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This restaurant-worthy Chicken Parmesan recipe yields the chicken that’s crispy on the outside and juicy on the inside. It is easy to make and bake in the oven, topped with marinara sauce and mozzarella. Serve it with pasta of your choice for an Italian dinner!
Chicken Parmesan
This might just be the crispiest, tastiest chicken Parmesan recipe we’ve ever tried. We’re using some restaurant-style chef techniques honed for the home to make this very easy and so convenient.
Every single layer of this chicken Parmesan is absolutely bursting with delectable textures and flavors. We’ll be baking the chicken on a baking sheet instead of in the marinara sauce to ensure that we have super crispy chicken that stays crispy until the very last bite. Make sure to check out our pro tips in the recipe to really get the most out of it.
Helpful Tips
- Pound the chicken nice and thin. That’s how restaurants serve chicken Parmesan. Note that your chicken will plump up a little when cooked, so go nice and thin.
- For your egg layer, beat the eggs until they are super frothy. This makes the eggs light and airy, which is key to a good egg layer. The trick is to use your fingers to slide excess egg coating off of the chicken gently. It should be wet enough to grip the breadcrumbs but not so much that it eats through the breading.
- Make sure that your oil is heated before adding the chicken. This ensures that your breading stays intact, frying immediately. Otherwise it can get soggy, and won’t be the crispiest.
- It’s good to bread one to two pieces of chicken at a time, instead of all at once. While your first batch is frying, bread up the next batch. This is what keeps things extra crispy!
- Making small adjustments to your heat, up or down, is a necessity during the frying process to ensure your food doesn’t get overly hot or overly cool.
- The best mozzarella for melting is low moisture, whole milk mozzarella. Shred from a block, as this melts and tastes best. Avoid pre-shredded cheese if you can.
- Bake on a baking sheet instead of in a skillet/casserole dish. This is how we make sure the bottom and sides stay nice and crispy. It leaves plenty of room for the chicken. As you probably know, overcrowding a dish gives you soggy food. It’s all about crispy chicken. You can always spoon marinara sauce on a plate, serving chicken Parmesan on top.
You’ll Need
How to Make Chicken Parmesan
We’re going to follow a few key steps to this recipe.
- First we’re going to slice our chicken into 2-3 thinner slices. We’ll be using a meat tenderizer to pound the chicken into a half inch thickness. Pat the chicken dry and season with salt and pepper. Dredge the chicken in flour, egg, and breadcrumb mixtures before frying in oil until crispy. Set your chicken aside on a cooling rack.
- Now you’re going to transfer the chicken to a baking sheet before topping it with marinara sauce and mozzarella cheese. Then bake at 400 degrees for 15 minutes before garnishing with parsley, and serve!
Make Ahead Method
Refrigerator Method (1-2 Days Ahead)
- Prepare and refrigerate: first, bread and fry the chicken as outlined. Do not add sauce or cheese. Allow to cool completely to room temperature. Cover in an airtight container and refrigerate for up to 1-2 days.
- When you want to serve your chicken, first place it on the baking sheet. Put it on the sheet without cheese or sauce. Bake in the oven at 425 degrees for ten minutes until heated through. Next, remove the cover, spooning sauce on top. Add the cheese, and bake uncovered for fifteen minutes or until your cheese has melted. Time to serve!
Freezer Method (3-4 Months Ahead)
- First, prepare and freeze. Bread and fry your chicken as we’ve outlined above, without adding sauce or cheese. Freeze your chicken on a large plate for 1-2 hours. Then wrap individually in foil, place in labeled gallon freezer bag, seal out the air, and store for 3-4 months.
- When you’re ready to serve, first allow to thaw overnight in the fridge. Place your breaded chicken on a baking sheet, cover, and bake at 425°F for 10 minutes to heat it through. Remove your cover and spoon the sauce on top and add the cheese. Bake uncovered for about fifteen minutes, or until your cheese has melted. It’s time to serve!
Storage
- You can store any leftovers in an airtight container, refrigerating for up to three days or freezing for up to three months.
- To reheat your chicken Parmesan, allow to thaw completely and bake in a covered casserole dish at 350°F for 20-25 minutes, until heated through.
Recipe Tools
- Slotted Spatula. This is to remove the chicken from the oil so you can place it on a wire cooling rack. It also allows excess oil to drip underneath, keeping things crispy.
- Wire Cooling Racks. Be sure to place your chicken on wire cooling racks after frying. This allows excess oil to drop from the bottom, keeping it crispy.
- Large Baking Sheet. Use a light colored 13 x 18-inch baking sheet. You need plenty of room for all your chicken.
- Box Cheese Grater. This makes shredding and grating your cheese from a block for the best texture and flavor.
- Meat Thermometer. This is to ensure the middle of the chicken is cooked to 165°F.
More Delicious Chicken Breast recipes to Try!!!
- Crusted Chicken Romano
- Chicken Tetrazzini
- Parmesan Chicken Casserole
- Lemon Chicken
- Ground Chicken Burgers
- Grilled Pesto Chicken Bruschetta
- Air Fryer Parmesan Crusted Chicken with Mayo
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Crispy Parmesan Chicken
This restaurant-worthy Chicken Parmesan recipe yields the chicken that’s crispy on the outside and juicy on the inside. It is easy to make and bake in the oven, topped with marinara sauce and mozzarella.
Ingredients
For The Chicken
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 fillets ( or use chicken thighs)
- 1/2 cup all-purpose flour
- 3 large eggs, beaten until frothy
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 1/2 cup panko breadcrumbs
- 1/3 cup fresh grated parmesan cheese
- 1 teaspoon dried oregano
- 1/4 cup neutral vegetable oil like Canola, for frying
Cheese and Topping
- 1 cup marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1-2 tablespoons fresh parsley, to garnish
Instructions
For The Chicken
- Preheat your oven to 425°F.
- Slice each chicken breast in half lengthwise to make 4 fillets. Place fillets between two pieces of parchment paper or cover with plastic wrap. Use a kitchen mallet or rolling pin to pound meat to even 1/2-inch-thick slices. Pat dry. Season lightly with salt and pepper. Keep aside.
- Place the flour in a shallow bowl.
- Beat the eggs together with Italian seasoning and garlic until frothy and airy in a separate shallow bowl. Season the mixture with salt and pepper.
- Combine the Panko breadcrumbs, Parmesan cheese and dried oregano in another wide, shallow bowl.
- Dredge each fillet in the flour mixture, then the egg mixture until just coated, then coat generously in the breadcrumbs mixture.
- Heat neutral oil in a large skillet over medium-high heat. When it is hot, add the chicken and fry for 3-4 minutes each side or until golden. Adjust the heat if the oil gets too hot. Cook chicken in batches of two not to overcrowd the skillet. Transfer to a large baking sheet.
Cheese and Topping
- Top each fillet with marinara sauce and mozzarella cheese.
- Bake uncovered in the preheated oven for 15 minutes or until the cheese is melted. Broil at 425°F for 2 minutes to brown the top even more. Be sure to watch it closely during this time.
- Garnish with parsley or basil leaves.
- Serve with spaghetti or pasta of your choice.
Notes
Tips
Pound the chicken nice and thin. That’s how restaurants serve chicken Parmesan. Note that your chicken will plump up a little when cooked, so go nice and thin. For your egg layer, beat the eggs until they are super frothy. This makes the eggs light and airy, which is key to a good egg layer. The trick is to use your fingers to slide excess egg coating off of the chicken gently. It should be wet enough to grip the breadcrumbs but not so much that it eats through the breading. Make sure that your oil is heated before adding the chicken. This ensures that your breading stays intact, frying immediately. Otherwise it can get soggy, and won’t be the crispiest. It’s good to bread one to two pieces of chicken at a time, instead of all at once. While your first batch is frying, bread up the next batch. This is what keeps things extra crispy! Making small adjustments to your heat, up or down, is a necessity during the frying process to ensure your food doesn’t get overly hot or overly cool. The best mozzarella for melting is low moisture, whole milk mozzarella. Shred from a block, as this melts and tastes best. Avoid pre-shredded cheese if you can. Bake on a baking sheet instead of in a skillet/casserole dish. This is how we make sure the bottom and sides stay nice and crispy. It leaves plenty of room for the chicken. As you probably know, overcrowding a dish gives you soggy food. It’s all about crispy chicken. You can always spoon marinara sauce on a plate, serving chicken Parmesan on top.Storage
- You can store any leftovers in an airtight container, refrigerating for up to three days or freezing for up to three months.
- To reheat your chicken Parmesan, allow to thaw completely and bake in a covered casserole dish at 350° for 20-25 minutes, until heated through.
Nutrition
Calories: 541kcal | Carbohydrates: 35g | Protein: 33g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 149mg | Sodium: 1821mg | Fiber: 3g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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This chicken was perfectly crispy and packed with flavor! The Parmesan crust made it so good, and it paired perfectly with a side of mashed potatoes.
That’s awesome, Tom! Love the mashed potato pairing—sounds like comfort food heaven!