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The Best Chicken Parmesan (Parmigiana) Recipe

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4 from 14 reviews

This Best Chicken Parmesan recipe offers a crispy, golden-breaded chicken cutlet topped with melted mozzarella, rich marinara sauce, and freshly grated Parmigiano Reggiano. Tenderized and breaded chicken is first pan-fried to perfection then baked to melt the cheese and infuse flavors. Featuring classic Italian herbs and an easy layering technique, it’s a comforting and satisfying dish perfect for a family dinner.

Ingredients

Chicken and Breading

  • 3 chicken breasts, sliced in half length-wise to create 6 cutlets
  • 1/2 cup all-purpose flour (can also use gluten-free flour blend or white whole wheat)
  • 3 eggs, whisked
  • 1/3 cup olive oil (divided for cooking and optional brushing)
  • 1 1/2 cups breadcrumbs
  • 1/2 cup freshly grated & finely grated Parmigiano Reggiano, shredded
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
  • 1 tsp garlic powder

Topping and Sauce

  • 6 slices Mozzarella cheese
  • 1 1/2 cups marinara sauce
  • 1/3 cup freshly grated Parmigiano Reggiano
  • 2 tbsp fresh basil, chopped

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the chicken parmesan later.
  2. Tenderize the chicken: Place the chicken cutlets inside a large ziplock bag or between two sheets of plastic wrap. Use a rolling pin or the smooth side of a meat hammer to pound each cutlet until it is about 1/2 inch thick. After tenderizing, pat the chicken dry with paper towels for better breading adherence.
  3. Prepare the breadcrumb mixture: In a shallow dish, combine the breadcrumbs, 1/2 cup shredded Parmigiano Reggiano, Italian herb blend, garlic powder, salt, and pepper. Mix well to distribute all the flavors evenly.
  4. Set up the breading station: Arrange three shallow bowls or dishes in a line. Place flour (with a pinch of salt), whisked eggs (also salted lightly), and the breadcrumb mixture in separate bowls to create an assembly line for breading.
  5. Bread the chicken: Coat each chicken cutlet first in the flour on both sides, shaking off any excess. Then dip the floured chicken into the whisked eggs, fully coating both sides. Finally, press the chicken into the breadcrumb mix, gently packing the crumbs so the coating sticks well. Place each breaded cutlet on a parchment-lined sheet pan. Repeat until all cutlets are breaded.
  6. Brown the chicken: Heat a cast-iron skillet over low to medium heat. Add 3 tablespoons of olive oil and brown the chicken cutlets for about 2 to 3 minutes per side, until the breading is golden and crisp. Cook in batches, adding more oil as needed so the chicken fries evenly without overcrowding.
  7. Layer and bake: Arrange the browned cutlets in a large metal baking dish or sheet pan. Place one slice of mozzarella on each cutlet, spoon a good amount of marinara sauce over the cheese, then generously sprinkle with freshly grated Parmigiano Reggiano. Bake uncovered in the preheated oven for 10 to 14 minutes, depending on cutlet thickness—thinner cutlets need 10 minutes, thicker up to 14 minutes. For the last minute, switch to broil to melt and brown the cheese beautifully.
  8. Alternative baked method to reduce oil: Preheat oven to 450°F (232°C). After tenderizing and breading the chicken (steps 2-5), place cutlets on a parchment-lined baking pan. Lightly spray or brush with 2 tablespoons olive oil. Bake for 20 to 25 minutes, flipping halfway if needed to prevent overcooking the bottom. Remove from oven, top each cutlet with mozzarella, marinara, and Parmigiano, then bake an additional 5 minutes. Broil on high for 1 minute to finish browning the cheese. Garnish with fresh chopped basil before serving.

Notes

  • Using a meat tenderizer helps the chicken cook evenly and stay juicy.
  • If using gluten-free flour or breadcrumbs, make sure they are suitable for frying.
  • Adjust baking times based on thickness of chicken cutlets to avoid drying out.
  • For crispier chicken with less oil, opt for the baked method described.
  • Fresh basil added after baking enhances flavor and presentation.
  • Use a cast-iron skillet for best browning results during pan-frying.

Find it online: https://cookedbygrace.com/the-best-chicken-parmesan-parmigiana-recipe/