Best Chicken Parmesan

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This Classic Chicken Parmesan recipe makes the Best Chicken Parmesan with a pan-fried breaded chicken breast that is oven-baked with marinara and fresh mozzarella for a crispy chicken parmesan with melty cheese and a flavorful tomato-based marinara sauce.

A couple of years ago, for fun, I attended a cooking class with a friend held by a local chef and they made an Italian dinner with chicken parmesan and homemade pasta.  

One of the things that they did was pan fry the breaded chicken patty before baking in the oven in order to get that really nice crispy coating. It had that perfect golden, crispy breadcrumb crust. 

So I’m taking what I learned and sharing it with you in this recipe, as well as adding my own spin to the seasonings of the recipe so this chicken parmesan will be both crispy and super flavorful.

Table of Contents

• What Makes This Chicken Parmesan Recipe The Best?
• How To Make Classic Chicken Parmesan
• What To Serve with Chicken Parmesan?
• Recipe Tips
• Is Chicken Parmesan Really Italian?
• Is Chicken Parmesan The Same As Chicken Parmigiana?
• Frequently Asked Questions (FAQs)
• More Recipes You’ll Love
• Recipe
• Reviews

What Makes This Chicken Parmesan Recipe The Best?

• Extra Crispy. I love this version of chicken parmesan because the outside of the chicken is nice and crispy and not soggy at all.
  • Panko Bread Crumbs. I use Italian seasoned Panko Bread Crumbs because they make it extra crispy.
  • Pan Frying. In addition to using Panko breadcrumbs, I also pan fry the chicken breast after it has been breaded and before baking the chicken parmesan in the oven. That seals in the juices and helps to make the chicken cutlet nice and crisp so it can stand up to the marinara and mozzarella toppings.
• Tender and juicy on the inside. Crispy on the outside, and tender and juicy on the inside. Pan-frying just until it is golden and crispy but not cooked through makes the chicken nice and juicy and tender on the inside. Just be careful not to overcook the chicken.
• Flavor. This Chicken Parmesan recipe is bursting with flavor in every bite you take.
  • Season Every Layer. I add seasoning to every layer of this dish, including seasoning the chicken itself, the flour coating, the egg mixture, and the breadcrumb coating.
  • Marinara Sauce. You can use store-bought or homemade marinara. I recommend using my Instant Pot Marinara Sauce recipe that is extremely fresh and flavorful.
  • Fresh Mozzarella. I love to use fresh mozzarella and place thick slices on top of each chicken breast. It gives it that glorious gooey, melty cheesy flavor! However, if you only have shredded mozzarella on-hand then you can use that on the chicken parmesan.

How To Make Classic Chicken Parmesan

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Equipment

• Cutting Board – This 3-piece set of bamboo cutting boards on Amazon.com will meet a variety of needs and it is made of sustainable bamboo.
• Meat Mallet – Every kitchen needs one of these and I like this one on Amazon.com because it is dishwasher safe.
• 3 Shallow Pans – This set of 3 cake pans from Amazon.com is perfect to set up the breading assembly line for this recipe.
• 12-inch Skillet – This 12-inch skillet on Amazon.com is similar to one that I use.
• Sheet Pan – This commercial bakers half sheet pan from Amazon.com will allow the food to bake evenly.

Chicken Parmesan Ingredients

Below I discuss the ingredients and possible substitutions in case you don't have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Thin Chicken Breasts or Chicken Cutlets. Read below for how to prepare the chicken breasts before breading.
• All-Purpose Flour. This is necessary for the breading process. 
• Salt and Pepper. Gotta have the seasoning for extra flavor.
• Eggs. These are an essential part of the breading process.
• Tabasco (optional). I like to add a few dashes of hot sauce to the egg mixture. It is not enough to make it spicy but just enough to add a little extra flavor.
• Minced garlic. I like to add with the egg mixture for additional flavor.
• Italian Panko Breadcrumbs. It is important to get the Panko breadcrumbs to get the nice crispy coating on the chicken. I like to get the Italian seasoned kind. However, if you can’t find that then you can get regular panko bread crumbs and add the Italian Seasoning yourself. If you can’t find it, then you can use regular breadcrumbs, or see below regarding how to make your own breadcrumbs.
• Garlic Powder. This adds more garlic flavor into the bread crumb coating.
• Parmesan Cheese – I recommend using grated fresh parmesan cheese for the best flavor and results.
• Oil. You will need oil to pan fry the chicken breasts. I recommend vegetable oil or avocado oil because they can handle high heat.
• Marinara – You can use your favorite store-bought marinara or spaghetti sauce or make your own marinara like my Instant Pot Marinara sauce.
• Basil. Use chopped fresh basil as a garnish for a nice presentation.

How To Make Bread Crumbs For Chicken

• Panko Bread Crumbs. I use boxed Panko Bread crumbs because 1) they save time, and 2) they make the bread crumbs extra crispy, and 3) they are already pre-seasoned with Italian Seasoning.
• Homemade Bread Crumbs. If you would like to make breadcrumbs from scratch, Jill at the Prairie Homestead has an excellent recipe for How To Make Homemade Breadcrumbs.

Prepare The Chicken

• There are two methods you can use to get thin (1/2-inch thick) chicken breasts.
  • Slice Thin. Slice the chicken breasts in half horizontally so that they are very thin, about 1/2-inch thick.
  • Pound Thin. The other option to get thin chicken breasts is to place the chicken between 2 pieces of plastic wrap and then using a meat mallet, pound the chicken breast until it is about a 1/2 inch thick.
• Pat the chicken dry.
• Season the chicken. Sprinkle both sides of the chicken with salt, pepper, and garlic powder.

Set up the Breading Station

You will need 3 shallow pans to set up the breading station. For more detailed instructions with specific ingredient amounts, scroll down to the printable recipe card at the bottom of this post, just above the comments.

• Flour Coating. In the first shallow pan add flour. Add a little cracked black pepper and sea salt.
• Egg Mixture.  In the second shallow pan add 2 eggs, a few dashes of hot sauce, and minced garlic.
• Bread Crumbs. In the third shallow pan add Italian Panko Bread Crumbs, salt, pepper, garlic powder, and grated parmesan cheese. Stir to combine.

How To Bread Chicken

1. Flour. Using tongs, dredge a seasoned, thin-sliced chicken breast through the flour mixture so all sides of the chicken breast are covered with a dusting of flour. 
2. Eggs. After the chicken has been dredged through the flour, dip it in the egg mixture. Repeat as necessary so all sides of the chicken breast are covered with the egg mixture. Let any excess mixture drain off into the pan.
3. Bread Crumbs. After the chicken breast has been dredged through the flour and egg mixture, drop it into the third pan with the seasoned Panko bread crumbs. Once one side is completely covered in bread crumbs, turn it over to make sure the other side is completely covered in bread crumbs.  Shake off any excess breading.
4. Repeat steps 1 through 3 until all chicken breasts are breaded. Then as you finish breading each chicken breast, place it in a flat baking dish. Once all the chicken breasts are breaded and in the baking dish, then you are ready to start pan-frying the chicken breast.

How To Pan Fry Breaded Chicken Breasts

1. Place a large 12-inch skillet over medium heat on the stove. Add enough oil to cover the bottom of the pan. This is necessary so that the chicken breasts to all cook evenly and get crispy up all over.
2. After the oil is hot, (about 375 to 400 degrees F.), it will shimmer, and if you hold a wood spoon vertically so the bottom of the spoon touches the oil, then the oil should bubble around it. If it doesn’t, then it is not yet hot enough.
3. Add each breaded chicken breast into the hot oil and cook one side for about 2 to 3 minutes, or just until the breading is crispy and golden brown. If it browns too fast, then you might want to lower the heat. Then flip the chicken breast and cook the other side of the chicken breast just until it is golden brown. Remember, we are only browning them and not cooking them all the way through. They will finish cooking in the oven.
4. Repeat for all chicken breasts. You can pan-fry about 3 chicken breasts at once so long as they all fit in the pan without touching each other. You don’t want to crowd them. They need to have space in between each chicken breast.
5. After each breaded chicken breast has finished pan-frying, remove them from the oil, drain off any excess oil and place them flat onto a sheet pan.

Add Toppings To The Chicken 

• After the chicken breasts have been pan-fried, pour 1 to 2 spoonfuls of marinara sauce over the top of each chicken breast. How much you pour depends on the size of the chicken breast.
• Then place a thick slice of fresh mozzarella cheese on top of each chicken breast with the sauce. If you don’t have fresh mozzarella, then you can use shredded mozzarella to sprinkle on top of the chicken breast. 
• Then sprinkle a teaspoon or two of grated parmesan cheese on top.

How Long To Bake Chicken Parmesan

• Preheat the oven to 425 degrees F.
• Bake the chicken parmesan for about 15 minutes or until the cheese is melted and bubbling.
• Sprinkle some chopped basil over the top before serving. Serve hot. Enjoy!

What To Serve with Chicken Parmesan?

I like to serve chicken parmesan with spaghetti and a salad. However, here are a few more serving suggestions.

• Roasted Brussels Sprouts – Cooked in the oven with bacon and covered in balsamic vinegar, these roasted Brussels sprouts have an earthy, rustic, smoky flavor.
• Apple Pomegranate Side Salad – Salad greens drizzled in a lime garlic vinaigrette and topped with sliced apples and pomegranate seeds complement any main course.
• Asiago Bruschetta Roasted Asparagus – Dressed to impress, this Italian-inspired roasted asparagus topped with chopped tomatoes, onions, garlic, basil, and asiago cheese are a gourmet side dish that pairs well with this chicken parmesan.

Recipe Tips

• Thin Chicken Breasts – It is very important that the chicken breasts are very thin, about 1/2 inch thick. If they are too thick, then they may not finish cooking in the allotted time and the outside may get overcooked before the chicken finishes cooking on the inside.
• Panko Bread Crumbs – I really recommend using Panko bread crumbs instead of regular bread crumbs because they are more crispy and less likely to get soggy.
• Breading Process – In each step of the breading process it is important to shake off any excess flour before moving on. Then shake off any excess egg mixture before breading. Also, make sure that all sides of each chicken breast are evenly covered with bread crumbs and that there are no bare spots.
• Temperature of Oil. It is very important that the oil is hot and at the correct temperature before placing the chicken breasts in there. 
• Don’t Skip The Pan Frying. Please don’t skip this step. If you go directly to baking, the chicken may not be as crispy on the outside and the baking time in this recipe assumes that the chicken has already been pan-fried and is already cooked.
• Fresh Mozzarella – To really take this chicken parmesan over the top, use fresh mozzarella for the best flavor, texture, and gooey melty cheese.

Is Chicken Parmesan Really Italian?

Just about every Italian restaurant in the U.S. has chicken parmesan on the menu. It is one of the most popular Italian Recipes, as well as Chicken Recipes that readers search for. However, it is not truly an authentic Italian dish.  It is an American-Italian dish created by Italian immigrants in the New York City area that was inspired by eggplant parmesan, which is an authentic Italian dish. 

Is Chicken Parmesan The Same As Chicken Parmigiana?

Yes. They are the same thing. Chicken Parmigiana is the Italian name for Chicken Parmesan. In the U.S., it is also called chicken parm for short.

Frequently Asked Questions (FAQs)

• Can I make Chicken Parmesan Ahead of time? 
  • Yes, you can make the breaded chicken breasts ahead of time and pan fry and bake the chicken breast without the marinara or mozzarella.  Then about 15 minutes before you are ready to serve you can top with the marinara sauce and mozzarella and bake just until it is heated through and the cheese is melted.
• How Do I Store Chicken Parmesan?
  • Store in an airtight container or plastic bag in the refrigerator for 3 to 5 days.
• Can I Freeze Chicken Parmesan?
  • I recommend freezing cooked breaded chicken breasts only. 
• How Do I Reheat Chicken Parmesan?
  • Thaw the frozen breaded chicken breasts in the refrigerator then bake at 350 for about 25 minutes. Baking in the oven is the preferred method to avoid the chicken breading from getting soggy.

More Recipes You’ll Love

• Chicken Parmesan Sliders – This is a great way to use up leftover chicken parmesan (if you have any leftover.)
• Chicken Parmesan Meatballs – Get that great chicken parmesan taste in a meatball.
• Italiano Chicken – Turn a plain chicken breast into a lasagna chicken breast.
• Lasagna Soup – This soup tastes like lasagna in a bowl.
• Buffalo Chicken Stuffed Shells

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