Chicken Parmesan Recipe

Introduction

Chicken Parmesan is a classic Italian-American dish featuring crispy breaded chicken breasts topped with marinara sauce and melted cheese. It’s comforting, flavorful, and perfect for a family dinner or special occasion.

Ingredients

• 4 boneless skinless chicken breasts (about 5oz each)
• ½ cup all-purpose flour
• 2 large eggs
• ⅔ cup Panko bread crumbs
• ⅔ cup seasoned bread crumbs
• ⅓ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 4 tablespoons olive oil (or as needed)
• 24 ounces marinara sauce (homemade or jarred)
• 1 cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese
• 2 teaspoons chopped fresh basil (for garnish)
• 1 teaspoon chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat the oven to 425°F.
2. Step 2: Place the flour in a shallow dish. In a second shallow dish, beat the eggs with a fork. In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Step 3: Pound the chicken breasts to ½-inch thickness using the flat side of a meat mallet. If they are very large, cut them in half. Pat dry and season with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Step 4: Dip each piece of chicken into the flour, shaking off excess. Then dip into the beaten eggs, followed by the breadcrumb mixture, pressing gently to adhere.
5. Step 5: Heat olive oil in a large skillet over medium-high heat. Brown the chicken for about 2 minutes per side until golden but not cooked through.
6. Step 6: Spread 1½ cups of marinara sauce in the bottom of a 9×13 baking dish. Place the browned chicken on top. Spoon 2 tablespoons of marinara sauce over the center of each piece, then sprinkle with mozzarella and shredded Parmesan cheese.
7. Step 7: Bake for 20-25 minutes until the cheese is golden and bubbly, and the chicken reaches an internal temperature of 165°F.
8. Step 8: Garnish with fresh basil and parsley. Serve hot, ideally over pasta.

Tips & Variations

• For extra flavor, marinate the chicken briefly in garlic and Italian seasoning before breading.
• Use homemade marinara sauce for a fresher taste, or add red pepper flakes to the sauce for a spicy kick.
• Try substituting mozzarella with provolone or fontina cheese for a different twist.
• To make it gluten-free, use gluten-free breadcrumbs and all-purpose flour alternatives.

Storage

Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain crispiness. Avoid microwaving if possible, as it can make the breading soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Chicken Parmesan ahead of time?

Yes, you can bread and brown the chicken a few hours ahead and refrigerate it before baking. Assemble just before baking to keep the toppings fresh.

What can I serve with Chicken Parmesan?

It pairs well with spaghetti, garlic bread, or a simple green salad for a complete meal.

Chicken Parmesan Recipe

Print Recipe

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4.8 from 104 reviews

A classic Italian-American dish featuring tender, breaded chicken breasts topped with marinara sauce and melted cheese, baked to golden perfection. This Chicken Parmesan recipe combines crispy, flavorful chicken with rich tomato sauce and gooey mozzarella, making it a comforting and crowd-pleasing meal perfect for any occasion.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Breading

• 4 boneless skinless chicken breasts (about 5 oz each)
• ½ cup all-purpose flour
• 2 large eggs
• ⅔ cup Panko bread crumbs
• ⅔ cup seasoned bread crumbs
• ⅓ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 4 tablespoons olive oil (or as needed)

Sauce and Toppings

• 24 ounces marinara sauce (homemade or jarred)
• 1 cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese
• 2 teaspoons chopped fresh basil (for garnish)
• 1 teaspoon chopped fresh parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the chicken parmesan later.
2. Prepare Dredging Stations: Place the flour in a shallow dish. In another shallow dish, beat the eggs with a fork until smooth. In a third dish, combine the Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Prep Chicken: Using the flat side of a meat mallet, pound the chicken breasts to an even ½-inch thickness. If any pieces are very large, cut them in half. Pat dry with paper towels, then season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip into the beaten eggs. Lastly, coat the chicken in the breadcrumb mixture, pressing gently to help it adhere well.
5. Brown Chicken: Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and sear for about 2 minutes per side, until golden brown. The chicken does not need to be cooked through at this point.
6. Assemble in Baking Dish: Spread 1½ cups of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the browned chicken breasts on top. Spoon 2 tablespoons of marinara sauce over the center of each chicken piece. Sprinkle shredded mozzarella and Parmesan cheese evenly on top.
7. Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese is golden and bubbly and the internal temperature of the chicken reaches 165°F.
8. Garnish and Serve: Remove from the oven and sprinkle with chopped fresh basil and parsley. Serve hot, ideally over pasta or your preferred side dish.

Notes

• For extra flavor, use homemade marinara sauce or a high-quality jarred variety.
• You can substitute Panko breadcrumbs for regular breadcrumbs but expect a slightly different texture.
• Make sure not to overcook the chicken during browning; the baking step will finish cooking thoroughly.
• Check the internal temperature with a meat thermometer to ensure food safety.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.

Keywords: Chicken Parmesan, Chicken Parmigiana, Breaded Chicken, Italian Recipe, Baked Chicken, Comfort Food, Classic Italian-American