This is without a doubt the best Chicken Parmesan recipe I’ve ever tried! Here you’ll learn how to make chicken parmesan with a perfectly crisp golden breaded exterior, a moist interior, a delicious fresh homemade flavor, and just the right amount of gooey cheese.
Why I love this Chicken Parmesan
We’ve probably all had our fair share of mediocre or even bad Chicken Parmesan. You know the kind that’s overcooked, it has little flavor, the breading is so so, the sauce is covering the entire surface of the crusted chicken and absorbs right into the crumbs making it soggy, and the cheese is overcooked and chewy.
This recipe is the opposite of all those negatives. You get:
- A perfectly golden brown crispy parmesan crust. And it’s amazingly crisp thanks to the extra crispy Panko and frying it in olive oil.
- Sauce only covered the cheese which protects that crispy layer of crumbs, so you wont end up with a soggy breading (whats the point of breading if you’re just going to soak it in a wet sauce?).
- It has great flavor throughout. There’s parmesan and herbs in the breading, two kinds of cheese cover the top, basil, onion and garlic in the homemade marinara, and it’s finished with more fresh basil.
- The cheese isn’t overly chewy. If you pull it out of the broiler after just a minute or two it should still be stretchy and gooey.
So, in other words this is the Chicken Parmesan recipe you’ll want for life!
Want to see how easy this Chicken Parmesan recipe is? Watch the video!
Ingredients You’ll Need for Chicken Parmesan
I know this is a long list but it’s worth it! Scroll below to shortcuts if you are looking to simplify it.
- Canned crushed tomatoes
- Yellow onion
- Fresh garlic
- Olive oil
- Panko bread crumbs
- Garlic powder
- Fresh basil
- Salt and pepper
How to Make Chicken Parmesan
First you’ll cut the two chicken breasts evenly through their thickness.
Then pound to a thin even thickness (I like to cover with plastic wrap first to prevent splatters). Sprinkle both sides lightly with salt and let rest at room temperature for 10 minutes.
Meanwhile prepare the sauce. Saute onions then add garlic and saute.
Then mix in crushed tomatoes, oregano and two sprigs of basil (two bigger stems).
Now you’ll mix together the flour and eggs in a shallow dish until smooth. In a separate dish stir together Panko, parmesan, garlic powder, and oregano.
Then dab chicken dry with paper towels and dredge both sides the chicken in the egg mixture, then transfer to Panko mixture and dredge both sides and press to help the crumbs stick.
Heat olive oil in a 10-inch non-stick skillet (I like preheat this will coating the chicken), cook two chicken cutlets at a time, about 2 – 3 minutes per side until it’s practically cooked through and well browned.
Transfer the chicken to a baking sheet. Cover each with a big mound of shredded cheese.
Broil until melted (be sure chicken registers 165, if not you can reduce the oven temp to 375 and let cook through. This shouldn’t be necessary though if you began with thin chicken and cooked it long enough in the skillet).
Then immediately after baking top with spoonfuls of marinara and plenty of fresh basil and serve right away while that cheese is nice and melty!
Shortcuts for this Recipe for a Quick and Easy Chicken Parmesan
- Use 4 store-bought chicken cutlets then you shouldn’t need to halve and flatten.
- Use a good quality store-bought marinara sauce instead of making this homemade version.
- Skip shredding cheese and just use two slices of mozzarella or provolone per chicken piece instead and use pre-shredded parmesan from the deli.
- Use two skillets so you don’t have to wait and cook the second two after the first batch.
More Super Delicious Chicken Recipes to Try
- Skillet Chicken with Garlic Herb Butter Sauce – one of my most popular recipes!
- Creamy Chicken Piccata – everything is better with cream and that lemon cream combo is dreamy.
- Avocado Caprese Skillet Chicken – a must try recipe! Avocado takes the caprese combo to a whole new level of delicious.
- Lemon Chicken Romano – similar to this recipe but with lemon flavors instead.
- One Pan Balsamic Chicken and Veggies – love this quick and easy dinner!
The Best Chicken Parmesan
Yield: 4 Servings
- 1 Tbsp olive oil
- 1/4 cup finely chopped yellow onion
- 2 garlic cloves, minced (2 tsp)
- 1 (28 oz) can crushed Roma tomatoes
- 1/4 tsp dried oregano
- 2 fresh basil sprigs*
- salt and freshly ground black pepper
- 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
- 2 oz whole-milk mozzarella cheese , shredded (1/2 cup)
- 2 oz provolone cheese , shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it)
- 1 large egg
- 1 Tbsp all-purpose flour
- 1 1/2 oz Parmesan cheese , grated (1/2 cup)
- 1/2 cup Panko bread crumbs
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/3 cup olive oil
- 1/4 cup torn fresh basil
For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.
Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer.
Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste.
Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
For the chicken, while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 10 minutes.
Adjust oven rack 4-inches from broiler element and preheat broiler.
In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper.
Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere.
Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 - 3 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 - 3 minutes longer until (chicken should be about 155 degrees, it will cook just briefly in oven).
Transfer fried chicken to a baking sheet. Repeat process with remaining 2 pieces of chicken.
Toss Mozzarella and provolone together and sprinkle cheese mixture in a mound over cutlets.
Broil in oven until cheese is melted (you can let it brown a little if you like) about 1 - 2 minutes (keep a close eye on it!).
Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately (serve extra sauce with pasta on the side).
Recipe Source: adapted with some changes from Cook's Illustrated
*This is two large stems (sorry there was a mix-up with the video, it's not two leaves).