This post may contain affiliate links. Please read our disclosure policy.
This Chicken Parmesan Recipe is a family favorite and a universal classic for a good reason. Rivaling even the best restaurants, this beloved Italian-American recipe consists of perfectly crisp chicken cutlets smothered with flavorful marinara sauce and a thick layer of parmesan and gooey mozzarella cheese.
When done right, chicken parmesan (aka pollo alla parmigiana) is a deliciously addictive main course loved by the whole family. With its warm, cheesy topping, rich tomato sauce, and crispy chicken cutlets, it’s one of the most quintessential comfort foods.
While I wouldn’t quite categorize making homemade chicken parmesan as fast or easy, it isn’t super complicated, either. Fortunately, the ingredients are super simple; you probably have several of them already. You can also use your favorite store-bought marinara sauce or make homemade up to two days ahead to save time.
Why This Recipe Works
- A quick and easy homemade tomato sauce adds freshness, contrasting nicely with crispy fried coating and creamy melted cheese.
- Slicing whole chicken breasts into two thinner chicken cutlets and pounding them to equal thickness helps the chicken cook more evenly and quickly, preventing the outside from burning while the inside remains undercooked.
- Combining breadcrumbs and parmesan cheese in the breading improves flavor and helps make an even crispier coating.
- To prevent soggy chicken, the crispy fried chicken is added directly to the baking dish, with no sauce underneath.
Chicken Parmesan Ingredients
Below are descriptions of the key ingredients for Classic Chicken Parmesan, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Marinara sauce: This recipe features a homemade marinara sauce consisting of olive oil, onion, garlic, crushed red pepper, salt, whole canned tomatoes, and fresh basil. The tomatoes and fresh garlic really shine, complementing the chicken rather than distracting from it. To save time, store-bought marinara can also be used. Avoid premade sauces that are heavily seasoned, salted, or full of sugar.
- Chicken breasts: Use boneless, skinless chicken breasts. Slice each chicken breast in half length-wise to make two thinner pieces, then pound them to equal thickness with a meat mallet or rolling pin.
- Frying oil: About one cup of vegetable or canola oil to fry the chicken.
- Breading: The dredging station will consist of three bowls: one bowl filled with all-purpose flour, salt, and black pepper; another with whisked eggs; and the third with Italian breadcrumbs, grated parmesan cheese, salt, and black pepper. Tip: You can also season plain breadcrumbs or panko breadcrumbs (for more crunch) with 1-3 teaspoons of Italian seasoning, depending on personal preference.
- Cheese: The chicken is topped with a thick coating of mozzarella and parmesan cheese.
- Fresh basil: For serving.
Are you looking for a healthier version of this chicken parm recipe? Check out my Baked Chicken Parmesan.
How to Make Chicken Parmesan
1. Make the Marinara Sauce: Heat the olive oil in a large skillet over medium heat and cook the onion for 5 minutes or until softened. Add the garlic, chili flakes, and salt and cook for 30 seconds or until fragrant. Stir in the tomatoes and increase the heat to high. Bring to a simmer, then reduce the heat to low. Use the back of a spoon or a potato masher to smash the tomatoes into smaller pieces. Add the basil and continue stirring and smashing the tomatoes off and on for 20-30 minutes or until the sauce has thickened to your liking and the tomatoes have broken down almost entirely.
2. Prepare the chicken: Slice the chicken breasts in half by slicing them horizontally to make two thinner cutlets. Place them between two sheets of plastic wrap and pound to an even thickness using the flat side of a meat mallet or rolling pin (about 1/2 inch). Pat them dry with paper towels and season both sides with salt and black pepper.
3. Prepare the dredging station: Whisk the flour and 1/2 teaspoon each of salt and pepper in a large shallow bowl. In a separate large shallow bowl, whisk the eggs with 1/4 cup of water. Lastly, stir the breadcrumbs, 1/2 cup parmesan cheese, and 1/2 teaspoon each of salt and pepper in a separate large shallow bowl.
4. Preheat the frying oil: Preheat the vegetable or canola oil in a large skillet over medium heat until it registers 350°F, as measured with a digital thermometer.
5. Bread the chicken: Place a cooling rack over a large-rimmed baking dish. Start by dredging the chicken in flour, making sure to coat the entire surface. Then, dip it in the egg, allowing the excess to drip off. Transfer to the breadcrumb mixture, gently pressing the breadcrumbs onto the chicken to ensure they stick. Place each piece of breaded chicken on the prepared cooling rack and repeat with the remaining chicken cutlets.
6. Fry the chicken: Once the oil has come to temperature, cook the chicken, 2-3 pieces at a time, for 4-5 minutes per side or until golden and crispy. Transfer the chicken to a paper towel-lined plate to drain excess grease, and repeat with the remaining chicken.
- Tip: To prevent overcooking the chicken, check its internal temperature with a digital meat thermometer after frying. This will give an idea of how long the chicken needs to bake before broiling.
7. Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray OR line a large baking sheet with foil.
7. Assemble: Transfer the chicken to the prepared baking dish in a single layer. Spoon approximately 1/4 cup of sauce over each piece of chicken, then sprinkle with parmesan and mozzarella cheese.
8. Bake, then Broil: Bake the chicken (if necessary) in the preheated oven until the chicken registers 160 degrees Fahrenheit as measured by a digital meat thermometer. Then low broil for 3-5 minutes or until the cheese is bubbly and golden.
9. Garnish and serve: Serve with additional sauce on the side and fresh basil and crushed red pepper flakes for garnish if desired.
Jessica’s Cooking Tip: The chicken should be cooked to an internal temperature of 160°F (71°C) as measured by a digital meat thermometer. Depending on the size and thickness of your chicken cutlets, they may be fully cooked after frying for 4-5 minutes per side. If they are not (yep, check their temp after frying), bake the chicken in a preheated 350°F oven until fully cooked, then broil. This is the best way to prevent dry, overcooked chicken.
What to Serve with Chicken Parmesan
My favorite sides to serve with chicken parmesan are fettuccine Alfredo and roasted zucchini squash or this creamy zucchini casserole. While chicken parm is typically served with spaghetti and marinara sauce, I find the combination of creamy sauce with tangy tomatoes completely irresistible. Sometimes, I’ll include a light green salad tossed in homemade Italian dressing or champagne vinaigrette. The zing from the vinegar is a nice contrast to the heaviness of the dish as a whole (especially when cream sauce is involved).
Storage and Freezing
Leftovers: Store leftover chicken parmesan in an airtight container in the refrigerator for 3-4 days. Allow leftovers to cool to room temperature before storing to prevent condensation and soggy breading. Reheat in a preheated 375°F (190°C) oven tented with foil until heated and the cheese is bubbly.
Freezing: If possible, freeze the breaded and fried chicken pieces before topping them with sauce and cheese. Cool to room temperature, then wrap each piece of chicken in foil individually. Freeze for up to 3 months. Thaw leftovers overnight in the refrigerator, then assemble as outlined with cheese and sauce. Bake in a preheated 375°F (190°C) oven tented with foil until warmed, then uncover and broil on low for 3-5 minutes.
Looking for more Italian-American classics? Check out recipes for Chicken Vesuvio, Chicken Riggies, Chicken Scarpariello, Italian Wedding Soup, and Italian Beef Sandwiches. You may also enjoy this Parmesan Crusted Chicken (so good!)
Chicken Parmesan Recipe
Ingredients
For the Homemade Marinara Sauce
For the Chicken Parmesan
- 1½ pounds chicken breasts, or 3 large chicken breasts
- 1½ teaspoon salt, divided 3 ways
- 1½ teaspoon black pepper, divided 3 ways
- vegetable oil, like canola oil; for frying (approximately 1-2 cups)
- 1 cup all-purpose flour
- 2 large eggs, plus ¼ cup water, whisked
- ¾ cup Italian breadcrumbs
- 1 cup parmesan cheese, freshly grated, divided
- 1 cup mozzarella cheese, freshly shredded, plus more if desired
- fresh basil, for garnish
Instructions
For the Homemade Marinara Sauce
- Heat the olive oil in a large skillet over medium heat and cook the onion for 5 minutes or until softened. Add the garlic, chili flakes, and salt and cook for 30 seconds or until fragrant.
- Stir in the tomatoes and increase the heat to high. Bring to a simmer, then reduce the heat to low. Use the back of a spoon or a potato masher to smash the tomatoes into smaller pieces.
- Add the basil and continue stirring and crushing the tomatoes periodically for 20-30 minutes or until the sauce has thickened to your liking and the tomatoes have broken down almost entirely.
For the Chicken Parmesan
- Slice the chicken breasts in half by slicing them horizontally to make two thinner cutlets. Place them between two sheets of plastic wrap and pound them to an even thickness using the flat side of a meat mallet or rolling pin (about 1/2 inch). Pat them dry with paper towels and season both sides with ½ a teaspoon each of salt and black pepper.
- Whisk the flour and 1/2 teaspoon each of salt and pepper in a large shallow bowl. In a separate large shallow bowl, whisk the eggs with 1/4 cup of water. Lastly, stir the breadcrumbs, 1/2 cup of parmesan cheese, and 1/2 teaspoon each of salt and pepper in a separate large shallow bowl.
- Preheat the vegetable or canola oil in a large skillet over medium heat until it registers 350°F, as measured with a digital thermometer.
- Place a cooling rack over a large-rimmed baking dish. Start by dredging the chicken in flour, making sure to coat the entire surface. Then, dip it in the egg, allowing the excess to drip off. Transfer to the breadcrumb mixture, gently pressing the breadcrumbs onto the chicken to ensure they stick.
- Place each piece of breaded chicken on the prepared cooling rack and repeat with the remaining chicken cutlets.
- Once the oil has come to temperature, cook the chicken, 2-3 pieces at a time, for 4-5 minutes per side (8-10 minutes total) or until golden and crispy. Transfer the chicken to a paper towel-lined plate to drain the excess grease, and repeat with the remaining chicken. See notes.
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick cooking spray OR line a large baking sheet with foil.
- Transfer the chicken to the prepared baking dish (if they overlap slightly, that's okay). Spoon approximately ¼ cup of sauce over each piece of chicken, then sprinkle with parmesan and mozzarella cheese.
- Bake the chicken (if necessary) in the preheated oven until the chicken registers 160 degrees Fahrenheit as measured by a digital meat thermometer. Then low broil for 3-5 minutes or until the cheese is bubbly and golden.
- Serve with additional sauce on the side and fresh basil and crushed red pepper flakes for garnish if desired.
Notes
- Chicken should be cooked to an internal temperature of 160°F (71°C) as measured by a digital meat thermometer. Depending on the size and thickness of your chicken cutlets, they may (or may not) be fully cooked after frying for 4-5 minutes per side. To avoid dry, overcooked chicken, check their internal temperature after frying. If they are not fully cooked (160°F (71°C)), bake the chicken in a preheated 350°F oven until fully cooked, then broil.
- The nutritional information does not include the vegetable oil necessary for frying the chicken.
- Allow leftovers to cool to room temperature before storing to prevent condensation and soggy breading. Store in an airtight container in the refrigerator for 3-4 days. Reheat in a preheated 375°F (190°C) oven tented with foil until heated and the cheese is bubbly.
- Freezing: If possible, freeze the breaded and fried chicken pieces before topping them with sauce and cheese. Cool to room temperature, then wrap each piece of chicken in foil individually. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved how this turned out, 5 stars!
Thanks for the feedback and rating, Beth ๐