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In United States, chicken Parmesan is on the menu at nearly every restaurant, and it’s no surprise. The combination of crispy crust, gooey cheese, and rich, tangy sauce makes it a popular choice at Italian-American restaurants. While making chicken Parmesan might sound like a challenge, it’s actually quite easy and quick. I chose to make my own version at home because many restaurants tend to precook the chicken cutlets, which then become soggy under the weight of sauce and cheese. My easy chicken Parmesan recipe delivers a crispy crust and tender, juicy chicken breast, paired with marinara sauce and melted cheese for a delicious finish.
Ingredients:
- 2 large boneless, skinless chicken breasts, about 1.5 lbs
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves
- Olive oil
Equipment:
- 3 bowls
- A large baking sheet
- A smart wireless thermometer
- A meat mallet
- A large cast-iron skillet
- A baking sheet
- A cutting board and sharp knife
- 4 pieces of plastic wrap
- Tongs
- Paper towel
What Is Chicken Parmesan?
Chicken Parmesan - or Pollo alla Parmigiana if you want to get fancy - is a staple in almost every Italian restaurant across the US, but it’s actually an Italian-American classic. It’s basically a breaded chicken cutlet topped with marinara sauce and melted mozzarella and Parmesan cheeses. Traditionally, it is fried, but my oven-baked chicken Parmesan is not only easier and cleaner but also healthier, all while keeping that satisfying crispy crust.
If you're trying to lose weight, give my sous vide chicken breast recipe a try, which is super healthy and just as delicious!
What Cheese to Use for Chicken Parmesan?
For the absolute classic Chicken Parm, mozzarella is your non-negotiable. It melts beautifully, gets all stringy and gooey, and is just... perfect.
And then there’s Parmesan, which is crucial for that salty, nutty depth of flavor. You definitely want to use freshly grated Parmesan cheese. The pre-shredded stuff often has anti-caking agents that can make it a bit, you know, waxy. Grating it yourself or having it done at the deli can make a world of difference to the taste and texture. I toss a good amount into the breadcrumbs and then sprinkle more on top before baking.
Some people like to add a little Provolone for an extra layer of flavor, which is also delicious, but for this easy chicken Parmesan recipe, sticking with just mozzarella and Parmesan keeps things simple and stellar.
How to Make Chicken Parmesan?
Step 1: Butterfly and Pound Chicken Breasts
Take the chicken breasts out of the refrigerator one hour before cooking. Once they’ve come to room temperature, butterfly two chicken breasts in half lengthwise to make four cutlets.
Place these cutlets between sheets of plastic wrap and gently pound them with a meat mallet, rolling pin, or even a heavy saucepan until they are 1/2 inch thick. Pat the cutlets dry with paper towels.
Step 2: The Dredging Station
Set up three bowls: flour, salt, and pepper for the bowl #1, beaten eggs for the bowl #2, breadcrumbs, grated Parmesan, garlic powder, dried oregano, and dried basil for the bowl #3.
Dredge each chicken cutlet in flour first, shaking off any excess. Then, dip it into the beaten eggs, letting any extra drip off. Finally, press it firmly into the Panko-Parmesan mixture, making sure both sides are well-coated.
Step 3: Sear the Chicken
Heat some olive oil in a large cast-iron skillet over medium-high heat and sear the breaded chicken cutlets for 2-3 minutes per side until golden brown. Once done, place them on paper towels to drain excess oil. This will remove any moisture from the chicken and help the Parmesan crust become super crispy.
Step 4: Assemble and Bake Chicken Parm
Preheat your oven to 400°F (200°C). Take a chicken cutlet and insert your INKBIRD Wireless Thermometer to monitor the internal temperature remotely. This is the secret to keeping the chicken tender and juicy, and making this chicken Parmesan recipe easy.
After, arrange the seared chicken cutlets on top. Spoon some marinara sauce over each cutlet and generously sprinkle with shredded mozzarella and the remaining grated Parmesan.
Bake the chicken in the preheated oven. Once the internal temperature reaches 165°F, the USDA-recommended safe minimum for chicken, take them out immediately. It should take about 15-20 minutes, and the cheese on top should be melted, bubbly, and slightly speckled.
Let the oven-baked chicken Parmesan rest for 5 minutes, then garnish the top with fresh basil leaves and serve immediately.
Pro Tips for the Best Chicken Parmesan
Use freshly grated cheese to make the crust next-level.
Use Panko breadcrumbs, which makes the crust so much lighter and crispier than regular breadcrumbs.
Don’t skip the pan-frying and go straight to baking, or you’ll miss out on some of that super crispiness.
Don’t overcrowd the pan when frying to ensure even cooking and a golden brown finish.
Omit marinara sauce from the bottom and leave a little crispy edges exposed if you want it crispier. You can even use a wire rack for more crispy.
Use a stainless steel baking sheet instead of glass to prevent sogginess.
Invest in a smart wireless thermometer to accurately know when the chicken is done, as relying on baking time isn’t always reliable.
Allow the chicken to rest so the juices inside redistribute, but don’t let it sit too long to maintain crustiness.
What to Serve with Chicken Parmesan?
The most classic pairing for chicken Parmesan is, of course, spaghetti or linguine. If you’re in the mood for something different, try it on toasted Italian rolls or garlic bread for a tasty sandwich. For a healthier option, a light salad with vinaigrette, a Caesar salad, or some grilled vegetables work really well too.
Can I Make Chicken Parmesan Without Pan-Frying?
Certainly! While the crust may not be as crispy, oven-baked chicken Parmesan is a healthier option since it uses less oil. However, the steps are slightly different:
After completing steps 1 and 2, spray the breaded chicken lightly with olive oil to simulate the effect of deep-frying. Again, insert the thermometer, but this time, bake the chicken cutlets on a baking sheet until the internal temperature reaches 160°F.
Once done, add a drizzle of marinara sauce and a sprinkle of cheese on each cutlet, then return them to the oven and continue baking until the temperature reaches 165°F. The cheese should be melted and bubbly.
How to Store and Reheat Leftovers?
Once fully cooled, store the chicken Parmesan in an airtight container in the refrigerator for up to 3 days. It’s best not to freeze it, as it will deteriorate the texture, even though it extends shelf life.
To reheat, preheat your oven to 350°F, place the chicken on a baking sheet, and bake for 10-15 minutes until your meat thermometer reads 165°F internally. Alternatively, you can reheat it in an air fryer at the same temperature, but avoid microwaves as the breading will be soggy.
