Chicken Parmesan
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Chicken Parmesan – golden, cheesy, pan-fried perfection. Crispy cutlets, rich marinara, and enough melted mozzarella to make your kitchen smell like an Italian restaurant.
The Chicken Parm I Make Weekly
I still remember the first time I ordered Chicken Parmesan, I had just graduated high school, and my parents took us out to a local Italian spot in Windsor. I didn’t really know what I was ordering, but one bite of that crispy chicken, swimming in marinara and buried under a pile of gooey cheese… and that was it. Game over. Instant obsession.
These days? It’s on my weekly dinner rotation. I’ve made Chicken Parm every which way, fried, baked, air fried, with homemade sauce, with a jar from the pantry, but this is the version I always come back to. I like mine with a bit of sauce (just enough to keep things juicy) and lots of cheese. No shame. Crispy, cheesy, saucy, comforting… it ticks all the boxes and still makes me excited to eat dinner. No reservations or tiny bread baskets required.
Yours is the ONLY cooking site I now trust, and use. Tonight I made the chicken Parm, and as expected it was a true five star meal, and the fact that you’re a fellow Canuck is just a cherry on top. Thanks for all you do!!! ~Colin
Why You’ll Love This Chicken Parmesan
- That crispy, cheesy magic. Golden crust, bubbling mozzarella, rich parmesan, basically a comfort food mic drop.
- Restaurant flavor, homebody effort. All the fancy Italian vibes, none of the awkward small talk with strangers.
- Built for second helpings. No one eats just one piece. (And if they say they do, they’re lying.)
- Endless versatility. Serve it over spaghetti, stuff it in a sandwich, or just eat it standing over the stove like a legend.
- Make-ahead and freezer-friendly. Bread and fry the chicken ahead, freeze, and bake straight from frozen for future-you to thank you.
Before You Start: Tips & Ingredient Notes
- Pound the chicken. Don’t skip this: it helps everything cook evenly and keeps the chicken juicy. Plus, it’s weirdly therapeutic.
- Season every layer. Salt your flour. Pepper your breadcrumbs. A bland coating is a crime against Chicken Parm and I won’t allow it.
- Breadcrumb balance is key. I like a mix of panko and regular breadcrumbs. All panko? A little too crunchy. All regular? Sad and soggy. Together? Perfect crisp.
- Use good parmesan. Freshly grated > pre-grated. The pre-shredded stuff melts like plastic and tastes like disappointment.
- Hot oil = crispy crust. Aim for around 375–400°F. If it’s not hot enough, the chicken just sits there and soaks it up like a sponge. No one wants greasy parm.
- Low-moisture mozzarella melts best. Save the fresh mozzarella balls for caprese. For this? The drier stuff gives you that golden cheesy top.
- Marinara shortcut? Totally fine. Homemade is great, but a good jarred sauce with a little garlic powder or balsamic splash works wonders.
Crank your oven to 425°F (218°C). Grab a meat mallet (or a rolling pin if you’re improvising) and pound those chicken breasts to about ½ inch thick. This keeps the cooking even and the chicken juicy, no dry bits here.
Three shallow plates: one with flour, one with beaten eggs, and one with the breadcrumb mix (I do panko + regular breadcrumbs + parmesan, trust me). Season everything. No bland flour zones.
Dredge the chicken in flour (shake off the extra), then into the egg, and finally press it firmly into the breadcrumb mixture. No lazy, half-breaded cutlets allowed, go full commitment or go home.
Heat oil in a large skillet, you want it hot, about 375–400°F. Drop a breadcrumb in to test it, if it sizzles, you’re good to go. Fry 2 cutlets at a time so they don’t crowd and steam. About 4 minutes per side, until golden and glorious.
Transfer the fried chicken to a baking sheet. Spoon marinara over each piece (don’t skimp). Then top with a mountain of mozzarella and a good shower of parmesan. This is a cheese forward situation.
Bake for about 20 minutes, until the cheese is bubbly and golden in spots and your kitchen smells like a trattoria. Top with chopped basil if you want to feel fancy.
Serve over spaghetti, stuff it into a sandwich, or just eat it straight off the tray. No judgment here.
How To Serve
Chicken Parmesan is a full blown comfort food experience, and the right sides just make it even better. Here’s how to build the ultimate plate:
Easy Garlic Bread
Mashed Potatoes
No Knead Bread
Easy Tossed Salad
Frequently Asked Questions
Can I bake it instead of frying?
Yep, if you want to skip the frying, you totally can. Just spray the breaded chicken with cooking spray (don’t drown it, just a light mist) and bake at 425°F for about 25 minutes, flipping halfway. It won’t be quite as crispy, but it still gets the job done, and it’s a solid weeknight shortcut.
Can I air fry it?
You bet. Bread the chicken as usual, then pop it in a 375°F air fryer for about 10–12 minutes, flipping halfway. Spray it lightly with oil so the breading doesn’t dry out. Once it’s golden, add the sauce and cheese and air fry another 2–3 minutes until melted and bubbly.
Can I make this ahead?
Yes! I often bread and fry the chicken ahead of time, then stash it in the fridge. When you’re ready to eat, just top with sauce and cheese and bake until hot and melty. Super helpful when life’s chaotic.
What kind of sauce should I use?
Whatever you’ve got. Homemade marinara is great, but I’ve also used store bought marinara, or even pizza sauce, and nobody knew the difference.
Chicken breasts or thighs?
Either one works! Thighs are juicier and more forgiving if you forget them in the oven for an extra minute. Just pound them to an even thickness and you’re good to go.
Can I freeze it?
Absolutely, but freeze it before adding the sauce and cheese. Bread and fry the cutlets, let them cool, then wrap tightly and freeze for up to 3 months. When you’re ready to eat, bake straight from frozen, then sauce and cheese it during the last few minutes.
Storage
Chicken Parmesan makes amazing leftovers, if you’re lucky enough to have any!
- Reheating: Air fryer or oven is the way to go, 375°F until the chicken is hot and crispy again (usually around 5–10 minutes). Microwave will work too if you’re in a hurry, but just know the crust won’t be as crunchy.
- Fridge: Pop any leftover chicken into an airtight container and stash it in the fridge for up to 3 days. If you can, keep the extra sauce separate so the breading stays a little crispier.
- Freezer: If you’re planning to freeze it, hold off on the sauce and cheese. Wrap the fried cutlets tightly in plastic wrap, then toss them into a freezer bag. They’ll be good for about 3 months. When you’re ready, bake them straight from frozen, then load them up with sauce and cheese once they’re hot.
This Chicken Parmesan is golden, crispy on the outside, juicy on the inside and utterly delicious!
Try These Chicken Breast Recipes Next
- Baked Chicken Breast – crazy fast and easy!
- Firecracker Chicken
- Chicken Gloria
- Chicken Schnitzel
- Lemon Chicken Piccata
- Oven Roasted Chicken Shawarma
- Chicken Cordon Bleu
- Chicken Kiev
- Chicken Cutlets
- Chicken Parmesan Sub
Originally shared in April 2019, this Chicken Parmesan has been updated with new photos, clearer instructions, and a video to help you nail it every single time.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Parmesan
Video
Ingredients
- 4 chicken breasts (halves, boneless and skinless)
- ¾ cup all-purpose flour
- 2 large eggs (beaten)
- ¼ cup vegetable oil (or olive oil for frying)
Breadcrumb mixture
- ¾ cup panko breadcrumbs
- ¾ cup regular breadcrumbs
- ½ cup parmesan cheese (grated)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Toppings
- 1 cup marinara sauce
- 1 cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- 2 leaves basil (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425℉.
- Place the chicken breasts, one at a time, between two pieces of parchment paper. Using the flat side of a meat mallet, start pounding the chicken until it's about ½ inch (1 cm) in thickness. Repeat with remaining breasts.
- Place the flour in a shallow plate, same with the eggs. In another shallow plate, combine the breadcrumb mixture together.
- Dredge the chicken through the flour, one piece at a time, making sure it's fully coated on both sides, then dip into the egg mixture. Dredge through the breadcrumb mixture on both sides. Transfer to a baking sheet and repeat with remaining chicken breasts.
- Preheat the oil in a large skillet or frying pan. Make sure the oil is hot enough, between 375℉ to 400℉. Fry the chicken in batches. Add two pieces of chicken at a time and brown on both sides until golden, about 4 minutes per side. Repeat with remaining chicken.
- Place the fried chicken on a baking sheet. Top each piece of chicken with about ¼ cup of marinara sauce. Use more if preferred. Top each chicken with ¼ cup of mozzarella and ¼ of the parmesan cheese.
- Transfer the baking sheet to the oven and bake for about 20 minutes or until the cheese has melted and is bubbly. Sprinkle with basil and serve over spaghetti.
Notes
- Breadcrumb mix. I use half panko, half regular, I find these give me the perfect crunch. All panko = a little too hard. All regular = meh.
- Make-ahead tip: Bread and fry the chicken earlier in the day or even the day before. Just refrigerate and bake with sauce + cheese when you’re ready.
- Baking instead of frying? Totally works. Just know it won’t be quite as crispy, but still delicious, and no oil cleanup.
- Reheating leftovers? The air fryer is your best friend here. Oven works too. Microwave… in emergencies only.
- Want to freeze it? Go for it, just hold the sauce and cheese until you’re ready to bake.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
