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Classic Chicken Parmesan Recipe
Ash Tyrrell

Classic Chicken Parmesan Recipe

When I made this Classic Chicken Parmesan for the very first time, I felt like I had created something truly special in my kitchen. The chicken turned out perfectly golden, the cheese melted into gooey layers, and the fresh basil gave it a little restaurant-style finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breast halves – Pound them evenly so they cook tender and juicy.
  • Salt and black pepper – Simple but essential for seasoning.
  • 2 large eggs – Help the coating stick better to the chicken.
  • 1 cup panko breadcrumbs – Much crispier than regular breadcrumbs.
  • ¾ cup grated Parmesan cheese divided – Adds nutty flavor in both coating and topping.
  • 2 tablespoons all-purpose flour – Creates a light base layer so breading clings well.
  • For Cooking and Topping
  • ½ cup olive oil – Ideal for frying; adds flavor and makes the crust golden.
  • ½ cup tomato sauce – Use a good-quality sauce for the best flavor.
  • ¼ cup fresh mozzarella cubed – Melts beautifully for creamy texture.
  • ½ cup grated provolone cheese – Adds extra gooeyness and flavor depth.
  • ¼ cup fresh basil chopped – Brightens the final dish with freshness.
  • 2 teaspoons olive oil – A quick drizzle for added flavor.

Method
 

  1. First, pound the chicken breasts with a meat mallet until they are about ½-inch thick. This makes sure they cook evenly and stay juicy. Season both sides well with salt and pepper, since this simple step boosts the flavor of the final dish.
  2. Prepare three shallow bowls for the breading station—one with flour, one with beaten eggs, and one with panko mixed with half the Parmesan cheese. Dip the chicken in flour, then egg, and finally press into the breadcrumb mix. Take your time to coat well so every bite is crispy.
  3. Heat olive oil in a large skillet until it shimmers. Fry each chicken breast for about 2 minutes per side until they’re golden brown. This step locks in crispiness while keeping the inside tender. Place them on paper towels to drain excess oil.
  4. Preheat your oven to 450°F. Arrange the fried chicken in an oven-safe dish. Spread a spoonful of tomato sauce on each, then top with mozzarella cubes, provolone, and a sprinkle of the remaining Parmesan cheese.
  5. Bake for 15–20 minutes until the cheese is melted, bubbly, and slightly golden. Just before serving, add fresh basil on top and drizzle lightly with olive oil for a restaurant-style finish.

Notes

  • Let the breaded chicken rest for about 10–15 minutes before frying so the coating sticks better.
  • Use freshly grated cheese instead of pre-shredded for the best melt and flavor.
  • Don’t overload the sauce—less is more if you want to keep the chicken crispy.
  • If cooking for a crowd, fry in batches so the oil stays hot and the chicken doesn’t soak up extra grease.