This Chicken Parmigiana is a restaurant-quality dish that brings together tender, crispy-coated chicken cutlets smothered in rich marinara sauce and melted cheese. Despite its fancy name, this beloved Italian-American classic is surprisingly straightforward to make at home. The secret lies in properly flattening the chicken to ensure even cooking, creating a golden breadcrumb coating that stays crispy, and using quality marinara sauce that complements rather than overwhelms the chicken. Each piece gets topped with a blend of mozzarella and parmesan cheese, then baked until bubbly and golden. The result is a satisfying meal that’s crispy on the outside, juicy on the inside, and absolutely irresistible when served over pasta or with a simple salad. This recipe serves 4 people generously and is perfect for a special family dinner or when you want to impress guests with minimal fuss.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Serves: 4 people
What You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil for frying
For the Topping:
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon olive oil
Preparing the Chicken
Start by heating your oven to 425°F. Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/2 inch thick throughout. This ensures even cooking and tender results. Pat the chicken dry with paper towels and season both sides with salt and pepper.
Setting Up Your Coating Station
Create three shallow dishes for breading. In the first dish, place the flour. In the second dish, beat the eggs until smooth. In the third dish, combine the panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well to distribute all the seasonings evenly.
Coating the Chicken
Working with one piece at a time, dredge each chicken breast in flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s completely coated. Finally, press the chicken into the breadcrumb mixture, coating both sides thoroughly and pressing gently to help the crumbs stick. Place the coated chicken on a plate and repeat with remaining pieces.
Creating the Perfect Crust
Heat the vegetable oil in a large oven-safe skillet or heavy pan over medium-high heat. The oil is ready when a few breadcrumbs dropped in sizzle immediately. Carefully place the breaded chicken in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes on the first side until golden brown, then flip and cook for another 3-4 minutes until the second side is equally golden. The chicken doesn’t need to be fully cooked at this stage since it will finish in the oven.
Building the Parmigiana
If your skillet isn’t oven-safe, transfer the chicken to a baking dish lightly brushed with olive oil. Spoon the marinara sauce evenly over each piece of chicken, using about 1/2 cup per piece. Don’t worry about covering every inch – you want some of the crispy coating to remain visible. Sprinkle the mozzarella cheese over the sauce, followed by the parmesan cheese.
Baking to Perfection
Place the skillet or baking dish in the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F when tested with a meat thermometer. The cheese should be golden in spots and the sauce should be bubbling around the edges.
The Finishing Touch
Remove from the oven and let rest for 5 minutes to allow the juices to settle. This brief resting period helps keep the chicken moist and makes it easier to serve. Sprinkle with fresh chopped basil just before serving for a pop of color and fresh flavor.
Serving Suggestions
Chicken Parmigiana is traditionally served over a bed of spaghetti or linguine tossed with a little olive oil or butter. You can also serve it alongside garlic bread and a crisp Caesar salad for a complete Italian-inspired meal. For a lighter option, serve over zucchini noodles or with a simple arugula salad dressed with lemon and olive oil.
Making It Ahead
You can bread the chicken up to 4 hours ahead and keep it refrigerated until ready to cook. The assembled dish can also be prepared earlier in the day and baked when needed – just add an extra 5-10 minutes to the baking time if starting from cold.
Storage Tips
Leftover Chicken Parmigiana keeps well in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes to maintain the crispy coating, rather than using the microwave which can make the breading soggy. The dish also freezes well for up to 3 months – thaw overnight in the refrigerator before reheating.
