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Chicken Parmesan Recipe

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A classic Italian-American dish featuring crispy breaded chicken breasts topped with marinara sauce and melted mozzarella cheese, baked to perfection.

Ingredients

2–3 boneless, skinless chicken breasts

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs

2 cups Italian-style breadcrumbs

1 cup grated Parmesan cheese

2 cups marinara sauce

2 cups shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice each chicken breast into 2–3 thinner cutlets. Use a meat mallet to pound them to about ½ inch thick.
  3. Season both sides of the chicken with salt and pepper.
  4. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and Parmesan cheese in the third.
  5. Dredge each chicken piece first in flour, then dip in egg, and finally coat with the breadcrumb mixture.
  6. In a large skillet, heat oil over medium heat. Fry the breaded chicken pieces for 2–3 minutes per side until golden brown.
  7. Transfer the fried chicken to a wire rack placed over a baking sheet.
  8. Top each piece with marinara sauce and shredded mozzarella cheese.
  9. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
  10. Garnish with chopped fresh parsley before serving.

Notes

  • Cheese-Stuffed Chicken Parmesan: Before breading, slice a pocket into each chicken breast and stuff with mozzarella cheese.
  • Chicken Parmesan Casserole: Layer breaded chicken pieces with cooked pasta, marinara sauce, and cheeses in a baking dish and bake until bubbly.
  • Chicken Parmesan Sliders: Use smaller breaded chicken pieces in slider buns with sauce and cheese, then bake until melted.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze breaded, cooked chicken for up to 3 months.
  • Reheat in a 350°F (175°C) oven for 10–15 minutes.
  • Use gluten-free breadcrumbs and flour for a gluten-free version.
  • Frying helps achieve crispiness but baking directly is possible.
  • Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Nutrition

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