Best Chicken Parmesan Recipe
This classic Chicken Parmesan is ultra-crispy, cheesy, and full of flavor—no soggy restaurant versions here! Lightly fried chicken cutlets are coated in panko breadcrumbs, topped with rich marinara and melted cheese, then broiled to perfection.
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Servings: 4
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Ingredients
Chicken & Marinade
Egg → Flour → Egg → Panko
Press breadcrumbs firmly onto the chicken to ensure an even coating.
If not frying immediately, refrigerate the breaded cutlets to help the coating stick. 5. Fry the Chicken
Simmer over medium heat until bubbly. Keep warm. Shortcut: Use 2 jars of your favorite marinara sauce if you’re short on time. 7. Cook the Pasta Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and toss lightly with oil to prevent sticking. 8. Broil the Chicken
- 2 large chicken breasts, sliced in half horizontally (to make 4 cutlets)
- 2 large eggs
- ½ cup buttermilk*
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 Tbsp kosher salt
- ½ tsp black pepper
- 2 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (adds flavor, not heat)
- 1½ cups panko breadcrumbs
- 1 inch of vegetable oil (or any high smoke point oil)
- 1 (24 oz) jar quality marinara (Rao’s recommended)
- 1 (14 oz) can petite diced tomatoes
- 1 tsp kosher salt
- 2 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp dried basil
- 2–4 Tbsp fresh basil, chopped (optional)
- 12 oz spaghetti or long pasta
- 1 Tbsp salt (for boiling water)
- ¼ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- Slice each chicken breast horizontally to create thin cutlets. You’ll have 4 total.
- In a small bowl, mix garlic powder, salt, and pepper. Rub the seasoning over both sides of the chicken.
- In a medium bowl, whisk together eggs and buttermilk.
- Add chicken to the mixture and marinate for at least 15–30 minutes, or up to 24 hours for best results.
- Shortcut Buttermilk: Combine ½ cup milk with 1 tsp lemon juice or vinegar. Let sit 5 minutes.
- Bowl 1: Combine flour, cornstarch, salt, pepper, oregano, garlic powder, and cayenne.
- Bowl 2: Add panko breadcrumbs.
Egg → Flour → Egg → Panko
Press breadcrumbs firmly onto the chicken to ensure an even coating.
If not frying immediately, refrigerate the breaded cutlets to help the coating stick. 5. Fry the Chicken
- Carefully add chicken to the hot oil (work in batches to avoid crowding).
- Fry each side for 2–3 minutes, until golden brown and the internal temp reaches 160°F.
- Transfer to a wire rack over a baking sheet to drain and stay crispy.
- Keep warm in a 170°F oven if needed.
Simmer over medium heat until bubbly. Keep warm. Shortcut: Use 2 jars of your favorite marinara sauce if you’re short on time. 7. Cook the Pasta Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and toss lightly with oil to prevent sticking. 8. Broil the Chicken
- Place fried cutlets on a broiler-safe pan.
- Spoon marinara sauce over the top (leave edges uncovered for crispiness).
- Combine Parmesan and mozzarella, then sprinkle over each piece.
- Broil on high for 2–5 minutes, watching closely until the cheese is bubbly and golden.
Top pasta with extra sauce, then add the crispy chicken on top. Garnish with fresh basil.Tips & Notes
- Reheat leftovers on a wire rack over a baking sheet in the oven to maintain crispiness.
- Chicken can be breaded and frozen before frying—just thaw before cooking.
- For baking instead of frying: Bake at 425°F for 8–12 minutes, flipping halfway through (less crispy but still tasty).