Chicken Parmesan
This easy Chicken Parmesan recipe features crispy breaded chicken breasts, tangy marinara sauce, and perfectly melted cheese. It’s a classic Italian-American comfort food you can make at home in just 25 minutes.
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)
Instructions
- Prepare the Chicken:
- Pound chicken breasts to 1/2-inch thickness and season both sides with salt and pepper.
- Set Up Breading Station:
- Arrange three shallow bowls: one with flour (seasoned with salt/pepper), one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and Italian seasoning.
- Bread the Chicken:
- Dredge chicken in flour, dip in eggs, and press into the breadcrumb mixture. Pat to help coating adhere.
- Fry the Chicken:
- Heat oil in a skillet over medium-high heat. Fry each cutlet for 3–4 minutes per side, or until golden brown. Drain on paper towels.
- Assemble and Bake:
- Preheat oven to 375°F. Spread a thin layer of marinara in a baking dish. Add chicken, top with remaining sauce, mozzarella, and remaining Parmesan.
- Bake:
- Bake for 20 minutes or until cheese is bubbly and lightly browned. Optional: broil for 2–3 minutes for crispier cheese.
Notes
For extra crispiness, place chicken on a wire rack while baking. To make ahead, fry chicken and refrigerate for up to 1 day. Add sauce and cheese just before baking. Use chicken thighs for a juicier alternative. Leftovers keep for 3 days refrigerated or 3 months frozen. Reheat in the oven at 350°F.
