Chicken Parmesan
Chicken Parmesan is a classic Italian-American dinner made with crispy breaded chicken cutlets, savory marinara sauce, and melted mozzarella and Parmesan cheese. The chicken is browned until crisp, then finished in the oven so the coating stays crunchy while the cheese melts over the top.
This version uses thin chicken breasts for quicker, more even cooking and a simple breadcrumb coating seasoned with Italian herbs and Parmesan. It is an approachable weeknight dinner that pairs well with spaghetti, roasted vegetables, or a crisp green salad.
Recipe Card Details
Prep Time: 20 minutes Cook Time: 25 minutes Additional Time: 5 minutes Total Time: 50 minutes Yield: 4 chicken Parmesan cutlets Servings: 4 Category: Dinner Cuisine: Italian-American Cooking Method: Stovetop and Oven Difficulty: Intermediate Calories Per Serving: Not calculated
Why This Recipe Works
- Thin chicken cutlets cook evenly: Pounding the chicken to an even thickness helps the center cook before the breadcrumb coating becomes too dark.
- Parmesan adds flavor to the crust: Finely grated Parmesan blends into the breadcrumbs and creates a savory, golden coating.
- Browning before baking improves texture: A quick pan-fry gives the breading a crisp exterior that would be harder to achieve from oven baking alone.
- Sauce is added strategically: Keeping the marinara mostly on top of the chicken helps prevent the underside of the crust from becoming soggy.
- A short rest keeps the chicken juicy: Resting the finished cutlets for a few minutes allows the juices to settle before serving.
Equipment Needed
- Meat mallet or rolling pin
- 3 shallow bowls or breading dishes
- Large oven-safe skillet or large skillet plus a baking sheet
- Instant-read thermometer
- Tongs
- Paper towels
Ingredients List
Chicken:
- 2 large boneless, skinless chicken breasts, about 1 1/2 pounds (680 g), halved horizontally to make 4 thin cutlets
- 1 teaspoon (6 g) kosher salt, divided
- 1/2 teaspoon (1 g) freshly ground black pepper, divided
Breading:
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, about 100 g, beaten
- 1 cup (110 g) Italian-seasoned breadcrumbs
- 1/2 cup (45 g) finely grated Parmesan cheese
- 1 teaspoon (1 g) dried Italian seasoning
- 1/2 teaspoon (1 g) garlic powder
Sauce and Cheese:
- 1 1/2 cups (360 g) marinara sauce
- 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
- 2 tablespoons (10 g) finely grated Parmesan cheese
For Cooking:
- 1/4 cup (60 ml) olive oil, for frying
- Nonstick cooking spray, as needed for the baking sheet if not using an oven-safe skillet
Ingredient Notes
Chicken breasts: Boneless, skinless chicken breasts work well because they can be sliced and pounded into thin cutlets. Boneless, skinless chicken thighs can be used, but they are harder to pound evenly and will have a richer flavor.
Italian-seasoned breadcrumbs: These provide the main crisp coating and built-in seasoning. Plain breadcrumbs can be substituted; add an extra 1 teaspoon dried Italian seasoning and a small pinch of salt.
Parmesan cheese: Finely grated Parmesan seasons both the breading and the finished dish. Pecorino Romano can replace it, but the flavor will be sharper and saltier.
Low-moisture mozzarella: This melts smoothly without releasing as much water as fresh mozzarella. Fresh mozzarella can be used, but pat it very dry and use a modest amount to reduce excess moisture.
Marinara sauce: A thick marinara works best because it coats the chicken without soaking through the crust too quickly. A thinner tomato sauce can be simmered briefly to reduce excess liquid before using.
Step-by-Step Instructions
Prepare the chicken.
Preheat the oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. Slice each breast horizontally into two thinner cutlets. Place the cutlets between sheets of plastic wrap or parchment and gently pound them to about 1/2 inch (1.3 cm) thick. Season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Set up the breading station.
Place the flour in one shallow bowl. Put the beaten eggs in a second bowl. In a third bowl, combine the Italian-seasoned breadcrumbs, 1/2 cup Parmesan, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Bread the chicken.
Coat each chicken cutlet lightly in flour, shaking off the excess. Dip it into the beaten eggs, allowing excess egg to drip back into the bowl. Press the chicken firmly into the breadcrumb mixture so the coating adheres evenly. Place the breaded cutlets on a clean plate.
Heat the oil.
Heat the olive oil in a large oven-safe skillet over medium to medium-high heat. The oil should shimmer but should not smoke. If using a baking sheet instead, line it with parchment or lightly coat it with cooking spray.
Brown the chicken.
Fry the breaded cutlets in batches if necessary to avoid crowding the skillet. Cook for about 2 to 3 minutes per side, until the coating is crisp and golden brown. The chicken does not need to be fully cooked at this stage.
Transfer to the oven-safe surface.
If your skillet is oven-safe, arrange the browned chicken in the skillet. Otherwise, transfer the cutlets to the prepared baking sheet, leaving space between them.
Add the marinara.
Spoon about 1 1/2 cups marinara sauce over the tops of the chicken, keeping most of the crispy edges exposed rather than completely covering the breading.
Add the cheese.
Sprinkle the mozzarella evenly over the marinara, then finish with the remaining 2 tablespoons grated Parmesan.
Bake until cooked through.
Bake for about 10 to 15 minutes, until the cheese is melted and bubbling and the thickest part of each chicken cutlet reaches at least 165°F (74°C) on an instant-read thermometer. If the cheese needs more color, switch to the broiler for 1 to 2 minutes, watching closely.
Rest and serve.
Remove the chicken from the oven and let it rest for about 5 minutes. Serve while the cheese is hot and the coating is still crisp. Spoon additional warm marinara alongside the chicken if desired.
Storing & Freezing
Store cooled Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. For better texture, keep extra marinara sauce separate when possible.
To make ahead, bread the chicken several hours in advance and refrigerate it uncovered or loosely covered on a parchment-lined tray. Fry and finish it shortly before serving for the crispest coating.
Cooked Chicken Parmesan can be frozen for up to 2 months in an airtight freezer-safe container. For better texture, freeze individual portions with parchment between them. Thaw overnight in the refrigerator before reheating in a 375°F (190°C) oven until heated through.
FAQ
Can I make Chicken Parmesan without frying it?
Yes. Place the breaded cutlets on a lightly greased baking sheet and bake at 425°F (220°C), flipping once, until the coating is golden and the chicken reaches 165°F (74°C). The crust will be somewhat less rich and crisp than the pan-fried version.
Can I use fresh mozzarella?
Yes, but pat it very dry with paper towels before using. Fresh mozzarella contains more moisture, so using too much can make the breading softer.
Why is my Chicken Parmesan soggy?
Excess sauce, wet mozzarella, overcrowding during frying, or insufficient browning can all soften the crust. Use a thick marinara, dry the mozzarella well, brown the breading until crisp, and avoid covering the entire cutlet with sauce.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs can be used, although they are less uniform in shape. Pound them gently to an even thickness and cook until they reach 165°F (74°C).
Can I prepare the breaded chicken ahead of time?
Yes. Bread the chicken several hours ahead and refrigerate it until ready to cook. Keep the cutlets separated so the breadcrumb coating does not become compressed or damp.
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SEO Title: Chicken Parmesan Recipe with Crispy Breaded Chicken
Meta Description: Crispy breaded chicken cutlets are topped with marinara, mozzarella, and Parmesan, then baked until bubbling for a classic Italian-American dinner.
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Pinterest Title: Chicken Parmesan with Crispy Breaded Chicken
Pinterest Description: Make classic Chicken Parmesan with thin, crispy breaded chicken cutlets, savory marinara sauce, melted mozzarella, and Parmesan cheese. A simple stovetop-and-oven dinner that pairs beautifully with pasta, roasted vegetables, or a green salad.
Image Alt Text: Four breaded chicken Parmesan cutlets topped with marinara sauce, melted mozzarella, and grated Parmesan on a serving plate.
Recipe Category: Dinner Recipe Cuisine: Italian-American Cooking Method: Stovetop and Oven
Ingredients
Method
- Preheat the oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. Slice each breast horizontally into two thinner cutlets. Place the cutlets between sheets of plastic wrap or parchment and gently pound them to about 1/2 inch (1.3 cm) thick. Season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Place the flour in one shallow bowl: Put the beaten eggs in a second bowl. In a third bowl, combine the Italian-seasoned breadcrumbs, 1/2 cup Parmesan, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Coat each chicken cutlet lightly in flour, shaking off the excess. Dip it into the beaten eggs, allowing excess egg to drip back into the bowl. Press the chicken firmly into the breadcrumb mixture so the coating adheres evenly. Place the breaded cutlets on a clean plate.
- Heat the olive oil in a large oven-safe skillet over medium to medium-high heat. The oil should shimmer but should not smoke. If using a baking sheet instead, line it with parchment or lightly coat it with cooking spray.
- Fry the breaded cutlets in batches if necessary to avoid crowding the skillet. Cook for about 2 to 3 minutes per side, until the coating is crisp and golden brown. The chicken does not need to be fully cooked at this stage.
- If your skillet is oven-safe, arrange the browned chicken in the skillet. Otherwise, transfer the cutlets to the prepared baking sheet, leaving space between them.
- Spoon about 1 1/2 cups marinara sauce over the tops of the chicken, keeping most of the crispy edges exposed rather than completely covering the breading.
- Sprinkle the mozzarella evenly over the marinara, then finish with the remaining 2 tablespoons grated Parmesan.
- Bake for about 10 to 15 minutes, until the cheese is melted and bubbling and the thickest part of each chicken cutlet reaches at least 165°F (74°C) on an instant-read thermometer. If the cheese needs more color, switch to the broiler for 1 to 2 minutes, watching closely.
- Remove the chicken from the oven and let it rest for about 5 minutes. Serve while the cheese is hot and the coating is still crisp. Spoon additional warm marinara alongside the chicken if desired.
