Chicken Parmesan
Classic Chicken Parmesan is a beloved Italian-American dish made with breaded chicken cutlets, savory marinara sauce, and melty mozzarella cheese.
This recipe for Chicken Parmesan delivers a golden, crispy crust and juicy interior, making it an ideal dinner for any night of the week.
Ingredients That Make This Chicken Parmesan Unforgettable
Chicken breasts – Sliced and pounded for even cooking, the base of the dish is tender and hearty.
All-purpose flour – Helps the coating adhere and creates a crisp outer crust.
Salt and black pepper – Simple seasonings that enhance the chicken’s natural flavor.
Eggs – Bind the breadcrumbs to the chicken for a thick, even coating.
Italian bread crumbs – Add a herby, seasoned crunch to every bite.
Parmesan cheese – Provides a salty, umami-rich element that deepens the crust’s flavor.
Light olive oil – Used for pan-frying to achieve that irresistible golden brown crust.
Marinara sauce – A rich, tangy tomato base that balances the savory chicken and cheese.
Mozzarella cheese – Melts beautifully over the top, adding creamy texture and visual appeal.
Fresh basil or parsley – Optional, but it adds a fresh herbal lift and color.
How to Make Chicken Parmesan Step-by-Step
Start by preparing the chicken: slice, pound, and season the breasts. Then, dredge each cutlet through flour, egg, and a parmesan-breadcrumb mix.
Pan-fry the cutlets until golden and crisp. Layer them in a baking dish over marinara, top with more sauce and mozzarella, and bake until bubbly and cooked through.
Tips for the Best Chicken Parmesan
For optimal crispiness, let the breaded chicken rest before frying. Avoid crowding the pan to maintain heat and golden crust. Use freshly grated cheese for better melt and flavor.
Storing and Reheating Chicken Parmesan
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven until hot to maintain crispiness, or microwave for convenience. For freezing, wrap tightly and freeze up to 2 months—thaw overnight before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. Pound to even thickness and follow the same steps.
Can I make this recipe gluten-free?
Use gluten-free flour and breadcrumbs. The rest of the ingredients are naturally gluten-free.
Can I air fry the chicken instead of pan-frying?
Yes, air fry at 400°F for about 8–10 minutes per side, then proceed with baking.
Is homemade marinara necessary?
Not at all. Store-bought marinara works well, but choose a high-quality brand for the best flavor.
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Chicken Parmesan
Ingredients
- 1/2 cup shredded or grated parmesan cheese
- 2 large eggs beaten until frothy
- 1/2 cup all-purpose flour or gluten-free alternative
- 2 tablespoons light olive oil
- 1 tablespoon freshly chopped basil or parsley for optional garnish
- 3 cups marinara sauce divided
- 4 ounces mozzarella cheese shredded (approx. 1 cup)
- 1/2 cup Italian-style bread crumbs
- 1/2 teaspoon ground black pepper
- 2 large chicken breasts approx. 1½ lbs, halved lengthwise
- 1 teaspoon salt
Instructions
- Trim the chicken breasts and slice each horizontally to yield four evenly sized cutlets. If needed, flatten to about 1/3-inch thickness. Season both sides with salt and black pepper.
- In a shallow dish, mix together flour, salt, and black pepper. In a separate bowl, whisk the eggs until light and frothy. Combine the breadcrumbs and parmesan in a third bowl. Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumb-parmesan mixture for a thick, cohesive coating. Allow the coated cutlets to rest for 5 minutes.
- Warm olive oil in a large non-stick skillet over medium heat. When the oil is shimmering, add the chicken in a single layer without overcrowding. Sear for 3–4 minutes on each side until golden brown; the chicken need not be fully cooked at this stage.
- Spread half of the marinara sauce into the base of a 9×13-inch baking dish. Nestle the seared chicken atop the sauce. Spoon the remaining marinara over the center of each cutlet, followed by an even layer of mozzarella. Bake uncovered in a preheated 425˚F oven for 15 minutes, or until the internal temperature reaches 165˚F, the cheese is bubbling, and the dish is hot throughout. Garnish with fresh herbs before serving, if desired.
