Chicken Parmesan is one of those timeless comfort foods that never goes out of style. Perfectly crisp chicken cutlets smothered in rich marinara sauce and melted mozzarella create a dish that feels indulgent, yet approachable enough for a weeknight dinner. Whether you’ve had it in a restaurant or made it at home before, this version strikes the right balance of crispy coating, juicy chicken, and cheesy goodness—without being overly heavy.
This recipe walks you through every step: from getting the breading just right to layering the sauce and cheese for maximum flavor. The best part? It’s baked at the end, ensuring a bubbly, golden finish while keeping the chicken tender inside. Serve it over pasta, alongside garlic bread, or with a simple salad, and you’ll have a meal that rivals your favorite Italian trattoria.
Choosing the Right Chicken for Parmesan
The base of this recipe is boneless, skinless chicken breasts, but the trick lies in slicing them in half to create thinner cutlets. This ensures they cook quickly and evenly while still staying juicy. If you prefer, you can lightly pound the chicken with a meat mallet for a more uniform thickness.
The Secret to Crispy Coating
Great Chicken Parmesan relies on layers of flavor in the breading. Instead of plain breadcrumbs, this version blends seasoned crumbs, grated Parmesan cheese, Italian herbs, and garlic. The Parmesan not only seasons the crust but also helps it crisp beautifully in the skillet.
For best results, set up a simple breading station:
- Egg mixture with milk and garlic for flavor and adhesion.
- Breadcrumb mix with Parmesan and seasoning.
Dip, press, and coat well to create that signature crunch.
Pan-Frying Before Baking
While some recipes jump straight to baking, a quick pan-fry in a light layer of oil creates a golden crust that locks in moisture. This step keeps the chicken juicy even after it finishes in the oven. Use medium heat so the breadcrumbs turn crisp without burning before the chicken is cooked through.
Layering Sauce and Cheese Like a Pro
Once fried, the chicken cutlets are nestled into a baking dish with a layer of marinara. A good-quality tomato sauce makes a huge difference here—choose one that’s rich and slightly tangy to balance the richness of the cheese.
Each piece is topped with more marinara and a generous blanket of shredded mozzarella. When baked, the cheese melts into a bubbly, gooey layer that’s irresistible.
Baking for the Perfect Finish
At 375°F (190°C), the chicken finishes cooking while the cheese melts and browns in spots. This stage takes about 15 minutes, just long enough for the flavors to meld together without drying out the chicken.
Serving Suggestions
Chicken Parmesan is versatile and pairs beautifully with many sides. Some classic options include:
- Spaghetti or linguine tossed with extra marinara.
- Garlic bread for soaking up sauce.
- Fresh green salad with a light vinaigrette to balance the richness.
- Roasted vegetables like zucchini or broccoli for a wholesome twist.
Tips for Success
- Don’t skip the pan-fry: Baking alone won’t give the same crispy texture.
- Use freshly grated Parmesan: Pre-grated versions often lack flavor and don’t melt the same way.
- Let the fried cutlets rest briefly: A short rest on paper towels before baking keeps them crisp by removing excess oil.
- Avoid overbaking: Keep an eye on the cheese—once it’s melted and bubbling, your dish is ready.
Ingredient Swaps and Variations
This dish is adaptable depending on what you have in your kitchen:
- Swap chicken breasts for boneless thighs for a richer flavor.
- Use panko breadcrumbs for extra crunch.
- Try a blend of mozzarella and provolone for more depth.
- Make it lighter by air-frying the chicken instead of pan-frying.
- Add a pinch of red pepper flakes to the sauce for subtle heat.
Storing and Reheating
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through—this helps revive the crispness better than the microwave.
For longer storage, freeze baked chicken cutlets before adding sauce and cheese. Then thaw, top with marinara and mozzarella, and bake fresh.
Why This Recipe Works
This Chicken Parmesan strikes the balance of being crispy yet saucy, cheesy but not overwhelming. By pan-frying first, then finishing in the oven, you get the best of both worlds: crunchy breading and gooey, melted cheese. It’s simple enough for a weeknight yet elegant enough to serve guests.
Classic Baked Chicken Parmesan
Ingredients
Chicken and Coating Ingredients
- 2 pieces boneless skinless chicken breasts sliced in half horizontally for cutlets
- 2 large eggs
- ¼ cup milk
- 2 cloves garlic minced
- 1 cup plain breadcrumbs
- 4 tbsp Parmesan cheese freshly grated
- 1 tsp Italian seasoning
- to taste salt and black pepper
- as needed vegetable oil for frying
- 2 cups marinara sauce
- 2 cups mozzarella cheese shredded
- optional fresh basil or parsley for garnish
Instructions
Step-by-Step Instructions
- Slice the chicken breasts horizontally to make thinner cutlets and season both sides with salt and pepper.
- Whisk together eggs, milk, and minced garlic in a shallow bowl.
- Mix breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper in another shallow dish.
- Dip each cutlet in the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat evenly.
- Heat a thin layer of vegetable oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through. Transfer to paper towels to drain.
- Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in a baking dish. Arrange chicken cutlets on top and spoon remaining sauce over them.
- Sprinkle shredded mozzarella evenly over each cutlet and bake for 15 minutes or until cheese is melted and bubbly.
- Garnish with fresh basil or parsley if desired and serve hot with pasta, garlic bread, or a salad.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure chicken cutlets are uniform in thickness for even cooking.
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