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Chicken Parmesan is a crispy, breaded chicken smothered in rich marinara and topped with melty mozzarella and Parmesan cheese. This classic dish comes together in just 30 minutes and is a family favorite perfect for busy weeknights or easy entertaining. The combination of textures and flavors makes it a comforting and satisfying meal that pairs wonderfully with pasta, salad, veggies, or garlic bread.
I first made this dish for a family gathering, and watching everyone dig in and ask for seconds made it an instant favorite in our home.
Ingredients
- Boneless skinless chicken breasts: essential for easy slicing and even cooking, choose fresh, firm breasts
- Flour: creates the first layer of coating that helps the egg adhere
- Eggs: bind the breading to the chicken for a crisp finish
- Breadcrumbs and Panko: the Panko gives a light, flaky texture while regular breadcrumbs add sturdiness, mixing these is key for perfect crunch
- Freshly grated Parmesan cheese: adds sharp, savory flavor and melts beautifully into the crust
- Seasonings including salt, pepper, Italian seasoning, and garlic powder: these build the classic Italian flavor profile
- Olive oil: for frying, opt for extra virgin for a richer taste but use a neutral oil if you prefer less flavor
- Marinara sauce: homemade is best but a high-quality store-bought like Rao’s works well, look for sauce with fresh tomato flavor and minimal additives
- Mozzarella cheese, either thinly sliced fresh or shredded: melts smoothly and balances the acidity of the sauce
- Fresh basil: for garnish and a fresh herbal note to finish the dish
Step-by-Step Instructions
- Slicing the Chicken:
- Use a sharp knife to cut each chicken breast horizontally to make four pieces or pound them with a meat mallet between parchment paper until they are about half an inch thick. This ensures even cooking and tender bites.
- Preparing the Breading Station:
- Set up three shallow bowls. Place flour in one. Whisk eggs lightly in the second. Mix breadcrumbs, Panko, Parmesan cheese, salt, pepper, Italian seasoning, and garlic powder together in the third. This mixture will flavor your crust beautifully.
- Coating the Chicken:
- First dredge each chicken piece in the flour, tapping off any excess. Dip into the eggs next, then press firmly into the breadcrumb mixture to coat fully. Set aside the coated chicken.
- Frying the Chicken:
- Heat olive oil in a large cast iron or heavy skillet over medium-high heat. When the oil shimmers, add the chicken carefully. Fry for 3 to 4 minutes on each side until golden and crispy. Avoid increasing the heat or the breading may burn.
- Arranging for Baking:
- Transfer the fried chicken to a parchment-lined baking sheet so each piece lays flat without crowding. Crowding traps steam and makes the crust soggy. This setup keeps the breading crisp all around.
- Topping and Baking:
- Spread about one third cup of marinara sauce over each piece. Top evenly with mozzarella and sprinkle with remaining Parmesan cheese. Bake in a preheated oven at 425 degrees Fahrenheit for 14 to 20 minutes or until the cheese bubbles and chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Garnishing and Serving:
- Remove the chicken from the oven and scatter fresh basil leaves over the top. Serve immediately with your favorite pasta, salad, or vegetable sides for a complete meal.
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My favorite part of this recipe is the final bake in the oven where mozzarella melts into a golden bubbly topping. It always brings back memories of Sunday dinners at grandma’s house when the whole family gathered and shared stories over this very dish.
Storage Tips
Store leftover Chicken Parmesan in an airtight container in the fridge for up to four days. To reheat, warming in the oven or air fryer revives the crispiness better than the microwave. If microwaving, the breading tends to soften, but it is the fastest option. Freezing works best if you freeze the cooked, breaded chicken before adding sauce and cheese. Thaw overnight in the fridge then bake with sauce and cheese for a freshly cooked feel.
Ingredient Substitutions
If you don’t have Panko breadcrumbs, use all traditional breadcrumbs but expect a slightly different texture. You can swap olive oil for vegetable or canola oil for a more neutral flavor during frying. For cheese, provolone or fontina can be used instead of mozzarella for a twist. Use gluten-free flour and breadcrumbs to make this recipe gluten-free without sacrificing flavor.
Serving Suggestions
Pair Chicken Parmesan with spaghetti tossed in olive oil and garlic for a classic Italian meal. A simple arugula or kale salad dressed with lemon and olive oil balances the richness. Roasted vegetables like broccoli or asparagus add a healthy green side. Garlic bread or bruschetta make perfect accompaniments to soak up extra sauce.
Cultural Context
Chicken Parmesan, or Chicken Parmigiana, is an Italian-American classic that evolved from Southern Italian cooking traditions. Combining crispy breading with tomato sauce and melted cheese, it reflects the comforting and hearty spirit of Italian cuisine adapted for American tastes. It is popular in Italian-American households and restaurants, bringing a sense of tradition to the table.
Pro Tips
- Make sure to pound the chicken to an even thickness this prevents uneven cooking and dry edges.
- Do not overcrowd the frying pan or baking sheet as this leads to soggy breading due to trapped steam.
- Use freshly grated Parmesan for the best melt and flavor it makes all the difference compared to pre-grated cheese.
Common Recipe Questions
- → What type of cheese works best for the topping?
Freshly grated Parmesan combined with either sliced fresh or shredded mozzarella creates a perfect balance of flavor and meltiness.
- → How can I keep the coating crispy after baking?
Using a baking sheet lined with parchment and avoiding overcrowding helps keep the coating crisp. Also, pan-frying the chicken before baking locks in texture.
- → Can I prepare the chicken ahead of time?
Yes, the breaded chicken can be prepared in advance and refrigerated before frying, or frozen before adding sauce and cheese for later use.
- → Is it possible to use an air fryer instead of frying on the stove?
Absolutely. Cooking in the air fryer at around 380°F for 6–8 minutes creates a crispy crust without deep frying, followed by baking with sauce and cheese.
- → What sides pair well with this dish?
Pasta, fresh salads, roasted vegetables, or garlic bread complement the rich flavors and balance the meal beautifully.
- → How do I ensure the chicken cooks evenly?
Pounding the chicken breasts to an even thickness before breading helps them cook uniformly and remain juicy inside.