Description
This Best Chicken Parmesan recipe features tender, thin-sliced chicken breasts breaded with seasoned Italian panko and parmesan, pan-fried to a crispy golden brown, then topped with marinara sauce and fresh mozzarella cheese before baking until bubbly and melty. A classic Italian-American comfort food that’s easy to prepare and perfect for a hearty family dinner.
Ingredients
Chicken and Coating
- 4 thin-sliced boneless, skinless chicken breasts (1/2-inch thick) (about 2 large chicken breasts sliced thin to make 4 pieces)
- Salt and pepper (divided)
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder (divided)
- 2 eggs
- 0.5 teaspoon minced garlic
- 3 dashes hot sauce (optional)
- 1.5 cups Italian Panko Bread Crumbs
- 1 cup parmesan cheese (divided)
Toppings and Sauce
- 3 tablespoons oil (for frying)
- 16 ounces marinara sauce (1 jar)
- 8 ounces fresh mozzarella cheese, sliced
- 1 tablespoon chopped fresh basil
Instructions
- Prepare The Chicken: Slice the chicken breasts horizontally to about 1/2-inch thickness or pound them evenly to this thickness between plastic wrap. Pat dry the chicken pieces.
- Season Chicken: Season all sides with salt, pepper, and 1/2 teaspoon garlic powder evenly.
- Prepare Coatings: In three shallow pans, combine the following: first with flour, cracked black pepper, sea salt, and 1/2 teaspoon garlic powder; second with beaten eggs, minced garlic, and optional hot sauce; third with Italian panko bread crumbs, salt, pepper, garlic powder, and 1/2 cup grated parmesan cheese, mixed thoroughly.
- Bread the Chicken: Dredge chicken pieces in the flour mixture, coating all sides and shaking off excess. Then dip them into the egg mixture fully, shaking off extra. Finally, coat them in the panko breadcrumb mixture completely and place into a baking dish. Repeat for all pieces.
- Pan Fry the Chicken: Heat a large 12-inch skillet over medium heat with enough oil to cover the bottom. Heat to about 375-400°F, indicated by shimmering oil and bubbles forming around a wood spoon. Fry chicken pieces in batches (no crowding, about 3 at a time) for 2-3 minutes per side until golden brown and crispy. The chicken is only browned, not fully cooked. Remove and drain on a sheet pan.
- Add Toppings: Spoon 1-2 tablespoons of marinara sauce over each chicken breast on the sheet pan. Layer each piece with a thick slice of fresh mozzarella cheese, then sprinkle with the remaining grated parmesan cheese.
- Bake and Serve: Bake in a preheated 425°F oven for about 15 minutes until the cheese is melted and bubbly. Garnish with chopped fresh basil and serve hot. Enjoy your classic Chicken Parmesan!
Notes
- Use thin-sliced chicken for even cooking and quicker preparation.
- Do not overcrowd the pan when frying to ensure crispiness.
- Fresh mozzarella yields best melting results but shredded mozzarella is an acceptable substitute.
- Allow the chicken to finish cooking in the oven to remain juicy inside.
- Adjust hot sauce in egg mixture according to spice preference.
- For a lower fat version, bake chicken breasts coated in panko without frying.
