Chicken Parmesan Recipe
Golden, crispy chicken cutlets meet rich marinara and bubbling mozzarella in this classic Chicken Parmesan. Each bite delivers a perfect balance of savory flavors and comforting textures, making it a timeless dish that pleases both family and guests.
Lightly breaded and pan-fried, the chicken stays tender while developing a deliciously crunchy crust. Layered with vibrant tomato sauce and creamy cheese, it bakes to perfection for an irresistibly hearty meal that feels both elegant and homey.
Whether served over pasta or alongside a fresh salad, this Chicken Parmesan turns a simple dinner into a restaurant-quality experience. It’s a crowd-pleasing favorite that never goes out of style.
Chicken Parmesan Ingredients
Chicken Breasts
The tender foundation of this classic dish, providing a juicy, hearty base that holds every layer of flavor.
Parmesan Cheese
Adds a nutty, savory richness to the crust, creating that signature golden crunch and depth of taste.
Mozzarella Cheese
Melts into a creamy, stretchy topping, balancing the crisp coating with irresistible gooeyness.
Marinara Sauce
Bright and tangy, it infuses each bite with vibrant tomato flavor and a hint of herbal warmth.
Italian Bread Crumbs
Deliver a perfectly seasoned crunch that seals in the chicken’s moisture while enhancing texture.
Fresh Basil or Parsley
A fragrant finishing touch, bringing a burst of freshness and color to the final plate.
Recipe Tips
1. Perfect the Crispy Coating
For a restaurant-quality crust, make sure the chicken cutlets are evenly pounded to about ⅓ inch thick. This ensures quick, uniform cooking and a light, crunchy texture. After breading, let the coated chicken rest for at least five minutes before frying. This small pause allows the crumbs to adhere firmly, preventing the coating from falling off during cooking. When pan-frying, use medium heat and avoid overcrowding the pan so each piece browns beautifully without steaming.
2. Choose Quality Marinara
The sauce is as important as the chicken. A rich, well-seasoned marinara—whether homemade or store-bought—elevates the entire dish. Taste your sauce before using and adjust with a pinch of salt, a splash of olive oil, or fresh herbs if needed. A robust sauce provides the perfect balance of acidity and sweetness against the savory, cheesy crust.
3. Melt Cheese to Perfection
For that signature gooey topping, shred fresh mozzarella instead of using pre-shredded. Fresh mozzarella melts more evenly and creates those delicious stretchy strands. Bake uncovered until the cheese is bubbling and lightly golden around the edges, signaling a perfect finish.
What to Serve with Chicken Parmesan
Pair this classic dish with buttery garlic bread to soak up every drop of marinara. A simple green salad with a light vinaigrette balances the richness of the cheese and breading. For a heartier option, serve over al dente spaghetti or fettuccine, tossing the pasta in extra marinara for a complete Italian-inspired meal. Each side complements the flavors while adding texture and freshness to the plate.
Frequently Asked Questions
Q: Can I make Chicken Parmesan ahead of time?
Yes. Assemble the breaded chicken and store it uncooked in the refrigerator for up to 24 hours. Bake just before serving for the best texture.
Q: What’s the best way to keep the breading crispy?
Allow the chicken to rest after breading and fry in hot oil without overcrowding. Baking uncovered also helps maintain a crunchy crust.
Q: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well, though they may need a few extra minutes of cooking time.
Q: Is there a gluten-free option?
Yes. Substitute gluten-free flour and breadcrumbs for a deliciously crispy, gluten-free version of this classic.
Chicken Parmesan
Ingredients
Method
- Prepare the Chicken
- Trim and slice each chicken breast horizontally to create four even cutlets. If necessary, gently pound to a ⅓-inch thickness for uniform cooking. Season both sides with salt and black pepper.
- Set Up the Breading Station
- Arrange three shallow bowls: one with flour mixed with 1 teaspoon salt and ½ teaspoon black pepper, another with the beaten eggs, and a third with Italian bread crumbs combined with Parmesan cheese. Dredge each cutlet in flour, shaking off excess, then dip into the egg, allowing extra to drip away. Finish by coating thoroughly in the breadcrumb mixture, pressing lightly so the crumbs adhere. Let the breaded chicken rest for 5 minutes to secure the coating.
- Pan-Fry the Cutlets
- Warm a large nonstick skillet over medium heat and add a light coating of olive oil. Fry the chicken in batches without overcrowding, cooking 3–4 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage.
- Assemble and Bake
- Spread half of the marinara sauce in a 9×13-inch baking dish. Arrange the browned cutlets in a single layer over the sauce. Spoon the remaining marinara along the center of each piece and sprinkle with shredded mozzarella. Bake uncovered at 425°F for about 15 minutes, or until the chicken reaches an internal temperature of 165°F, the cheese is melted, and the sauce is bubbling. Finish with a sprinkle of fresh basil or parsley if desired.
