The Best Chicken Parmesan Recipe: A Family-Favorite Italian Classic

Make perfect, crispy chicken parmesan at home with this tried-and-true recipe that serves 4 people.

Key Takeaways:

• Master the secrets to non-soggy chicken parmesan with perfect breading
• Learn the pan-fried method for guaranteed crispy results
• Create a rich, flavorful homemade tomato sauce
• Achieve that perfect cheese melt every time

Time Needed:

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes

Your Guide to Perfect Chicken Parmesan

Nothing beats the satisfaction of creating restaurant-quality chicken parmesan at home. This recipe walks you through each step to achieve that perfect balance of crispy coating, tender chicken, rich sauce, and melted cheese that makes chicken parmesan a beloved classic.

What You’ll Need

Kitchen Equipment

• Large skillet
• Meat mallet
• 3 shallow bowls for breading
• Kitchen tongs
• Small saucepan
• Baking dish
• Paper towels
• Cutting board
• Sharp knife

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 cups panko breadcrumbs
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup grated parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

For the Sauce:

• 2 (14 oz) cans crushed tomatoes
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes

For Topping:

• 8 oz fresh mozzarella, sliced
• 1/2 cup grated parmesan cheese
• Fresh basil leaves for garnish

Step-by-Step Instructions

Preparing the Chicken (15 minutes)

1. Clear your workspace and place a large cutting board on the counter. Put your chicken breasts on the board.
2. Butterfly the chicken (making it thinner):

• Hold your hand flat on top of the chicken breast
• Using a sharp knife parallel to the cutting board, carefully slice through the middle of the breast
• Stop cutting about 1/2 inch before the end so the pieces remain connected
• Open the chicken breast like a book
• Repeat with remaining breasts

1. Prepare for pounding:

• Tear off two pieces of plastic wrap, each about 12 inches long
• Place one piece of plastic wrap on your cutting board
• Put one butterflied chicken breast on the plastic
• Cover with the second piece of plastic wrap

1. Pound the chicken:

• Using the flat side of your meat mallet, start from the center
• Gently pound outward, moving around in a circular pattern
• Continue until the chicken is an even 1/4-inch thickness
• The chicken should be about twice its original size
• Repeat with remaining pieces

1. Final chicken prep:

• Remove plastic wrap
• Pat each piece thoroughly dry with paper towels (this is crucial for breading!)
• Season both sides with:
  • 1/4 teaspoon salt per piece
  • Several grinds of black pepper

Setting Up Your Breading Station (10 minutes)

1. Arrange your workspace:

• Clear a large counter space
• Line up 3 shallow bowls or plates from left to right
• Place a clean plate at the end for breaded chicken
• Have paper towels nearby

1. Prepare Bowl 1 (Flour mixture):

• Add 1 cup all-purpose flour
• Add 1/2 teaspoon salt
• Mix with a fork until combined

1. Prepare Bowl 2 (Egg wash):

• Crack 3 eggs into bowl
• Add 1 tablespoon water
• Beat with fork until no streaks remain and mixture is fully blended

1. Prepare Bowl 3 (Breadcrumb mixture):

• Add 2 cups panko breadcrumbs
• Add 1 cup grated parmesan
• Add 2 teaspoons Italian seasoning
• Add 1 teaspoon garlic powder
• Mix thoroughly with fork until evenly combined

Making the Sauce (20 minutes)

1. Prep your ingredients:

• Peel and mince 3 cloves of garlic
• Open your cans of crushed tomatoes
• Measure out all seasonings and have them ready

1. Start the sauce:

• Place small saucepan on stove
• Add 2 tablespoons olive oil
• Turn heat to medium
• Wait 1 minute for oil to heat (it should shimmer slightly)

1. Cook the garlic:

• Add minced garlic to oil
• Stir constantly for 30-45 seconds
• Don’t let it brown – if it starts to color, proceed to next step immediately

1. Add tomatoes and seasonings:

• Pour in both cans of crushed tomatoes
• Add:
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
• Stir well to combine

1. Simmer the sauce:

• Reduce heat to low
• Simmer for 15-20 minutes
• Stir every 3-4 minutes to prevent sticking
• Sauce is ready when it’s slightly thickened

Breading and Cooking the Chicken (20 minutes)

1. Set up for breading:

• Have your breading station ready
• Line a large plate with paper towels
• Keep your seasoned chicken nearby

1. The breading process (for each piece):

• First coating (flour):
  • Place chicken in flour mixture
  • Flip to coat both sides
  • Gently shake off excess
• Second coating (egg):
  • Dip floured chicken in egg wash
  • Turn to coat completely
  • Hold above bowl and let excess drip off for 5 seconds
• Third coating (breadcrumbs):
  • Place in breadcrumb mixture
  • Press crumbs firmly onto both sides
  • Shake gently to remove loose crumbs
  • Place on clean plate

1. Prepare for frying:

• Place large skillet on stove
• Add vegetable oil to depth of 1/4 inch
• Heat over medium-high heat
• Test oil temperature by dropping in a few breadcrumbs
  • They should sizzle immediately but not burn
  • If they don’t sizzle, oil isn’t hot enough
  • If they burn quickly, oil is too hot

1. Frying the chicken:

• Carefully place 2 pieces of chicken in hot oil
• Don’t crowd the pan
• Cook 3-4 minutes until golden brown
• Flip using tongs
• Cook additional 3-4 minutes
• Check internal temperature (should reach 165°F)
• Transfer to paper towel-lined plate
• Repeat with remaining pieces

Final Assembly (15 minutes)

1. Prepare for baking:

• Preheat oven to 425°F
• Let it fully heat (about 10 minutes)
• Get out your baking dish
• Slice mozzarella while oven heats

1. Assemble the dish:

• Spread 1/2 cup sauce evenly in bottom of baking dish
• Place fried chicken pieces in dish
  • Don’t overlap them
  • Leave small gaps between pieces
• Top each piece with:
  • 2-3 tablespoons sauce (spread evenly)
  • 2 slices mozzarella
  • 2 tablespoons grated parmesan

1. Baking:

• Place dish in middle rack of oven
• Bake for 10-12 minutes
• Watch for these signs it’s done:
  • Cheese is completely melted
  • Sauce is bubbling around edges
  • Cheese has light golden spots

1. Finishing touches:

• Remove from oven carefully
• Let rest 3-5 minutes
• Tear fresh basil leaves for garnish
• Sprinkle with basil just before serving

Common Problems and Solutions

• Soggy Coating: Make sure oil is hot enough before frying (350°F)
• Uneven Cooking: Pound chicken to uniform thickness
• Cheese Not Melting: Let dish sit in turned-off oven for 2-3 minutes
• Sauce Too Watery: Simmer sauce longer to reduce
• Breading Falls Off: Pat chicken completely dry before breading

Variations & Substitutions

• Gluten-Free: Use gluten-free panko and flour blend
• Lighter Version: Bake at 425°F for 25 minutes instead of frying
• Sauce Options: Use store-bought marinara to save time
• Cheese Choices: Try provolone or fontina instead of mozzarella

Storage & Reheating

• Refrigerator: Store in airtight container up to 3 days
• Freezer: Wrap tightly, freeze up to 2 months
• Reheating:
• Oven: 350°F for 15-20 minutes
• Air Fryer: 350°F for 5-7 minutes
• Avoid microwave to maintain crispiness

Safety Tips

• Internal temperature must reach 165°F
• Never reuse flour or breadcrumbs that touched raw chicken
• Wash hands and surfaces thoroughly after handling raw chicken
• Keep hot oil below smoking point
• Use tongs to handle hot chicken

Serving Suggestions

Serve your chicken parmesan with:

• Cooked spaghetti
• Roasted vegetables
• Italian salad
• Garlic knots
• Extra sauce on the side

Note: This recipe creates a true restaurant-quality dish perfect for special dinners or family meals. The detailed steps ensure success even for beginners.