Chicken Parmesan Recipe

Few dishes deliver deep comfort and irresistible flavor quite like Chicken Parmesan. This classic Italian-American favorite features juicy chicken coated with a perfectly crisp breadcrumb crust, smothered in tangy marinara, and buried under a blanket of gooey, bubbling mozzarella. What makes it especially wonderful? It’s surprisingly easy and quick to make—ideal for those weeknights when you crave something truly satisfying without spending hours in the kitchen. With every forkful, you’ll discover why this meal is beloved by families everywhere.

Ingredients You’ll Need

Let’s talk about what you need for the ultimate Chicken Parmesan. No obscure ingredients—just thoughtful choices and proven techniques make all the difference.

• Boneless, Skinless Chicken Breasts: Thinner is better! Butterflying and pounding the chicken ensures juiciness and a quick, even cook.
• Salt & Black Pepper: Essential for seasoning every layer. Don’t skip these—they amplify every other flavor in the dish.
• Vegetable Oil: For frying. Go for a neutral oil with a high smoke point, like canola or sunflower, for crispy, non-greasy results.
• Flour Mixture: Flour seasoned with a touch of seasoned salt and pepper lays down the perfect foundation for the breading to stick.
• Eggs (Beaten Until Frothy): The secret to a light, never-dense coating. Beating the eggs until frothy traps air, leading to a delicate crust.
• Garlic Powder: Adds subtle aromatic heat to the breading process.
• Panko Breadcrumbs: Delivers that signature crunch—far crispier than regular breadcrumbs.
• Parmesan Cheese (Freshly Grated!): Don’t settle for the pre-shredded stuff. Fresh Parmesan brings intense nutty flavor and melds beautifully with the breading.
• Dried Parsley & Oregano: Italy in a teaspoon—these dried herbs give the crust that classic flair.
• Marinara Sauce: Use your favorite jarred or homemade sauce. It brings the creamy, savory elements together and adds brightness.
• Mozzarella Cheese (Low-Moisture, Whole Milk preferred): Shred it yourself from a block for the best melt and deepest flavors.
• Fresh Parsley: A fresh pop of color and flavor at the finish.

Tip: For even more deliciousness, fresh mozzarella or a hint of provolone can be swapped in if you’re feeling adventurous!

Variations

Chicken Parmesan can be tailored to suit your mood and what you have on hand. Here are some ways to make it your own:

• Spicy Version: Add crushed red pepper flakes to the flour mixture or breading for a touch of heat.
• Gluten-Free: Use gluten-free flour and breadcrumbs—there are great options in most grocery stores.
• Lighter Take: Bake the breaded chicken instead of frying before topping with sauce and cheese. Spray lightly with olive oil for browning.
• Different Cheeses: Swap or add provolone, fontina, or asiago for unique cheesy goodness.
• Meat Swap: Try the same method with turkey cutlets, pork, or even eggplant for a vegetarian version.

How to Make Chicken Parmesan

Let’s break it down into stress-free steps. If you’re new to breading and frying, don’t worry—I’ve included all the tips to guarantee success.

Step 1: Prep Your Chicken

Start by slicing each chicken breast in half lengthwise, creating thinner cutlets. Cover with plastic wrap, then gently pound with a meat mallet until uniformly ½ inch thick. Thin pieces cook quickly and stay juicy!

Step 2: Set Up the Breading Station

Set up three shallow pans: one for the seasoned flour mixture, another for your frothy beaten eggs with garlic powder, and a third for the panko-Parmesan-herb mixture.

Step 3: Dredge, Dip, and Bread

Coat the chicken in flour (get into every nook), shake off excess, then dip in egg, swiping away extra so it’s not too thick. Press each piece firmly into the breadcrumb-Parmesan mixture until well-coated.

Step 4: Shallow Fry for Crisp Perfection

Heat the oil in a skillet over medium-high until shimmering. Fry the breaded chicken in batches, 3–4 minutes per side until each piece is golden and crisp. Adjust the heat as needed to prevent burning.

Step 5: Assemble and Bake

Transfer fried chicken to a light-colored baking sheet (avoids over-browning). Spoon marinara sauce on each piece, sprinkle a generous layer of mozzarella on top.

Step 6: Bake, Broil, and Finish

Bake uncovered at 425°F for 12 minutes. For bubbling, golden cheese, broil for 1–2 minutes at the end—watch closely! Sprinkle with fresh parsley before serving.

How to Serve

Chicken Parmesan pairs delightfully with classic sides:

• Spaghetti or Linguine: Tossed lightly in olive oil or more marinara.
• Garlic Bread (with Cheese!): Soft, buttery slices are perfect for soaking up the extra sauce.
• Simple Salad: Crisp romaine or arugula with a sharp vinaigrette to cut the richness.
• Roasted Vegetables: Broccoli, asparagus, or zucchini are great for a vibrant plate.

Tip: Turn leftovers into an epic hot sandwich or serve chicken sliced over a Caesar salad for lunch the next day!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Parmesan stores wonderfully. Let it cool, then refrigerate in an airtight container for up to 3 days. The breading stays surprisingly crisp!

Freezing

Freeze cooled chicken (with or without sauce/cheese) for up to 3 months. Separate pieces with parchment to avoid sticking.

Reheating

From the fridge, reheat in a covered casserole dish at 350°F for 20–25 minutes (uncover halfway for crispiness). If frozen, thaw overnight in the fridge before reheating.

FAQs

Final Thoughts

Chicken Parmesan is more than just a comfort food—it’s a dinnertime triumph that transforms straightforward ingredients into restaurant-worthy magic. Try it once, and you’ll be hooked by its crispy crust, oozy cheese, and lively flavors. Don’t be afraid to personalize it or get the family involved in the breading—half the fun is making it yours. Give this weeknight-friendly dish a try, and prepare for clean plates and big smiles at your table!

Print