Sometimes there is nothing better than Italian comfort food. Chicken Parmesan (aka Chicken Parmigiana) is definitely on top of my list alongside Chicken Marsala, Pasta Alfredo, and Spaghetti and Meatballs! It’s absolutely delicious with the juicy chicken, crunchy and crispy breadcrumb coating, rich and delicious marinara sauce, and the melted mozzarella topping. Serve it with some spaghetti and you’re in comfort food heaven.
This recipe is my tried and tested family favorite and it never disappoints! You can easily prepare it in advance for days when your short on time and even freeze leftovers, it’s so easy. See my step by step recipe below including helpful photos and all my top tips for making the best chicken parmesan ever!
what you need to make this recipe
Chicken breasts – I slice and bash the chicken into thin cutlets, if they are available you can buy cutlets ready cut and bashed to speed things up.
breadcrumbs – I like to use a mix of panko breadcrumbs for crunch and Italian breadcrumbs for added flavor.
Parmesan – I love to grate parmesan into the breadcrumbs, it really adds so much flavor and is delicious!
Fresh herbs – I like to use a mix of fresh parsley and basil, fresh herbs really add a ton of flavor that you won’t get from dried so they are really worth using.
Marinara sauce – Use your favorite marinara sauce, I like to use Rao’s or you can follow our spaghetti sauce recipe which is perfect for this.
Mozzarella – You can use either shredded or sliced mozzarella.
Olive oil – this is used for frying the chicken to get the breadcrumb coating nice and crispy, you can also use vegetable oil.
How to make Chicken Parmesan
1. Cut each chicken breast in half lengthwise.
2. Bash them into thin cutlets using a meat mallet or rolling pin.
3. Mix the breadcrumbs, herbs, and some of the parmesan together in a bowl then set aside.
4. Dredge each piece of chicken in flour.
5. Next, dip each piece of chicken in beaten eggs.
6. Finally, coat the chicken in the breadcrumb mixture until thoroughly coated.
7. Pan-fry the chicken in olive oil until crispy, you’ll probably need to do this in batches then let them drain on kitchen paper.
8. Place the chicken pieces on a baking tray and topped with marinara sauce, mozzarella cheese, and a little more parmesan. Bake until melted, bubbling, and golden.
Pro tips for making this recipe
- Bash the chicken so they are all roughly the same thickness, this will ensure they cook evenly.
- Provolone cheese also works well if you don’t have mozzarella.
- Chicken breasts are the best cut of chicken for this recipe I don’t recommend using chicken thighs.
- If you have an Instant Pot be sure to check out my Instant Pot Spaghetti Sauce it’s so quick and easy and perfect for using on Chicken Parmesan.
- When breading the chicken it’s easier to use one hand to dip the chicken into the dry (flour and breadcrumbs) and the other hand for the wet (beaten eggs). It helps to keep your hands clean and not sticky when coating the chicken.
- After frying the chicken let them drain for a few minutes on kitchen paper to remove any excess oil before baking.
- I like to use a mix of panko and Italian breadcrumbs but you can use just one or the other if you prefer.
- If serving with spaghetti toss it in 2 tablespoons of melted butter and juice of half a lemon for added flavor.
Frequently Asked Questions
What’s the difference between chicken parmesan and chicken parmigiana?
The simple answer is nothing but the name. Chicken Parmesan, Chicken Parmigiana, Chicken Parm or Pollo alla Parmigiana are all the same dish just with slightly different names.
Can I bake it instead of frying it?
I like to lightly pan-fry the chicken to ensure the chicken is extra crispy and delicious but if you prefer you can bake it instead. To bake the chicken, lay it on a baking tray after dredging and crumbing, spray the chicken on both sides with cooking spray and bake in the oven until crispy (about 20 minutes). Remove from the oven and top with sauce and cheese, bake once more as instructed below in the recipe card.
What can I serve it with?
Chicken parmesan is perfect served with long pasta such as spaghetti but is as equally as delicious served with some fluffy mashed potatoes. If you’re looking for some lighter sides why not go for a fresh salad or some grilled vegetables.
Can I make this in advance?
Yes, you can bread the chicken and pan-fry it then keep it in the fridge until you are ready to bake it. Don’t add the marinara sauce on top in advance or the breadcrumbs will turn soggy.
Can I reheat it?
Yes, you can reheat the chicken by baking it in a hot oven until piping hot all the way through. If you want you can also eat leftover cooked chicken parmesan cold.
How long does it last, can I freeze it?
leftovers will keep in the fridge for around 2-3 days. You can freeze leftover chicken for up to 3 months, make sure to defrost the chicken completely then reheat it in a hot oven until piping hot. You might want to add a little more mozzarella on top before baking.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Chicken Parmesan then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken parmesan
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 large eggs beaten
- ½ cup Italian breadcrumbs
- 1 cup panko bread crumbs
- 1 cup olive oil for frying
- 2 cups mozzarella shredded or thinly sliced
- 1/2 cup freshly grated Parmesan
- 24 oz Marinara I use Rao’s
- 3 tbsp chopped parsley
- Fresh basil and parsley leaves for garnish
Instructions
- Preheat oven to 425F. Cut the chicken breasts down the middle then pound into thin fillets.
- Whisk the eggs together well with a pinch of salt and pepper in a medium bowl. In a separate bowl combine flour with a teaspoon of salt and ½ tsp pepper then whisk together and set aside. In a third bowl combine the breadcrumbs with ½ cup grated parmesan and mix together.
- Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Dredge on both sides in the bread crumbs and press down so the breadcrumbs stick and form a nice layer.
- Pour the olive oil in a large sauté pan and heat over high heat until you see the oil shimmering. Add 2-3 chicken breasts to the pan at a time and cook until golden brown on both sides, about 4 minutes per side.
- Transfer to a baking sheet and top each breast with ⅓-½ cup marinara sauce, a generous sprinkle of mozzarella, and a tablespoon of Parmesan.
- Bake in the oven until the chicken is cooked through and the cheese is melted and golden, 15-20 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti.
Notes
- Bash the chicken so they are all roughly the same thickness, this will ensure they cook evenly.
- Provolone cheese also works well if you don't have mozzarella.
- Chicken breasts are the best cut of chicken for this recipe I don't recommend using chicken thighs.
- If you have an Instant Pot be sure to check out my Instant Pot Spaghetti Sauce it's so quick and easy and perfect for using on Chicken Parmesan.
- When breading the chicken it's easier to use one hand to dip the chicken into the dry (flour and breadcrumbs) and the other hand for the wet (beaten eggs). It helps to keep your hands clean and not sticky when coating the chicken.
- After frying the chicken let them drain for a few minutes on kitchen paper to remove any excess oil before baking.
- I like to use a mix of panko and Italian breadcrumbs but you can use just one or the other if you prefer.
- If serving with spaghetti toss it in 2 tablespoons of melted butter and juice of half a lemon for added flavor.
- Storage - leftovers will keep well in the fridge for 2-3 days or can be frozen for up to 3 months.
