Chicken Parmesan
Chicken parm is the ultimate comfort dinner — shatteringly crispy breaded chicken, tangy marinara, and stretchy melted mozzarella. This recipe uses a quick pan-fry-then-bake method that keeps the coating crunchy even under the sauce. Serve it over spaghetti for the full Italian-American experience.
Prep Time
20 min
20 min
Cook Time
25 min
25 min
Total Time
45 min
45 min
Servings
4
4
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil for frying
- 2 cups marinara sauce (homemade or quality jarred)
- 8 oz fresh mozzarella, sliced into rounds
- Fresh basil leaves for garnish
Instructions
- Preheat oven. Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prep the chicken. Butterfly each chicken breast by slicing horizontally, or place between sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Even thickness ensures even cooking.
- Set up the breading station. Place flour seasoned with salt and pepper in one shallow dish, beaten eggs in a second, and panko mixed with Parmesan, garlic powder, and Italian seasoning in a third.
- Bread the chicken. Dredge each piece in flour (shake off excess), dip in egg (let excess drip off), then press firmly into the panko mixture, coating both sides evenly.
- Pan-fry until golden. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry the breaded chicken for 3-4 minutes per side until deeply golden brown. Work in batches — crowding drops the oil temperature and makes it soggy.
- Add sauce and cheese. Transfer fried chicken to the prepared baking sheet. Spoon 2-3 tablespoons of marinara sauce over each piece, then top with mozzarella slices.
- Bake. Place in the oven for 12-15 minutes until the cheese is melted, bubbly, and has golden spots. The chicken should register 165°F (74°C) at its thickest point.
- Serve. Tear fresh basil leaves over the top. Serve over spaghetti tossed with the remaining marinara, with garlic bread on the side.
Pro Tips
- Pound the chicken evenly. Uneven thickness means dry edges and raw centers. Take 2 minutes to pound them flat — it makes an enormous difference.
- Panko is non-negotiable. Regular breadcrumbs compress and get gummy. Panko stays light and shatteringly crispy, even under sauce.
- Don't drown it in sauce. A thin layer of marinara is all you need. Too much sauce steams the coating and turns it soggy. Save extra sauce for the side pasta.
- Fresh mozzarella vs. low-moisture. Fresh mozz gives you those classic melty pools. Low-moisture shredded mozzarella browns better and has more stretch. Both work — use what you prefer.
Variations
- Eggplant Parmesan: Replace chicken with 1-inch thick eggplant slices. Salt and drain for 30 minutes before breading to remove excess moisture.
- Air fryer version: Skip the pan-fry. Spray breaded chicken with cooking spray and air fry at 400°F for 12 minutes, flipping halfway. Then add sauce, cheese, and broil for 2 minutes.
- Chicken Parm subs: Slice the finished chicken and nestle into toasted hoagie rolls with extra sauce and provolone cheese.
Nutrition Facts
Per serving (approximate)
| Calories | 580 kcal |
|---|---|
| Fat | 26g |
| Carbohydrates | 35g |
| Protein | 50g |
| Fiber | 3g |