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The Best Chicken Parmesan (Parmigiana) Recipe

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4 from 65 reviews

  • Author: Mary & Susan
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

This Chicken Parmesan recipe offers a classic Italian-American dish featuring tender, breaded chicken cutlets topped with melted mozzarella, tangy marinara sauce, and freshly grated Parmigiano Reggiano. The chicken is first pounded thin, breaded with a flavorful mixture of Parmesan and Italian herbs, then pan-fried until golden before being baked to perfection with cheese and sauce. An alternative all-baking method is included for a healthier option with less oil. Perfectly crispy on the outside and juicy inside, this recipe serves 6 and takes just 45 minutes.

Ingredients

Chicken and Breaded Coating

  • 3 chicken breasts, sliced in half lengthwise to create 6 cutlets
  • 1/2 cup all-purpose flour (can also use gluten-free flour blend or white whole wheat)
  • 3 eggs, whisked
  • 1/3 cup olive oil (for frying, plus extra for baking method)
  • 1 1/2 cups breadcrumbs
  • 1/2 cup freshly grated & finely grated Parmigiano Reggiano, shredded
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
  • 1 tsp garlic powder

Topping and Sauce

  • 6 slices Mozzarella cheese
  • 1 1/2 cups marinara sauce
  • 1/3 cup freshly grated Parmigiano Reggiano
  • 2 tbsp fresh basil, chopped

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the chicken parmesan later in the recipe.
  2. Tenderize Chicken: Place chicken cutlets between two sheets of plastic wrap or in a large ziplock bag and pound them with a rolling pin or meat hammer until they are about 1/2 inch thick. Pat dry with paper towels to remove any excess moisture.
  3. Prepare Breadcrumb Mix: In a shallow dish, combine the breadcrumbs, 1/2 cup grated Parmigiano Reggiano, salt, pepper, Italian herb blend, and garlic powder. Mix thoroughly to evenly distribute the flavors.
  4. Set Up Breading Station: Arrange three shallow dishes: one with flour seasoned lightly with salt, one with whisked eggs seasoned with salt, and one with the breadcrumb mixture.
  5. Bread the Chicken: Coat each chicken cutlet first in the flour, shaking off excess, then dip both sides into the egg wash, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place each breaded cutlet on a parchment-lined sheet pan. Repeat with all cutlets.
  6. Brown the Chicken: Heat a cast-iron skillet over low to medium heat and add 3 tablespoons of olive oil. Brown the chicken cutlets for 2-3 minutes on each side until the breading is golden brown. Cook in batches as needed, adding more oil if necessary.
  7. Layer and Bake: Arrange the browned chicken cutlets in a large metal baking dish or sheet pan. Top each cutlet with a slice of mozzarella, a spoonful of marinara sauce, and a generous sprinkle of freshly grated Parmigiano Reggiano. Bake uncovered in the preheated oven for 10-14 minutes, depending on cutlet thickness (10 minutes for thinner cutlets; up to 14 for thicker). Broil on HIGH for 1 minute at the end to melt and brown the cheese.
  8. Alternative Baked Method: For a lighter version using less oil, preheat oven to 450°F (230°C). After steps 2 through 5 (pounding and breading), place cutlets on a parchment-lined pan and spray or brush with 2 tablespoons olive oil. Bake for 20-25 minutes, flipping halfway if desired. Remove, top with mozzarella, marinara, and Parmigiano, then bake an additional 5 minutes. Broil on HIGH for 1 minute to brown the cheese. Garnish with chopped fresh basil before serving.
  9. Serve: Once baked and cheese is melted and bubbling, remove chicken parmesan from the oven. Sprinkle with fresh basil and enjoy immediately.

Notes

  • When pounding chicken, ensuring uniform thickness (about 1/2 inch) helps even cooking.
  • You can substitute gluten-free flour if desired to make this recipe gluten-free.
  • If you prefer a crispier crust, pan-frying before baking is the best method.
  • Use fresh mozzarella slices for the best melting and flavor.
  • Baking method saves oil and calories without sacrificing taste and texture.
  • Broiling at the end is essential to brown and melt the cheese perfectly.
  • Leftovers can be stored covered in the fridge for up to 3 days and reheated in the oven to maintain crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://mysimpledish.com/the-best-chicken-parmesan-parmigiana-recipe/