The Only Chicken Parmigiana Recipe You’ll Ever Need
Listen, if you are looking for that one knockout recipe to have in your back pocket, this is it. Even if you don't consider yourself the greatest cook, I have got your back. Chicken Parmigiana is a classic for a reason: it is crispy, saucy, cheesy, and just about everyone loves it.
Master this dish, and I guarantee you will become a legend at the dinner table. It is simpler than it looks, so let’s get into it.
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| For the Chicken | Boneless, Skinless Chicken Breasts | 2-3 large |
| Salt, Black Pepper, Garlic Powder, Onion Powder | To taste | |
| Breadcrumbs (Italian style, plain, or a mix) | ~2 cups | |
| Garlic Powder (for breadcrumbs) | 1-2 tsp | |
| Dried Parsley (optional, for breadcrumbs) | 1 tbsp | |
| Eggs | 3-4 large | |
| Olive Oil | For frying | |
| Butter | 1 tbsp | |
| For Assembly | Quality Marinara Sauce (like Rao's) | 1 large jar (24 oz) or 2 for family |
| Fresh Basil Leaves | A few, for layering | |
| Fresh Mozzarella Cheese, sliced or shredded | 8 oz | |
| Sauce Upgrade (Optional) | Onion, roughly chopped | 1/4 |
| Bell Pepper, roughly chopped | 1/4 | |
| Fresh Garlic Cloves | 2-3 | |
| Fresh Basil & Oregano | A handful | |
| Dry Red Wine (like a Cabernet or Merlot) | A splash (~1/4 cup) | |
| Heavy Cream | A splash (~1/4 cup) |
Instructions
Prep the Chicken: Start by preheating your oven to 350°F (175°C). If your chicken breasts are extra thick, slice them in half horizontally to create thinner cutlets. Place the chicken between two sheets of plastic wrap and, using a meat tenderizer or a heavy pan, pound them to an even thickness of about half an inch. This is key for even cooking.
Season Everything: Lightly sprinkle both sides of your chicken cutlets with salt, pepper, garlic powder, and onion powder. In a wide, shallow dish (a pie plate works great), mix your breadcrumbs with a little extra garlic powder and parsley. In a separate bowl, whisk the eggs together.
Bread the Chicken: Working one piece at a time, dip a chicken cutlet into the egg wash, making sure it’s fully coated. Let any excess egg drip off, then press the chicken firmly into the breadcrumbs, flipping it to coat both sides evenly. Set it aside and repeat with the remaining chicken.
Get a Golden Crust: In a large skillet over medium heat, add a generous layer of olive oil and a tablespoon of butter. Once the pan is hot (the oil should shimmer), carefully place the breaded chicken in. You should hear a satisfying sizzle. Fry for about 2-3 minutes per side. Remember, you are not cooking it through here you are just getting that beautiful golden brown crust.
First Bake: Lightly oil a baking dish. Place the browned chicken cutlets in the dish in a single layer. Spoon a layer of your marinara sauce over each piece of chicken. Don't drown them, just a good coating. I like to tuck a few fresh basil leaves on top for extra flavor. Cover the dish tightly with aluminum foil and bake for 15-30 minutes (depends how thick the chicken breast are).
The Cheesy Finish: After 15-30 minutes, carefully remove the foil. Top each piece of chicken generously with fresh mozzarella. Return the pan to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and starting to get golden spots.
Serve and Enjoy: Let the chicken rest for a few minutes before serving. It is perfect on its own, over a bed of spaghetti, or in a hero sandwich.
Pro Tip: Level Up Your Sauce
While the chicken is in the oven, you can easily upgrade your jarred sauce. In a blender, combine the onion, pepper, fresh garlic, basil, and oregano and pulse until it's a rough paste. Heat a little olive oil in a saucepan, add the blended mixture, and cook for a few minutes until fragrant. Add a splash of red wine to deglaze the pan, then pour in the rest of your jarred sauce. Let it simmer for about 10 minutes, then stir in a splash of heavy cream for a richer, thicker sauce to serve alongside your pasta.
Conclusion
And that is all there is to it. You get crispy chicken that stays crispy, rich tomato sauce, and that glorious melted cheese pull. This dish is a guaranteed crowd-pleaser for a family dinner or having friends over.
If you make this, drop a comment below and let me know how it turned out. For a full visual guide, you can check out the video over on the YouTube channel!
