Chicken Parmesan Recipe

There’s something absolutely irresistible about a plate of homemade Chicken Parmesan. Crispy, golden-breaded chicken, melty pools of cheese, and a blanket of rich tomato sauce—this classic Italian-American comfort food brings pure joy to any table and warms hearts with every bite.

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Ingredients You’ll Need

You don’t need a long shopping list to make show-stopping Chicken Parmesan. Each ingredient brings something essential—crunch, creaminess, color, or that unmistakable flavor that keeps everyone coming back for another helping.

• 4 skinless, boneless chicken breast halves: Chicken breasts are the classic cut here, and pounding them ensures juicy results and even cooking.
• Salt and freshly ground black pepper: Seasoning the chicken generously at each step ensures that every bite is flavorful from the inside out.
• 2 large eggs: Eggs help the bread crumbs adhere and create that signature, craggy crust.
• 1 cup panko bread crumbs: Panko gives an extra-crisp texture—much lighter and crunchier than regular breadcrumbs.
• ¾ cup grated Parmesan cheese, divided: Parmesan infuses the breading with a nutty, savory punch and adds golden crustiness on top.
• 2 tablespoons all-purpose flour: A light dusting of flour helps the egg stick to the chicken, so you get maximum crunch.
• ½ cup olive oil for frying: Olive oil crisps up the coating and adds delicious depth—don’t be shy here!
• ½ cup prepared tomato sauce: The sauce brings everything together with a bright, tangy sweetness. Choose your favorite or use homemade for extra personality.
• ¼ cup fresh mozzarella, cut into small cubes: Those little pools of melty mozzarella make the finished dish utterly irresistible.
• ¼ cup chopped fresh basil: Fresh basil adds a pop of color and refreshing herbal flavor.
• ½ cup grated provolone cheese: Provolone is mild, creamy, and perfect for melting—it teams up beautifully with the sharper cheeses.
• 2 teaspoons olive oil: Just a drizzle over the top encourages browning and adds glossy richness.

Variations

Chicken Parmesan is endlessly adaptable—think of this as your blank canvas! Whether you want to keep it traditional or give it your own twist, it’s simple to adjust for dietary needs or whatever you have on hand.

• Gluten-Free: Swap in your favorite gluten-free flour and gluten-free panko for the breading. You’ll still get that beloved crunch without the wheat.
• Vegetarian Spin: Use thick slices of eggplant instead of chicken for a wonderful eggplant Parmesan—same method, just a veggie upgrade.
• Spicy Kick: Stir a pinch of chili flakes or a little hot sauce into your tomato sauce, or sprinkle some cayenne into the breadcrumbs for a touch of heat.
• Cheese Lover’s Dream: Try adding a handful of shredded fontina or asiago to the cheese topping for an extra-melty, extra-flavorful finish.

How to Make Chicken Parmesan

Step 1: Pound the Chicken

Start by placing your chicken breasts between two sheets of heavy plastic (a freezer bag works perfectly). Take a meat mallet (use the smooth side!) and gently pound the chicken until it’s ½-inch thick. This step is key—thin, even pieces mean quicker, juicier cooking and that signature tender bite you expect with great Chicken Parmesan.

Step 2: Prepare the Breading Stations

Generously season both sides of the pounded chicken with salt and pepper. Using a sifter, lightly dust both sides with flour—just enough so the surface is a little tacky. Set up two shallow bowls: one with the beaten eggs, another with the panko and half of the grated Parmesan mixed together. This makes your breading assembly speedy and tidy.

Step 3: Bread the Chicken

Now—dunk the floured chicken breasts in the egg wash, making sure they’re coated on all sides, then move them to the breadcrumb mixture. Press the crumbs in firmly so you get a thick, even layer (the cheese in the breadcrumbs makes it extra golden and flavorful). Set your breaded chicken on a plate and let it rest for 10–15 minutes while you tidy up—this helps the breading hold on during frying.

Step 4: Pan-Fry to Golden Perfection

Heat about a half-inch of olive oil in a large skillet over medium-high heat. When the oil starts to shimmer, carefully add the chicken in batches—don’t crowd the pan. Sizzle each breast for about 2 minutes per side until the crust is golden (don’t worry about cooking it through just yet). Let any excess oil drip off and transfer to a baking dish.

Step 5: Assemble and Bake

Preheat your oven to 450°F (230°C). Top each chicken breast with a couple tablespoons of tomato sauce; then generously scatter on the mozzarella cubes, chopped basil, provolone, and the remaining Parmesan. Finish with a drizzle of olive oil on top for gloss and flavor. Slide your creation into the hot oven and bake for 15–20 minutes, until the cheese is bubbling and turning golden-brown, and the chicken is cooked through (165°F in the center).

Step 6: Serve Immediately

Let the Chicken Parmesan rest for just a minute so everything settles and the cheese stays melty. Serve straight out of the oven—watch those cheese pulls!—and get ready for applause at the dinner table.

How to Serve Chicken Parmesan

Garnishes

Scatter fresh chopped basil over the finished dish for a pop of color and a burst of herbal aroma. If you love a little extra zing, a sprinkle of freshly grated Parmesan or a drizzle of good olive oil takes Chicken Parmesan to another level.

Side Dishes

Keep it classic with al dente spaghetti or your favorite pasta tossed in a touch of extra tomato sauce. For a lighter take, serve your Chicken Parmesan alongside garlicky sautéed greens, roasted broccoli, or a simple mixed salad with a zippy vinaigrette.

Creative Ways to Present

Try serving open-faced Chicken Parmesan sandwiches on toasted ciabatta rolls, or slice the chicken and pile it over creamy polenta. For a party spread, cut the breasts into strips before breading and make crowd-pleasing Chicken Parmesan “fingers” with lots of dipping sauce.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. The breading may soften, but the flavors only deepen—sometimes, next-day slices make the best sandwiches!

Freezing

You can absolutely freeze Chicken Parmesan. Let the chicken cool, then wrap each piece tightly in plastic wrap and foil. Freeze for up to 2 months. Defrost overnight in the fridge and reheat as directed for a speedy, homemade meal.

Reheating

For best results, reheat in a 350°F oven until the cheese melts and the chicken is heated through—about 15 minutes. Skip the microwave if you can; the oven brings back that crispy crust and gooey cheese.

FAQs

Final Thoughts

If you’re looking to bring big smiles to your dinner table, you simply can’t go wrong with Chicken Parmesan. Each step is easy, the flavors are bold, and the results feel truly special—no matter the occasion. I hope you’ll give this recipe a try and experience the magic for yourself!

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