken Parmesan recipe delivers a crispy, golden crust and juicy chicken topped with melted cheese and savory marinara. It’s a comforting family favorite that’s surprisingly simple to prepare. For another quick chicken dinner, try the Mini Chicken Pot Pie Muffins Recipe. Serve this dish with a side of Perfect Buttery Biscuits Recipe for a complete, satisfying meal.

Ingredients

This classic Chicken Parmesan recipe combines juicy, breaded chicken cutlets with rich marinara sauce and melted mozzarella for a comforting, crispy-topped Italian favorite.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (or panko for extra crunch)
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Timing

Context: This Chicken Parmesan recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Pound boneless, skinless chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tender results.

Season both sides generously with salt and black pepper. Let the chicken sit at room temperature for 15–20 minutes to take the chill off for more even frying.

Step 2 — Set Up Your Breading Station

Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mix of seasoned breadcrumbs and grated Parmesan cheese.

For extra flavor, add dried oregano, garlic powder, and a pinch of red pepper flakes to the breadcrumb mixture.

Step 3 — Bread the Chicken

Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, then press firmly into the breadcrumb-Parmesan mixture to coat completely.

Place breaded cutlets on a wire rack for 5–10 minutes to help the coating adhere during frying.

Step 4 — Pan-Fry to Golden Brown

Heat ¼ inch of olive oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry chicken in batches, 3–4 minutes per side, until golden and crisp.

Internal temperature should reach 165°F when checked with an instant-read thermometer. Transfer to a paper towel-lined plate to drain excess oil.

Step 5 — Assemble the Dish

Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange fried chicken cutlets in a single layer.

Spoon more sauce over each piece, then top with shredded mozzarella and a sprinkle of additional Parmesan cheese.

Step 6 — Bake Until Bubbly

Bake uncovered in a preheated 400°F oven for 15–20 minutes, until cheese is melted, bubbly, and lightly browned in spots.

For extra browning, broil for the final 1–2 minutes, watching carefully to prevent burning.

Step 7 — Rest and Serve

Let the Chicken Parmesan rest for 5 minutes before serving. This allows the juices to redistribute and makes slicing cleaner.

Garnish with fresh basil or parsley and serve over pasta, with a side of garlic bread, or alongside a crisp green salad.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey cutlets — A leaner protein alternative that still provides a satisfying texture and mild flavor perfect for the classic Chicken Parmesan preparation.
• Eggplant slices — A popular vegetarian and lower-carb option that absorbs the tomato sauce beautifully and offers a hearty, meaty texture.
• Zucchini planks — A light, low-carb swap that cooks quickly and pairs wonderfully with the marinara and cheese flavors.
• Chickpea flour breading — A gluten-free coating that adds a slightly nutty flavor and creates a crisp, golden crust.
• Nutritional yeast or vegan cheese — Dairy-free alternatives that provide a cheesy, savory flavor to keep the dish plant-based.
• Low-sodium marinara sauce — An easy swap to significantly reduce sodium content while maintaining the essential tomato base.
• Baked instead of fried — A cooking method that cuts down on oil and fat while still achieving a deliciously crisp exterior.

Serving Suggestions

• Serve your Chicken Parmesan over a bed of spaghetti with marinara sauce for a classic Italian-American dinner.
• Pair with a crisp Caesar salad and garlic bread to create a complete, satisfying meal.
• For a lighter option, serve alongside roasted vegetables like broccoli or zucchini.
• Perfect for a cozy family dinner, a casual date night at home, or when entertaining guests.
• For a beautiful presentation, garnish with fresh basil or parsley and a sprinkle of Parmesan cheese right before serving.
• Consider serving individual portions in shallow bowls to contain the sauce and keep the chicken crispy.

This Chicken Parmesan is a versatile crowd-pleaser that works for both weeknight dinners and special occasions.

Common Mistakes to Avoid

• Mistake: Using thick, wet chicken breasts that cook unevenly. Fix: Pound breasts to an even ½-inch thickness and pat completely dry before breading.
• Mistake: Skipping the flour step in the breading station. Fix: Always dredge in flour first; it helps the egg wash adhere for a crispier crust.
• Mistake: Breading chicken too far in advance. Fix: Bread immediately before frying to prevent a gummy, soggy coating.
• Mistake: Overcrowding the pan when frying. Fix: Fry in batches to maintain oil temperature and ensure a golden, non-greasy crust.
• Mistake: Underseasoning the breadcrumbs and chicken. Fix: Generously season the flour, egg, and breadcrumb mixtures with salt, pepper, and Italian herbs.
• Mistake: Using cold, straight-from-the-jar sauce. Fix: Warm the sauce slightly before spooning over the chicken to help it melt the cheese evenly.
• Mistake: Drowning the cutlets in too much sauce and cheese. Fix: Use a moderate amount of each to keep the breading crisp instead of soggy.
• Mistake: Baking on a flat pan where juices pool. Fix: Bake on a wire rack set over a baking sheet for optimal air circulation and browning.
• Mistake: Slicing into the Chicken Parmesan immediately after baking. Fix: Let it rest for 5 minutes so the juices redistribute, keeping the meat tender.

Storing Tips

• Fridge: Store leftover Chicken Parmesan in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil and place in a freezer bag for up to 3 months.
• Reheat: Bake at 375°F until the internal temperature reaches 165°F for food safety.

Always allow your Chicken Parmesan to cool completely before storing to maintain texture and prevent condensation.

Conclusion

This Chicken Parmesan recipe delivers a satisfying, restaurant-quality meal perfect for any occasion. Give it a try and share your results in the comments below! For another delicious chicken dinner, try this Chicken Marsala.

Chicken Parmesan

Print Recipe

Pin Recipe

A classic Italian-American dish featuring breaded chicken breasts topped with tomato sauce, fresh mozzarella, and Parmesan cheese, served over spaghetti.

• Author: Tyler Florence
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 cup kalamata olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 (8-ounce) ball fresh buffalo mozzarella, water drained
• Freshly grated Parmesan cheese
• 1 pound spaghetti pasta, cooked al dente

Instructions

1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add onion, garlic, and bay leaves; cook until softened.
2. Add kalamata olives, basil leaves, and crushed tomatoes. Season with sugar, salt, and pepper. Simmer sauce for about 30 minutes.
3. Prepare chicken by pounding breasts to even thickness. Season with salt and pepper.
4. Dredge chicken in flour, dip in beaten eggs mixed with water, then coat with bread crumbs.
5. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Fry chicken until golden brown on both sides, about 3-4 minutes per side.
6. Place fried chicken in a baking dish. Top each breast with slices of fresh mozzarella and a generous sprinkle of Parmesan.
7. Bake in a preheated oven at 375°F (190°C) for about 15 minutes or until cheese is melted and bubbly.
8. Serve chicken over cooked spaghetti with tomato sauce spooned on top.

Notes

For best results, use fresh mozzarella and hand-crushed tomatoes for the sauce. Let the chicken rest a few minutes after baking to keep it juicy.

Nutrition

• Calories: 650
• Sugar: 8g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 50g
• Cholesterol: 140mg

FAQs

Can I bake the Chicken Parmesan instead of frying it?

Yes, you can bake the Chicken Parmesan for a lighter version. Lightly spray the breaded chicken with oil and bake at 400°F until golden and cooked through. This method still yields a delicious Chicken Parmesan with less oil.

What is the best way to keep the breading from falling off?

Pat the chicken dry before breading and firmly press the coating onto each piece. Let the breaded chicken rest for 10-15 minutes before cooking to help the coating adhere. This ensures your Chicken Parmesan has a perfect, crispy crust.