Chicken Parmesan: The Ultimate Comfort Food Recipe Guide
This crispy, cheesy, and saucy Chicken Parmesan is the ultimate Italian-American comfort food. With golden breaded chicken cutlets, rich marinara, and gooey mozzarella, it’s a dinner favorite that never fails to impress
Equipment
- 1 Skillet For frying the chicken
- 1 Baking dish For baking the assembled dish
- 1 Meat mallet Or rolling pin, to pound chicken
- 1 Oven Preheated to 400°F (200°C)
- 1 Wire rack (optional) Keeps crust crispy when baking
Ingredients
- 2 boneless, skinless chicken breasts sliced and pounded to ½” thick
- ½ cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 cup Italian-style breadcrumbs
- ½ cup Parmesan cheese freshly grated, divided
- 1-1/2 cups marinara sauce homemade or store-bought
- 1 cup mozzarella cheese fresh, sliced or shredded
- 3 tbsp olive oil for frying
- 1 tsp garlic powder
- salt and black pepper to taste
- fresh basil or parsley optional garnish
Instructions
- Slice the chicken breasts horizontally and pound each piece to about ½-inch thickness. Season both sides with salt, pepper, and garlic powder
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ¼ cup grated parmesan
- Dredge each chicken cutlet in the flour, then dip into the eggs, and finally press into the breadcrumb-parmesan mixture until evenly coated
- Heat olive oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side, or until golden and crisp. Do not cook all the way through. Transfer to a paper towel–lined plate
- Preheat your oven to 400°F (200°C). Place the fried chicken cutlets in a baking dish
- Spoon marinara sauce over the top of each cutlet, then layer with sliced mozzarella and the remaining parmesan cheese
- Bake for 15–18 minutes until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F
- For an extra golden top, broil the dish for 1–2 minutes at the end of baking
- Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired
Notes
- 🍗 For Extra Crispy Cutlets: Dip the chicken twice in the egg and breadcrumb mixture. Double the coating = double the crunch!
- 🧀 Use Fresh Cheese: Choose fresh mozzarella and real Parmigiano-Reggiano for the best taste and melt-in-your-mouth texture.
- 🥶 Avoid Soggy Bottoms: Place breaded chicken on a wire rack over a baking sheet — it keeps your crust crispy and prevents sogginess.
- 🍅 Sauce Tip: Don’t drown the chicken. Spoon marinara over the center only to keep the edges delightfully crunchy.
- ⏱️ Make Ahead: Bake the chicken in advance and refrigerate for up to 24 hours. Great for meal prep or stress-free hosting!
- 🥑 Low-Carb Swap: Replace breadcrumbs with crushed pork rinds or almond flour. Use sugar-free marinara for a keto-friendly twist!