- Classic Chicken Parmesan balances juicy, thinly pounded chicken with an ultra-crispy double-dipped crust for perfect texture.
- Top with a bright, balanced tomato sauce and melty mozzarella and Parmesan; broil briefly for golden, bubbly cheese.
- Use simple tips: rest breaded cutlets, avoid excess sauce, bake as a lighter option, and reheat in oven to preserve crispness.
Last Updated on January 2, 2026 by Souhail
This Chicken Parmesan Recipe is one of those dishes that instantly makes me feel grounded. I still remember the first time I made it in my tiny New York apartment kitchen, balancing a hot skillet in one hand and a glass of wine in the other, hoping I could recreate that comforting, cheesy magic I grew up loving. Chicken Parmesan has always felt like a hug on a plate to me. It is the kind of meal that turns an ordinary evening into something special without asking you to spend all day cooking.
What makes this Chicken Parmesan Recipe so irresistible is the combination of textures and flavors. You get juicy chicken with a crisp golden crust, a bright and slightly tangy tomato sauce, and that bubbling layer of melted mozzarella and Parmesan cheese on top. It works just as well for a cozy weeknight dinner as it does for feeding friends on a Friday night. This is comfort food with confidence, simple enough for beginners but satisfying enough to impress anyone at the table.
Table of contents
Why I Keep Coming Back to This Chicken Parmesan Recipe
Chicken Parm (or Chicken Parmigiana if we’re feeling fancy) is one of those dishes that checks every single box for me: crispy, cheesy, saucy, and satisfying. But what really makes this Chicken Parmesan recipe work?
- Ultra-crispy coating: We double-dip the chicken in seasoned flour and breadcrumbs for an extra crunchy finish that doesn’t get soggy under the sauce.
- Juicy, flavorful chicken: We pound the chicken thin so it cooks evenly and stays tender.
- Balanced tomato sauce: A quick homemade sauce brightens the dish without overpowering the chicken or cheese.
- Melty mozzarella and nutty Parmesan: The way the cheese bubbles and browns in the oven? Absolute perfection.
- Customizable for any kitchen: Want it gluten-free, baked instead of fried, or even vegetarian? I’ve got tips for that below.
This recipe captures everything we love about the classic, but keeps things approachable and doable even on a weeknight. And if you’re a fan of comforting Italian-American dishes, this also pairs wonderfully with my Pumpkin Ravioli Recipe for a fun twist on pasta night.
How To Make It
Chicken Parmesan
4
servings20
minutes25
minutes610
kcalA crispy, cheesy classic that feels like a restaurant meal at home, this Chicken Parmesan Recipe brings together tender chicken, tangy tomato sauce, and bubbly mozzarella in the most comforting way.
Keep the screen of your device on
Ingredients
2 large boneless, skinless chicken breasts (about 1 lb), halved horizontally
0.5 cup all-purpose flour
2 large eggs
1 tablespoon milk
0.5 cup Italian-style breadcrumbs
0.5 cup panko breadcrumbs
0.5 cup grated Parmesan cheese
1 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup vegetable oil (for frying)
1.5 cups marinara sauce
1.5 cups shredded mozzarella cheese
Fresh basil or parsley, for garnish
Directions
- Start by pounding your chicken breasts between two sheets of plastic wrap until they’re about ½ inch thick. This helps them cook evenly and stay juicy.
- Next, set up your breading station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with the breadcrumb mix (both Italian-style and panko), Parmesan, garlic powder, salt, and pepper.
- Dredge each piece of chicken in the flour, then dip it in the egg mixture, and finally coat it well in the breadcrumb mix. Let the coated cutlets rest for 5–10 minutes while you heat the oil.
- Heat the oil in a large skillet over medium heat. When hot, fry the chicken for 3–4 minutes per side, until golden and cooked through. Drain on paper towels.
- Preheat your oven’s broiler. Spread a bit of marinara in the bottom of a baking dish, then lay in the fried chicken cutlets. Spoon a little sauce over each one (don’t drown them!), then top with shredded mozzarella and a sprinkle of Parmesan.
- Broil until the cheese is bubbly and golden, about 2–4 minutes. Keep a close eye so it doesn’t burn!
- Garnish with fresh basil or parsley and serve hot.
Notes
- For extra crispy cutlets, use only panko breadcrumbs and toast them slightly before breading.
- You can freeze the breaded chicken (before frying) and cook straight from frozen.
- Don’t skip resting the breaded chicken—it really helps the coating stick.
- Try adding a slice of provolone along with the mozzarella for more melty goodness.
- Use a homemade marinara or your favorite jarred one—just make sure it’s not too sweet.
- Double the recipe and bake extras for meal prep.
Nutrition Facts
- Total number of serves: 4
- Calories: 610kcal
- Fat: 28g
- Sodium: 980mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Protein: 45g
Like this recipe?
Follow @wikitasty on Pinterest
My Favorite Tips to Nail Chicken Parmesan Every Time
Okay, here’s the thing with Chicken Parmesan: when it’s good, it’s legendary. But it’s also easy to end up with soggy breading or dry chicken if you’re not careful. So here are my favorite tips to help you get it just right:
- Pound the chicken evenly: This helps the chicken cook at the same rate so it stays juicy and tender. Aim for about ½ inch thick.
- Let the breaded cutlets rest before frying: It helps the coating stick better, reducing the chance of it sliding off.
- Use a mix of breadcrumbs: A 50/50 combo of panko and Italian-style breadcrumbs gives the best crunch and flavor.
- Don’t overload with sauce: Just a spoonful or two on each cutlet—too much sauce and you’ll lose the crispiness.
- Broil the cheese at the end: Just for a minute or two to get those golden, bubbly spots that make it extra irresistible.
If you’re planning ahead, you can even bread the cutlets in advance and freeze them. Makes dinner that much faster on a busy weeknight—like when I’m also craving a cozy bowl of Lasagna Soup, which has the same warm, saucy vibes.
Delicious Variants You’ve Got to Try
I love how versatile Chicken Parmesan is. Once you’ve got the classic down, you can have fun putting your own spin on it. Here are a few of my favorite variations:
Baked Chicken Parmesan
Skip the stovetop frying and bake the breaded cutlets on a wire rack at 425°F until crispy, then top with sauce and cheese and broil. Lighter, but still delicious.
Chicken Parmesan Sandwich
Slide a cutlet into a toasted Italian roll, top with sauce and cheese, then broil until melty. Add fresh basil or arugula for extra flair.
Spicy Chicken Parm
Add crushed red pepper flakes to the breadcrumb mix and use a spicy arrabbiata sauce instead of marinara for a little kick.
Gluten-Free Chicken Parmesan
Use gluten-free panko and flour, and double-check your marinara is GF. Still super satisfying.
Eggplant Parmesan
For a vegetarian twist, use slices of roasted or breaded eggplant in place of chicken. It’s just as cozy and melty.
What to Serve With Chicken Parmesan
Because Chicken Parmesan is already a star, I like to keep the sides simple but delicious. Here are a few of my go-to pairings:
- Spaghetti tossed in olive oil or a light marinara
- Garlic bread with a crunchy crust and soft center
- A crisp Caesar salad or arugula with lemon vinaigrette
- Roasted vegetables like broccoli or zucchini for a lighter plate
- Creamy mashed potatoes for a heartier meal (trust me, it’s a vibe)
And if you’re looking to make it a cozy themed night, why not finish with a warm bowl of White Chicken Chili? It’s comfort food heaven.
How to Store and Reheat Chicken Parmesan
Leftovers? Lucky you. Chicken Parmesan reheats surprisingly well if you do it right.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Place the cutlets on a baking sheet and warm in a 350°F oven for 10–15 minutes. Broil at the end for a little extra crisp.
Avoid microwaving if you want to preserve that crispy crust—though if you’re in a rush, it works in a pinch.
Frequently Asked Questions
It’s made from breaded and fried chicken cutlets, topped with marinara sauce and melted mozzarella and Parmesan cheese.
Absolutely! Bake the breaded chicken at 425°F for 20–25 minutes, then top with sauce and cheese and broil until bubbly.
Likely too much sauce or not enough time resting after breading. Letting the chicken sit before frying helps the crust stick better.
They’re the same! “Parmigiana” is the Italian term, while “Parmesan” is the English version. Both refer to the same cheesy goodness.
Yes! Bread the chicken and refrigerate or freeze it. Assemble and broil just before serving for best texture.
You can, but freshly shredded mozzarella melts better and gives you that dreamy cheese pull.
Final Thoughts
There’s something timeless about a great Chicken Parmesan Recipe. It’s cozy, crispy, saucy, and completely satisfying. Whether it’s a weeknight dinner or a special meal, this dish always delivers. Try it once and you’ll find yourself coming back again and again.
Let me know how yours turns out—and if you want more cozy comfort recipes, stick around. We’re just getting started.