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Classic Chicken Parmesan Recipe

Classic Chicken Parmesan

Steven
Tender, juicy chicken breast coated in a golden, crispy panko and Parmesan breadcrumb crust, then topped with rich marinara sauce and melted fresh mozzarella for the ultimate Italian-American comfort food. This restaurant-quality recipe delivers perfectly crispy coating that stays crunchy under the sauce, thanks to proper pounding and pan-frying technique, all ready in about 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 520 kcal

Equipment

  • Meat mallet or rolling pin - for pounding chicken
  • Three shallow bowls or dishes - for breading station
  • Large heavy-bottomed skillet or cast iron pan
  • 9x13-inch baking dish
  • Tongs - for flipping chicken
  • Paper towels
  • Meat thermometer - (optional but recommended)
  • Plastic wrap or parchment paper

Ingredients
  

For the Chicken

  • 4 boneless, skinless chicken breasts - about 6-8 oz (170-225g) each
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour - 60g
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs - 100g
  • 1/2 cup freshly grated Parmesan cheese - 50g
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 cup olive oil - 60ml, for frying

For the Topping

  • 2 cups marinara sauce - 480ml
  • 8 oz fresh mozzarella cheese - 225g, sliced
  • 1/4 cup freshly grated Parmesan cheese - 25g
  • fresh basil leaves - for garnish (optional)

Instructions
 

  • Pat chicken breasts dry, then pound each between plastic wrap or parchment to an even 1/2 inch (1.25cm) thickness. Season both sides with salt and pepper.
  • Set up breading station: flour in first bowl, whisked eggs with water in second, and panko mixed with grated Parmesan, garlic powder, Italian seasoning, and basil in third.
  • Dredge each chicken breast in flour, dip in egg mixture, then press into breadcrumb mixture, coating both sides evenly. Let breaded chicken rest 5-10 minutes.
  • Preheat oven to 400°F (200°C). Spread 1/2 cup marinara in the bottom of a lightly oiled 9x13-inch baking dish.
  • Heat olive oil in skillet over medium-high until shimmering. Pan-fry chicken in batches 3-4 minutes per side until golden brown. Transfer to baking dish.
  • Spoon marinara sauce over each chicken breast, leaving some edges exposed. Top with mozzarella slices and sprinkle with grated Parmesan.
  • Bake at 400°F (200°C) for 15-20 minutes until chicken reaches 165°F (74°C) internally and cheese is melted and bubbly. Broil 1-2 minutes for extra browning if desired.
  • Rest chicken 5 minutes. Heat remaining marinara sauce. Garnish with fresh basil if using and serve with extra sauce on the side.

Notes

  • Don't skip pounding the chicken to even 1/2-inch thickness for juicy, evenly cooked results.
  • Use freshly grated Parmesan for best flavor and melting; avoid pre-grated varieties.
  • Let breaded chicken rest 5-10 minutes before frying to help the coating adhere better.
  • Maintain oil temperature around 350°F and avoid overcrowding the pan for crispier crust.
  • Leave some crispy edges exposed when adding sauce to prevent sogginess.
  • Use a meat thermometer to ensure chicken reaches exactly 165°F without overcooking.
  • Make-ahead: Bread chicken up to 24 hours in advance and refrigerate.
  • Storage: Refrigerate leftovers up to 3-4 days; reheat in oven or air fryer for crispiness.
  • Freezing: Freeze breaded uncooked chicken up to 3 months or fully cooked dish up to 2 months.
  • Variation: For a lighter version, skip pan-frying and bake breaded chicken at 425°F for 20-25 minutes.
Keyword chicken parmesan, comfort food, crispy chicken, italian american, weeknight dinner