Description
This classic Chicken Parmesan recipe features tender chicken breasts breaded in a flavorful mixture, pan-fried until golden and then baked with marinara and melty mozzarella for a deliciously crispy, cheesy main dish. Perfect for serving with pasta and garlic bread.
Ingredients
Units
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 cup vegetable oil, or as needed
Flour Mixture
- 1/2 cup flour
- 1 1/2 teaspoons seasoned salt
- 1/4 teaspoon pepper
Egg Mixture
- 2 eggs, beaten until frothy
- 1/2 teaspoon garlic powder
Breading
- 1 1/2 cups panko breadcrumbs
- 1/3 cup Parmesan cheese, freshly grated
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Cheese & Topping
- 1 cup marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- Fresh parsley, to garnish
Instructions
- Preheat the Oven – Preheat your oven to 425°F (220°C), ensuring it is hot and ready for baking once the chicken is prepared.
- Prepare the Dredging Stations – Combine the flour mixture, egg mixture, and breading ingredients in three separate shallow pans. Beat the eggs until very frothy to ensure a light and airy coating on the chicken.
- Slice and Pound the Chicken – Slice each chicken breast in half lengthwise to create 2–3 thinner pieces per breast. Cover with plastic wrap and use the textured side of a meat mallet to pound each piece to 1/2 inch thickness. Pat dry, then lightly season both sides with salt and pepper.
- Dredge the Chicken – Dredge each chicken piece thoroughly in the flour mixture, making sure every surface is coated. Tap off any excess flour.
- Dip in Egg Mixture – Coat each floured chicken piece in the frothy egg mixture, gently sliding off excess egg to avoid soggy breading later.
- Bread the Chicken – Generously press each chicken piece into the breadcrumb mixture to coat well on all sides.
- Pan Fry the Chicken – Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken in batches without overcrowding. Fry for 3–4 minutes per side until the breading is golden and crispy. Adjust heat as needed to avoid burning or undercooking. Transfer finished pieces to a wire rack.
- Prepare for Baking – Move the fried chicken to a large, light-colored baking sheet for even baking. Avoid dark baking sheets as these can overcook the chicken.
- Add Sauce and Cheese – Top each fried chicken piece with marinara sauce and a generous sprinkle of shredded mozzarella cheese.
- Bake and Broil – Bake the chicken, uncovered, for 12 minutes. If desired, broil on high for 1–2 minutes at the end to brown the cheese further; keep a close eye on it during broiling to prevent burning.
- Garnish and Serve – Remove from oven, garnish with fresh parsley, and serve hot. Ensure the internal temperature of the chicken reaches 165°F (74°C) before serving. Enjoy with spaghetti and garlic bread, if desired.
Notes
- Ensure oil is properly heated before frying to keep breading crispy; otherwise it can become soggy.
- Bread a few pieces at a time for maximum crispiness and efficiently bread the next batch while the current batch is frying.
- Monitor oil temperature and adjust heat as needed to avoid burning or uneven frying.
- Use low-moisture, whole milk mozzarella and shred it from a block for the best melt and flavor.
- The internal temperature of the chicken must reach 165°F before serving for food safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw and bake covered at 350°F for 20–25 minutes.
Nutrition
- Serving Size: 1 piece (1/4 of recipe)
- Calories: 560
- Sugar: 4g
- Sodium: 1120mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 165mg
