Homemade Chicken Parmesan Recipe
Easy to make Homemade Chicken Parmesan is a classic recipe featuring crispy chicken cutlets, flavorful marinara sauce and melted cheese. This family-friendly chicken dinner is perfect for busy weeknights.
Chicken Parmesan, also known as Chicken Parmigiana, is a classic Italian-American dish made with breaded chicken breasts, topped with marinara sauce or tomato sauce, melted cheese, and usually served with pasta.
You can’t beat the flavor of Homemade Marinara Sauce on chicken parm. Cook up a batch of my incredible Marinara sauce for all your savory pasta dishes.
Step by step making the Best Chicken Parmesan
- Pound the boneless chicken breasts to 1/2 inch thickness.
- Prepare the breadcrumb mixture: Combine the Panko breadcumbs, grated parmesan cheese, garlic powder, paprika, oregano, salt and pepper.
- Set up 3 shallow bowls for breading the chicken. Pie plates work great!
- Bowl 1: Combine the flour, salt and pepper
- Bowl 2: Beat egg and milk together.
- Bowl 3: Combine the Panko breadcumbs, grated parmesan cheese, garlic powder, paprika, oregano.
- Dredge chicken breast in the flour, shaking off excess
- Next, dip into the egg mixture, then press into the seasoned breadcumbs, generously coating boths sides.
- Heat olive oil in a large skillet (medium-high heat). Add the breaded chicken breasts and fry 3-4 minutes on each side until golden brown. Do not overcrowd the pan, work in batches if necessary.
- Tranfer to a parchment paper-lined baking sheet. Top with mozarella cheese and marinara sauce.
- Preheat the oven to 400º F. Bake for 10-12 minutes or until the chicken reaches internal temperature 165º F.
- Garnish with fresh basil.
Helpful Tip:
Use medium-high heat when frying the chicken. Frying at too high heat will cause the breadcrumb coating to burn.
Yes you can by pan frying the chicken breasts, but then they should be pounded down into 1/4 inch cutlets. After fully cooked top with the mozzarella cheese and heated marinara or tomato sauce.
It is important to follow the breading process flour-eggs-crust. Shake off any excess flour before dipping into the egg mixture. Thoroughly coat the chicken in the seasoned breadcrumbs and pat down gently so it sticks to the egg layer.
Make sure the oil is heated before adding the chicken to the skillet. The chicken should have a golden brown sear before flipping.
Don’t over-crowd the pan, leaving plenty of space between the chicken breast.
What to serve as a side dish?
Typically served with pasta, such as spaghetti or fettuccine, but you can also enjoy it with a fresh salad and side of garlic bread.
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This post was originally published February 21, 2015. Occasionally I update with fresh tips, content and photos. Current update February 23, 2024.
Chicken Parmesan
Ingredients
- 4 chicken breasts boneless, skin removed
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1/4 cup milk
- 4 slices mozzarella cheese
- 1/2 cup marinara sauce or your favorite tomato sauce
- 4 fresh basil leaves
Instructions
- Preheat oven to 400º F.
- Pound chicken breasts to 1/2 inch thickness.
- Set up 3 shallow bowls for breading the chicken (pie plates work perfect for this)
- Bowl 1: Combine the flour, salt and pepper
- Bowl 2: Beat egg and milk together.
- Bowl 3: Combine the Panko bread crumbs, grated parmesan cheese, garlic powder, paprika, and oregano.
- Dredge chicken in the flour and shake off excess.
- Next, dip into the egg mixture, then press into the seasoned breadcumbs, generously coating both sides.
- Heat olive oil in a large skillet (medium-high heat). Add the breaded chicken breasts and fry 3-4 minutes on each side until golden brown. Do not over-crowd the pan, work in batches if necessary.
- Tranfer to a parchment paper-lined baking sheet. Top with mozzarella cheese and marinara sauce.
- Preheat oven to 400º F. Bake for 10-12 minutes or until the chicken reaches an internal temperature 165º F.
- Garnish with fresh basil.
Notes
Nutrition
Such a great classic recipe, looks delicious.
For sure Ayngelina, simple and tasty!
Chicken Parmesan is one of my favorites. Love the addition of panko bread crumbs for that crunchy texture. Looks delicious!
Thanks Amy, I prefer using Panko over regular bread crumbs, you get a nice crunchy texture, never soggy.
Hi Hannah, that’s a great problem to have! for the sauce I’ve always been able to have it thicken just by keeping heat to a slow simmer, uncovered, then most of the water content evaporates. I might have to try the bourbon, I love booze in food.
Hi Laureen,
I don’t seen Hannah’s comment concerning the use of bourbon. My husband ❤️LOVES CHICKEN PARMESAN. So, could you please share your sauce idea using the Bourbon. I’ve got some great KY Bourbon just waiting to do the job.
Thanks, Kathy
Hi Kathy, I am not sure where Hannah’s comment went using bourbon, it must have got deleted. Hopefully you can find a sauce using Bourbon. Bourbon would taste great in my Homemade Jack Daniels sauce, use it instead of Jack Daniels. Here the link https://www.artandthekitchen.com/homemade-jack-daniels-bbq-sauce/
Everybody definitely does love a good chicken parmesan! I love your take on it and must make the recipe – looks so crisp, golden, flavoursome & delicious.
Thank you Thalia, have a great weekend.