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This breaded chicken parmesan is topped with tomato sauce, parmesan cheese and mozzarella, making it a family favorite. I mean it is one of the most popular Italian-American dishes out there for a reason!
There isn’t much better than Italian comfort food from braciole to homemade meatballs. But at the top of the list is chicken parmesan.
For those that didn’t know, chicken parmesan was actually started in the US and was inspired by eggplant parmesan which did actually originate in Italy.
Everyone has their own spin on it, but this is our version and just happens to be my favorite dish. I can vouch for it being my favorite as I have it every year for my birthday, as well as some fettuccine Alfredo.
I mean what is better than chicken that is dipped in a bread coating and then pan-fried? Oh, when you put some sauce on it and load it with cheese!
This also happens to be a recipe I breakout for guests as well. I think I’m in the double digits at this point of people who I have made this breaded chicken parmesan for. Luckily, everyone seems to like it as much as I do.
Jump to:
Recipe Ingredients
- Boneless, skinless chicken breasts – can also use chicken cutlets.
- Italian and panko breadcrumbs – the combination gives a great crunch.
- Parmesan and mozzarella cheese – need cheese on top.
- Oregano, thyme, garlic powder, salt, black pepper – enhances the flavor.
- All-purpose flour – coats the chicken to help the egg bind.
- Eggs – used to bind the breadcrumbs.
- Vegetable oil – can also use canola oil.
- Marinara sauce – use your favorite jarred marinara sauce or make your own homemade sauce.
- Fresh basil – adds some freshness.
How to Make Chicken Parmesan
- Preheat the oven to 450°F. In a large, shallow bowl, whisk together breadcrumbs, 1/2 cup Parmesan cheese, dried herbs, garlic powder, salt and pepper. In another bowl, whisk eggs. In third bowl, place flour.
- In a large cast iron skillet, add oil to 1/4 inch depth and heat over medium heat. While skillet is heating up, pound chicken breasts to 1/2 inch thickness or buy chicken cutlets that are already thin.
- Dredge chicken in flour and shake off any excess.
- Dip the chicken in the eggs.
- Dredge the chicken in the breadcrumbs, making sure chicken is completely coated.
- When skillet is hot, add chicken and cook for about 3 minutes on both sides or until browned. Repeat until chicken is down.
- In a 9×13 inch baking dish, lightly brush with olive oil and spread enough marinara sauce to cover the bottom. Place chicken in pan and cover each piece of chicken with remaining Parmesan, marinara sauce and mozzarella – in that order. (Note – you might need to use two dishes if the chicken is too big to fit in one)
- Bake for 15 to 20 minutes until chicken is cooked and cheese is bubbly and browning. Top with fresh basil.
Side Dish Options
I mentioned above that you can never go wrong with fettuccine Alfredo but understand it can be a bit gluttonous.
Other sides that works are spaghetti, mashed potatoes or even mashed cauliflower. If you’re looking for entirely vegetables, roasted broccoli, Brussels sprouts, kale or asparagus work great as well.
Type of Breadcrumbs
You can use either Italian breadcrumbs or panko breadcrumbs or a combination of both.
Panko breadcrumbs are made from bread without crusts which gives them a light, crunch texture. It also means they will absorb less oil and thus stay crispy.
A traditional chicken parmesan is made with regular breadcrumbs but I like adding some panko to get an extra crunch out of it.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as chicken saltimbocca, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Pro Tips/Recipe Notes
- Pound the chicken breasts so the chicken is thin enough to cook quickly and ensure even cooking. You can also use chicken cutlets.
- Use a combination of Italian and panko breadcrumbs to get the right breading and crispiness.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the breaded chicken parmesan. You’ll know it is ready when the oil starts to shimmer.
- Just use your favorite store brand marinara sauce. No need for extra work here. I go with Prego.
- Use freshly grated Parmesan to top the chicken. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- For the same reason, use fresh mozzarella. It adds that gooeyness you can’t get from pre-shredded.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Chicken Recipes
- Creamy Sun-Dried Tomato Chicken
- Chicken with White Wine Sauce
- Lemon Chicken Piccata
- Apple Cider Chicken
- Honey Lemon Chicken
If you’ve tried this breaded chicken parmesan or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Breaded Chicken Parmesan
Ingredients
- 4 boneless chicken breasts (pounded to 1/2 inch thickness)
- 3/4 cup Italian breadcrumbs
- 3/4 cup Panko breadcrumbs
- 3/4 cup grated parmesan, separated
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup all-purpose flour
- 3 large eggs, beaten
- Vegetable oil for frying
- 2 cups shredded mozzarella or 8 oz fresh mozzarella, sliced
- 2 cups store-bought marinara sauce
- 2 tbsp chopped basil for topping
Instructions
- Preheat the oven to 450°F. In a large, shallow bowl, whisk together breadcrumbs, 1/2 cup Parmesan cheese, oregano, thyme, garlic powder, salt and pepper. In another bowl, whisk eggs. In third bowl, place flour.
- In a large cast iron skillet, add oil to 1/4 inch depth and heat over medium heat. While skillet is heating up, pound chicken breasts to 1/2 inch thickness or buy chicken cutlets that are already thin. Dredge chicken in flour, then eggs and then breadcrumbs, making sure chicken is completely coated.
- When skillet is hot, add chicken and cook for about 3 minutes on both sides or until browned. Repeat until chicken is down.
- In a 9×13 inch baking dish, lightly brush with olive oil and spread enough marinara sauce to cover the bottom. Place chicken in pan and cover each piece of chicken with remaining Parmesan, marinara sauce and mozzarella – in that order. (Note – you might need to use two dishes if the chicken is too big to fit in one)
- Bake for 15 to 20 minutes until chicken is cooked and cheese is bubbly and browning. Top with fresh basil.
Notes
- Pound the chicken breasts so the chicken is thin enough to cook quickly and ensure even cooking. You can also use chicken cutlets.
- Use a combination of Italian and panko breadcrumbs to get the right breading and crispiness.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Just use your favorite store brand marinara sauce. No need for extra work here. I go with Prego.
- Use freshly grated Parmesan to top the chicken. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- For the same reason, use fresh mozzarella. It adds that gooeyness you can’t get from pre-shredded.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Can never go wrong with chicken parm