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Crispy Chicken Parmesan is a classic Italian-American dish that’s always a hit at our house. Juicy chicken breasts breaded and pan-fried until golden, then topped with melty mozzarella and homemade tomato sauce. It’s the ultimate comfort food and a guaranteed family favorite. Perfect for an easy weeknight dinner or a cozy weekend meal.
Table of Contents
Why I Love This Recipe
- Easy but Impressive: This chicken parmesan looks fancy but comes together with simple ingredients and steps. Looking for more Italian-inspired weeknight meals? Check out my Lightened Up Spaghetti Carbonara or Chicken Meatballs with Wheel Pasta.
- Family Favorite: With melty cheese, crispy chicken, and rich tomato sauce, it’s a comfort food classic everyone loves. Pair it with Pull Apart Cheese Bread for extra decadence or a fresh Italian Chopped Salad for a complete dinner.
- Made from Scratch: Homemade means better flavor and more control over your ingredients. Got extra marinara? Use it in Pizza Quesadillas or Gluten Free Eggplant Lasagna.
- Kid-Friendly: My kids love helping bread the chicken. It’s hands-on and fun! For more ideas they can help with, check out all of my Kid Friendly Recipes.
The Ingredients
- Olive oil: for sautéing the onions and garlic. Use extra virgin for more flavor.
- Diced yellow onion and garlic: Adds flavor and depth to the sauce.
- Can crushed tomatoes: San Marzano if you can find them, for the best flavor.
- Fresh basil leaves: torn or whole, they infuse the sauce as it simmers.
- Eggs: helps the breadcrumb coating stick to the chicken.
- Panko breadcrumbs: gives the chicken that extra crunch.
- Garlic powder: adds flavor to the breading.
- Grated parmesan cheese: half goes in the breading, half on top before baking.
- All-purpose flour: for dredging the chicken before breading.
- Boneless, skinless chicken breasts: pounded to even thickness for quick, even cooking
- Vegetable oil: for pan-frying; use a high-heat oil like canola or avocado if preferred
- Mozzarella cheese: Use low-moisture for best melt. Slices or grated works!
- Cooked spaghetti or your favorite pasta: for serving; this dish is great over any noodles you love!
How to Make Crispy Chicken Parmesan
Step 1: Make the tomato sauce. Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 4 minutes or until translucent. Next, add the garlic and continue to cook an additional minute. Then, add the tomatoes, 4 basil leaves, salt and pepper. Finally, bring the mixture to a boil, reduce to simmer and cook uncovered for 15-20 minutes or until sauce is thick and fragrant. Remove basil leaves and set sauce aside.
Step 2: Set Up Breading Station. Place 3 deep bowls in an assembly line. Whisk the eggs in the first bowl. In the second bowl combine the panko, garlic powder, 1/2 cup parmesan cheese, and salt. Place the flour in the third bowl.
Step 3: Pound Chicken. Place the chicken breasts between two pieces of parchment paper and with a meat tenderizer or mallet, pound the chicken evenly, about 1/4-1/2 inch thick.
Step 4: Bread Chicken Breasts. Take a piece of chicken and coat evenly first in the flour, then the egg and finally with the panko mixture. Press the panko onto the chicken for better adherence. Set a aside on a plate. Repeat with remaining pieces of chicken. At this point, chicken can be covered and refrigerated up to overnight or frozen up to 3 months until ready to use.
6. Cook Breaded Chicken. First, preheat the oven to 425°F. Then, heat the vegetable oil in a large, deep skillet over medium-high heat. Add the coated chicken and cook 3-4 minutes on each side until golden or internal temperature reaches 165°F.
Step 7: Build Chicken Parmesan. Remove the chicken to a parchment lined baking sheet and evenly top each chicken breast using 1/2 of the tomato sauce. Divide 1/2 cup parmesan cheese evenly on top of the tomato sauce. Add the mozzarella cheese on top of the sauce.
Step 7: Bake Chicken Parmesan. Bake chicken for 15 minutes or until cheese is melted and starting to turn golden. If you want to further brown the cheese, place under the broiler for a couple minutes, keeping an eye on it so it doesn’t burn.
Step 8: Serve. Serve chicken parmesan on top of cooked spaghetti with remaining sauce on the side and topped with basil.
Sides to Serve with Chicken Parmesan
- Cooked Pasta – thin spaghetti, angel hair or fettuccini are our favorites
- Air Fryer Veggies – steamed or roasted veggies are great too!
- Winter Farmers Market Salad – or any salad you love! Chopped Salad with Citrus Herb Vinaigrette is a great option too.
- Yukon Gold Mashed Potatoes – or Air Fryer Baby Potatoes or Crispy Smashed Potatoes if you want more of a crispy potato side.
- Sugar Snap Pea and Asparagus Saute or Roasted Brussels Sprouts depending on the season.
Tips for the Best Crispy Chicken Parmesan
- Pound for Even Cooking: For perfectly crispy and evenly cooked chicken, pound the breasts to a uniform thickness. No meat mallet? A heavy skillet works too.
- Use the Right Breading Order: For a crunchy coating that sticks, follow the classic breading method: flour → egg → panko. Press the breadcrumbs onto the chicken for extra crispiness.
- Broil to Brown the Cheese: Want that bubbly, golden cheese on top? Broil the chicken for 1–2 minutes after baking—just watch closely so it doesn’t burn.
- Shortcut with Sauce (If Needed): Homemade tomato sauce adds amazing flavor, but store-bought works in a pinch. Choose a thick, high-quality sauce for the best results.
- Serve Right Away: Chicken parmesan is best served hot and fresh, while the breading is still crispy and the cheese is perfectly melted.
More Italian-inspired Dishes
Next time you’re looking for a simple dinner idea that packs an impressive punch, go for this Crispy Chicken Parmesan! It’s a total crowd pleaser that will have the whole family asking for it week after week. If you love this recipe, leave a rating and review below!
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Crispy Chicken Parmesan
Equipment
- 2 large sauté pans
- Baking sheet
Ingredients
For the Marinara Sauce:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, chopped
- 1 (28 ounce) can crushed tomatoes
- 8 basil leaves
- 1 teaspoon kosher salt
- pepper, to taste
For the Chicken:
- 2 large eggs
- 3/4 cup panko
- 1 teaspoon garlic powder
- 1 cup parmesan cheese, grated and divided in half
- 3/4 cup all purpose flour
- 4 chicken breasts, boneless and skinless
- Kosher salt to taste
- Fresh ground pepper to taste
- 1 cup vegetable oil
- 1 cup mozzarella cheese, grated (or 4 slices)
- spaghetti or favorite pasta, cooked (for serving)
Instructions
For the Sauce:
- Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 4 minutes or until translucent.
- Add the garlic and continue to cook an additional minute. Add the tomatoes, 4 basil leaves, salt and pepper. Bring to a boil, reduce to simmer and cook uncovered for 15-20 minutes or until sauce is thick and fragrant. Remove basil leaves and set sauce aside.
For the Chicken:
- Place 3 deep bowls in an assembly line. Whisk the eggs in the first bowl. In the second bowl combine the panko, garlic powder, 1/2 cup parmesan cheese, and 1 teaspoon salt. Place the flour in the third bowl.
- Place the chicken breasts between two pieces of parchment paper and with a meat tenderizer or mallet, pound the chicken evenly, about 1/4-1/2 inch thick.
- Take a piece of chicken and coat evenly first in the flour, then the egg and finally with the panko mixture. Press the panko on to the chicken for better adherence. Set a aside on a plate. Repeat with remaining pieces of chicken. At this point, chicken can be covered and refrigerated up to overnight or frozen up to 3 months until ready to use.
- Preheat the oven to 425°F.
- Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the coated chicken and cook 3-4 minutes on each side until golden or internal temperature reaches 165°F.
- Remove the chicken to a parchment lined baking sheet and evenly top each chicken breast using 1/2 of the tomato sauce. Divide 1/2 cup parmesan cheese evenly on top of the tomato sauce. Add the mozzarella cheese on top of the sauce and bake for 15 minutes or until cheese is melted and starting to turn golden. If you want to further brown the cheese, place under the broiler for a couple minutes, keeping an eye on it so it doesn't burn.
- Serve chicken parmesan on top of cooked spaghetti with remaining sauce on the side.
