Crispy breaded chicken smothered in marinara and melted mozzarella
Classic Chicken Parmesan
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
4 chicken cutlets
Difficulty
Medium
Cost
Moderate
$$
Sarah Chen
(Updated )
There are few dishes more universally loved than a well-made chicken parmesan. The combination of a shatteringly crisp breadcrumb crust, tender chicken breast, tangy marinara, and stretchy melted mozzarella hits every comfort food note imaginable. It is the kind of recipe that earns a permanent spot in your weeknight rotation.
This version gets the details right. We pound the chicken thin so it cooks evenly, use a three-step breading process for maximum crunch, and finish under the broiler so the cheese gets that irresistible golden-brown blistering on top. The marinara is simple — canned San Marzano tomatoes, garlic, and fresh basil — because the best sauce lets quality ingredients speak for themselves.
Serve it over a bed of spaghetti, alongside a crisp green salad, or tucked into a crusty sub roll for chicken parm sandwiches. However you plate it, this is the definitive recipe you will come back to again and again.
Ingredients
Chicken
- 4 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness
- 1 cup 1 cup all-purpose flour
- 3 3 large eggs, beaten, beaten
- 1.5 cups 1 1/2 cups Italian-style breadcrumbs
- 0.5 cup 1/2 cup freshly grated Parmesan cheese, freshly grated
- 1 teaspoon 1 teaspoon garlic powder
- 0.5 cup 1/2 cup olive oil for frying
- Kosher salt and freshly ground black pepper, to taste
Topping & Sauce
- 2 cups 2 cups marinara sauce
- 8 oz 8 oz fresh mozzarella, sliced, sliced into rounds
- 0.25 cup 1/4 cup fresh basil leaves, for garnish
Instructions
- 1425°F
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a wire rack set inside a baking sheet.
Note:A wire rack keeps the bottom crust from getting soggy.
- 2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides generously with salt and pepper.
- 3
Set up a three-station breading line: flour seasoned with salt and pepper in the first shallow dish, beaten eggs in the second, and breadcrumbs mixed with grated Parmesan and garlic powder in the third.
- 4
Dredge each chicken breast in flour, shaking off the excess. Dip into the egg, letting the excess drip off. Press firmly into the breadcrumb mixture, coating both sides evenly.
Note:Press the breadcrumbs on firmly — a tight seal means a crispier crust.
- 53 minutes per side
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Fry the breaded chicken in batches, about 3 minutes per side, until deep golden brown.
Note:Do not crowd the pan or the temperature will drop and the coating will steam instead of crisp.
- 6
Transfer the fried cutlets to the prepared baking sheet. Spoon marinara sauce over each cutlet and top with sliced fresh mozzarella.
- 7425°F then broil10-12 minutes
Bake in the preheated oven for 10 minutes until the cheese is melted and bubbly. For extra browning, switch the broiler to high for the last 2 minutes.
Note:Watch carefully under the broiler — it can go from perfectly browned to burnt in seconds.
- 82-3 minutes rest
Remove from the oven and let rest for 2-3 minutes. Garnish with fresh basil leaves and serve immediately over spaghetti or with a side salad.
Substitutions
Chicken breastChicken thighs (boneless, skinless)
Thighs are more forgiving and stay juicier. Pound to even thickness.
Italian breadcrumbsPanko breadcrumbs mixed with 1 tsp Italian seasoning
Panko creates an even crunchier texture.
Fresh mozzarellaLow-moisture mozzarella (shredded)
Melts differently but still delicious. Low-moisture browns better under the broiler.
Tips & Storage
Pro Tips
Pounding the chicken evenly is the single most important step — uneven cutlets mean some parts overcook while others stay raw.
Let the breaded chicken rest on a rack for 5-10 minutes before frying. This helps the coating adhere better during cooking.
Use a thermometer to check the oil temperature — 350°F is ideal for frying the cutlets.
For a lighter version, you can bake the breaded cutlets at 425°F on a rack for 20 minutes, flipping halfway, instead of pan-frying.
Storage
Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. For best results, store the sauce and chicken separately to keep the breading from getting soggy. Fully assembled chicken parm can be frozen for up to 2 months — wrap individual portions tightly in plastic wrap and then aluminum foil.
Reheating
For the crispiest results, reheat in a 375°F oven for 12-15 minutes until heated through and the cheese is bubbly again. You can also use an air fryer at 350°F for 5-7 minutes. Avoid the microwave if possible, as it will make the breading soft and chewy.
Nutrition Facts
Per serving (1 cutlet with sauce and cheese) · 4 servings
Calories580
Protein42g
Carbohydrates32g
Fat30g
Fiber2g
Sugar5g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make chicken parmesan ahead of time?
- Yes — you can bread the chicken up to 4 hours ahead and refrigerate on a rack. You can also fully assemble and refrigerate for up to 24 hours before baking, though the crust will not be quite as crisp.
- Why is my breading falling off?
- The most common reasons are not drying the chicken thoroughly before breading, skipping the flour step, or not pressing the breadcrumbs on firmly enough. Letting the breaded cutlets rest for 10 minutes before frying also helps the coating set.
- Can I use chicken tenders instead of breasts?
- Absolutely. Chicken tenders work great and do not need pounding. Reduce the frying time to about 2 minutes per side since they are thinner.
- What is the best marinara sauce to use?
- A good-quality jarred marinara like Rao's works perfectly. If making your own, crushed San Marzano tomatoes with garlic, olive oil, and fresh basil is all you need.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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