Classic Crispy Chicken Parmigiana with Homemade Marinara
There is something undeniably soul-warming about a perfectly executed Chicken Parmigiana. It’s that ultimate trifecta of textures: the crunch of a golden-brown breaded cutlet, the bright acidity of a slow-simmered tomato sauce, and the irresistible pull of melted mozzarella and sharp Parmesan. Whether you're serving it over a bed of al dente spaghetti or tucked into a toasted sub roll, this dish is the cornerstone of Italian-American comfort food that never fails to impress a hungry crowd.
The secret to a restaurant-quality Chicken Parm lies in the details. We start by pounding the chicken breasts to an even thickness to ensure they stay juicy while cooking at the same rate. Using a blend of Panko for crunch and traditional breadcrumbs for coverage creates a superior crust, while finishing the dish under the broiler gives you those beautiful charred spots on the cheese. It’s a labor of love that tastes exactly like Sunday dinner at nonna’s house, bringing everyone to the table with a smile.
Nutrition (per serving)
Directions
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1
Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
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2
Set up a breading station with three shallow bowls: one with flour; one with beaten eggs; and one with the Panko, Italian breadcrumbs, 1/4 cup of Parmesan, garlic powder, and oregano mixed together.
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3
Dredge each chicken breast in the flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing firmly to ensure it sticks.
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4
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for 3-4 minutes per side until golden brown and crispy. The chicken should be cooked through.
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5
Preheat your oven's broiler to high. Transfer the fried chicken cutlets to a baking sheet or a shallow oven-proof dish.
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6
Spoon about 1/2 cup of marinara sauce over the center of each chicken breast, then top with a generous layer of mozzarella cheese.
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7
Place under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and has a few golden-brown spots.
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8
Garnish with the remaining Parmesan cheese and fresh chopped basil. Serve immediately over your favorite pasta.
Ingredients
- Chicken breasts:1.5 lb
- All-purpose flour:0.5 cup
- Large eggs:2 pieces
- Panko breadcrumbs:1 cup
- Italian seasoned breadcrumbs:0.5 cup
- Parmesan cheese, freshly grated:0.5 cup
- Mozzarella cheese, sliced or shredded:8 oz
- Marinara sauce:2 cups
- Olive oil:0.25 cup
- Garlic powder:1 tsp
- Dried oregano:1 tsp
- Fresh basil leaves:2 tbsp
Tips & Notes
- For the crispiest results, make sure the oil is hot before adding the chicken; if it's too cool, the breading will absorb the oil and become soggy.
- Don't drown the chicken in sauce before broiling; keeping the sauce in the center helps the edges of the breading stay crunchy.
- Freshly grating your Parmesan and mozzarella makes a huge difference in how the cheese melts and tastes.
