Chicken Parmesan

October 20, 2025 by admin

Of course! Chicken Parmesan (or Chicken Parmigiana) is a beloved classic for a reason. It features crispy, breaded chicken cutlets smothered in marinara sauce and melted mozzarella and Parmesan cheese.

This recipe will guide you through making a restaurant-quality version at home, with a perfectly crispy coating that doesn’t get soggy.

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Classic Chicken Parmesan

This recipe covers how to pan-fry the chicken to golden perfection before baking it with cheese for the ultimate finish.

Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 servings

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Ingredients

For the Chicken:

· 2 large boneless, skinless chicken breasts (about 1.5 lbs total) or 4 thin-cut cutlets
· 1 cup all-purpose flour
· 2 large eggs, beaten with 1 tablespoon water
· 1 ½ cups Panko breadcrumbs
· ½ cup grated Parmesan cheese, plus more for serving
· 1 teaspoon dried oregano or Italian seasoning
· ½ teaspoon garlic powder
· Salt and black pepper to taste
· Olive oil or vegetable oil, for frying

For the Assembly:

· 2 cups marinara sauce (homemade or high-quality store-bought)
· 8 ounces fresh mozzarella cheese, sliced or shredded
· ½ cup shredded mozzarella cheese
· ¼ cup grated Parmesan cheese
· Fresh basil or parsley, chopped (for garnish)
· 12 oz spaghetti or pasta of choice, cooked al dente (optional, for serving)

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Instructions

Step 1: Prepare the Chicken

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Butterfly and Pound: If using whole chicken breasts, slice them in half horizontally to create four thin cutlets. Place each cutlet between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even ½-inch thickness. This ensures even cooking.
3. Season: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.

Step 2: Set Up Your Breading Station
Get three shallow dishes (pie plates or bowls work well).

· Dish 1: Flour, seasoned with a pinch of salt and pepper.
· Dish 2: Beaten eggs with water.
· Dish 3: Panko breadcrumbs, mixed with the ½ cup of grated Parmesan, dried oregano, and garlic powder.

Step 3: Bread the Chicken

1. Working with one piece at a time, dredge the chicken in the flour, shaking off any excess.
2. Dip it into the egg mixture, allowing the excess to drip off.
3. Finally, press it firmly into the Panko-Parmesan mixture, ensuring it’s thoroughly coated on both sides. Place on a clean plate or wire rack.

Step 4: Pan-Fry to Golden Perfection

1. Pour enough oil into a large, oven-safe skillet to coat the bottom (about ¼ inch). Heat over medium-high heat until the oil shimmers and a breadcrumb dropped in sizzles immediately.
2. Carefully add the chicken (don’t overcrowd; cook in batches if needed) and cook for 3-4 minutes per side, until the coating is golden brown and crispy.
3. Remove the chicken and place it on a clean wire rack to drain any excess oil. Blot the top gently with a paper towel.

Step 5: Assemble and Bake

1. Sauce the Pan: If your skillet is oven-safe, wipe it clean. Otherwise, transfer the chicken to a 9×13-inch baking dish. Spread a thin layer of marinara sauce on the bottom.
2. Add Chicken and Toppings: Arrange the fried chicken cutlets in a single layer. Spoon a generous amount of marinara sauce over each piece. Top with slices of fresh mozzarella, then sprinkle with the shredded mozzarella and grated Parmesan cheese.
3. Bake: Bake for 15-20 minutes, until the cheese is completely melted, bubbly, and lightly spotted with brown. For an extra-browned top, you can broil for the last 1-2 minutes (watch closely!).

Step 6: Serve

1. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute.
2. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese.
3. Serve over a bed of cooked spaghetti with extra marinara sauce on the side.

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Chef’s Notes & Tips for Success

· The Panko Secret: Panko breadcrumbs are essential for the crispiest coating. They are lighter and flakier than traditional breadcrumbs. Do not substitute if you want maximum crunch.
· Avoid Soggy Chicken: The key is to pan-fry first, then bake. Baking raw, breaded chicken will steam the coating and make it soggy. Frying first locks in the crispiness.
· Use an Oven-Safe Skillet: Using the same skillet from stovetop to oven is efficient and creates less cleanup.
· Don’t Skip the Wire Rack: Letting the fried chicken drain on a wire rack prevents the bottom from getting steamy and soft.
· Fresh vs. Shredded Mozzarella: Fresh mozzarella gives you those beautiful, melty pools, while shredded low-moisture mozzarella provides a better, even melt. Using a combination of both gives you the best of both worlds.
· Make-Ahead: You can bread the chicken cutlets and refrigerate them for up to 4 hours before frying. This can actually help the coating adhere better.