There’s something magical about a perfectly executed Chicken Parmesan. This classic delivers a golden, crispy crust, juicy chicken, tangy marinara, and molten mozzarella. Our homemade version ensures a balanced, satisfying meal that feels both comforting and impressive.
Love Chicken Parmesan? So do we! If you're into Dinner Ideas or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Parmesan
- Ultimate comfort, perfected: Crispy, non-soggy crust every time.
- Fresh, vibrant sauce: Quick homemade marinara cuts the richness.
- Versatile for any occasion: Equally great for family dinners or entertaining.
- Restaurant-quality at home: Golden crust, tender chicken, perfect cheese-to-sauce ratio.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 cup all-purpose flour
- 3 large eggs
- 1.5 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Kosher salt and freshly ground black pepper
- 1 cup neutral oil (like canola or vegetable), for frying
- 2 cups marinara sauce (homemade or high-quality jarred)
- 8 oz fresh mozzarella cheese, torn or sliced
- 1/4 cup fresh basil leaves, for garnish
Tools: A large skillet (preferably cast-iron or heavy-bottomed), three shallow bowls, a meat mallet or rolling pin, a baking sheet, and paper towels.
Notes: Don’t skip the panko—its light, flaky texture creates an airier, crisper crust. Using fresh mozzarella instead of pre-shredded is a non-negotiable for that dreamy, stretchy melt.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 45 g |
| Fat: | 28 g |
| Carbs: | 42 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken evenly. This is the single most important step for even cooking. If the chicken is uneven, the thin parts will overcook and dry out while the thick parts remain raw. Aim for a consistent ½-inch thickness.
- Why panko breadcrumbs? Their larger, flakier texture doesn’t absorb as much oil as fine breadcrumbs, which means a lighter, crispier coating that stays crunchier under the sauce. It’s a textural upgrade you’ll absolutely notice.
- Don’t be shy with the seasoning. Season the chicken itself, the flour, and the breadcrumb mixture. This builds layers of flavor from the inside out, so every single bite is perfectly seasoned and delicious.
- Get your station set up. Before you even think about heating the oil, set up your breading station: flour, beaten eggs, and panko-Parmesan mixture. This “mise en place” makes the process smooth and keeps your hands from becoming a sticky, clumpy mess.
How to Make Chicken Parmesan
Step 1: Prepare the Chicken. Place the chicken breasts on a cutting board. Carefully slice each one in half horizontally to create two thinner cutlets. Place one cutlet at a time between two sheets of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it’s an even ½-inch thickness. Pat the cutlets completely dry with paper towels—this is crucial for the coating to stick—and season both sides generously with salt and pepper.
Step 2: Create Your Breading Station. Now, set up your three shallow bowls or plates. In the first, place the all-purpose flour, seasoned with a good pinch of salt and pepper. In the second, beat the three eggs until uniform. In the third, combine the panko breadcrumbs, the ½ cup of grated Parmesan, dried oregano, and garlic powder. Mix this with your fingers to ensure the herbs and cheese are evenly distributed. You’ll notice the aroma already starting to build.
Step 3: Bread the Chicken Cutlets. Working with one cutlet at a time, dredge it thoroughly in the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, allowing the excess to drip back into the bowl. Finally, press the cutlet firmly into the panko mixture, ensuring an even, generous coating on both sides. Place the breaded cutlet on a clean plate or baking sheet and repeat with the remaining chicken.
Step 4: Pan-Fry to Golden Perfection. Pour the neutral oil into your large skillet—it should be about ¼-inch deep. Heat over medium-high heat until the oil shimmers and a breadcrumb dropped in sizzles immediately. Carefully add two chicken cutlets (don’t crowd the pan) and fry for about 3-4 minutes per side, until the crust is a deep, golden brown and crisp. You’ll hear a really satisfying sizzle. Transfer the cooked cutlets to a wire rack set over a baking sheet—this keeps the bottom from getting soggy. Repeat with the remaining cutlets.
Step 5: Assemble and Bake. Preheat your oven’s broiler, or set it to 450°F (230°C). Arrange the fried chicken cutlets in a single layer on the baking sheet (you can use the same one with the wire rack removed). Spoon a few tablespoons of marinara sauce over each cutlet, then top with a generous amount of the fresh mozzarella. Pop the baking sheet into the oven and bake for 3-5 minutes, or until the cheese is completely melted, bubbly, and delightfully spotted with brown.
Step 6: Garnish and Serve. Carefully remove the baking sheet from the oven. Let the Chicken Parmesan rest for just a minute—this allows the cheese to set slightly. Scatter the fresh basil leaves over the top, and if you’re feeling extra, a final dusting of grated Parmesan. Serve immediately while everything is hot, crispy, and wonderfully gooey.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze before baking (breaded cutlets) or after (fully cooked) for up to 3 months.
- Reviving: Reheat in oven or air fryer at 375°F (190°C) until hot and crisp.
Serving Suggestions
Complementary Dishes
- Garlic Bread or a Baguette — Essential for sopping up every last bit of that glorious sauce and melted cheese. The crispy, buttery crunch is the perfect textural contrast.
- A Simple Arugula Salad — The peppery bite of arugula dressed lightly with lemon vinaigrette cuts through the richness of the dish beautifully, balancing the meal.
- Spaghetti or Linguine — A classic for a reason. Toss the pasta with any extra marinara sauce you have for the ultimate Italian-American feast.
Drinks
- A Chilled Chianti or Sangiovese — The bright acidity and cherry notes of these Italian reds stand up to the tomato sauce and rich cheese without overpowering the chicken.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence is wonderfully palate-cleansing between those rich, cheesy bites.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and light mascarpone cream provide a cool, creamy, and elegant finish that feels authentically Italian.
- Lemon Sorbet — A scoop of intensely tart and refreshing sorbet is the perfect “palate reset” after a hearty, savory meal like this.
Top Mistakes to Avoid
- Mistake: Skipping the pounding step. Uneven chicken leads to a nightmare scenario: a burnt crust with raw meat in the center. A little effort with the meat mallet guarantees perfectly cooked chicken from edge to edge.
- Mistake: Using cold sauce and cheese straight from the fridge. This drastically increases the baking time, which can overcook the chicken and make the crust soft. Let your sauce and mozzarella sit out for 15-20 minutes to take the chill off.
- Mistake: Placing fried chicken directly on a plate. Trapped steam will turn your beautifully crisp crust soggy in minutes. Always use a wire rack over a baking sheet for air circulation.
- Mistake: Overcrowding the pan while frying. Adding too many cutlets at once drops the oil temperature, resulting in greasy, oily, and pale chicken. Fry in batches for the crispiest results.
Expert Tips
- Tip: Use a “glue” hand and a “dry” hand. Designate one hand for handling the wet ingredients (egg) and the other for the dry (flour and breadcrumbs). This prevents your fingers from becoming a clumpy, breaded mess.
- Tip: Double-bread for extra crunch. For an even thicker, crunchier crust, after the first egg wash, dip the cutlet back in the panko mixture for a second coat. It’s a pro-move for ultimate texture.
- Tip: Grate your own Parmesan. Pre-grated cheese contains anti-caking agents that can prevent it from melting seamlessly into the breadcrumb mixture. A block of Parmigiano-Reggiano grated fresh has superior flavor and meltability.
- Tip: Make it ahead for easy entertaining. You can bread the chicken cutlets and keep them in the refrigerator on a parchment-lined baking sheet for up to 4 hours before frying. This spreads out the work and makes final assembly a breeze.
FAQs
Can I bake the chicken instead of frying it?
Absolutely! For a lighter version, you can bake the breaded chicken. Arrange the cutlets on a wire rack set over a baking sheet, spray generously with cooking spray or drizzle with a little oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until cooked through and golden. Then top with sauce and cheese and broil as directed. The crust won’t be *quite* as crisp as fried, but it’s still delicious.
What’s the best way to reheat leftovers?
The oven or an air fryer is your best friend here. To keep the crust from getting soggy, avoid the microwave. Reheat at 375°F (190°C) on a wire rack for about 10-15 minutes, or in an air fryer for 5-7 minutes, until hot and the crust has re-crisped. It won’t be exactly like fresh, but it’s the next best thing.
Can I use chicken thighs instead of breasts?
You can, but the experience will be different. Thighs are more forgiving and flavorful but also richer and have a different texture. Pound them to an even thickness as you would with breasts. Just know that the final dish will be more decadent and have a stronger chicken flavor.
My breading keeps falling off. What am I doing wrong?
This usually boils down to two things: not drying the chicken thoroughly before breading (moisture creates steam that loosens the coating) or not pressing firmly enough in the breadcrumb stage. Really press the panko into the chicken to adhere. Also, make sure your oil is hot enough before adding the chicken—a proper sear “locks” the coating in place.
How can I make this gluten-free?
It’s an easy swap! Use a 1:1 gluten-free all-purpose flour blend for the initial dredge and certified gluten-free panko breadcrumbs (they do exist!) for the outer coating. Double-check that your marinara sauce is also gluten-free, as some brands use wheat-based thickeners.
Chicken Parmesan
Make the best crispy Chicken Parmesan at home with this easy recipe. Golden crust, tender chicken, and gooey cheese in under an hour. Get the recipe now!
Ingredients
For the Ingredients
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2 large boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
1 cup all-purpose flour
-
3 large eggs
-
1.5 cups panko breadcrumbs
-
0.5 cup grated Parmesan cheese (plus more for serving)
-
1 tsp dried oregano
-
0.5 tsp garlic powder
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Kosher salt and freshly ground black pepper
-
1 cup neutral oil (like canola or vegetable, for frying)
-
2 cups marinara sauce (homemade or high-quality jarred)
-
8 oz fresh mozzarella cheese (torn or sliced)
-
0.25 cup fresh basil leaves (for garnish)
Instructions
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Place the chicken breasts on a cutting board. Carefully slice each one in half horizontally to create two thinner cutlets. Place one cutlet at a time between two sheets of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it’s an even ½-inch thickness. Pat the cutlets completely dry with paper towels—this is crucial for the coating to stick—and season both sides generously with salt and pepper.01
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Now, set up your three shallow bowls or plates. In the first, place the all-purpose flour, seasoned with a good pinch of salt and pepper. In the second, beat the three eggs until uniform. In the third, combine the panko breadcrumbs, the ½ cup of grated Parmesan, dried oregano, and garlic powder. Mix this with your fingers to ensure the herbs and cheese are evenly distributed.02
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Working with one cutlet at a time, dredge it thoroughly in the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, allowing the excess to drip back into the bowl. Finally, press the cutlet firmly into the panko mixture, ensuring an even, generous coating on both sides. Place the breaded cutlet on a clean plate or baking sheet and repeat with the remaining chicken.03
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Pour the neutral oil into your large skillet—it should be about ¼-inch deep. Heat over medium-high heat until the oil shimmers and a breadcrumb dropped in sizzles immediately. Carefully add two chicken cutlets (don’t crowd the pan) and fry for about 3-4 minutes per side, until the crust is a deep, golden brown and crisp. Transfer the cooked cutlets to a wire rack set over a baking sheet—this keeps the bottom from getting soggy. Repeat with the remaining cutlets.04
-
Preheat your oven’s broiler, or set it to 450°F (230°C). Arrange the fried chicken cutlets in a single layer on the baking sheet (you can use the same one with the wire rack removed). Spoon a few tablespoons of marinara sauce over each cutlet, then top with a generous amount of the fresh mozzarella. Pop the baking sheet into the oven and bake for 3-5 minutes, or until the cheese is completely melted, bubbly, and delightfully spotted with brown.05
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Carefully remove the baking sheet from the oven. Let the Chicken Parmesan rest for just a minute—this allows the cheese to set slightly. Scatter the fresh basil leaves over the top, and if you’re feeling extra, a final dusting of grated Parmesan. Serve immediately while everything is hot, crispy, and wonderfully gooey.06
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