Chicken Parmesan (Chicken Parm)
A classic Chicken Parmesan recipe featuring tender, parmesan-crusted chicken topped with rich marinara sauce and melted mozzarella. It’s a comforting Italian favorite that’s simple enough for a weeknight but impressive enough for guests.
Print
Pin
Servings: 4
-
Save
Ingredients
Chicken:
- 2 large chicken breasts (about 1 ½ lbs total)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten until frothy
- ½ cup Italian-style bread crumbs (see note for substitutions)
- ½ cup shredded or grated parmesan cheese
- 2 Tbsp light olive oil (for sautéing)
- 3 cups marinara sauce, divided
- 4 oz (1 cup) shredded mozzarella cheese
- 1 Tbsp chopped fresh basil or parsley (optional garnish)
- Trim the chicken breasts and slice each in half lengthwise to create 4 even cutlets.
- If thick, place between sheets of plastic wrap and pound to ⅓-inch thickness.
- Season both sides with salt and pepper.
- In one shallow bowl, combine flour, 1 tsp salt, and ½ tsp black pepper.
- In a second bowl, beat the eggs until frothy.
- In a third bowl, mix bread crumbs and parmesan cheese.
- Dredge each chicken cutlet in the flour, shaking off any excess.
- Dip into the eggs, allowing the excess to drip off.
- Coat thoroughly with the breadcrumb mixture, pressing lightly to ensure the crumbs adhere.
- Let the breaded chicken rest for 5 minutes to help the coating stick when frying.
- Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom.
- When the oil is hot, add the chicken (cook in batches to avoid crowding).
- Sauté for 3–4 minutes per side, until golden brown. The chicken doesn’t need to be fully cooked yet.
- Preheat the oven to 425°F (220°C).
- Spread half of the marinara sauce over the bottom of a 9×13-inch baking dish.
- Arrange the browned chicken in a single layer over the sauce.
- Spoon the remaining marinara down the center of each cutlet, then top with shredded mozzarella.
- Bake uncovered for 15 minutes, or until the chicken reaches 165°F internally, the cheese is melted, and the sauce is bubbling.
- Sprinkle with chopped basil or parsley before serving.
- Serve hot over pasta or with a side salad and garlic bread.
- Chicken Prep: For large breasts, pound evenly to ⅓" thickness or use pre-sliced chicken cutlets/tenders.
- Breadcrumb Options: Substitute Italian breadcrumbs with Panko, plain, or gluten-free crumbs. Add ½ tsp dried oregano for extra flavor.
- For a Crispier Crust: Use less sauce under the chicken or omit the bottom layer of sauce entirely.