Recipe
There’s chicken parmesan, and then there’s *the best* chicken parmesan—crispy, juicy, and smothered in melty cheese and tangy marinara so good you’ll forget takeout exists.
The secret? A golden, crunchy panko crust that stays perfectly crisp, tender chicken that doesn’t dry out, and a homemade sauce that brings it all together.
I’ve made this recipe more times than I can count, and it never fails to disappear fast—whether it’s a weeknight dinner or a crowd-pleasing feast.
One bite of that crispy-cheesy-tomatoey perfection, and you’ll see why this version beats the rest. Let’s make it happen.
Ingredients
To make the ultimate Chicken Parmesan, quality ingredients are key. Each component plays a vital role in creating that perfect balance of crispy, cheesy, and saucy goodness. Here’s what you’ll need:
The Chicken:
- Chicken breasts – Thinly sliced or pounded to an even thickness for even cooking. Pro tip: Use boneless, skinless breasts for tenderness.
- All-purpose flour – Helps the egg mixture stick for a crisp coating.
- Eggs – Whisked lightly to bind the breading to the chicken.
- Panko breadcrumbs – Non-negotiable! They give that extra crunch compared to regular breadcrumbs. Feel free to mix in grated Parmesan for added flavor.
- Garlic powder & Italian seasoning – These elevate the breading with savory depth.
The Sauce:
- Crushed tomatoes – Opt for high-quality canned tomatoes for a rich, tangy base.
- Garlic & onion – Fresh is best for building that aromatic flavor foundation.
- Olive oil – Use a good quality oil to sauté the aromatics.
- Fresh basil – Adds a pop of freshness. No fresh basil? Dried works, but add sparingly.
- Red pepper flakes (optional) – A pinch adds a subtle kick.
The Cheese:
- Fresh mozzarella – Non-negotiable! Its creamy melt is what sets Chicken Parmesan apart.
- Parmesan cheese – Freshly grated, please—it’s sharper and more flavorful than pre-shredded.
Extras:
- Spaghetti (optional) – A classic side to soak up that delicious sauce.
- Fresh parsley or basil – A sprinkle adds a fresh, vibrant finish.
Pro tip: For an extra layer of flavor, toast the Panko breadcrumbs in a pan with a little olive oil before breading the chicken. It’s a game-changer!
How to Make the Best Crispy Chicken Parmesan Recipe
Drain and top: Transfer the chicken to a paper towel-lined plate to drain excess oil. Immediately top each piece with marinara sauce and shredded mozzarella.
Broil for bubbly cheese: Place the chicken under the broiler for 1–2 minutes until the cheese melts and browns slightly.
Watch out: Stay close—the broiler works fast!
Rest before serving: Let the chicken sit for 2–3 minutes after broiling. This helps the cheese set and prevents burns.
Pro tip: Garnish with fresh basil for a bright finish.
Serve hot: Pair with pasta or a crisp salad.
Leftovers? Reheat in the oven to keep the crust crispy—microwaving makes it soggy.
Nutrition
Chicken Parmesan is a delicious and hearty dish that can be part of a balanced diet. Here are the nutritional details per serving.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 25 g |
| Fat | 20 g |
| Saturated Fat | 6 g |
| Cholesterol | 95 mg |
| Sodium | 800 mg |
| Fiber | 3 g |
| Sugar | 4 g |
Chef Tips
When making Chicken Parmesan, I always start by pounding the chicken breasts to an even thickness, as it guarantees they cook evenly and stay tender.
I season the breadcrumbs with Italian herbs and Parmesan for extra flavor.
Frying the chicken in a mix of olive and vegetable oil secures a golden crust.
Finally, I finish with fresh basil and melted mozzarella for a perfect balance.
Frequently Asked Questions
Can I Use Pre-Grated Parmesan Cheese?
I can use pre-grated parmesan, but it won’t melt as smoothly or taste as fresh as grating it myself. If I’m short on time, it’s fine, though I’d recommend freshly grated for better flavor and texture.
Is Chicken Parmesan Gluten-Free?
I’d say traditional chicken parmesan isn’t gluten-free since it’s breaded with flour. But I can make it gluten-free by using almond flour or gluten-free breadcrumbs—just check all ingredients to be safe.
Can I Substitute Chicken Breast With Thighs?
Yes, I can substitute chicken thighs for chicken breast. They’re juicier and more flavorful, though they might take a bit longer to cook. Just adjust the cooking time to make sure they’re fully done.
How Long Can I Store Leftovers?
I can store leftovers for up to 3–4 days in the fridge if they’re tightly covered. For longer storage, they’ll last 2–3 months in the freezer. I’d reheat them thoroughly to 165°F before eating for safety.
Can I Freeze Cooked Chicken Parmesan?
Yes, I can freeze cooked chicken parmesan! I’ll let it cool completely, wrap it tightly in foil or plastic, and put it in an airtight container. It’ll last up to 3 months before I reheat and enjoy.
