Oh, let me tell you about my absolute favorite way to make chicken parmesan – it’s the recipe I’ve been perfecting for years, and it never fails to make everyone at my table go quiet (except for the happy chewing sounds, of course). This classic Italian-American dish is my go-to when I need something comforting yet impressive. The crispy breaded chicken, tangy marinara, and that glorious melted cheese topping? Pure magic.
I first fell in love with chicken parmesan at a tiny family-run restaurant in New York, where the owner (who barely spoke English) taught me his secrets through enthusiastic hand gestures and broken phrases. Since then, I’ve made it my mission to create a version that’s weeknight-friendly but tastes like it came straight from an Italian grandmother’s kitchen. The secret? Well, you’re about to find out…
Ingredients for Chicken Parmesan Recipe
Okay, let’s gather everything you’ll need – and trust me, the quality of these ingredients makes all the difference. For the chicken, you’ll want 2 boneless, skinless chicken fillets (pounded to about 1/2-inch thickness – more on that later). Now for the magic coating: 1 cup breadcrumbs (fresh is best if you can swing it), 1/2 cup grated Parmesan (pack it in there!), plus garlic powder, oregano, salt, and pepper for flavor.
Don’t forget the assembly line: 2 eggs for binding, 1/4 cup flour for the first dip, and 2 tablespoons olive oil for frying. The crowning glory? A cup of your favorite marinara sauce and 1 cup shredded mozzarella (none of that pre-shredded stuff – it just doesn’t melt right).
How to Make Chicken Parmesan Recipe
Alright, let’s get cooking! This chicken parmesan comes together like clockwork if you follow these steps – I’ve made this so many times I could probably do it in my sleep (but don’t worry, I’ll stay awake to walk you through it).
Preparing the Chicken
First things first – grab those chicken breasts and let’s flatten them out. Place them between two sheets of plastic wrap or wax paper and pound them gently with a meat mallet (or a rolling pin works in a pinch!) until they’re about 1/2-inch thick all over. This ensures even cooking and maximum crispy coverage.
Now set up your breading station – I use three shallow dishes side by side. First bowl: flour. Second bowl: beaten eggs (give them a good whisk with a fork). Third bowl: your breadcrumb-Parmesan-spice mixture. This assembly line makes coating so much easier!
Cooking and Baking
Heat your oven to 375°F (190°C) first – we’ll need it hot and ready. In a large skillet, warm the olive oil over medium heat (not too hot or your breading will burn before the chicken cooks through!).
Take each flattened chicken piece through the coating process: dip in flour (shake off excess), then egg (let excess drip off), then press firmly into breadcrumbs to coat completely. Listen for that satisfying sizzle when you add them to the skillet!
Cook about 3-4 minutes per side until beautifully golden brown – don’t rush this part or try to flip too soon. When both sides are crisp, transfer to a baking dish, top generously with marinara and mozzarella, then bake for 15-20 minutes until the cheese is melted and bubbling beautifully. Let it rest 5 minutes before serving – I know it’s hard to wait, but this keeps all those juices where they belong!
Why You’ll Love This Chicken Parmesan Recipe
Let me count the ways this chicken parmesan will become your new favorite:
- Crispy perfection: That golden breadcrumb crust? It stays crunchy even under all that sauce and cheese.
- Cheese pull dreams: The melted mozzarella-Parmesan combo is so gooey, you’ll want to eat it straight from the pan.
- Weeknight hero: From fridge to table in 40 minutes—including that crucial resting time (yes, I know patience is hard).
- Universal appeal: Picky kids, date night, dinner parties—this dish never gets a complaint. My neighbor’s toddler once ate three helpings.
And the best part? Leftovers (if you somehow have any) make killer sandwiches the next day.
Tips for the Best Chicken Parmesan Recipe
Listen, I’ve made every mistake possible with this dish—so you don’t have to! Here are my hard-earned secrets:
- Fresh breadcrumbs matter: Stale ones turn soggy. I pulse day-old Italian bread in my food processor—the texture is *chef’s kiss*.
- Patience with the chicken: Let it rest after baking. Cutting too soon? Say goodbye to juicy meat (learned that the messy way).
- Cheese strategy: Spread sauce first, then sprinkle mozzarella evenly—no clumps! A final dusting of Parmesan adds that golden crust.
- Soggy breading fix: If your skillet’s too crowded or oil isn’t hot enough, the coating absorbs oil instead of crisping up. Work in batches if needed!
Bonus tip: For extra crunch, add a handful of panko to your breadcrumb mix. Grandma would approve.
Serving Suggestions for Chicken Parmesan
Now, let’s talk about what to serve with this beauty! My go-to is always a big pile of spaghetti tossed with extra marinara—the noodles catch all that cheesy goodness. A simple green salad with lemon vinaigrette cuts through the richness perfectly. And don’t even get me started on garlic bread—those crispy edges dipped in leftover sauce? Heaven.
For a lighter option, roasted asparagus or sautéed spinach works wonders. Just promise me you’ll serve it family-style—this dish deserves to be passed around with lots of laughter and maybe a bottle of Chianti.
Chicken Parmesan Recipe FAQs
You’ve got questions—I’ve got answers! Here are the things people always ask me about this recipe:
- Can I use pre-shredded cheese? Please don’t! The anti-caking agents in bagged cheese make it melt weirdly. Freshly grated mozzarella gives you those dreamy cheese pulls.
- How to store leftovers? They’ll keep in the fridge for 3 days (if they last that long). Reheat in the oven at 350°F to keep the breading crisp.
- Can I air-fry this? Absolutely! Air-fry at 375°F for about 10 minutes after breading—just spritz with oil first for extra crunch.
Still stumped? Slide into my DMs—I could talk chicken parm all day!
Nutritional Information
Just a heads up—these numbers are estimates. Your exact nutrition will depend on the brands and amounts you use. Now go enjoy that chicken parm guilt-free!
Final Thoughts on Chicken Parmesan Recipe
Give this recipe a try and tell me how it turns out—I live for your cheesy success stories and crispy chicken photos!
Print
Irresistible Chicken Parmesan Recipe Ready in 40 Minutes
A classic Italian-American dish featuring breaded chicken cutlets topped with marinara sauce and melted cheese.
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
- 2 boneless, skinless chicken fillets
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1/4 cup all-purpose flour
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Pound chicken fillets to 1/2-inch thickness.
- Mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a shallow dish.
- Beat eggs in another shallow dish.
- Place flour in a third shallow dish.
- Coat chicken in flour, dip in eggs, then coat with breadcrumb mixture.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 3-4 minutes per side until golden brown.
- Place chicken in a baking dish.
- Top with marinara sauce and mozzarella cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
Notes
- Use fresh breadcrumbs for better texture.
- Let chicken rest 5 minutes before serving.
- Serve with pasta or salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken fillet
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 195mg
Keywords: chicken parmesan, Italian chicken recipe, baked chicken