This Chicken Parmesan recipe combines the best of crispy fried chicken and savory Italian flavors. It’s easy to make at home, budget-friendly, and perfect for both weeknight dinners and special occasions. The golden-brown crust, flavorful tomato sauce, and gooey melted cheese make this a dish everyone at the table will crave.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Salt and black pepper
All-purpose flour
Eggs
Panko breadcrumbs
Grated Parmesan cheese
Garlic powder
Dried Italian seasoning
Olive oil or vegetable oil (for frying)
Marinara sauce
Shredded mozzarella cheese
Fresh basil or parsley (optional, for garnish)
Directions
Preheat the oven to 425°F (220°C).
Slice the chicken breasts in half horizontally to make thinner cutlets, if needed. Pound to even thickness using a meat mallet.
Season both sides of the chicken with salt and pepper.
Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
Dredge each chicken piece first in flour, then dip in eggs, and finally coat with the breadcrumb mixture. Press lightly to ensure the coating sticks.
Heat oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
Spread a thin layer of marinara sauce in a baking dish. Place the fried chicken cutlets on top.
Spoon marinara sauce over each piece and sprinkle generously with mozzarella and additional Parmesan cheese.
Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped basil or parsley, if desired. Serve hot.
Servings and timing
This recipe makes approximately 4 servings. Prep time is about 20 minutes, and cook time is around 25 minutes, making the total time needed roughly 45 minutes.
Variations
Low-carb: Skip the breadcrumbs and coat the chicken with almond flour and grated Parmesan.
Spicy: Add crushed red pepper flakes to the marinara sauce or seasoning mix.
Gluten-free: Use gluten-free breadcrumbs and flour alternatives.
Air fryer: Instead of frying, cook the breaded chicken in the air fryer at 375°F (190°C) for 10–12 minutes.
Chicken thighs: Substitute chicken breasts with boneless chicken thighs for a juicier version.
Extra cheesy: Add provolone or fontina along with mozzarella.
Baked only: Skip frying and bake breaded chicken at 425°F (220°C) for 20–25 minutes before topping with sauce and cheese.
Stuffed version: Insert mozzarella slices into the chicken breast before breading for a cheesy center.
Vegetarian option: Replace chicken with eggplant slices to make Eggplant Parmesan.
Pasta bake: Layer cooked pasta with chicken, sauce, and cheese in a casserole for a heartier dish.
Storage/Reheating
Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 2 months.
To reheat, bake in a preheated oven at 375°F (190°C) until warmed through, about 15–20 minutes. You can also reheat in the microwave in 30-second intervals, though the breading may lose some crispness.
FAQs
How do I keep the breading from falling off the chicken?
Make sure to pat the chicken dry before breading, and press the breadcrumb mixture onto the surface firmly. Let the breaded chicken rest for 5–10 minutes before frying.
Can I use jarred marinara sauce?
Yes, store-bought marinara sauce works great for convenience. You can also make your own from scratch if you prefer.
Is Chicken Parmesan the same as Chicken Parmigiana?
Yes, Chicken Parmesan and Chicken Parmigiana are different names for the same dish, with regional naming variations.
Can I make Chicken Parmesan ahead of time?
You can bread and fry the chicken ahead of time, but it’s best to add the sauce and cheese just before baking to avoid sogginess.
What’s the best cheese for Chicken Parmesan?
Mozzarella is classic, but you can mix in provolone, fontina, or even a bit of sharp cheddar for extra flavor.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Can I bake the chicken instead of frying?
Yes, you can bake the breaded chicken at 425°F (220°C) for about 20–25 minutes before topping with sauce and cheese.
What should I serve with Chicken Parmesan?
It pairs well with spaghetti, garlic bread, a green salad, or roasted vegetables.
How can I make it extra crispy?
Use panko breadcrumbs, and make sure the oil is hot enough before frying—around 350°F (175°C).
Is this dish freezer-friendly?
Yes, you can freeze fully assembled Chicken Parmesan (before or after baking). Wrap tightly and freeze for up to 2 months.
Conclusion
Chicken Parmesan is a timeless comfort food that’s easy to make and always delivers crowd-pleasing results. Whether you fry or bake it, serve it with pasta or on its own, this crispy, cheesy, saucy dish is bound to become a staple in your dinner rotation.
Chicken Parmesan is a classic Italian-American comfort dish featuring crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella and Parmesan cheese. It’s perfect for both casual dinners and special occasions.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Baking, Frying
Cuisine:Italian-American
Diet:Halal
Ingredients
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried Italian seasoning
1/4 cup olive oil or vegetable oil (for frying)
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Slice chicken breasts in half horizontally to create cutlets. Pound to even thickness using a meat mallet.
Season chicken with salt and pepper on both sides.
Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
Dredge each chicken cutlet in flour, then dip in beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Heat oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Spread a thin layer of marinara sauce in a baking dish. Place the fried chicken cutlets on top.
Spoon more marinara sauce over each piece and top with mozzarella and extra Parmesan cheese.
Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped basil or parsley if desired. Serve hot.
Notes
For a low-carb version, substitute breadcrumbs with almond flour.To make it gluten-free, use gluten-free breadcrumbs and flour.Baking instead of frying reduces oil content.Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.Reheat in the oven to maintain crispiness.
Nutrition
Serving Size:1 chicken cutlet with sauce and cheese
