Classic Chicken Parmesan Recipe

Introduction

Chicken Parmesan is a classic Italian-American favorite that’s crispy on the outside and tender on the inside, topped with rich marinara and melted cheese. This delicious dish makes a comforting weeknight dinner or a special meal to impress family and friends.

Ingredients

• 2 large chicken breasts (about 1 1/2 lbs), trimmed and sliced in half lengthwise
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten until frothy
• 1/2 cup Italian bread crumbs
• 1/2 cup Parmesan cheese, shredded or grated
• 2 Tbsp light olive oil, for sautéing
• 3 cups marinara sauce, divided
• 4 oz mozzarella cheese (about 1 cup shredded)
• 1 Tbsp fresh basil or parsley, chopped (optional garnish)

Instructions

1. Step 1: Prepare the chicken by trimming and slicing each breast in half lengthwise to make 4 equal-thickness cutlets. Pound larger pieces to about 1/3-inch thick. Season both sides with salt and pepper.
2. Step 2: Set up a dredging station with three shallow bowls: mix flour, salt, and pepper in the first; beat eggs until frothy in the second; combine bread crumbs and Parmesan cheese in the third. Dip each chicken cutlet first in flour, shaking off excess, then in eggs, letting excess drip off, and finally press into the cheesy bread crumbs for an even coating. Let the breaded chicken rest for 5 minutes to help the coating adhere.
3. Step 3: Heat a large non-stick pan over medium heat with enough olive oil to coat the bottom. When hot, add chicken in batches without overcrowding. Sauté for 3-4 minutes per side until golden brown but not fully cooked through.
4. Step 4: Preheat the oven to 425˚F. Pour half of the marinara sauce into a 9×13-inch casserole dish. Arrange the browned chicken in a single layer over the sauce. Spoon the remaining marinara evenly down the center of each cutlet, then sprinkle with shredded mozzarella. Bake uncovered for 15 minutes or until the chicken reaches 165˚F, the cheese is melted, and the sauce is bubbly. Garnish with fresh basil or parsley before serving if desired.

Tips & Variations

• For extra crispiness, use panko bread crumbs instead of regular Italian bread crumbs.
• Try adding a sprinkle of crushed red pepper flakes to the marinara for a spicy kick.
• Make it gluten-free by substituting the flour and bread crumbs with gluten-free alternatives.
• Serve with pasta, a simple green salad, or garlic bread for a complete meal.

Storage

Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350˚F to keep the coating crisp, or use a microwave for a quicker option, although the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier, but be sure to adjust cooking times as thighs can cook faster or slower depending on thickness.

What if I don’t have fresh basil or parsley for garnish?

Fresh herbs add brightness but aren’t necessary. You can skip them or sprinkle a little dried basil or parsley before serving for some added flavor.

Classic Chicken Parmesan Recipe

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★★★★★

4.7 from 89 reviews

• Author: Julian
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This classic Chicken Parmesan recipe features juicy chicken cutlets breaded with Italian-seasoned breadcrumbs and Parmesan cheese, pan-fried to a golden crisp, then baked topped with marinara sauce and melted mozzarella cheese. Ready in about 35 minutes, it makes a comforting and satisfying Italian-American dinner perfect for a family meal or special occasion.

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Ingredients

Scale 1x2x3x

Chicken

• 2 large chicken breasts (about 1 1/2 lbs)

Breading

• 1/2 cup all-purpose flour (or gluten-free flour)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs (beaten until frothy)
• 1/2 cup Italian bread crumbs
• 1/2 cup Parmesan cheese (shredded or grated)

Cooking & Assembly

• 2 Tbsp light olive oil (for sautéing)
• 3 cups marinara sauce (divided)
• 4 oz mozzarella cheese (1 cup shredded)
• 1 Tbsp fresh basil or parsley (chopped, optional garnish)

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Instructions

1. Prepare the chicken: Trim the chicken breasts and slice each in half lengthwise to create four cutlets of equal thickness. Pound larger pieces to 1/3-inch thickness. Season both sides with salt and pepper.
2. Set up dredging station: In separate shallow bowls, combine flour with salt and pepper; beat the eggs until frothy; mix Italian breadcrumbs with Parmesan cheese. Dip each chicken cutlet first into the flour, tapping off excess, then into the eggs, letting excess drip, and finally press into the breadcrumb mixture, ensuring an even coating. Let the breaded cutlets rest for 5 minutes to help the coating adhere.
3. Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to coat the pan bottom lightly. When the oil is hot, cook the chicken cutlets in batches without overcrowding. Sauté each side for 3-4 minutes until golden brown but not necessarily cooked through at this stage.
4. Assemble and bake: Preheat the oven to 425˚F. Pour half of the marinara sauce into a 9×13-inch baking dish. Arrange the browned chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce on top of each cutlet down the center, then cover with shredded mozzarella. Bake uncovered for about 15 minutes until the chicken reaches 165˚F internally, the cheese melts, and the sauce bubbles. Garnish with chopped basil or parsley if desired before serving.

Notes

• Use a meat thermometer to ensure chicken is safely cooked to 165˚F.
• Pounding chicken to even thickness helps it cook evenly and stay tender.
• Let the breading rest after coating to improve adherence and prevent it from falling off during cooking.
• Do not overcrowd the pan when frying to maintain a crisp crust.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Chicken Parmesan, Italian, breaded chicken, pan-fried chicken, baked chicken, mozzarella, marinara sauce