Chicken Parmesan Recipe

If you’re craving that classic comfort food that’s crispy on the outside, cheesy and saucy on the inside, you’re going to love this Chicken Parmesan Recipe. I absolutely love how this dish brings together simple ingredients to make something incredibly satisfying and delicious. Whether you’re cooking for your family on a weeknight or impressing guests over the weekend, this recipe hits all the right notes—and I’m excited to share every little detail to help you nail it perfectly.

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Ingredients You’ll Need

This Chicken Parmesan Recipe uses simple pantry staples and fresh ingredients that work together to make a classic dish. I always recommend getting fresh basil when you can—it really brightens up the flavors in the sauce.

• Extra-virgin olive oil: Use good-quality oil for the sauce to get that rich, fruity aroma.
• Yellow onion: Finely chopped to melt down and add sweetness to your marinara.
• Garlic: Fresh garlic brings that essential kick; don’t skimp on it!
• Crushed tomatoes: A 28-ounce canned variety works best for thick, rich sauce.
• Fresh basil sprigs: Adds freshness and classic Italian flavor.
• Panko bread crumbs: These are essential for that light, crispy chicken coating.
• Garlic powder: Boosts the garlicky notes in the breading.
• Parmesan cheese: Finely grated, divided for dredging and topping—don’t settle for pre-grated if you can avoid it.
• All-purpose flour: Helps the coating stick beautifully to the chicken.
• Eggs: Acts as the glue for the breading layers.
• Boneless, skinless chicken cutlets: About six pieces, slightly thick for juicy results.
• Shredded mozzarella: The ultimate cheesy topping that melts like a dream.
• Vegetable or canola oil: For frying—the neutral flavor lets the chicken shine.
• Kosher salt and freshly ground black pepper: For seasoning the chicken and sauce perfectly.
• Chopped fresh basil: For garnish and extra herbal aroma.

Variations

When I make this Chicken Parmesan Recipe, I like to switch things up depending on the mood or occasion—feel free to make it your own! You can easily adjust ingredients or try different cooking methods to suit your tastes or dietary needs.

• Gluten-Free Version: I’ve swapped regular flour and panko for gluten-free alternatives and the result is just as crispy and delicious.
• Spicy Kick: Sometimes I add a pinch of crushed red pepper flakes to the marinara for a touch of heat that my family loves.
• Baked Chicken Parmesan: If you want to skip frying, bake the breaded chicken on a greased sheet until crispy before adding sauce and cheese.
• Herb Variations: Try swapping basil for oregano or thyme in the sauce for a different herbal vibe—I like this especially in winter.

How to Make Chicken Parmesan Recipe

Step 1: Make the Marinara Sauce

Start by warming olive oil in a medium pot over medium heat. Add finely chopped onion and garlic, then lower the heat to low and cover the pot. Let them gently cook for about 10 minutes to soften and develop sweetness, stirring occasionally so nothing sticks. Once the onions are translucent and fragrant, uncover and cook a few minutes more to let any excess moisture evaporate. Then stir in crushed tomatoes and fresh basil sprigs, bringing the sauce to a boil before turning the heat down to simmer gently for around 30 minutes. This slow simmer is key—it thickens the sauce and lets all those flavors marry beautifully. Don’t forget to season well with salt and pepper, then discard the basil sprigs before moving on.

Step 2: Prepare the Breading Station

While your sauce simmers, set up three shallow bowls: one with the flour, one with beaten eggs mixed with a tablespoon of water, and another with a mixture of panko bread crumbs, garlic powder, and half of your grated Parmesan cheese. This layered dredging process keeps the coating light but crispy. It’s a trick I learned after many attempts to prevent soggy chicken, and trust me, it works like magic.

Step 3: Bread the Chicken Cutlets

Pat your chicken cutlets dry with paper towels—this step is crucial or the breading won’t stick properly. Season each side generously with salt and pepper. Then dip the chicken first into the flour, shaking off any excess, followed by the egg wash, and finally into the panko-Parmesan mixture, pressing gently so it adheres well. This triple coating creates the perfect crust that fries up beautifully.

Step 4: Fry the Chicken

Heat your oil in a large, heavy-bottomed pot over medium heat until it reaches 350°F—use a deep-fry or instant-read thermometer if you have one. A little smoke is okay, but don’t let it burn. Working one piece at a time, fry the cutlets, first on one side until golden brown, about 1 minute. Flip and fry the other side the same way, listening for the slight increase in sizzling—that’s the moisture evaporating and the crust crisping up perfectly. Transfer fried chicken to a wire rack set over a baking sheet to keep them crispy and drain any excess oil. Repeat until all are fried.

Step 5: Add Sauce and Cheese, Then Broil

Spoon a generous amount of your homemade marinara sauce over each chicken cutlet. In a small bowl, mix shredded mozzarella with the remaining Parmesan cheese and sprinkle it over the sauced chicken. Now, pop everything under a preheated broiler for about 2 minutes until the cheese looks melted and bubbles with golden brown spots—watch closely so it doesn’t burn! This final step melts the cheese just right and gives you that irresistible golden top.

Step 6: Serve and Garnish

Place your Chicken Parmesan on plates, top with some chopped fresh basil for that pop of color and fresh aroma. Serve alongside extra marinara sauce so everyone can customize their bites. I love pairing it with simple spaghetti or a crisp green salad to balance the richness.

How to Serve Chicken Parmesan Recipe

Garnishes

I love scattering freshly chopped basil over the finished chicken—it adds a burst of herbal freshness and elevates the look beautifully. Sometimes I drizzle a little extra-virgin olive oil right before serving for that glossy finish and extra depth of flavor.

Side Dishes

My go-to sides are a simple spaghetti tossed in olive oil and garlic or a light Caesar salad with crunchy croutons. Roasted veggies like asparagus or broccoli also pair wonderfully, balancing the rich, cheesy chicken.

Creative Ways to Present

For special occasions, I’ve served this Chicken Parmesan Recipe layered in a casserole dish with extra marinara and baked into a bubbly chicken parm bake that feeds a crowd. Another fun way is to slice the chicken cutlets and serve over creamy risotto for an elegant twist that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken parmesan in an airtight container in the fridge, separating the chicken from the marinara sauce if possible to keep the crust from getting soggy. This way, it stays enjoyable for up to 3 days.

Freezing

I’ve successfully frozen fried and breaded chicken cutlets before assembling the full dish—just flash freeze on a baking sheet, then store in a freezer bag. When you’re ready, thaw in the fridge overnight and finish with sauce and cheese before broiling. It’s a huge time saver!

Reheating

To warm up leftovers, I recommend reheating in a 375°F oven on a wire rack for 10-15 minutes. This keeps the breading crispy and melts the cheese nicely without drying out the chicken.

FAQs

Final Thoughts

This Chicken Parmesan Recipe has become my go-to comfort dinner and a guaranteed crowd-pleaser every time I make it. I love how approachable the ingredients are and how the steps, while detailed, come together to create such an impressive dish. If you’re someone who appreciates crispy texture paired with gooey cheese and fresh tomato sauce, this is a must-try. Give it a shot—you’ll find it’s one of those recipes that once you master, you’ll want to revisit again and again. Trust me, your dinner table will thank you!

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