Chicken Parmesan Recipe

There’s something about a pan of chicken parmesan that just feels like a hug from the inside. It’s the kind of meal that turns an ordinary Tuesday into a small celebration, filling your kitchen with the incredible aromas of simmering tomatoes and frying chicken.

This dish, a true Italian-American classic, is a beautiful symphony of textures and flavors, all coming together in one glorious, cheesy bake.

A Tale of Two Cheeses

While its name hints at Italian origins, chicken parmesan is actually a brilliant creation born in American kitchens. It’s a clever twist on the classic eggplant parmesan from Southern Italy.

The name itself is a bit of a mystery, a nod to the city of Parma, famous for its Parmigiano-Reggiano cheese, even though the dish leans heavily on mozzarella for its signature stretch.

Ingredients Needed for the Recipe

Gathering your ingredients beforehand makes the process smooth and enjoyable. Here’s what you’ll need to create this masterpiece.

• Boneless, Skinless Chicken Breasts: These are sliced and pounded into thin cutlets, ensuring they cook quickly and evenly while staying wonderfully tender.
• Salt and Black Pepper: These essential seasonings wake up the mild flavor of the chicken right from the start.
• All-Purpose Flour: The first layer in your breading station, it creates a dry surface that helps the egg mixture stick perfectly.
• Large Eggs: Whisked eggs act as the glue, holding the flavorful breadcrumb coating securely to the chicken cutlets.
• Unseasoned Breadcrumbs: They create that delightfully crispy, golden crust we all love. Using unseasoned lets you control the salt and herb levels.
• Parmigiano-Reggiano Cheese: Freshly grated is key here, offering a sharp, salty, nutty depth to the breading and the final cheesy topping.
• Italian Seasoning: This blend of dried herbs like oregano, basil, and rosemary infuses the breadcrumbs with that classic, aromatic flavor.
• Olive Oil and Sunflower Oil: A combination used for frying, giving the chicken a beautiful color and rich flavor without becoming too heavy.
• Canned Tomato Purée (Passata): This forms the base of a simple, vibrant sauce that blankets the chicken in tangy sweetness.
• Garlic, Red Pepper Flakes, and Fresh Basil: These ingredients build layers of flavor in the sauce, from a gentle heat to a fresh, aromatic finish.
• Low-Moisture Mozzarella Cheese: Shredded from a block, this cheese melts beautifully into that iconic, gooey, stretching blanket over the entire dish.

How to make Chicken Parmesan?

The journey to incredible chicken parm is a simple, satisfying process. Just follow these steps.

Step 1- Craft the Simple Sauce

Warm the olive oil in a large pan over medium-low heat, then add the lightly crushed garlic clove and a pinch of red pepper flakes if you're using them. Let them sizzle gently for a few minutes, pressing on the garlic to release its flavor into the oil.

Pour in the tomato purée, add a good pinch of salt, and let the sauce simmer gently for about half an hour, until it thickens slightly and the flavors meld together beautifully.

Step 2- Prepare the Chicken Cutlets

Place each chicken breast on a stable cutting board and, using a sharp knife, carefully slice through it horizontally to create two thinner cutlets. This gives you more portions and ensures even cooking.

Lay each cutlet between two sheets of parchment paper and gently pound them with a meat mallet or rolling pin until they are of a uniform thickness, then season both sides generously with salt and pepper.

Step 3- Create Your Breading Station

Set up three shallow bowls in an assembly line. The first gets the flour, the second the lightly beaten eggs, and the third a mix of breadcrumbs, a quarter cup of the Parmigiano, and the Italian seasoning.

Having a lined baking sheet ready at the end of your station keeps everything organized and your countertop clean.

Step 4- Dredge and Coat the Chicken

Take one cutlet and dredge it thoroughly in the flour, shaking off any excess. Next, dip it into the egg wash, ensuring it's fully coated and letting the excess drip back into the bowl.

Finally, press the cutlet into the breadcrumb mixture, coating both sides well and gently patting the crumbs so they adhere. Place the finished cutlet on the prepared baking sheet and repeat with the rest.

Step 5- Fry to Golden Perfection

Heat the combination of olive and sunflower oils in a heavy skillet over medium heat. When the oil shimmers, carefully add a few cutlets, making sure not to overcrowd the pan.

Fry for about three to four minutes per side, until the coating is a deep, golden brown and crispy. Transfer the cooked cutlets to a wire rack to drain, which keeps the bottom from getting soggy.

Step 6- Assemble the Masterpiece

Preheat your oven to 400°F. Spread a thin layer of your prepared tomato sauce on the bottom of a 9x13 inch baking dish. Arrange the golden chicken cutlets over the sauce in a single layer.

Spoon more sauce over each cutlet, then blanket everything with the shredded mozzarella. Dot with a bit more sauce and finish with a generous sprinkle of the remaining Parmigiano cheese.

Step 7- Bake and Brown the Cheese

Bake the assembled dish for about 20 minutes, just until the cheese is completely melted and the sauce is bubbling happily around the edges.

For that perfect, restaurant-style finish, pop the pan under the broiler for a minute or two to get gorgeous, browned spots on the cheese. Let it rest for a minute before serving.

Choosing Your Sidekicks

What you serve alongside your chicken parmesan can turn a great meal into an unforgettable one. The goal is to balance the rich, cheesy main event.

A crisp, green salad with a sharp vinaigrette cuts through the richness perfectly. For a truly classic pairing, you can't go wrong with a side of spaghetti or linguine, tossed in any extra tomato sauce.

Tips

A few small tricks can make a big difference in your final dish. Keep these in mind for the best results.

• Don't skip the wire rack after frying. Letting the cutlets drain here is the secret to keeping their bottom crust incredibly crisp, even after baking.
• Use a light hand when pounding the chicken. You're aiming for even thickness, not paper-thin shreds, to prevent the meat from drying out.
• Grate your own mozzarella from a block. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly and beautifully.
• If your breadcrumbs are browning too fast in the pan, don't be afraid to lower the heat. It's better to cook the chicken through gently than to burn the coating.
• Let the assembled dish rest for five minutes after it comes out of the oven. This allows the layers to set, making it much easier to serve neat portions.

Clever Shortcuts and Twists

Life gets busy, and sometimes you need a faster path to dinner. A good-quality jarred marinara sauce is a fantastic time-saver that delivers great flavor with zero effort.

For a fun twist, try using panko breadcrumbs for an extra-crunchy texture, or add a thin slice of prosciutto under the mozzarella for a salty, savory punch.