Chicken Parmesan Recipe
Chicken Parmesan is a classic Italian-American dinner made with crispy breaded chicken, marinara sauce, melted mozzarella, and parmesan cheese. Serve it over pasta for a cozy, cheesy family meal.
Ingredients
For the chicken
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs
- ¾ cup panko breadcrumbs
- ¾ cup Italian breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup olive oil
For topping
- 1 ½ cups marinara sauce
- 8 ounces mozzarella cheese sliced or shredded
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
For serving
- 12 ounces spaghetti or pasta of your choice
- Extra marinara sauce warmed
Instructions
- Preheat the oven to 400°F.
- Slice each chicken breast in half lengthwise to make 4 thin cutlets.
- Place the chicken between parchment paper or plastic wrap and pound to an even ½ inch thickness.
- Season both sides of the chicken with salt and black pepper.
- Add flour to a shallow bowl.
- Add eggs to a second shallow bowl and whisk until smooth.
- In a third shallow bowl, combine panko breadcrumbs, Italian breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, and paprika.
- Dredge each chicken cutlet in flour, dip in egg, then press into the breadcrumb mixture until fully coated.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown. Work in batches if needed.
- Transfer the chicken to a baking sheet or baking dish.
- Spoon marinara sauce over each piece of chicken, leaving some crispy edges exposed.
- Top with mozzarella cheese and parmesan cheese.
- Bake for 10-12 minutes, or until the cheese is melted and the chicken reaches 165°F.
- Optional: broil for 1-2 minutes for a more golden cheese topping.
- Let the chicken rest for 5 minutes.
- Garnish with fresh basil or parsley and serve over pasta with extra marinara sauce.
Notes
Thin chicken cutlets cook faster and stay juicy.
Use panko breadcrumbs for the crispiest coating.
Don’t use too much sauce or the breading can become soggy.
Store leftovers in the refrigerator for up to 4 days.
Reheat in the oven or air fryer for the best texture.
Use panko breadcrumbs for the crispiest coating.
Don’t use too much sauce or the breading can become soggy.
Store leftovers in the refrigerator for up to 4 days.
Reheat in the oven or air fryer for the best texture.
Tried this recipe?Let us know how it was!