Chicken Parmesan isn’t just comfort food; it’s a love letter to hearty, flavorful cooking. With its crispy breaded coating, gooey melted cheese, and punchy tomato sauce, this dish always feels like a warm hug on a plate. The best part? It’s incredibly easy to whip up at home with just a few simple steps!
Whether you’re making it for a family dinner or date night, this recipe is bound to impress. You can also explore the Panera chicken salad recipe for another delightful homemade dish.
Credit: thecleaneatingcouple
Ingredients
- 4 skinless, boneless chicken breast halves
- Salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour
- ½ cup olive oil (for frying)
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- 2 teaspoons olive oil (for drizzling)
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Additional Time: 10 minutes
- Total Time: 45 minutes
- Servings: 4
Equipment
- Meat mallet
- Plastic wrap or resealable freezer bags
- Sifter or strainer
- Mixing bowls
- Shallow bowls
- Large skillet
- Baking dish
- Oven preheated to 450°F (230°C)
How to Make This Recipe? Step-by-Step Guide
Making Chicken Parmesan at home is far easier than it seems. Here’s how you can create this absolutely crave-worthy dish:
Step 1: Pound and Season the Chicken
Start by placing the chicken breasts between two sheets of heavy-duty plastic wrap. Use a meat mallet to pound them to an even thickness of about ½ inch. Keeping the thickness even ensures the chicken cooks quickly and evenly. Generously season both sides with salt and pepper.
Step 2: Bread the Chicken
Lightly coat the chicken in all-purpose flour using a sifter or strainer, then shake off the excess. Beat the eggs in a shallow bowl, and in another bowl, combine panko breadcrumbs with half the Parmesan. Dip each flour-coated chicken breast into the egg, ensuring a thorough coating. Then press it into the breadcrumb mixture until it’s evenly covered. Give it about 10 minutes to rest; this helps the coating stick better during cooking.
Step 3: Fry the Chicken
Heat about ½ inch of olive oil in a skillet over medium-high heat until it shimmers. Fry the breaded chicken for about 2 minutes per side, just until they’re golden. Don’t worry if they’re not fully cooked; they’ll finish in the oven.
Step 4: Assemble and Bake
Transfer the fried chicken to a baking dish. Spoon a couple of tablespoons of tomato sauce over each piece, then layer with fresh mozzarella, provolone, and the remaining Parmesan. Sprinkle on some fresh basil and drizzle a little olive oil over each breast. Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and browned, and the chicken’s internal temperature reaches 165°F.
Credit: friedchicken
Why I Love Making This Recipe?
For me, Chicken Parmesan is more than just dinner—it’s an occasion. I love how the kitchen fills with the aroma of frying breadcrumbs and melted cheese. This recipe brings back memories of Sunday evenings spent with loved ones, sharing food that’s as comforting as it is flavorful. Plus, I adore how customizable it is, making it perfect for every palate. You can also try something refreshing like the Classic Carol chicken salad recipe as an additional offering for guests.
Tips and Variations
To make this recipe even better and tailor it to your preferences, here are some tips and tweaks:
- Go Gluten-Free: Use gluten-free breadcrumbs and flour for a celiac-friendly option.
- Extra Crunch: Bake the breaded chicken pieces for 10 minutes before smothering them in sauce and cheese to keep them extra crispy.
- Herb Twist: Add Italian seasoning or garlic powder to the breadcrumb mix for a flavor boost.
- Cheese Lovers’ Paradise: Swap provolone for gouda, fontina, or more mozzarella for a cheesier result.
- Saucy Side: Serve with extra tomato sauce on the side for dunking.
I’ve found that letting the breaded chicken rest before frying makes a world of difference, as the crust holds up beautifully during cooking.
Perfect Pairings for This Dish
Chicken Parmesan pairs wonderfully with a variety of sides. Serve it with one of these for a complete meal:
- Spaghetti tossed in olive oil and garlic
- A crisp Caesar salad
- Garlic bread with fresh herbs
- Steamed asparagus or roasted vegetables
Storage and Leftovers
- Refrigeration: Store leftover chicken in an airtight container for up to 3 days.
- Freezing: Place cooled pieces in a freezer-safe bag for up to 1 month.
- Reheating: For crispy results, warm in a 375°F oven for 10–12 minutes. Avoid microwaving, as it can make the crust lose its crunch.
Nutritional Information
Each serving provides approximately:
- Calories: 471
- Protein: 42g
- Carbohydrates: 25g
- Fat: 25g
Common Mistakes to Avoid for Better Results
When making Chicken Parmesan, there are a few common pitfalls to watch out for:
- Skipping the Meat Mallet: Pounding the chicken ensures even cooking. Thick pieces can lead to overcooked edges and an underdone center.
- Overloading with Sauce: Too much sauce can make the crispy coating soggy. Always use a light hand.
- Neglecting the Resting Time: After breading the chicken, allow it to rest so the coating adheres properly and doesn’t fall off in the pan.
- Frying in Cold Oil: Make sure your oil is hot enough to achieve a crispy crust without absorbing excess grease.
There you have it! This Chicken Parmesan recipe is the perfect balance of crunchy, cheesy, and saucy goodness. Each bite is packed with so much flavor, you’ll feel like you’re dining at your favorite Italian restaurant—but better, because you made it yourself! Enjoy!
Chicken Parmesan Recipe
Ingredients
Method
- Start by placing the chicken breasts between two sheets of heavy-duty plastic wrap. Use a meat mallet to pound them to an even thickness of about ½ inch. Keeping the thickness even ensures the chicken cooks quickly and evenly. Generously season both sides with salt and pepper.
- Lightly coat the chicken in all-purpose flour using a sifter or strainer, then shake off the excess. Beat the eggs in a shallow bowl, and in another bowl, combine panko breadcrumbs with half the Parmesan. Dip each flour-coated chicken breast into the egg, ensuring a thorough coating. Then press it into the breadcrumb mixture until it’s evenly covered. Give it about 10 minutes to rest; this helps the coating stick better during cooking.
- Heat about ½ inch of olive oil in a skillet over medium-high heat until it shimmers. Fry the breaded chicken for about 2 minutes per side, just until they’re golden. Don’t worry if they’re not fully cooked; they’ll finish in the oven.
- Transfer the fried chicken to a baking dish. Spoon a couple of tablespoons of tomato sauce over each piece, then layer with fresh mozzarella, provolone, and the remaining Parmesan. Sprinkle on some fresh basil and drizzle a little olive oil over each breast. Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and browned, and the chicken’s internal temperature reaches 165°F.
Notes
- Skipping the Meat Mallet: Pounding the chicken ensures even cooking. Thick pieces can lead to overcooked edges and an underdone center.
- Overloading with Sauce: Too much sauce can make the crispy coating soggy. Always use a light hand.
- Neglecting the Resting Time: After breading the chicken, allow it to rest so the coating adheres properly and doesn’t fall off in the pan.
- Frying in Cold Oil: Make sure your oil is hot enough to achieve a crispy crust without absorbing excess grease.
