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Chicken Parmesan Recipe

This Chicken Parmesan recipe delivers crispy, golden-breaded chicken topped with rich homemade marinara sauce, gooey melted mozzarella, and Parmesan cheese. Perfectly balanced in flavor and texture, this classic Italian-American dish is easy to make and guaranteed to impress for dinner or special occasions. Serve it with pasta, salad, or garlic bread for a complete meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 600 kcal

Ingredients
  

For the Chicken:

  • 2 large boneless skinless chicken breasts, sliced in half lengthwise
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika optional
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • ½ cup vegetable or olive oil for frying

For the Marinara Sauce:

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or 2 tbsp fresh basil, chopped
  • 1 teaspoon sugar
  • ¼ teaspoon red pepper flakes optional
  • ½ cup grated Parmesan cheese

For Assembling & Baking:

  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh basil chopped (for garnish)

Instructions
 

Prepare the Chicken:

  • Slice the chicken breasts in half lengthwise to create four thin cutlets.
  • Season both sides with salt, black pepper, garlic powder, and paprika.

Set up a breading station:

  • Bowl 1: Add all-purpose flour.
  • Bowl 2: Whisk together eggs and milk.
  • Bowl 3: Mix breadcrumbs, Parmesan cheese, oregano, basil, and red pepper flakes.
  • Dredge each piece in flour, then dip into the egg mixture, followed by the breadcrumb mixture, pressing gently so the coating adheres.

Fry the Chicken:

  • Heat vegetable or olive oil in a large skillet over medium-high heat.
  • Once the oil is hot (about 350°F), fry each chicken cutlet for 3–4 minutes per side until golden brown and crispy.
  • Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Make the Marinara Sauce:

  • In a saucepan, heat olive oil over medium heat.
  • Add minced garlic and sauté for 30 seconds until fragrant.
  • Stir in crushed tomatoes, salt, black pepper, oregano, basil, sugar, and red pepper flakes.
  • Simmer for 15–20 minutes, stirring occasionally.
  • Stir in Parmesan cheese and remove from heat.

Assemble & Bake:

  • Preheat the oven to 400°F (200°C).
  • Spread a thin layer of marinara sauce in a baking dish.
  • Place the fried chicken cutlets on top and spoon extra marinara over each piece.
  • Sprinkle generously with mozzarella and Parmesan cheese.
  • Bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
  • (Optional) Broil for 2–3 minutes at the end for a golden, crispy cheese topping.

Serve & Enjoy:

  • Garnish with fresh basil and serve hot with pasta, garlic bread, or a side salad.

Notes

  • For a healthier version, bake the breaded chicken at 425°F for 20–25 minutes instead of frying.
  • Gluten-free? Use gluten-free flour and breadcrumbs.
  • Low-carb option: Substitute almond flour for regular flour and use crushed pork rinds instead of breadcrumbs.
  • Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
  • Freezing: Freeze cooked, unassembled chicken for up to 3 months. Thaw overnight before reheating.
  • Reheating: Warm in the oven at 375°F for 10 minutes to keep the breading crispy.