Chicken Parmesan

Few dishes say “comfort food” like Chicken Parmesan—crispy golden chicken cutlets smothered in rich tomato sauce and gooey melted cheese. This classic Italian-American favorite is the perfect blend of crunch, creaminess, and flavor that makes everyone reach for seconds. Whether you’re cooking a family dinner, hosting friends, or craving a restaurant-worthy meal at home, this recipe will guide you to crispy, saucy perfection every single time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy & Juicy – Perfectly breaded chicken cutlets stay crunchy outside while tender inside.
• Simple Ingredients – Uses pantry staples like eggs, breadcrumbs, and Parmesan.
• Restaurant Quality at Home – Skip the takeout and enjoy a homemade version that tastes even better.
• Crowd-Pleaser – Great for family meals, date nights, or impressing guests.
• Cheesy Comfort – Mozzarella, provolone, and Parmesan melt into a bubbly golden topping.

Unlike many versions, this recipe balances flavor and texture by frying the chicken first for crunch, then baking it with sauce and cheese to lock in juiciness—giving you the best of both worlds.

Ingredients Needed

For the Chicken

• 8 boneless, skinless chicken breasts (pounded to even thickness)
• Salt and freshly cracked black pepper (to taste)
• 4 tablespoons all-purpose flour (more if needed, for dredging)
• 4 large eggs (beaten, room temperature)
• 2 cups panko breadcrumbs (extra crispy, use more if needed)
• ½ cup grated Parmesan cheese (mixed with breadcrumbs)

For Frying

• 1 cup olive oil (or enough to shallow-fry the chicken cutlets)

For Assembly

• 1 cup prepared tomato sauce (your favorite marinara or homemade)
• ½ cup fresh mozzarella cheese (cut into small cubes)
• 1 cup shredded provolone cheese
• ½ cup fresh basil leaves (chopped)
• 1 cup grated Parmesan cheese (remaining amount, for topping)
• 4 teaspoons olive oil (to drizzle before baking)

How to Make Chicken Parmesan

1. Prep the Oven and Chicken

Preheat your oven to 450°F (230°C). Place chicken breasts between two sheets of plastic wrap or inside a freezer bag. Using a meat mallet, pound until each piece is about ½-inch thick. This ensures even cooking.

2. Season and Coat

Generously season the chicken with salt and pepper. Lightly dust each breast with flour to help the egg wash stick. In one shallow bowl, beat the eggs. In another, mix breadcrumbs with ½ cup Parmesan. Dip each floured chicken breast into the eggs, then press firmly into the breadcrumb mixture until well coated. Let the breaded chicken rest for 10–15 minutes—this helps the coating adhere during frying.

3. Fry Until Golden

Heat olive oil in a large skillet over medium-high until shimmering. Fry chicken in batches, cooking about 2 minutes per side, until golden and crisp. The chicken will finish cooking in the oven, so don’t overcook here. Transfer to a paper towel–lined plate.

4. Assemble the Dish

5. Bake to Perfection

Bake uncovered for 15–20 minutes, until the cheese is bubbly and golden brown. The chicken should reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.

Serving and Storage Tips

• Serving: Pair with spaghetti, garlic bread, or a crisp green salad for a complete Italian-inspired dinner. Garnish with extra basil or a sprinkle of Parmesan for restaurant flair.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: For best results, reheat in a 350°F oven until warmed through—this helps the breading stay crisp. Avoid microwaving, which can make the coating soggy.
• Freezing: Assemble the dish but stop before baking. Wrap tightly and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cooking time.

Helpful Notes

• For extra crunch, use a mix of panko and Italian-style breadcrumbs.
• Swap mozzarella for burrata if you want a creamier, indulgent cheese layer.
• A homemade marinara adds fresh, vibrant flavor, but a good-quality jarred sauce works perfectly too.
• Don’t skip pounding the chicken—it keeps the meat juicy and ensures even cooking.
• Want it lighter? Try baking the breaded chicken instead of frying before assembling.

Conclusion

This Chicken Parmesan recipe brings together everything you love about Italian comfort food—crispy chicken, rich tomato sauce, and gooey cheese all baked into one irresistible dish. It’s simple enough for a weeknight but impressive enough for company. Every bite delivers comfort, flavor, and satisfaction.

If you try this recipe, let us know how it turned out! ⭐ Leave a rating and comment below, and don’t forget to share your masterpiece on Pinterest or Facebook. Did you add your own twist—maybe a spicy sauce or different cheese? We’d love to hear about it!

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work well and stay extra juicy. Just make sure to pound them to an even thickness for even cooking.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour for a gluten-free alternative and use gluten-free breadcrumbs. Everything else stays the same.

Why is my chicken soggy instead of crispy?

Sogginess happens if the oil isn’t hot enough or if the chicken rests too long in sauce before baking. Make sure to fry at medium-high heat and only add sauce right before baking.

Can I prepare Chicken Parmesan ahead of time?

Yes! Bread and fry the chicken in advance, then refrigerate for up to 24 hours. Assemble with sauce and cheese just before baking.

Is Chicken Parmesan freezer-friendly?

Absolutely. Freeze before baking for best results. You can also freeze cooked leftovers, though the breading may soften slightly when reheated.