Need a dinner win? This chicken parmesan recipe gonna change ur weeknight routine. Been making this for years and still my family’s top request. Crispy outside, juicy inside with that perfect cheese pull that makes everyone grab their phones for pics.
Why This Chicken Parmesan Recipe Is Worth Your Time
Making chicken parmesan at home used to intimidate me. All that breading, frying, baking – seemed like restaurant-only territory. But after messing up a bunch of times, figured out how to make it simple without losing what makes chicken parm special.
My brother-in-law (total food snob) couldn’t believe this wasn’t from some fancy Italian place. The combo of crispy chicken, tangy sauce and melty cheese just works every time. And you can prep parts ahead which is clutch for busy nights.
Can customize it too – spice it up, make it healthier, or go full indulgent weekend version. Works with whatever pasta you got or just some crusty bread to soak up sauce.
What You’ll Need For This Chicken Parmesan Recipe
For The Chicken:
- 4 boneless skinless chicken breasts (about 2 pounds) – pounding them thin key for quick cooking
- 2 large eggs – helps breading stick better than milk
- 1 cup Italian breadcrumbs – store-bought fine but homemade even better
- 1/2 cup panko breadcrumbs – secret for extra crunch
- 1/2 cup grated parmesan – pre-grated ok but fresh better
- 2 tsp Italian seasoning – can sub individual herbs if needed
- 1 tsp garlic powder – adds depth without actual garlic bits
- Salt and pepper – don’t skimp here
- Olive oil for frying – no need for expensive stuff
For The Topping:
- 1 jar (24 oz) marinara sauce – good quality matters here
- 2 cups shredded mozzarella – low moisture works best
- 1/4 cup freshly grated parmesan – different from the breading parm
- Fresh basil leaves – optional but adds nice color and flavor
Tried with gluten-free breadcrumbs once for my cousin – turned out pretty good! Just needed extra seasoning. Can also use chicken tenders instead of breasts if pressed for time.
How To Make The Best Chicken Parmesan Recipe
Prep The Chicken:
- Grab those chicken breasts and put between plastic wrap or in ziplock bag. Pound until bout 1/4 inch thick all over. Season both sides with salt and pepper.
- Set up breading station – need 3 shallow dishes. First with 1/2 cup flour, second with beaten eggs, third with breadcrumbs mixed with panko, parmesan, Italian seasoning and garlic powder.
- Dredge each chicken piece in flour first (shake off excess), then egg mixture (let extra drip off), then press into breadcrumb mixture. Really push the crumbs in for maximum coverage. Let sit 5 mins if u got time – helps coating stick.
Cooking Process:
- Heat bout 1/4 inch olive oil in large skillet over medium-high heat. When oil hot (test with small breadcrumb – should sizzle), add chicken (don’t crowd pan, work in batches if needed). Cook 3-4 mins per side till golden brown and crispy. Not worried bout cooking through yet.
- Preheat oven to 425°F while frying chicken. Transfer fried pieces to baking sheet lined with parchment.
- Spoon marinara sauce over each piece – not too much or gets soggy. Then top with mozzarella and remaining parm. Bake 10-15 mins until cheese melty and chicken cooked through (165°F internal temp).
- Let rest few mins before serving – gives juices time to redistribute. Top with torn basil if using.
Pro tip: If bottom getting too dark when frying, lower heat. Better to go slower than burn the coating. Also, check chicken with meat thermometer to avoid overcooking.
Tasty Chicken Parmesan Recipe Variations To Try
Spicy Chicken Parmesan
Add 1/2 tsp red pepper flakes to breadcrumb mix and use arrabbiata sauce instead of regular marinara. Top with pepper jack along with mozz for extra kick.
Healthier Chicken Parm
Skip frying and spray breaded chicken with olive oil, then bake at 425°F for 15 mins before adding sauce and cheese. Less calories but still good flavor.
Chicken Parm Sandwiches
Use same recipe but put between crusty rolls with extra sauce. Perfect for leftovers next day.
Eggplant And Chicken Combo
Layer thin slices of fried eggplant under the chicken before adding sauce and cheese. Nice veg addition that works with the flavors.
Pesto Chicken Parmesan
Mix 2 tbsp pesto with marinara before topping chicken. Adds nice basil flavor throughout.
Looking for more chicken recipes? Try our Hot Honey Chicken Biscuit or Thai Chicken Bites for something different. Our Gochujang Chicken also super popular for spice lovers!
Chicken Parmesan Recipe FAQs
Can I make chicken parmesan ahead of time?
Yes! Prep and fry chicken day before, then refrigerate. When ready to eat, top with sauce and cheese, bake little longer (bout 20 mins at 375°F) till hot through. Cheese might not be as bubbly but still tastes great.
Why is my chicken parmesan soggy?
Probably too much sauce or not frying hot enough. Make sure oil hot before adding chicken, don’t crowd pan, and don’t go heavy on sauce. Also let chicken cool slightly before adding sauce.
What sides go best with chicken parmesan recipe?
Classic choice spaghetti with extra marinara. Also good with garlic bread, caesar salad, roasted veggies, or just itself with side salad for lighter meal. My family loves it with sautéed zucchini to balance the richness.
Can I freeze this chicken parmesan recipe?
Absolutely. Freeze after frying but before adding sauce and cheese. Wrap individual pieces in plastic then foil, freeze up to 3 months. Thaw overnight in fridge, then sauce, cheese and bake till hot.
What’s the best cheese for chicken parmesan?
Fresh mozzarella looks fancy but can make dish watery. Better with low-moisture mozzarella for that stretchy pull. Mix with provolone for extra flavor. Always finish with good parm – worth spending extra for real parmigiano-reggiano if u can.
How do I know when chicken is cooked through?
Best way use meat thermometer – should read 165°F. Or cut into thickest part – should be white with no pink. If breading getting too dark before chicken done, cover with foil for last few mins of baking.
Can I use chicken thighs instead of breasts for this recipe?
Yep and sometimes even better – juicier. Pound them flat same way. Might need adjust cooking time since thighs have more fat and moisture. Boneless skinless thighs work best.
Tried our Chicken Cordon Bleu yet? Another stuffed chicken recipe that’s impressive but easier than it looks!
Make This Easy Chicken Parmesan Recipe Your Own
When I first learned to make chicken parmesan recipe from my Italian neighbor, she insisted there’s no “perfect” version – just the one your family loves. Sometimes I add sliced prosciutto under the cheese when feeling fancy. Other times keep it simple when just need quick dinner.
What matters is that golden crust, tangy sauce and melty cheese combo that makes chicken parm so satisfying. My kids now request this for birthdays instead of going out – biggest cooking compliment ever.
Give this chicken parmesan recipe a try – even if mess up first time, still gonna taste good. That’s beauty of classic comfort food – forgiving and always welcome at the table. Let me know how yours turns out!
Chicken Parmesan Recipe
Equipment
- Meat mallet or rolling pin
- Shallow dishes (3) for breading
- Skillet
- Tongs
- Baking sheet
- Parchment paper
- Oven
- Meat thermometer (optional)
Ingredients
For The Chicken:
- 4 boneless skinless chicken breasts about 2 pounds
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for frying
For The Topping:
- 1 jar 24 oz marinara sauce
- 2 cups shredded low-moisture mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- Fresh basil leaves optional
Instructions
Prep Chicken:
- Place chicken breasts between plastic wrap or in a ziplock bag and pound to 1/4 inch thickness. Season both sides with salt and pepper.
Set Up Breading Station:
- In 3 shallow dishes, place:
- Dish 1: 1/2 cup flour
- Dish 2: beaten eggs
- Dish 3: mix of breadcrumbs, panko, grated parmesan, Italian seasoning, garlic powder
Bread the Chicken:
- Dredge each chicken piece in flour, dip in eggs, then press into breadcrumb mixture. Let rest for 5 minutes.
Fry Chicken:
- Heat olive oil (~1/4 inch depth) in skillet over medium-high heat. Fry chicken in batches 3–4 minutes per side until golden brown.
Preheat Oven:
- Set oven to 425°F. Transfer fried chicken to a parchment-lined baking sheet.
Add Toppings:
- Spoon marinara over chicken (not too much). Top with mozzarella and grated parmesan.
Bake:
- Bake for 10–15 minutes or until cheese is melted and chicken reaches 165°F internal temp.
Serve:
- Let rest 2–3 minutes. Top with fresh basil if desired.