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Chicken Parmesan on the baking sheet

Crispy Parmesan Chicken

  • Author: chefjar
  • Total Time: 45 minutes
  • Yield: 4 1x


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. 



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


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.



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 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.
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Category: Chicken recipes
  • Cuisine: Italian


  • Calories: 541kcal
  • Sugar: 3g
  • Sodium: 1821mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 33g
  • Cholesterol: 149mg

Keywords: chicken parmesan recipe, crispy chicken parmesan, how to make crispy chicken parmesan