Chicken Parmesan Recipe

Course: Dinner

Cuisine: Italian

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: people

Calories: 633kcal

Author: Becky Hardin

Chicken Parmesan is a classic Italian dish made with breaded chicken cutlets topped with tomato sauce and cheese. It's a delicious and easy meal that's perfect for a family dinner.

Print Recipe

Equipment

9x13 Baking Pan
Cast Iron Skillet
Instant Read Meat Thermometer (optional)

Ingredients

2 boneless, skinless chicken breasts
½ cup all-purpose flour
2 large eggs
1 cup Italian seasoned breadcrumbs
¾ cup freshly grated Parmesan cheese divided
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
⅓ cup olive oil
1 cup marinara sauce store-bought or homemade
1¼ cups freshly grated low-moisture mozzarella cheese
2 tablespoons chopped fresh basil

Instructions

Preheat oven to 450°F. Spray a 9x13-inch baking pan with nonstick spray and set aside.
Slice the chicken breasts in half horizontally to make 4 thin cutlets. Cover with plastic wrap and use a meat mallet to pound them into an even thickness, about ¼-inch thick.
2 boneless, skinless chicken breasts
Prepare your breading station: Grab 3 large shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs until well mixed. In the third bowl, stir together the breadcrumbs, ½ cup parmesan cheese, salt, pepper, and garlic powder.
½ cup all-purpose flour, 2 large eggs, 1 cup Italian seasoned breadcrumbs, ¾ cup freshly grated Parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder
Coat the chicken in the flour, shaking off any excess, then coat it in the beaten eggs. Dredge in the breadcrumbs, pressing them into the chicken so it adheres. Set on a plate and repeat with the remaining chicken.
In a large skillet, heat the oil over medium heat. Once hot, add in two chicken cutlets. Cook until the chicken is golden brown on both sides, about 2-3 minutes per side.
⅓ cup olive oil
Place in the prepared 9x13 inch baking dish and repeat with the remaining cutlets, adding more oil to the pan if needed.
Spoon the marinara sauce over the cutlets. Top with mozzarella and remaining parmesan. Bake for 12-15 minutes, until the cheese is melted and the chicken is cooked through. Top with basil before serving. Enjoy!
1¼ cups freshly grated low-moisture mozzarella cheese, 1 cup marinara sauce, 2 tablespoons chopped fresh basil

Video

Notes

Feel free to use boneless, skinless chicken thighs instead of breasts.
For a gluten-free option, use gluten-free 1:1 baking flour and gluten-free breadcrumbs.
You can use regular, Panko, or homemade breadcrumbs.
Feel free to omit the Parmesan cheese or use a different hard cheese, such as Pecorino Romano, Grana Padano, or Asiago.
You can use sliced or grated mozzarella cheese.
As an alternative to mozzarella cheese, try provolone.
You can use any neutral oil in place of olive oil, such as avocado oil or vegetable oil.
Pat the chicken dry before dredging. This will help the breading to adhere better.
Chicken is fully cooked when it registers 165°F in the thickest part on an instant-read thermometer.
If planning to have leftovers, store the chicken, sauce, and cheese separately and assemble before reheating. This will prevent soggy breading.

Storage: Store chicken parmesan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition