Name: Chicken Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 boneless (skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thick); Salt and pepper (to taste); 1 cup all-purpose flour; 2 large eggs (beaten); 1 cup Italian-seasoned breadcrumbs; 3/4 cup grated Parmesan cheese (divided: 1/2 cup for breading, 1/4 cup for topping); 1 tsp garlic powder; 1 tsp Italian seasoning; 1/4 cup vegetable oil (for frying); 2 cups marinara sauce (store-bought or homemade); 1 cup shredded mozzarella cheese; Fresh basil (for garnish (optional))

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I’ll never forget the first time I made Chicken Parmesan at home. After countless restaurant visits, I decided it was time to master this Italian-American classic in my own kitchen. The aroma of crispy breaded chicken mingling with tangy marinara and melted cheese is pure comfort food heaven. Today, I’m sharing my perfected recipe that delivers restaurant-quality results every single time.

Golden brown Chicken Parmesan with bubbling mozzarella cheese

Chicken Parmesan, or as the Italians call it, “Pollo alla Parmigiana,” combines simple ingredients to create extraordinary flavors. The secret lies in properly preparing each component and layering them with care. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe guarantees crispy coating, juicy chicken, and that perfect cheese pull we all crave.

Essential Ingredients Table

Ingredient	Quantity	Notes
Chicken breasts	4 (1.5 lbs)	Boneless, skinless, pounded thin
All-purpose flour	1 cup	For dredging
Eggs	2 large	Beaten well
Breadcrumbs	1 cup	Italian seasoned preferred
Parmesan cheese	3/4 cup total	1/2 cup for breading, 1/4 for topping
Garlic powder	1 teaspoon	Adds depth to breading
Italian seasoning	1 teaspoon	Essential for authentic flavor
Vegetable oil	1/4 cup	For frying
Marinara sauce	2 cups	Store-bought or homemade
Mozzarella cheese	1 cup	Shredded for easy melting
Fresh basil	For garnish	Optional but recommended

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

The beauty of this recipe is its versatility. Each component can be prepared ahead, making it perfect for busy weeknights or entertaining.

Breaded chicken cutlet topped with marinara and basil

Preparing the Perfect Chicken Parmesan

Step 1: Prepare the Chicken I always start by pounding the chicken breasts to about 1/2-inch thickness. This ensures even cooking and prevents dry edges. Season both sides generously with salt and pepper. Pro tip: Place chicken between plastic wrap before pounding to prevent splatter!

Step 2: Set Up Your Breading Station Organization is key here. I arrange three shallow dishes:

Flour seasoned with salt and pepper
Beaten eggs
Breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and Italian seasoning

This assembly line makes the breading process smooth and mess-free.

Step 3: Bread the Chicken Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Finally, press into the breadcrumb mixture, ensuring complete coverage. The secret? Pat the coating firmly to help it adhere.

Step 4: Fry to Golden Perfection Heat vegetable oil in a large skillet over medium-high heat. When oil shimmers, carefully add breaded chicken. I cook 3-4 minutes per side until gorgeously golden brown. Don’t overcrowd the pan – work in batches if needed. Transfer to a paper towel-lined plate.

Step 5: Assemble and Bake Preheat oven to 375°F. In a baking dish, spread a thin layer of marinara sauce. Arrange fried chicken cutlets, leaving space between each. Top with remaining marinara, then generous amounts of mozzarella and the remaining 1/4 cup Parmesan.

Step 6: The Final Bake Bake for 20 minutes until cheese bubbles and starts to golden. For extra crispy cheese, I broil for 2-3 minutes at the end. The result? Perfectly melted cheese with those irresistible crispy edges everyone fights over.

Chicken Parmesan served with spaghetti and garlic bread

Serving Your Masterpiece

I love serving Chicken Parmesan over a bed of al dente spaghetti, letting the marinara sauce coat the pasta perfectly. Sometimes I’ll toss the pasta with a bit of reserved pasta water and extra marinara before plating. A simple arugula salad with lemon vinaigrette provides a refreshing contrast to the richness.

For a lighter option, I’ll serve it alongside roasted vegetables or zucchini noodles. Don’t forget warm, crusty garlic bread for soaking up that delicious sauce!

Creative Variations

Over the years, I’ve discovered several delicious twists:

Eggplant Parmesan: Substitute breaded eggplant slices for chicken

Spicy Version: Add red pepper flakes to the breadcrumb mixture
Gluten-Free: Use almond flour and gluten-free breadcrumbs
Chicken Parm Sandwich: Nestle leftovers in a toasted ciabatta roll

Storage Tips

Leftovers keep beautifully! Store in an airtight container for up to 3 days in the refrigerator. For freezing, wrap individual portions tightly and freeze for up to 3 months. Reheat in a 350°F oven until heated through and cheese re-melts.

Frequently Asked Questions

Q: Can I make this ahead of time? A: Absolutely! Bread and fry the chicken up to a day ahead. Assemble with sauce and cheese, then refrigerate. Add 5-10 minutes to baking time if starting cold.

Q: Why is my breading falling off? A: Ensure chicken is dry before breading, and let breaded cutlets rest 5 minutes before frying. This helps the coating adhere better.

Q: Can I use chicken thighs instead? A: Yes! Boneless, skinless thighs work wonderfully. They’re actually more forgiving than breasts and stay juicier.

Q: What’s the best marinara sauce to use? A: I prefer a chunky marinara with visible herbs. Rao’s or Victoria are excellent store-bought options, or make your own with San Marzano tomatoes.

Q: How do I keep the bottom from getting soggy? A: Place fried chicken on a wire rack in the baking dish, or use minimal sauce underneath. The key is maintaining that crispy coating!