This classic Italian-American dish is a guaranteed crowd-pleaser, featuring crispy, breaded chicken cutlets smothered in rich marinara sauce and bubbly melted mozzarella cheese. It's the ultimate comfort food, perfect for a weeknight dinner or a special occasion. While seemingly indulgent, this recipe breaks down the steps to create a perfectly balanced meal.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am so excited to share my Chicken Parmesan recipe with you. This classic Italian-American dish is a guaranteed crowd-pleaser, featuring crispy, breaded chicken cutlets smothered in rich marinara sauce and bubbly melted mozzarella cheese. It’s the ultimate comfort food, perfect for a weeknight dinner or a special occasion. While seemingly indulgent, this recipe breaks down the steps to create a perfectly cooked meal using simple techniques like pan frying and finishing in the oven. Let’s get cooking!
The first step to a great Chicken Parmesan is properly preparing the meat. I start by making sure the 2 pieces of chicken breasts (about 1 LB) are properly rinsed under cold water and any unwanted parts are removed. Then, I cut each chicken breast horizontally in half. This is crucial for even cooking. I pound the chicken breasts over plastic film to ½” thickness using a meat mallet. Finally, I season them with salt and pepper from both sides to ensure the meat itself is flavorful before we even get to the breading.
Organization is key when making Chicken Parmesan. I set up a breading station to make the process smooth. First, I place ½ cup of all-purpose flour on a plate. Next, in a medium mixing bowl, I prepare the egg mixture by whisking together 2 eggs, ½ cup of milk, and 3 cloves of grated garlic until combined (about 1 minute). In a second medium mixing bowl, I prepare the Italian breadcrumbs mixture. I combine 2/3 cup of breadcrumbs, 1/3 cup of grated parmesan cheese, and a mix of herbs: 1 TSP each of dried parsley, oregano, and basil. I also add ½ TSP of salt and ½ TSP of ground pepper. I whisk this thoroughly for about 1 minute to ensure every bite has that delicious Italian-American flavor.
Now comes the assembly for the Chicken Parmesan. One by one, I bread each piece of prepared chicken breast from both sides. It is important to follow this specific order to ensure the coating sticks perfectly. First, I dredge the chicken in the flour. Second, I dip it into the egg-milk mixture. Finally, I coat it thoroughly in the Italian breadcrumbs mixture. This three-step process creates that signature crispy crust that holds up well against the marinara sauce later on.
To cook the Chicken Parmesan, I use a combination of pan frying and oven baking. Note that based on the size of your chicken breasts, you may have to work in batches or use two pans. I preheat a large fry pan (make sure it is ovenproof!) on medium-high heat with 3 TBSP of frying oil. I pan fry the chicken breasts just until a nice color of breadcrumbs is reached on one side—usually about 1 to 2 minutes. The goal here isn’t to fully cook the meat yet, but to get that beautiful golden crispiness on the crust.
After flipping the chicken, I immediately move to the final cooking stage. I turn the chicken and cover each piece with ¼ cup of thick marinara sauce and 3–4 slices of fresh mozzarella cheese (or shredded mozzarella). Then, I place the whole ovenproof pan into an oven preheated to 350°F. I let it finish there until the cheese melts and the meat is fully cooked, which takes about 8–9 minutes. It is vital to check with a food thermometer to make sure you have reached the minimum safe serving temperature of 165°F.
Once the Chicken Parmesan is ready, I love to serve it on top of pappardelle with tomato sauce, though you can use your favorite side or an Herb Baguette. For the final touch, I sprinkle the dish with 4 TBSP of grated parmesan cheese (or shavings) and freshly ground salt and pepper. This adds a fresh bite of flavor to the rich, melted mozzarella cheese and savory marinara sauce. It really is the ultimate comfort food!
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