This classic Chicken Parmesan recipe delivers restaurant-quality results in just 45 minutes. Golden, crispy chicken cutlets nestled under melted cheese and marinara create the ultimate Italian-American comfort food experience.
With 26g of protein per serving and straightforward prep time, it’s perfect for both weeknight dinners and special occasions. The balance of flavors and textures – from the crunchy exterior to the tender chicken and gooey cheese – makes this dish a guaranteed family favorite.
Ingredients Section
- Chicken: 3 boneless skinless breasts, halved horizontally (creates 6 pieces)
- Cheeses: ½ cup fresh parmesan (divided), 1 cup mozzarella (shredded)
- Eggs: 2 large, for coating
- Breadcrumbs: 1 cup each of panko and Italian style
- Seasoning: 1 teaspoon garlic powder, salt and pepper to taste
- Oil: 3 tablespoons for frying
- Sauce: 24 ounces marinara sauce
- Garnish: Fresh basil leaves
Instructions Section
- Preparation: Heat oven to 450°F. Butterfly chicken breasts carefully into even halves
- Season: Pat chicken dry and season both sides with salt and pepper
- Coating Station: Beat eggs in one bowl; mix breadcrumbs, parmesan, and garlic powder in another
- Breading: Dip each piece in egg, then coat thoroughly with breadcrumb mixture
- Pan-Frying: Cook breaded chicken in hot oil, 2 minutes per side until golden
- Assembly: Spread marinara in baking dish, arrange chicken, top with more sauce and cheeses
- Baking: Cook 10-15 minutes until cheese melts and chicken reaches 165°F
- Serving: Garnish with fresh basil and serve over hot spaghetti if desired
Cooking Techniques
The secret to amazing Chicken Parmesan lies in the double-cooking method! First, you’ll get that beautiful golden crust by pan-frying, then the oven-baking creates the perfect melty cheese topping.
When butterflying your chicken breasts, take it slow and steady – it’s like opening a book. A quick tip: if your chicken pieces aren’t even, give them a gentle pound with a meat mallet. For the crispiest coating, make sure your oil is hot before adding the chicken – you should hear a gentle sizzle!
Variations and Substitutions
Love this recipe but need to switch things up? You can use chicken cutlets instead of butterflying chicken breasts. For a gluten-free version, swap regular breadcrumbs with gluten-free ones or crushed pork rinds.
Not a fan of mozzarella? Provolone works beautifully too! Want extra crunch? Mix some grated parmesan into your breadcrumbs. For a lighter version, try baking the breaded chicken without pan-frying – just spray with a little oil before popping it in the oven.
Serving Suggestions
While classic spaghetti is wonderful with Chicken Parmesan, try serving it over zucchini noodles for a lighter meal. A bright, fresh garden salad makes the perfect side dish.
Want to jazz up your garlic bread game? Spread some butter and minced garlic on Italian bread, add a sprinkle of the same cheeses you used in the chicken, and broil until golden. Don’t forget extra warm marinara sauce on the side – everyone loves more sauce!
Storage Tips
Your Chicken Parmesan will stay tasty in the fridge for up to 3 days. Store it in an airtight container, keeping the pasta separate if possible. To reheat, pop it in the oven at 350°F for about 10 minutes – this helps keep the breading crispy.
The microwave works too, but the breading might lose some crunch. Want to prep ahead? Bread the chicken and freeze it uncooked between layers of parchment paper for up to 2 months. Just thaw in the fridge before cooking!
Chicken Parmesan
Equipment
- 9×13 baking pan
- Large skillet
- Shallow bowls
Ingredients
- 3 whole boneless skinless chicken breasts, cut in half horizontally to make 6 breast halves
- 1/2 cup freshly grated parmesan cheese divided
- 2 whole eggs
- 1 cup panko bread crumbs
- 1 cup Italian style bread crumbs or panko
- 1 teaspoon garlic powder
- 3 tablespoons oil
- 24 ounces marinara sauce or homemade
- 1 cup shredded mozzarella cheese
- fresh basil leaves for serving
Instructions
- Preheat oven to 450 degrees F.
- Butterfly chicken breasts: Place one hand on top of the breast and carefully run a knife through the center of the meat to create two, even, thin breast halves. Pat chicken dry and season well on both sides with salt and pepper.
- Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
- Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
- Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
- Spoon a thin layer of marinara sauce into a 9×13” baking pan, to cover the bottom of the pan. Place breaded chicken on top.
- Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
- Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.
