Here’s a classic Chicken Parmesan 🍗🍅🧀—crispy, saucy, and cheesy, just like your favorite Italian restaurant.
Chicken Parmesan
Ingredients (Serves 4)
Chicken
- 4 boneless, skinless chicken breasts
- Salt & black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Olive oil (for frying)
Sauce & Cheese
- 2 cups marinara sauce
- 1½ cups shredded mozzarella
- 1/4 cup grated Parmesan
- Fresh basil or parsley (optional)
Instructions
- Prep chicken
- Preheat oven to 375°F (190°C).
- Pound chicken breasts to even thickness.
- Season with salt and pepper.
- Bread the chicken
- Dredge in flour → dip in eggs → coat with breadcrumb-Parmesan mixture.
- Pan-fry
- Heat olive oil in a skillet over medium heat.
- Fry chicken 3–4 minutes per side until golden (not fully cooked).
- Transfer to a baking dish.
- Bake
- Spoon marinara over each piece.
- Top with mozzarella and Parmesan.
- Bake 20–25 minutes until chicken is cooked through and cheese is bubbly.
- Serve
- Garnish with fresh basil or parsley.
- Serve with spaghetti, garlic bread, or a green salad.
Tips for the Best Chicken Parm
- Use panko for extra crunch.
- Don’t drown the chicken in sauce—keep it crispy.
- Broil the last 2 minutes for golden cheese.
- Let rest 5 minutes before serving.
Easy Variations
- Baked-only version: Skip frying; bake breaded chicken at 425°F for 20 minutes, flip, then sauce and cheese.
- Air fryer: 375°F for 10 minutes, flip, add sauce & cheese, cook 5 more minutes.
- Chicken parm sandwich: Serve on toasted hoagie rolls.
If you want, I can share a sheet-pan chicken parmesan, a lighter weeknight version, or a make-ahead freezer-friendly recipe.
