Chicken Parmesan Recipe

Crispy on the outside, juicy on the inside, and smothered in rich marinara sauce and melted cheese, this is the ultimate chicken parmesan recipe—easy to make and perfect for any occasion.

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Prep Time 20

Cook Time 30

Total Time 55

Servings: 4

Course: dinner, Main Course

Cuisine: American, Italian

Calories: 500

Ingredients Equipment Method Notes

Ingredients

4 Chicken breasts Boneless, skinless
Black pepper Freshly ground, to taste
1 cup All-purpose flour
2 Eggs Large
1 tbsp Water
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese Grated
1 tbsp Garlic powder
1 tbsp Dried oregano
Vegetable oil For frying
2 Cups Marinara sauce Homemade or store-bought
1/4 Cup Parmesan cheese Grated, for topping
1, 1/2 Cups Mozzarella cheese Shredded
Fresh basil leaves For garnish

Equipment

1 Skillet For frying the chicken
1 Oven For baking the dish
1 Baking dish To assemble and bake
1 Meat mallet To pound chicken evenly
3 Shallow dishes For flour, egg, and crumbs

Method

Place chicken breasts between plastic wrap and pound to ½-inch thickness. Season with salt and pepper.
Set up three shallow dishes: flour in the first, eggs + water in the second, and a breadcrumb-Parmesan-spice mixture in the third.
Dredge chicken in flour, dip in egg wash, then coat in breadcrumbs. Press to adhere.
Heat oil in skillet over medium-high. Fry chicken 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Preheat oven to 425°F (220°C). Spread 1 cup marinara sauce in baking dish.
Place chicken in dish. Top with remaining sauce and sprinkle with mozzarella and Parmesan.
Bake for 15–20 minutes until cheese is melted and bubbly. Let rest 5 minutes.
Garnish with fresh basil and serve.

Notes

Use fresh mozzarella for a creamier texture, but pat dry before use to avoid sogginess.
You can bake the breaded chicken for a healthier version before assembling.
Store leftovers in the fridge for up to 3 days or freeze before baking for later use.