Chicken Parmesan

Chicken Parmesan is a classic Italian-American dish featuring breaded chicken breasts topped with marinara sauce, melted mozzarella, and Parmesan cheese. Crispy on the outside and tender inside, this baked chicken recipe pairs perfectly with pasta, garlic bread, or a fresh salad. Easy to make at home, it’s a family favorite for weeknight dinners or special occasions.

Ingredients

• 3 boneless, skinless chicken breasts, halved horizontally to make 6 thin breast halves
• ½ cup freshly grated Parmesan cheese, divided
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian-style bread crumbs (or panko)
• 1 teaspoon garlic powder
• 3 tablespoons oil
• 24 ounces marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Prepare the Chicken
   • Preheat oven to 450°F (230°C).
   • Butterfly chicken breasts: Place your hand on top of each breast and carefully slice horizontally to create two thin, even halves.
   • Pat chicken dry and season both sides with salt and pepper.
2. Bread the Chicken
   • In a shallow bowl, beat the eggs.
   • In another bowl, mix panko, Italian bread crumbs, ¼ cup Parmesan, and garlic powder.
   • Dip each chicken piece into the eggs, then coat with the breadcrumb mixture on both sides.
3. Pan-Fry the Chicken
   • Heat oil in a large skillet over medium-high heat.
   • Fry the breaded chicken 2 minutes per side until golden, but not fully cooked.
4. Assemble the Dish
   • Spread a thin layer of marinara sauce in a 9×13-inch baking pan.
   • Place the partially cooked chicken on top of the sauce.
   • Spoon additional marinara over each piece and sprinkle with mozzarella and remaining Parmesan cheese.
5. Bake
   • Bake for 10–15 minutes until cheese is melted, bubbly, and chicken reaches 165°F (74°C).
6. Serve
   • Garnish with fresh basil leaves.
   • Serve over cooked spaghetti or your favorite pasta, with extra marinara sauce if desired.

Tips

• Pat chicken dry before breading to help the coating stick.
• Fry briefly; chicken will finish cooking in the oven.
• Use a meat thermometer to ensure chicken reaches 165°F.
• For extra crispiness, use a combination of panko and Italian breadcrumbs.

Variations and Substitutions

• Cheese: Try provolone or fontina instead of mozzarella for a different flavor.
• Gluten-Free: Use gluten-free breadcrumbs and pasta.
• Sauce: Homemade marinara or store-bought sauce works.
• Chicken: Substitute boneless, skinless thighs for a juicier result.

FAQs

Can I prepare this ahead of time?
Yes. Bread the chicken and refrigerate until ready to cook. Assemble with sauce and cheese right before baking.

Can I make it without frying?
Yes. Bake the breaded chicken directly on a greased pan at 450°F for 15–20 minutes until golden, then add sauce and cheese.

What sides go well with Chicken Parmesan?
Pasta, garlic bread, roasted vegetables, or a fresh green salad.

Serving Suggestions

• Serve over spaghetti, fettuccine, or penne pasta.
• Drizzle with extra marinara and sprinkle with Parmesan for extra flavor.
• Add a side of garlic bread or roasted vegetables to complete the meal.
• Pair with a fresh green salad and balsamic dressing.

Why You’ll Love This Recipe

• Crispy, golden breaded chicken topped with melted cheese and flavorful marinara.
• Quick to assemble and perfect for weeknight dinners or special occasions.
• Versatile—serve with pasta, veggies, or enjoy as a sandwich.
• Classic Italian-American comfort food that’s easy to make at home.

Chicken Parmesan

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 3 boneless, skinless chicken breasts, halved horizontally to make 6 thin breast halves

• ½ cup freshly grated Parmesan cheese, divided

• 2 large eggs

• 1 cup panko bread crumbs

• 1 cup Italian-style bread crumbs (or panko)

• 1 teaspoon garlic powder

• 3 tablespoons oil

• 24 ounces marinara sauce (homemade or store-bought)

• 1 cup shredded mozzarella cheese

• Fresh basil leaves, for garnish

Directions

• Prepare the Chicken
• Preheat oven to 450°F (230°C).
• Butterfly chicken breasts: Place your hand on top of each breast and carefully slice horizontally to create two thin, even halves.
• Pat chicken dry and season both sides with salt and pepper.
• Bread the Chicken
• In a shallow bowl, beat the eggs.
• In another bowl, mix panko, Italian bread crumbs, ¼ cup Parmesan, and garlic powder.
• Dip each chicken piece into the eggs, then coat with the breadcrumb mixture on both sides.
• Pan-Fry the Chicken
• Heat oil in a large skillet over medium-high heat.
• Fry the breaded chicken 2 minutes per side until golden, but not fully cooked.
• Assemble the Dish
• Spread a thin layer of marinara sauce in a 9×13-inch baking pan.
• Place the partially cooked chicken on top of the sauce.
• Spoon additional marinara over each piece and sprinkle with mozzarella and remaining Parmesan cheese.
• Bake
• Bake for 10–15 minutes until cheese is melted, bubbly, and chicken reaches 165°F (74°C).
• Serve
• Garnish with fresh basil leaves.
• Serve over cooked spaghetti or your favorite pasta, with extra marinara sauce if desired.