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chicken parmesan recipe recipe
Avatar photoJohnson Maya

Chicken Parmesan Recipe: Crispy, Cheesy, & Easy

This golden, bubbling chicken parmesan recipe delivers a crispy breadcrumb crust, tender chicken, and layers of melted mozzarella and Parmigiano-Reggiano, all atop a bed of warm marinara. A beloved Italian-American classic that's easier to make than you think.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CHICKEN:
  • 4 (6 oz) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup (120g) all-purpose flour
  • 3 large eggs, beaten with 2 tbsp water
  • 2 cups (100g) Italian-seasoned breadcrumbs (or panko with 1 tsp oregano, 1/2 tsp garlic powder)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • FOR COOKING:
  • 1/4 cup olive oil
  • 2 tbsp unsalted butter
  • FOR TOPPING:
  • 1 cup (240g) marinara sauce
  • 1 1/2 cups (150g) shredded low-moisture mozzarella
  • 1/2 cup (50g) freshly grated Parmigiano-Reggiano
  • 2 tbsp chopped fresh parsley

Equipment

  • Meat mallet
  • Three shallow dishes
  • Large skillet
  • Baking dish
  • Tongs
  • Wire rack (optional)

Method
 

  1. chicken parmesan recipe recipe card
  2. Prepare the chicken breasts by placing them between plastic wrap and pounding to 1/2-inch thickness. Season both sides with salt and pepper. Set aside to chill briefly while preparing the breading station.
  3. Set up three shallow dishes: place flour in the first, beaten eggs with water in the second, and seasoned breadcrumbs in the third. Dredge each chicken breast in flour, shaking off excess, then dip into the egg, allowing excess to drip off, then press into the breadcrumbs to coat thoroughly. For extra crispness, repeat the egg and crumb step to double coat.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Once shimmering and hot, add the chicken in batches, being careful not to crowd the pan. Cook for 3–4 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a paper towel-lined plate.
  5. Preheat oven to 375°F (190°C). Place the fried chicken in a lightly greased baking dish. Spoon 1/4 cup warm marinara sauce over each cutlet, spreading gently. Sprinkle with mozzarella, then top with Parmigiano-Reggiano.
  6. Bake for 10–12 minutes, or until cheese is melted and lightly browned. For extra browning, broil for the final 1–2 minutes, watching closely.
  7. Remove from oven and let rest for 3 minutes. Garnish with fresh parsley and serve immediately over pasta or with a side salad.

Nutrition

Calories: 485 | Carbohydrates: 28 | Protein: 41 | Fat: 25 | Fiber: 2 | Sugar: 5

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispness. Avoid microwaving.
MAKE AHEAD: Breaded chicken can be refrigerated for up to 24 hours or frozen for 3 months. Fry or bake from cold, adding a minute or two to cooking time.
SUBSTITUTIONS: For gluten-free, use certified GF breadcrumbs. For dairy-free, use plant-based cheese and skip butter in the pan.
PRO TIPS: Warm the marinara before topping, use fresh cheese, and never skip the resting step after baking.
SERVING SUGGESTIONS: Serve with fettuccine, garlic bread, and a side of Caprese salad or grilled vegetables.
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