Chicken Parmesan
Chicken Parmesan is one of those classic dishes that instantly brings comfort and delight to the dinner table. Crispy, golden breaded chicken topped with savory marinara sauce and melted mozzarella cheese is a combination that never goes out of style. This recipe uses simple ingredients and straightforward steps to create a restaurant-worthy meal right in your own kitchen. Whether you’re feeding a family or impressing guests, this Chicken Parmesan will quickly become a favorite repeat. Let’s dive into why this dish deserves a spot in your recipe collection and how to make it beautifully every time.
Why It Deserves a Spot
Chicken Parmesan is a timeless dish that strikes the perfect balance between crispy texture, savory flavors, and gooey cheese. It’s a crowd-pleaser that fits any occasion — from casual weeknight dinners to special celebrations. The versatility of this recipe allows you to pair it with pasta, salad, or even sandwich it in a bun for a handheld treat. Plus, it’s an excellent way to bring a bit of Italian flair into your home cooking without requiring hours in the kitchen. The combination of breadcrumbs, parmesan, and Italian seasoning creates a flavorful crust that keeps the chicken juicy on the inside while adding a satisfying crunch outside. Once topped with marinara and melted mozzarella, it’s pure magic on a plate.
Ingredient List
- 2 large chicken breasts, cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- 1/4 cup flour
- 2 eggs, beaten
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
- 1.5 cups marinara sauce (see note below)
- 3 tablespoons olive oil, divided
- 3/4 cup shredded mozzarella
- 8 ounces spaghetti or other pasta, optional
- Fresh basil, optional, to taste
Must-Have Equipment
- Large skillet or frying pan – for crisping the chicken evenly
- Baking dish – to bake and melt the cheese on top
- Mixing bowls – to set up your dredging stations
- Grater – for freshly grating parmesan cheese
- Tongs or spatula – to flip chicken without losing the coating
Chicken Parmesan: How It’s Done
Step 1: Prep the Chicken
Start by slicing your chicken breasts in half lengthwise to create thinner cutlets. This helps them cook evenly and stay juicy. Season each piece generously with garlic powder, salt, and pepper on both sides.
Step 2: Dredge the Chicken
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, freshly grated parmesan cheese, and Italian seasoning. First, coat each chicken piece in flour, shaking off any excess. Next, dip into the beaten eggs, letting the excess drip off. Finally, press into the breadcrumb mixture, making sure each side is fully coated.
Step 3: Pan-Fry to Crispy Perfection
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded chicken pieces and cook for about 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
Step 4: Assemble and Bake
Preheat your oven to 375°F (190°C). Spread about half of the marinara sauce on the bottom of a baking dish. Place the fried chicken pieces on top. Spoon the remaining marinara sauce evenly over the chicken, then sprinkle shredded mozzarella cheese on top. Drizzle the remaining 1 tablespoon of olive oil over the cheese for extra richness.
Step 5: Bake Until Bubbling and Beautiful
Bake the assembled dish for 20 minutes or until the cheese is melted, bubbly, and golden around the edges. If you prefer a browned top, switch the oven to broil for the last 2-3 minutes, watching carefully to avoid burning.
Step 6: Serve It Up
Serve your Chicken Parmesan hot over cooked spaghetti or your favorite pasta. Garnish with fresh basil leaves for a pop of color and subtle herbal aroma. Enjoy every bite of this crispy, cheesy, saucy classic.
Spring to Winter: Ideas
- Swap out spaghetti for creamy polenta or roasted vegetables for a seasonal twist.
- Make individual servings by baking the chicken in small ramekins with sauce and cheese.
- Try adding sautéed mushrooms or spinach to the marinara sauce for extra depth.
- During warmer months, serve the chicken alongside a fresh arugula salad with lemon vinaigrette.
- For a cozy winter meal, pair it with garlic bread and a hearty minestrone soup.
- Transform leftovers into Easy Chicken Parmesan Sliders With Marinara Butter for a fun twist.
- Or check out the One Pot Chicken Parmesan Orzo recipe for a comforting one-pan dinner.
Mistakes Even Pros Make
- Not pounding or slicing the chicken thinly enough, which can lead to uneven cooking and dryness.
- Skipping the flour step in dredging, resulting in breadcrumbs that don’t adhere properly.
- Using too high heat during frying, causing the coating to burn before the chicken cooks through.
- Overloading the pan, which lowers the temperature and yields soggy breading.
- Adding too much sauce—while delicious, excess moisture can make the crust less crisp.
- Not letting the cheese melt fully in the oven, missing out on that perfect gooey texture.
Storing Tips & Timelines
Leftover Chicken Parmesan stores well in the refrigerator in an airtight container for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain crispiness and evenly warm the cheese. Avoid microwaving as it can make the crust soggy.
If you want to freeze portions, wrap each serving tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as mentioned above.
Ask the Chef
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully for Chicken Parmesan. They tend to be juicier and more forgiving if slightly overcooked. Just make sure to flatten them to an even thickness for consistent cooking.
What’s the best way to make the breading extra crispy?
Using panko breadcrumbs is key for that light, crispy texture. Also, make sure the oil is hot enough before frying—around medium heat is ideal. Don’t overcrowd the pan so the breading can crisp up instead of steaming.
Can I make this recipe ahead of time?
You can prepare the breaded chicken and keep it refrigerated for a few hours before frying and baking. Alternatively, assemble the dish up to the baking step, cover tightly, and refrigerate overnight. Bake fresh just before serving.
What should I use for marinara sauce?
Choose a good-quality marinara sauce with a balanced flavor—neither too sweet nor too acidic. You can use store-bought or make your own from scratch with tomatoes, garlic, and herbs. For a twist, add sautéed onions or a pinch of red pepper flakes for extra depth.
More from the Kitchen
- Garlic Parmesan Chicken Tortellini Bake – a creamy, cheesy pasta bake perfect for busy nights.
- One Pot Chicken Parmesan Orzo – a comforting all-in-one meal with tender chicken and flavorful orzo pasta.
- Easy Chicken Parmesan Sliders With Marinara Butter – a fun, handheld way to enjoy this classic dish.
Time to Try It
Now that you have every tip and step needed for making a flawless Chicken Parmesan, it’s time to gather your ingredients and get cooking. This recipe is straightforward enough for a weeknight dinner yet impressive enough to serve guests. The crispy coating, savory sauce, and melty cheese come together for bites that satisfy every craving. Don’t forget to pair it with your favorite pasta or a fresh side to complete the meal. Once you try this recipe, it will surely earn a permanent place in your dinner rotation. Enjoy the process, savor the flavors, and share the joy of homemade comfort food!
Chicken Parmesan is a true testament to how simple ingredients, when combined thoughtfully, create a dish that’s greater than the sum of its parts. From the golden crust to the rich tomato sauce and stretchy mozzarella, every element works in harmony. Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding. So go ahead—make this recipe your own, experiment with sides and spices, and delight in every delicious bite.
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Chicken Parmesan
Ingredients
Equipment
Method
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Season each piece generously with garlic powder, salt, and pepper on both sides.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, freshly grated parmesan cheese, and Italian seasoning. Coat each chicken piece in flour, shaking off excess, then dip into eggs, letting excess drip off, and press into breadcrumb mixture to coat fully.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add breaded chicken and cook 3-4 minutes per side until golden brown and crispy. Transfer chicken to a paper towel-lined plate to drain excess oil.
- Preheat oven to 375°F (190°C). Spread half the marinara sauce in a baking dish. Place fried chicken on top. Spoon remaining marinara sauce over chicken, then sprinkle shredded mozzarella cheese. Drizzle remaining 1 tablespoon olive oil over cheese.
- Bake for 20 minutes until cheese is melted, bubbly, and golden around edges. For a browned top, broil 2-3 minutes watching carefully to avoid burning.
- Serve Chicken Parmesan hot over cooked spaghetti or favorite pasta. Garnish with fresh basil leaves if desired. Enjoy!
Notes
- Use panko breadcrumbs for a light, crispy coating.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven to keep crust crisp.
- Chicken thighs can be used instead of breasts for juicier meat; flatten for even cooking.
- Try adding sautéed mushrooms or spinach to marinara sauce for extra flavor.
