Chicken Parmesan is a dish that feels fancy but is surprisingly approachable. The secret is in every layer—from tender chicken, to crisp breading, rich tomato sauce, and melty cheese. Here’s how to make it like a pro, with exact quantities and step-by-step instructions.
Ingredients (Serves 4)
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional for subtle smokiness)
- ¼ cup vegetable oil
- 2 tablespoons unsalted butter
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28 oz) can San Marzano tomatoes (or whole peeled tomatoes)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a touch of heat)
- Salt, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 6–8 fresh basil leaves, chopped
For the Cheese Topping:
- 1 ½ cups shredded low-moisture mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup shredded provolone cheese (optional for flavor depth)
For Garnish:
- Fresh basil or parsley, chopped
Step-by-Step Instructions
1. Prep the Chicken
Start by trimming any excess fat from the chicken breasts. Pat them dry thoroughly with paper towels—dry chicken sticks better to breadcrumbs. Slice through the thickest part and gently pound each breast to about ¾ inch thickness for even cooking. Season both sides lightly with salt and pepper.
2. Make the Breading Station
Set up three shallow bowls:
- Flour bowl: 1 cup all-purpose flour
- Egg wash: 2 large eggs whisked with 2 tablespoons water
- Breadcrumbs: 1 cup panko, ½ cup Parmesan, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, lightly mixed
Dredge each chicken breast in flour first, shaking off excess, then dip into egg wash, and finally coat evenly with the breadcrumb mixture. Press the breadcrumbs gently so they stick well. For best results, chill the breaded chicken for 15 minutes—this helps prevent the coating from falling off during cooking.
3. Fry the Chicken
Heat ¼ cup vegetable oil and 2 tablespoons butter in a large skillet over medium heat. Once the butter is melted and oil shimmering, add chicken breasts (work in batches if needed). Cook 3–4 minutes per side until golden brown. Don’t worry if chicken isn’t fully cooked yet; it will finish in the oven. Remove and set aside on a paper towel-lined plate to drain excess oil.
4. Prepare the Sauce
While chicken fries, start the tomato sauce. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Crush the canned tomatoes by hand or with a blender, then add to the pan. Stir in 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, salt to taste, and 1 teaspoon sugar if desired. Simmer gently for 20 minutes until slightly thickened. Stir in fresh basil at the end.
5. Assemble the Dish
Preheat oven to 375°F (190°C). Spread ½ cup of sauce on the bottom of a shallow baking dish. Place the fried chicken breasts on top, then spoon ¼–½ cup sauce over each breast. Sprinkle ½ cup mozzarella, 2 tablespoons Parmesan, and optional provolone evenly over each piece.
6. Bake to Perfection
Bake uncovered for 15–20 minutes until cheese melts and turns golden. If you want a bubbly, lightly browned top, switch to broil for 1–2 minutes—but watch carefully to avoid burning.
7. Rest Before Serving
Let the chicken rest for 5 minutes after baking. This helps the juices redistribute and keeps the cheese from sliding off when cutting.
8. Serve and Garnish
Plate with your favorite pasta, roasted vegetables, or a light salad. Sprinkle fresh basil or parsley on top and a final dusting of Parmesan. Serve immediately for the best flavor and texture.
Pro Tips for Extra Flavor
- Mix some finely chopped fresh herbs like oregano or thyme into the breadcrumb mixture.
- Use a combination of butter and oil when frying for extra golden crust and rich flavor.
- For crispy chicken without frying, lightly oil the breaded chicken and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Make the sauce a day ahead; flavors deepen beautifully overnight.
Final Thoughts
This recipe gives you a crispy exterior, juicy chicken, tangy-sweet tomato sauce, and perfectly melted cheese every time. Following these steps ensures a professional-level Chicken Parmesan that can impress at dinner parties or elevate a cozy family meal.
FAQs
What type of chicken is best for Chicken Parmesan?
Boneless, skinless chicken breasts of even thickness work best.
Can I make Chicken Parmesan ahead of time?
Yes, partially cook chicken and assemble before baking later.
Is frying necessary or can I bake it?
Baking works too; frying gives a crispier crust.
What type of breadcrumbs should I use?
Panko gives a light crunch; regular breadcrumbs work for a denser crust.
Can I use other cheeses besides mozzarella?
Yes, provolone or fontina can be added for flavor variation.
How do I prevent soggy breading?
Pat chicken dry and chill after breading before cooking.
Can Chicken Parmesan be frozen?
Yes, either cooked or assembled uncooked; thaw before baking.
What’s the ideal internal temperature for chicken?
Cook until 165°F (74°C) internally.
Can I make the tomato sauce ahead?
Absolutely, it tastes even better after simmering overnight.
What should I serve with Chicken Parmesan?
Pasta, roasted vegetables, or a fresh salad pairs perfectly.
Mariana is a passionate home cook who creates delicious, easy-to-follow recipes for busy people. From energizing breakfasts to satisfying dinners and indulgent desserts, her dishes are designed to fuel both your body and hustle.
When she’s not in the kitchen, she’s exploring new flavors and dreaming up her next recipe to share with the Foodie Hustle community.