Description
For the Chicken
2 large boneless, skinless chicken breasts, halved lengthwise
1 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
For the Sauce & Toppings
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
Directions
Preheat oven to 400°F (200°C). Grease a baking dish and set aside.
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and black pepper.
Dredge each chicken piece in flour, then dip in beaten eggs, and coat with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden brown. Transfer to the prepared baking dish.
Spoon marinara sauce over each piece of chicken and top with mozzarella and Parmesan cheese.
Bake for 15–20 minutes or until cheese is melted and chicken reaches an internal temperature of 165°F (74°C).
Garnish with fresh basil and serve hot with pasta or a side salad.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 480 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Chicken Parmesan every time. First, ensure your chicken breasts are halved evenly to promote quick, even cooking. Preheat your oven and prepare your breading station. When breading, use one hand for dry ingredients and the other for wet to avoid clumpy fingers. For the skillet step, ensure the oil is shimmering but not smoking before adding the chicken—this creates a crisp, non-greasy crust without burning the breading. After browning, let the chicken rest on a wire rack for a minute before placing it in the baking dish; this keeps the bottom crispy.
Serving Suggestions
This classic dish pairs beautifully with a variety of sides. For a traditional Italian meal, serve it over a bed of spaghetti or linguine with extra marinara sauce. For a lighter option, accompany it with a crisp Caesar salad or roasted vegetables like asparagus or broccoli. A slice of garlic bread is perfect for soaking up any extra sauce. For a complete dinner party spread, start with a simple antipasto platter.
How-to Summary
To make Chicken Parmesan: butterfly and pound chicken breasts for even thickness. Dredge in flour, dip in beaten egg, then coat in a seasoned Parmesan-breadcrumb mix. Pan-fry until golden brown on each side. Transfer to a baking dish, top with marinara sauce and cheeses, then bake at 400°F until the cheese is bubbly and the chicken is cooked through. Garnish with fresh basil.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well. They may require a slightly longer bake time due to higher fat content. Ensure the internal temperature reaches 165°F.
How can I make this gluten-free? Substitute the all-purpose flour with a gluten-free blend and use certified gluten-free breadcrumbs.
Can I prepare this dish ahead of time? You can bread the chicken and refrigerate it for up to 4 hours before cooking. For best texture, pan-fry and bake just before serving.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or toaster oven to maintain crispiness; avoid the microwave.
My breading is falling off. How can I prevent this? Ensure you shake off excess flour after the first dredge. Press the breadcrumb mixture firmly onto the egg-washed chicken. Let the breaded chicken rest for 5-10 minutes before frying to help the coating set.
Common Mistakes to Avoid
Avoid these pitfalls: Using chicken breasts that are too thick without halving or pounding them, which leads to uneven cooking. Overcrowding the skillet when pan-frying, which steams the chicken instead of creating a sear. Skipping the pan-fry step and baking only—this results in a soggy coating. Using too much sauce on the chicken before baking, which can make the breading soggy; a spoonful per piece is sufficient. Overbaking, which dries out the chicken; use a meat thermometer to check for 165°F precisely.
Conclusion
This Chicken Parmesan recipe delivers a restaurant-quality meal with a perfectly crispy, flavorful coating and tender, juicy chicken. By following the step-by-step guide and heeding the common mistakes, you can master this classic comfort food. It’s a versatile, crowd-pleasing dish perfect for both weeknight dinners and special occasions. Enjoy the process and the delicious results!
