This Chicken Parmesan recipe is made with perfectly seasoned crispy chicken topped with a simple homemade tomato sauce and sliced mozzarella cheese. Pan-seared to develop the crust, then finished in the oven, we love to serve our chicken parm with spaghetti cooked just until al dente and tossed in more of the homemade sauce.
Table of Contents
Chicken parm is one of the all-time best comfort foods. What’s not to love about a crispy breaded chicken cutlet that is topped with perfectly seasoned marinara sauce and bubbly melted mozzarella cheese?
I made this chicken parm recipe for Paul for our anniversary dinner this year and it was a homerun. It’s a great dish for when you have company over and want something that will impress without being too fancy or gourmet.
I always serve chicken parmesan with spaghetti because it’s my favorite. But it can stand on it’s own with just a salad or some steamed veggies if you prefer.
What is Chicken Parmesan?
Chicken parmesan, also known as chicken parmigiana, is a popular Italian-American dish that typically consists of breaded chicken breast that is pan-fried, baked, or fried until crispy, and then topped with tomato sauce and melted mozzarella cheese. It is often served with a side of spaghetti or another pasta, and may be garnished with fresh herbs such as basil or parsley.
The dish is typically made with chicken, but variations can be made with other proteins, such as eggplant or veal, and the cheese can be swapped for other varieties, such as Parmigiano-Reggiano or provolone.
Chicken parmesan is a hearty and comforting dish that has become a staple in many Italian-American households and restaurants.
Chicken Parmesan ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken breasts – If your boneless, skinless chicken breasts are large, use a sharp knife to slice them in half horizontally for more even cooking and a better breading to chicken ratio.
- Olive oil – For sauteeing the sliced garlic cloves before adding the other sauce ingredients.
- Garlic cloves – No need to mince the garlic. Just slice it into thin slices and saute until golden for a wonderful garlic flavor.
- Canned San Marzano tomatoes – You will need two large cans of whole peeled San Marzano tomatoes, which you can crush by hand. Cans of crushed tomatoes can be used in their place, but I find that the San Marzano tomatoes have the best flavor and it’s incredibly satisfying to tear them by hand.
- Sugar – Just a little sugar helps cut the acidity of the tomatoes and give the sauce balance.
- Dried oregano – This is a classic herb in Italian cooking and will be used in both the sauce and to season the breadcrumbs.
- Onion powder – This ingredient is also used in both the sauce and the breading for the chicken parm.
- Kosher salt & freshly ground black pepper – Because nobody wants bland chicken parm for dinner.
- Red pepper flakes – For just the right amount of heat that gives depth and flavor to the sauce.
- All-purpose flour – For dredging the chicken before breading with egg wash and Italian seasoned breadcrumbs.
- Eggs – These act as a binder to get a nice coating of seasoned breadcrumbs to stick to the chicken breasts.
- Breadcrumbs – Traditional chicken parm uses regular breadcrumbs, not the larger, crunchier Panko breadcrumbs. I like using unseasoned breadcrumbs and seasoning them myself as opposed to Itailan-style breadcrumbs which are preseasoned.
- Parmesan cheese – Go for freshly grated parmesan cheese, not the powdered kind in a can or the pre-shredded cheese from the store. It makes a big difference.
- Parsley – You can use fresh or dried parsley in this recipe, depending on what you have on hand.
- Dried basil – Another classic Italian herb used to season our breadcrumbs.
- Onion powder & garlic powder – The dynamic duo for savory flavor.
- Vegetable oil & butter – For frying the chicken parmigiana before finishing in the oven with sauce and cheese.
- Mozzarella cheese – Low-moisture whole milk mozzarella cheese, not fresh mozzarella, is best for chicken parmesan because it doesn’t release as much moisture which can make your chicken parm soggy.
- Chopped fresh basil – For garnish only. You can just use more fresh chopped parsley instead, if you prefer or don’t have fresh basil leaves on hand.
- Dried spaghetti – This is the classic pasta for serving with chicken parm. We use regular spaghetti, not angel hair, which is too thin to hold up to the sauce and the chicken. But you could really use any pasta you like.
How to make Chicken Parmesan
- Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 2-3 minutes, stirring occasionally, until fragrant and golden.
- Add tomatoes and juices, oregano, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally until thickened. Taste and adjust salt and pepper as needed.
- Remove from the heat and puree in a blender. Return the sauce to the pan.
- Preheat the oven to 450°F. Make dipping stations by adding flour to a plate or shallow dish. Whisk the eggs in another shallow dish. Combine breadcrumbs, parmesan, parsley, dried basil, onion powder, garlic powder, red pepper flakes and oregano in a third shallow dish. Set a wire rack on top of a baking sheet and set aside.
- Place each chicken cutlet between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness between 1/4- and 1/2-inch. Season both sides of each chicken piece with 1 teaspoon of the salt and the black pepper.
- Dredge the chicken in flour, shaking off any excess. Dip in the egg mixture, letting any excess drip off.
- Dredge in the breadcrumb mixture, pressing so it evenly coats both sides. Set aside and repeat with each piece of chicken.
- Heat vegetable oil and butter in a large skillet over medium-high heat until hot. Working in batches if needed, add the breaded chicken to the hot oil. Cook for 2 to 3 minutes per side, flipping halfway through with tongs, until golden brown. You may need to decrease the heat to medium if the chicken is browning too quickly. Transfer the chicken to the prepared baking sheet with a wire rack. Lightly season with the remaining 1 teaspoon of salt.
- Top each piece of chicken with ½ cup of the tomato sauce and 2 slices of mozzarella. Sprinkle with more parmesan. Bake in the preheated oven for 10 to 12 minutes until the cheese is melted, bubbling, and lightly browned in spots.
- Meanwhile, cook the pasta in a large pot of salted, boiling water according to the package directions. Reserve 1 cup of the pasta water before draining.
- Combine the remaining 2 cups of tomato sauce with the cooked spaghetti and ½ cup of the reserved pasta water. Toss to evenly coat the pasta, adding additional pasta water if needed.
- Top the pasta with the chicken then sprinkle with parmesan and basil. Serve immediately.
Shortcut Easy Chicken Parmesan
If you just aren’t feeling up for making the sauce from scratch, no worries. Save yourself from kitchen burnout by using 1-2 jars of your favorite marinara sauce instead. We love the Rao’s brand and always have a few jars of it in our pantry for shortcut meals.
Tips for making this Recipe for Chicken Parmesan
- Use the right cheese. Be sure to use low-moisture whole-milk mozzarella, not fresh mozzarella, which will release too much water and result in soggy chicken.
- Pound the chicken breasts thin. If they are too thick, they won’t cook evenly and the chicken parm may dry out.
What to serve with Chicken Parmigiana
- Pasta: Chicken parmesan pairs well with a variety of pasta dishes such as spaghetti, fettuccine, or linguine. You can also add some additional marinara or even Alfredo sauce to the pasta to complement the chicken if the simple homemade tomato sauce isn’t your thing.
- Salad: A simple side salad with lettuce, tomatoes, cucumbers, and a vinaigrette dressing or our Olive Garden Dressing recipe can provide a refreshing contrast to the rich flavors of chicken parmesan.
- Garlic Bread: Toasted garlic bread is a classic side dish that goes well with chicken parmesan. You can also add some melted mozzarella cheese on top of the bread to make it even more indulgent. Another good option would be our Soft Garlic Parmesan Homemade Breadsticks.
- Roasted Vegetables: Roasted vegetables such as broccoli, green beans, zucchini, or asparagus can provide a healthy and flavorful side dish to balance out the richness of the chicken parmesan.
How to store leftover Chicken Parm
Keep any leftover chicken parmesan in an airtight container in the fridge for 3-4 days.
The chicken can also be wrapped in plastic wrap, then stored in a freezer-safe airtight container in the freezer for up to 2 months. It won’t be as crisp as when it is freshly made, but still very good.
Reheating Parmesan Chicken
Reheat in a 350°F oven covered loosely with foil for 15 to 20 minutes until heated through.
Chicken Parmesan Recipe FAQs
Chicken Parmesan, or “Parmigiana di Pollo” in Italian, is not considered a traditional Italian dish. Although it is widely popular in Italian-American cuisine, it is not a common dish in Italy and is not typically served in Italian restaurants there.
That being said, there are variations of the dish in Italian cuisine that are similar, such as Eggplant Parmesan (Parmigiana di Melanzane), which is made with breaded and fried eggplant slices, tomato sauce, and cheese.
It is believed that Chicken Parmesan originated in the United States, likely among Italian immigrants who adapted traditional Italian dishes to use ingredients that were readily available in the new country. Regardless of its origins, Chicken Parmesan has become a beloved dish in the United States and around the world.
Chicken Parmesan and Chicken Parmigiana are essentially the same dish, with “Chicken Parmesan” being the Americanized version of the Italian dish “Parmigiana di Pollo.” The dish typically consists of breaded and fried chicken cutlets, topped with tomato sauce and melted mozzarella cheese, and sometimes Parmesan cheese as well.
The main difference between the two is the language and the country of origin. “Chicken Parmesan” is the term commonly used in the United States, while “Chicken Parmigiana” is the Italian term for the same dish. In Italy, the dish is typically made with veal instead of chicken, and sometimes with eggplant instead of meat.
Pat the chicken dry: Before you start breading the chicken, make sure to pat it dry with paper towels. This will help the breading stick better to the chicken.
Use flour and egg wash: Dredge the chicken in flour first, then dip it in a mixture of beaten eggs and milk or buttermilk. This will help the breading stick to the chicken and create a crisp coating.
Press the breading firmly: After dipping the chicken in the egg mixture, coat it thoroughly in the breading mixture. Press the breading firmly onto the chicken to make sure it adheres well.
Chill before cooking: After breading the chicken, chill it in the refrigerator for at least 30 minutes before cooking. This will help the breading set and stick to the chicken.
Cook in a hot pan: Heat a generous amount of oil in a hot skillet before adding the chicken. This will help create a crispy crust and keep the breading from falling off. Don’t overcrowd the pan, as this will cause the chicken to steam instead of frying and can cause the breading to become soggy.
By following these steps, you should be able to achieve a crispy and well-coated chicken parmesan that holds its breading during cooking.
More Italian Recipes You’ll Love
- Baked Ziti
- Lemon Chicken Piccata
- Marry Me Chicken
- Best Bolognese Sauce Recipe
- How to Make Homemade Pasta
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Parmesan Chicken
Ingredients
Sauce
- 1/4 cup olive oil
- 8 cloves garlic thinly sliced
- 2 (28-ounce) cans whole peeled San Marzano tomatoes crushed by hand
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
Chicken Parm
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (I like using ½ panko and ½ regular)
- 1/2 cup freshly grated parmesan cheese + more for topping
- 1/4 cup finely chopped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large chicken breasts sliced in half horizontally for 4 thin chicken cutlets
- 2 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil for frying
- 1/4 cup salted butter
- 8 (1-ounce) slices low-moisture whole milk mozzarella cheese (packaged or deli sliced – not fresh mozzarella which will release too much water)
- Chopped fresh basil for topping
Pasta
- 12 ounces spaghetti
Instructions
Sauce
- Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 2-3 minutes, stirring occasionally, until fragrant and golden.¼ cup olive oil, 8 cloves garlic
- Add tomatoes and juices, sugar, oregano, onion powder, salt, pepper, and a pinch of red pepper flakes. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally until thickened. Taste and adjust salt and pepper as needed.2 (28-ounce) cans whole peeled San Marzano tomatoes, 2 teaspoons granulated sugar, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, Pinch of red pepper flakes
- Remove from the heat and puree in a blender. Return the sauce to the pan.
Chicken Parm
- Preheat the oven to 450°F. Make dipping stations by adding flour to a plate or shallow dish. Whisk the eggs in another shallow dish. Combine breadcrumbs, parmesan, parsley, dried basil, onion powder, garlic powder, and oregano in a third shallow dish. Set a wire rack on top of a baking sheet and set aside.½ cup all-purpose flour, 2 large eggs, 2 cups breadcrumbs, ½ cup freshly grated parmesan cheese, ¼ cup finely chopped fresh parsley, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Place each chicken cutlet between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness between 1/4- and 1/2-inch. Season both sides of each chicken piece with 1 teaspoon of the salt and the black pepper.2 large chicken breasts, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper
- Dredge the chicken in flour, shaking off any excess. Dip in the egg mixture, letting any excess drip off. Dredge in the breadcrumb mixture, pressing so it evenly coats both sides. Set aside and repeat with each piece of chicken.
- Heat vegetable oil and butter in a large skillet over medium-high heat until hot. Working in batches if needed, add the breaded chicken to the hot oil. Cook for 2 to 3 minutes per side, flipping halfway through with tongs, until golden brown. You may need to decrease the heat to medium if the chicken is browning too quickly. Transfer the chicken to the prepared baking sheet with a wire rack. Lightly season with the remaining 1 teaspoon of salt.¼ cup vegetable oil, ¼ cup salted butter
- Top each piece of chicken with ½ cup of the tomato sauce and 2 slices of mozzarella. Sprinkle with more parmesan. Bake in the preheated oven for 10 to 12 minutes until the cheese is melted, bubbling, and lightly browned in spots.8 (1-ounce) slices low-moisture whole milk mozzarella cheese
- Meanwhile, cook the pasta in a large pot of salted, boiling water according to the package directions. Reserve 1 cup of the pasta water before draining.
- Combine the remaining 2 cups of tomato sauce with the cooked spaghetti and ½ cup of the reserved pasta water. Toss to evenly coat the pasta, adding additional pasta water if needed.
- Top the pasta with the chicken then sprinkle with parmesan and basil. Serve immediately.Chopped fresh basil, 12 ounces spaghetti
Notes
- Yield: This recipe results in about 4 cups of sauce.
- Storage: Keep any leftover chicken parmesan in an airtight container in the fridge for 3-4 days. The chicken can also be wrapped in plastic wrap, then stored in a freezer-safe airtight container in the freezer for up to 2 months. It won’t be as crisp as when it is freshly made, but still very good. Reheat in a 350°F oven covered loosely with foil for 15 to 20 minutes until heated through.
Chicken Parmesan is a favorite meal here and this was perfection! Thanks for the recipe, Amy!
Made this for a family dinner last night, wow, better than a restaurant!
This has always been a recipe my family loves. I really appreciated all the tips and great photos for this recipe. It made it so easy to follow along and make plus it tasted spot on delicious.
Made this for a sick friend to leave at her house and rewarm. She said it was great. Thanks for the recipe.
So easy to make and tasted better than at the restaurant! YUM! Thank you!
I used to judge Italian recipes based on their chicken parm only to usually be disappointed. I don’t have to try and find the perfect one anymore because your recipe topped them all!