Chicken Parmesan Recipe

I’ve been perfecting this chicken parmesan recipe for years, and I can confidently say it’s become my go-to comfort food when I need something that feels both homemade and restaurant-quality. The secret isn’t just in the breading technique or the cheese blend—though those matter tremendously. What really sets this version apart from the soggy, heavy versions you’ve probably encountered is a simple step that most people skip entirely.

Recipe

I can vouch for this Chicken Parmesan recipe and tell you with 100% confidence that it will become your go-to comfort food obsession. After perfecting this dish through countless Sunday dinners and special occasions, I’ve cracked the code to creating restaurant-quality Chicken Parm that’s actually achievable in your own kitchen.

The secret lies in the three-step breading process using panko breadcrumbs mixed with freshly grated Parmesan—this creates an incredibly crispy, golden crust that stays crunchy even after being smothered in sauce. What sets this recipe apart is the way I season each layer, from the flour to the egg wash to the breadcrumb mixture, ensuring every single bite is packed with flavor.

Picture this: tender, juicy chicken breast encased in a shatteringly crisp coating, topped with bubbling marinara sauce and melted mozzarella that stretches for days when you cut into it. The aroma alone—garlic, herbs, and cheese mingling together—will have your family hovering around the kitchen before it’s even out of the oven.

I truly believe that homemade should always taste better than takeout, and this Chicken Parmesan proves that theory every single time. Trust me, once you master this technique, you’ll never want to order it from a restaurant again because yours will be infinitely better.

Ingredients

The secret to restaurant-quality Chicken Parmesan lies in using the right ingredients—and trust me, there are a few non-negotiables that will make or break this dish.

Fresh breadcrumbs are absolutely essential for that perfect golden crust, while high-quality marinara sauce becomes the soul of your dish.

Don’t worry if you’re missing something though—I’ll share some chef-approved swaps that work beautifully.

For the Chicken:

• Boneless, skinless chicken breasts (4-6 oz each) – pound them to ¾-inch thickness for even cooking
• All-purpose flour (1 cup) – creates the base layer that helps everything stick
• Large eggs (2-3 beaten) – room temperature eggs coat better than cold ones
• Panko breadcrumbs (2 cups) – the secret to that irresistible crunch! Regular breadcrumbs work but won’t give you that restaurant-level texture
• Freshly grated Parmesan cheese (½ cup) – pre-grated is convenient, but fresh delivers superior flavor and melting
• Italian seasoning (1 tablespoon) – or make your own with dried basil, oregano, and thyme
• Garlic powder (1 teaspoon) – adds depth without burning like fresh garlic would
• Salt and black pepper – season generously at every step

For Assembly:

• High-quality marinara sauce (2 cups) – this is where you taste the difference! Rao’s or San Marzano-based sauces are worth the splurge
• Fresh mozzarella cheese (8 oz, sliced) – the creamy, melty contrast to sharp Parmesan is non-negotiable
• Additional Parmesan (½ cup grated) – for that final cheesy crown
• Fresh basil leaves – elevates the dish from good to bakery-level gorgeous
• Olive oil (for drizzling) – a light drizzle before baking adds richness and helps with browning

Chef’s Substitution Secrets:

No panko? Crush up some cornflakes or crackers for extra crunch.

No fresh mozzarella? Whole milk mozzarella works, just avoid part-skim which can get rubbery.

Running low on marinara? A quality pizza sauce makes an excellent stand-in!

How to Make the Best Classic Crispy Chicken Parmesan

Preheat your oven to 425°F and set up your breading station with three shallow dishes****

Get everything ready before you start handling the chicken – this prevents cross-contamination and keeps the process smooth. Place flour in the first dish, beaten eggs in the second, and mix your breadcrumbs with grated Parmesan cheese in the third. Line a baking sheet with parchment paper and have it waiting nearby.

Pound chicken breasts to an even ½-inch thickness between plastic wrap or parchment paper

This vital step guarantees your chicken cooks evenly and stays tender – thick spots will be undercooked while thin areas become dry. Use the flat side of a meat mallet or rolling pin, working from the center outward. Don’t go thinner than ½-inch or your chicken will overcook and become tough.

Season both sides of chicken with salt and pepper, then let it rest for 10 minutes

This brief rest allows the seasoning to penetrate the meat and helps draw out excess moisture, which creates better browning. Pat the chicken completely dry with paper towels after resting – any surface moisture will create steam and prevent that golden, crispy coating we’re after.

Dredge each piece first in flour, shaking off excess, then egg, then breadcrumb mixture

Press the breadcrumbs firmly into the chicken to help them adhere – this creates that satisfying crunch. Work with one hand for dry ingredients and one for wet to avoid creating breaded gloves on your fingers. If the coating isn’t sticking well, your chicken might still be too wet.

Heat ¼ cup olive oil in a large oven-safe skillet over medium-high heat until shimmering

The oil should be hot enough that a pinch of breadcrumbs sizzles immediately when dropped in, but not smoking. Too cool and your coating will absorb oil and become soggy; too hot and it’ll burn before the chicken cooks through.

Sear chicken for 3-4 minutes per side until golden brown, working in batches if needed

Don’t overcrowd the pan – this drops the oil temperature and creates steam instead of that beautiful golden crust. The chicken doesn’t need to be fully cooked at this stage since it’s finishing in the oven. Look for a rich, golden-brown color before flipping.

Remove skillet from heat and top each piece with marinara sauce and mozzarella cheese****

Use about 2-3 tablespoons of sauce per piece – too much will make the coating soggy. Sprinkle additional Parmesan on top if desired. The residual heat from the pan will start melting the cheese even before it hits the oven.

Transfer to the oven and bake for 15-20 minutes until chicken reaches 165°F internal temperature****

Check the thickest part with an instant-read thermometer – this is the only reliable way to confirm food safety. The cheese should be bubbly and lightly golden, and any juices should run clear when the chicken is pierced.

Let rest for 5 minutes before serving to allow juices to redistribute

This brief rest prevents all the flavorful juices from running out when you cut into the chicken. Use this time to warm your pasta or prepare a simple side salad. Garnish with fresh basil or parsley for a pop of color and freshness.

Chef Tips

While mastering the basic technique gets you great results, a few professional secrets can elevate your chicken parmesan from good to restaurant-quality.

I use proper knife skills to pound cutlets evenly, ensuring uniform cooking.

My seasoning techniques include salting the flour mixture generously and adding garlic powder to the breadcrumbs for deeper flavor.

Nutrition

This classic Chicken Parmesan recipe provides a hearty and satisfying meal with a good balance of protein, carbohydrates, and fats. The nutritional values below are calculated per serving, assuming the recipe serves 4 people.

What You’ll Love About This Recipe

This classic Chicken Parmesan recipe brings together everything you crave in comfort food, with crispy breaded chicken, rich marinara sauce, and melted cheese that stretches beautifully with every bite. It’s the kind of dish that makes your kitchen smell amazing and brings everyone to the dinner table with big smiles.

Perfect crispy coating that stays crunchy – The three-step breading process creates a golden, restaurant-quality crust that won’t get soggy, even under all that delicious sauce and cheese.

Family-friendly favorite that pleases everyone – Kids love the crispy chicken and gooey cheese, while adults appreciate the rich, savory flavors that taste like you spent hours in an Italian kitchen.

Easier than you think to make at home – With simple ingredients you probably already have and straightforward steps, you can create this impressive dish without any fancy techniques or special equipment.

Recipe Card

This classic Chicken Parmesan recipe delivers perfectly crispy, golden-brown chicken cutlets topped with tangy marinara sauce and melted mozzarella cheese. The combination of seasoned breadcrumbs and Parmesan creates an irresistible crust that stays crispy even after baking with the sauce and cheese.

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 1/2 cup vegetable oil
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 425°F. Pound chicken breasts to 1/2-inch thickness and season with salt and pepper.
2. Set up three shallow dishes: flour in first, beaten eggs in second, and breadcrumbs mixed with 1/2 cup Parmesan in third.
3. Dredge each chicken breast in flour, then egg, then breadcrumb mixture, pressing gently to adhere.
4. Heat oil in large oven-safe skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown.
5. Remove from heat and top each piece with marinara sauce, mozzarella, and remaining Parmesan.
6. Transfer skillet to oven and bake 15-20 minutes until chicken reaches 165°F internal temperature.
7. Garnish with fresh basil before serving.

Notes:

For extra crispy coating, let breaded chicken rest 10 minutes before cooking.

Use a meat thermometer to verify proper doneness. Leftover chicken parmesan can be stored in refrigerator for up to 3 days.

Equipment:

Large oven-safe skillet, meat mallet, three shallow dishes, measuring cups, meat thermometer

Time:

Prep time: 20 minutes

Cooking time: 25 minutes

Cuisine: Italian-American

Serving: 4 servings