Chicken Parmesan – Classic Italian Comfort Food

Why You’ll Love This Recipe

Chicken Parmesan is a perfect balance of textures and flavors: crispy, golden chicken cutlets coated in breadcrumbs and cheese; rich tomato sauce; and melted mozzarella and Parmesan that pull and stretch. It feels indulgent like restaurant-fare, yet is doable at home. It also adapts well — you can pan-fry for crispiness, bake for ease, lighten some parts, or make in advance. Great served over pasta, with bread, or even in a sandwich.

Print

Ingredients Breakdown

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here are the ingredients and what each contributes:

• Boneless, skinless chicken breasts (or cutlets) – The main protein. They’re softened and thinned (by pounding or slicing) to cook evenly and quickly.
• Flour – Used for the first coating (“dredge”) which helps the egg mixture cling and gives a dry surface for crumbs to adhere.
• Eggs – Beaten for dipping after the flour to help breadcrumbs stick.
• Breadcrumbs (Italian seasoned breadcrumbs or Panko) – Provides the crispy crust. Panko gives more crunch; Italian breadcrumbs bring extra flavor.
• Parmesan cheese (freshly grated) – Mixed into the breadcrumb coating for flavor and savory depth; also sprinkled over at the end for top-note tang.
• Salt & black pepper (plus optionally garlic powder, dried herbs like oregano or basil) – Seasonings in both chicken & breadcrumb mix to enhance flavor.
• Tomato sauce / marinara sauce – The juicy, saucy component. Either homemade or good quality store-bought. It adds acidity, richness, and base flavor.
• Mozzarella cheese (sliced or shredded) – Melts beautifully over the chicken; gives the gooey cheesy layer that many love.
• Olive oil (or another frying oil) – For pan-frying the breaded chicken so crust browns nicely. Can also use a mix of oils to manage flavour and smoke point.
• Fresh basil or parsley (optional garnish) – Adds fresh herbal brightness when serving.

Step-by-Step Cooking Instructions

Here’s how to make Chicken Parmesan:

1. Prep the Chicken
   • Slice chicken breasts in half horizontally (or pound them) so each piece is thinner and cooks evenly. Season both sides with salt and pepper.
2. Set Up Breading Station
   • In one shallow dish/plate: flour (seasoned with a little salt & pepper).
   • In second: beaten eggs.
   • In third: breadcrumbs mixed with grated Parmesan cheese (and optional aromatics like garlic powder, dried oregano).
3. Bread the Chicken
   • Dredge each chicken piece in flour (shake off excess).
   • Dip into the egg mixture, coating fully.
   • Press into the breadcrumb-Parmesan mix so crust adheres well.
4. Pan-Fry the Chicken
   • Heat enough oil (olive oil or high-smoke-point oil) in a skillet over medium-high heat.
   • Once oil is hot, fry chicken for a few minutes on each side until golden brown and crispy. Don’t overcrowd pan; do in batches if needed. Then remove and let rest briefly.
5. Assemble & Bake
   • Preheat oven (e.g. ~ 375-200°C depending on recipe).
   • In a baking dish, spread some tomato sauce. Place the fried chicken pieces on top. Spoon more tomato sauce over each piece. Layer mozzarella slices (or shredded) over chicken. Sprinkle additional Parmesan if desired.
6. Bake Until Cheese Melts & Chicken Is Cooked Through
   • Bake until the cheese is melted, bubbly, and slightly browned on top. The chicken should reach internal temperature of about 165°F (≈ 74°C) (if using meat thermometer).
7. Serve
   • Garnish with fresh basil or parsley.
   • Serve hot, often over pasta (spaghetti, linguine, or similar), with extra sauce on the side, plus garlic bread or salad if desired.

Servings and Timing

• Servings: Usually serves about 4 people, assuming 4 − 6 chicken cutlets.
• Prep time: ~ 10 – 15 minutes (slicing/pounding, seasoning, breading).
• Cook time: ~ 20 – 30 minutes (pan-frying + baking).
• Total time: ~ 35 – 45 minutes.

Storage / Reheating

• Storage: Let Chicken Parmesan cool slightly, then store in airtight container in fridge. Best for 2-3 days.
• Reheating: Oven or toaster oven gives best result (to preserve crisp crust). Reheat at moderate temperature (e.g. ~ 175-190°C) until warmed through. Microwaving will be faster but may soften crust.
• If storing with pasta, store sauce and chicken separately to avoid sogginess.

Variations and Customizations

Here are ways to adapt the recipe based on preferences or what you have:

• Baked instead of fried: You can bake the breaded chicken (sprayed lightly with oil) then finish with sauce + cheese under broiler or in oven. Lighter and less messy.
• Different cheeses: Use provolone, fontina, or fresh mozzarella in addition to or instead of shredded mozzarella.
• Herbs & seasoning tweaks: Add fresh herbs (thyme, oregano, basil), spice (red pepper flakes), garlic in breadcrumb mix.
• Healthier options: Use whole-wheat breadcrumbs or gluten-free; reduce oil; use less cheese; bake not fry.
• Make it spicy: Add a pinch of chili flakes to sauce or breadcrumb mix for heat.
• Make ahead: Fry and bread chicken ahead, refrigerate; assemble and bake just before eating. Or bake fully, but reheat in oven to bring crispness back.

FAQs

Should I pound the chicken or takes slices?

Yes — slicing or pounding chicken breasts to an even thinness helps them cook evenly and more quickly. Thick chicken tends to cook unevenly.

How do I prevent the breading from falling off?

Make sure flour, egg, and breadcrumbs are well applied (dry → wet → dry). Press breadcrumbs firmly. Let breaded pieces rest a few minutes before frying so coating settles. Use hot oil and don’t flip too early.

What kind of sauce is best?

Marinara or tomato sauce that’s flavorful but not watery works best. Herbs, garlic, onion help. Avoid too much watery sauce which can make crust soggy.

Can I use chicken thighs instead of breasts?

Yes. Thighs have more fat and juiciness, can be more forgiving. But adjust cooking time; skinless, boneless thighs need slightly longer if thicker.

How do I get the cheese melted and golden without burning the breadcrumbs?

After topping with cheese, bake just until melted, then you can broil for 1-2 minutes if you want browning. Keep a close eye under broiler so cheese browns but doesn’t burn.

Is Chicken Parmesan gluten-free friendly?

Yes — if you use gluten-free breadcrumbs/flour, and ensure any sauces or other ingredients are gluten-free.

Conclusion

Chicken Parmesan is a timeless comfort food: crunchy, saucy, cheesy, satisfying. With crisp breaded chicken, flavorful tomato sauce, and melted cheese, it delivers on texture and flavor. It takes a little work (breading + frying/baking), but not too much, and the results are well worth it.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!