The Best Chicken Parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese!
Oven baked Chicken Parmesan is simple to make and worth every minute! If you love a crispy crumb coating vs a soggy crumb, look no further! The best you will ever make!
THE BEST CHICKEN PARMESAN
Chicken Parmesan (also called Chicken Parmigiana) is one of the most loved, most popular AND most ordered chicken recipes in the world. BUT often times, chicken comes out too dry, or doesn’t have enough flavour or seasoning. The sauce is bland, or cheddar cheese is used instead of mozzarella, etc.
This chicken parmesan has been said to be the best by many of our readers over the years.
HOW TO MAKE HOMEMADE CHICKEN PARMESAN
Compared to all of the chicken recipes on this blog, this one may have more steps BUT they are all worth it:
- Breading
- Frying
- Sauce-ing
- Cheese-ing
- Baking
Each step guarantees to give you the best possible outcome and one chicken dinner you will never foregt.
THE CRISPY COATING
For the best flavour combination, the breading is made up of a combination of four ingredients!
- Panko — a Japanese breadcrumb found in any supermarket or grocery store, usually in Asian isles. Dryer than regular breadcrumbs, they absorb less oil producing a crispy and crunchier crumb!
- Breadcrumbs — Italian seasoned, golden or whatever you have on hand.
- Parmesan cheese (or Provolone)
- Garlic (or onion) powder.
USE OUR HOMEMADE SAUCE OR YOUR FAVOURITE MARINARA!
For the purpose of giving you the ultimate flavour experience, I have provided a homemade tomato sauce. You are more than welcome to use store bought pasta sauce, marinara sauce or tomato sauce (U.S readers).
THE DIFFERENCE BETWEEN CHICKEN PARMESAN AND CHICKEN PARMIGIANA
There are some variations to Chicken Parmesan depending on the type of restaurant you’re ordering from, including layering toppings with ham or bacon, or changing mozzarella to cheddar (not our favourite), but they are all essentially the same.
Chicken Parmigiana (Pollo alla parmigiana in Italian) is also known in Australia as a Parm, Parma, or Parmi.
Before chicken parmesan was eggplant parmesan, where eggplant slices are breaded and fried and layered with sauce and parmesan cheese.
When running out of options on what to feed your family…look no further than these crispy succulent chicken breasts with so much melty cheesy!
WHAT TO SERVE WITH CHICKEN PARMESAN
- Pasta — thin spaghetti, angel hair pasta, fettuccini.
- Steamed vegetables.
- Mashed potatoes.
- Zucchini noodles or cauliflower rice for a lighter option.
- Garlic Mushrooms
Looking for a low carb version? Try this Easy Mozzarella Chicken Recipe!
CRISPY CHICKEN PARMESAN NOW ON VIDEO!
Crispy Chicken Parmesan
Ingredients
For The Chicken:
- 2 large eggs
- 1 tablespoon minced garlic
- 2 tablespoons fresh chopped parsley
- Salt and pepper to season
- 3 large chicken breasts halved horizontally to make 6 fillets
- 1 cup Panko breadcrumbs
- 1/2 cup breadcrumbs (Italian or golden)
- 1/2 cup fresh grated parmesan cheese
- 1 teaspoon garlic or onion powder
- 1/2 cup olive oil for frying
For The Sauce:
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoons minced garlic
- 14 ounces (400 g) tomato puree (Passata)
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar (optional)
For The Topping:
- 8 ounces (250 g) mozzarella cheese sliced or shredded
- 1/3 cup fresh shredded parmesan cheese
- 2 tablespoons fresh chopped basil or parsley
Instructions
For The Chicken:
- Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
- When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
- Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
- Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
- Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
- Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
For The Sauce:
- Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
- Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
Andrea Lupo says
This was the best Chicken Parm Recipe!! My family loved it!!
Alex says
Hi!
I’m making this tonight! Is it recommended to pre-make the sauce or make it when about to use? I have a baby so anything I can do during nap time is a win. Thank you!
Steve says
Great recipe! Thank you for posting. I made a few minor alterations due to using what I had on hand but it came out delicious.
Del says
AMAZING recipe! It’s fast become a top requested recipe in our house – follow the recipe and instructions to the letter and you will have the most delicious HOMEMADE chicken parm. No more premade cutlets! No more jar sauce! WOO HOO!
Karina says
Hi Del, it’s great to hear that the recipe has become a top-requested favourite in your house! It’s fantastic that you’ve embraced making delicious homemade chicken parm without premade cutlets or jar sauce. Thank you for your kind words, and here’s to many more delightful homemade meals in your kitchen! Happy cooking!
Ginny says
This was amazing!! I didn’t have everything I needed so I made a few substitutions but I think the fresh garlic is what takes this recipe above all others. I had to use crushed unseasoned croutons for breadcrumbs, added italian seasonings, garlic powder, and onion powder to it. I also used chicken tenderloins because my family loves the smaller serving size. I used a spicy marinara instead of the regular because I’m always trying to empty the jars in my refrigerator! Thank you for a fantastic recipe I will use again and again. Chicken parm, homemade tomato focaccia and green beans, accompanied by a nice Pinot Noir, simple meal but also simply delicious!
Karina says
Hi Ginny, I’m glad to hear that you found the recipe amazing and made it your own with creative substitutions! The addition of fresh garlic does indeed bring a very special touch to any savoury dish! Thank you for sharing your experience.
Robyn says
Been cooking for over 25 years and could never get that crisp on my parm, until NOW! Delicious and easy. Thanks so much!
Lisa Porter says
Great recipe- The chicken was crispy and fork tender and the flavors meshed together nicely. All great marks from the family. It did take me longer to complete this recipe but it was well worth the time and effort.
Rich says
This is the one follow step by step and sit back and enjoy.
My only regret is this recipe about to be so much a hit here in my house it’s gonna be demanded weekly.
The vultures a.k.a the children are allredy asking for more. This was a perfect recipe.
TNV says
Yum!! But, marinating chicken does nothing. Chicken doesn’t absorb oils and water. It’s already mostly water. Rubbing it does better. But marinating chicken is a waste of time and ingredients. And before anyone comes at me, research it. I don’t post things without researching.
Linda DiBiaso says
Unbelievable, Fabulous chicken! Can I freeze the chicken after I marinate it, or in the marinade, to enjoy later?
Kara says
I was making this and didn’t think adding a whole onion to the sauce would turn out very well, but it turned out absolutely delicious! The chicken came out perfectly cooked and overall the best chicken parmesan I’ve ever had. Thank you so much for sharing!
Philip says
Very easy to make and very tasty. Have tried several recipes from this site and they always turn out delicious!
Susanna says
Is super delicious !!
We added some oregano to the sauce and that really does the job!
thank you Karina!
Gary Handke says
The most delicious chicken parmigiana I’ve had in years – this was so tasty my wife said she wanted it for tea again this Saturday after we first tried it on Tuesday!!!
I do support the importance of using good quality ingredients for the best result – especially the mozzarella & parmesan
(I combined it with a baked potato and an Aragula & Parmesan salad which was topped with pine nuts – now this is a winner winner chicken dinner!!!!
Michelle says
Made this with a twist tonight! Did everything according to recipe wuth some slight additions. I added freshly groud pepper to the wet mixture with an additional TBS of minced garlic. In the dry mixture, I added some smoked paprika and onion powder with a healthy handful of grated parm. The chicken was served sliced on top of linguine coated in a delicious garlic parmesan alfredo sauce with chopped tomatoes, green onions and parmesan. It was delicious! Thank you!
Laina says
Great dish! The recipe was typed out a bit unorganized so I almost didn’t try it. Glad I did, it was a hit!
Erin says
Delicious! Paired with buttered and herbed Angel pasta and caramelized broccoli. We devoured it. Thanks for sharing!
Becky says
Delicious!! I had a slight change of plans so marinated chicken for 24 hours . I also added a dollop of pesto on top before baking and used jarred sauce to save time . Better than any I’ve made before😊👍👍
Li says
I will never order chicken parmigiana in a restaurant again! This recipe is absolutely delicious: crispy, juicy chicken, and the sauce is so flavorful. My husband doesn’t like chicken parm and he agreed with me. Thank you for this recipe!
Ally G says
10/10 . Sooo good. I only did the chicken portion, not the sauce. I have my own family homemade sauce recipe. But I always worry about dry chicken…. I followed this recipe exact and it was very flavorful and juicy!! The only thing I didn’t do it cut all my chicken breaststroke in half. There were only 2 adults and 1 kid. So i did 3 chicken breasts and just pounded them down. I also
Blitzo says
Hi there, you are awesome!! I have followed your blogs, through this blog also I enjoyed cooking.
Trish says
I just made this about an hour ago. I used to use a different recipe but this comes out way better. My husband and toddler who’s picky loved it.
Cindy B says
Made this last night for our “Group of 7” dinner party and it turned out awesome! Will definitely make this recipe again!
Sharon Patrick says
Best chicken Parmesan I’ve ever had and my husband said it was better than Olive Garden also.
Monique Deschamps says
Extremely tasty and easy to make! My husband and I loved it. Kudos to all the men and women who make recipes like these. It took me 2.5 hours to make as there were many steps to this recipe! That’s what homemade is all about! I made it with your garlic mushroom recipe which was easy to make. Very good too! Thanks for sharing!
Mo…
Jonnie says
The best chicken Parma? Well, I can’t argue! I’d never made this before but talked my husband into trying it. He was blown away and thinks I’m an incredible cook. Nope, but I can follow an easy recipe. This recipe is amazing. Thank you so much for sharing !!
Natasha K. says
Absolutely FANTASTIC!! This is the BEST chicken parm I’ve ever made or eaten anywhere! We have been making it for over a year now and I just realized I should leave a comment and show some love! This has earned a permanent place in our meal rotation and it’s now my child’s favorite meal! I have made a couple of adjustments to the recipe though: I use just a 2-pack of boneless skinless chicken breast and I cut them in half, filet them and then pound them. And we get leftovers for 2 days minimum (3 people in household). We also noticed we needed more sauce since I serve this with spaghetti so I use 1 1/2 cans of tomato sauce (Hunt’s) and I add a little more seasoning/ garlic/ sugar. I also make homemade garlic bread with it: 3/4 stick of butter, 1 tablespoon margarine, 2 garlic cloves minced, parsley and some garlic salt. Get a fresh loaf of French bread, make 1/2-3/4 inch slices halfway through the loaf, spread garlic butter mixture in slices , wrap in aluminum foil (leaving top opened and bake at 450 degrees for 10 mins – it’s magical! Thanks so much for the amazing recipe!
DimariG says
My husband and I love this recipe. I made it last week and it was great. Made new potatoes with it and smashed them with the potato smasher lightly, added butter and they went great with this chicken. Making it again tonight! 🙂
Terri says
My family loved it! My only regret is that I didn’t double the recipe. Will definitely make it again. So easy but yet so good.
Amanda says
This is honestly better Chicken Parmesan than what you sample at a restaurant. 5 stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Chicken Parmesan is my husband’s favorite Italian dish and he raves about this recipe!
Lyndzy says
Delicious and easy! We like a little heat so we added red pepper flakes and it worked perfectly!
Mari P. says
I used this recipe and my family loved it! It was also really easy to follow and had great flavors!
Zaak OConan says
Made this tonight.
Was a hit with my foodie housemates!
Dave Herbster says
This was so great and also so easy to prep. We are glad to subscribe to your site.
Best Regards,
Dave and Sandy Herbster
Eileen says
Awesome recipe! Chicken came out super tender! The sauce was simple but so flavorful! Will definitely add this to the dinner rotation!
Jennie says
This was my first time making chicken parm and actually eating it. To be honest, I’m not a big red sauce with pasta person, but my husband is. I just did 1 c of bread crumbs because I didn’t have Panko. I just did grated parmesan cheese because I didn’t have the other. I used jar sauce also. Can you see a theme? Lol But even with the provisions I did, this came out delicious!
CJ says
Thank you so much! This is a keeper. Your directions are awesome also!!! Thank you again!
Alice Rathbun says
It is easy and my husband loved it I will make this again
Lanier says
My BF is a huge Italian food fan and he raved at this recipe! Thanks do much, I didn’t change a thing!!
Jody says
Easy and delicious
Kay says
First time I’ve ever made chicken parm and it turned out PERFECTLY. So easy and so delicious, thank you so much for sharing this recipe!
Bonnie K says
Just made this for our Valentine’s dinner and we loved it! We will have this again and again! Thank you for this easy to follow recipe! It was delicious and crispy, which we really loved.
Debbie says
This chicken is amazing. OMG we will fix this often. Better then any restaurants. We used classico marinara. So so good!
Thank you!!
Rhonda says
This recipe was relatively easy and the chicken was juicy and flavorful! I paired it with spaghetti squash for ‘noodles’ and the family loved it!
Amanda Sparks says
Decided to make chicken parmigiana on a whim the other night. Don’t know why as I had NEVER cooked chicken parma before and I’m not a big fan of chicken breast (too dry). Stumbled across your recipe on a google search and followed the recipe to the letter. WELL! The results were AMAZING! My usually picky teenage children LOVED it! Had leftovers the following day which were just as delicious. I feel this recipe will be high on the rotation! Excited to try more recipes.
Natashia says
This was so easy and turned out crunchy and gourmet tasting. I love this and will also be putting it in my rotation.
Marlene Jones says
This was my first time making chicken parm. Everyone loved it, very delicious and a recipe easy to follow. This is a 5 star rating dish. Thank you. Yum!!
Olivia says
This chicken parm is incredible! I made it for my family and they said it was the best they’ve ever had. It’s a simple recipe with minimal ingredients (I usually use Rao’s marinara sauce instead of homemade). Highly recommend!
Ladylia says
Delicious! I used boneless and skinless thighs instead marinated for about 3 hours in the egg wash (loved this instead of separating the dry from wet ingredients) and a jar of Rao’s sauce with no additions and it came out so tender and perfect in flavor. Will def make again.
Tami says
I’ve made chicken parm many times, but never marinated the chicken in the seasoned egg wash. I mixed up the breadcrumbs early to let the flavors meld. When the chicken was done frying, I put a little parm and mozz on first, laid out the sauce, then topped with more mozz and parm, and Italian seasoning. It was delicious, and definitely satisfied cheesy good craving!
LaLa says
Thanks so much for this recipe. It is delicious! My only addition was to add about a tsp of red wine vinegar in the sauce to balance out the acid in the canned tomatoes. It really rounded out your sauce and the meal overall was wonderful. Thanks so much!
René K says
I’ve made Chicken Parmesan many times using other recipes, but tonight my family raved about this recipe’s outcome!! I cook frequently, yet rarely leave comments, but felt this was deserving of it. The chicken was perfectly crunchy and tasty and everyone felt the sauce was spot on as well. 👍🏼
Camilla says
This was delicious! I usually always end up with dry chicken but this turned out crispy and juicy. One thing to note, for four pieces of chicken I bought the breadcrumb part of the recipe was excessive. Next time I will halve those ingredients as I threw away a lot.
kriz says
this is my first time making this. it was a success and the taste was perfect. My daughter ate it with mashed potato ( with the recipe provided here). she ate it for dinner and breakfast the next day. my husband loved it too except he’s not into potatoes so he ate it with steamed rice. he ate it for breakfast and lunch!! they inhale it!! i will for sure be making it again and again!!! thank you😋😊
Renee Orozco says
DAMN Girl – you did it again!! This chicken Parma was absolutely scrumptious!! I followed your tips and recipe to the letter and it turned out perfectly!! I fed two boys and my hubby – all tummy’s full and wholly satisfied!! Thanks so much Karina for sharing your cooking skills!!
Sarah says
Holy chicken this was delicious! My husband said it was better than Olive Garden! It was my second time ever making chicken parm and it was fun.
Lee-Anne says
Turned out quite well although, I had my misgivings about it being in the over for 15 to 20 minutes after being cooked in the oil and I was right. It was a little to dark on the bottom when I took it out of the over, but it was still very good. Next time it will be 10 minutes in the oven and it will be perfect. Gonna try it with a thick alfredo sauce as well sometime because I am not big on red sauce but my son loved it.
Shannon says
Delicious! My family lied it. Definitely going in my rotation
Liana says
Amazing recipe. It was delicious and will made this dish again and again.
Karina says
Hi Liana, thank you for your feedback! Glad to hear that you loved it as much as I do!
T says
made it for a Chicken Parm Critic. He could not get enough of it! Impressively easy
thank you
Laura says
I never rate recipes but holy moly this was delicious. Chicken parm is one of my favorite meals but I’ve never been able to make a good one. This was restaurant quality stuff. So good, thank you!
MARION JOLLY says
Thank you very much this recipe is perfect.
To have a very homogeneous breading I tramp my chicken scallops twice in the eye preparation then in the breadcrumbs. It was a delight, Thank you for his delicious recipes.
I had never before found a site that offers such a good recipe.
Well done and thank you. 🙂
Chanelle Davis says
Very good!
Marilyn says
This was amazing! Made this last night and it was enjoyed quickly by all. I doubled the receipe and it was delicious. Thank you.
Sheila says
It was good, I used leftovers tomatoes and onions and tomato paste and it came out yummy
Matt C says
Recipe looks good and I’m planning on cooking up a variation of it tonight! I have been enjoying fried chicken cutlets and was wondering if 15-20 minutes in the oven would be overkill just to melt the cheese. Maybe I could tone it back to 10 minutes on the same settings? Thoughts?
Lee Ann says
I fried for 2 min a side, baked for 12, and broiled for about two to make the cheese bubbly and brown. My chicken was 170 when I got it out. My chicken was at 135ish going into the oven.
Bob Koch says
Excellent recipe. Filleted chicken and kept tenderloins whole. Fried thickest fillets about about 3 min per side on med-high. Did NOT bake at all. Put in broiler at 450F on lowest broiler shelf. Came out excellent. Thank you.
Machia says
Great recipe except that I dip the chicken in flour first, then egg, then breadcrumbs.
I use crushed tomatoes instead of purée, requires more simmer time. Use tomato paste to thicken if desired.
Nadja says
This was amazing! Like all of your recipes! Super easy and super yum! My husband and i love everything! Thank you so much!! One question, and it may sound silly but I didn’t grow up with chicken cutlets and my husband is Italian so he did. If i just made chicken cutlets could i do the 4-5 min fry and then bake 15-20 without the cheese and sauce? Or is there a diff way? Thanks so much cuz my husband loves chicken cutlets!!
Donna505 says
For chicken cutlets, just fry them (no baking needed). After dipping in egg mixture and bread crumbs, it helps to put them in the refrigerator for at least 20 minutes uncovered so the coating stays on them. Drain on paper towels before serving.
Sheryl says
Turned out great! Marinated about 2 hours and used jarred marinara sauce. Definitely will make again.
Amber says
This was very good! I ran out of panko so I used just the seasoned breadcrumbs, but it didn’t seem to be lacking anything! My fiancé complimented as well, thank you : )
Kenneth Askew says
My wife and I worked together to make this dish today and we exactly followed the recipe, to include the homemade sauce. Yes, there are many steps and a lot of dishes to clean but the result was definitely worth the efforts. This may be the very best Chicken Parmesan we have ever eaten.
Thanks so much for the recipe.
Matt says
Absolutely delicious and nice and crispy , even with the sauce and cheese on it ..
I used jarred sauce added a little cinnamon, followed the rest of the recipe exactly and let me tell you This is delicious there is no leftovers
Sierra says
THANK YOU for this recipe! I had a family member visiting this weekend who requested chicken parmesan, which I’d never made. I followed your recipe exactly and WOW! It was a total hit and so easy to follow and execute. My chicken ended up marinating for about 5 hours before frying and it was sublimely moist and tender. Thank you!
Rachael says
Wow! This recipe turned out perfectly. I didn’t have time to make the sauce, but the chicken came out deliciously moist on the inside with a crispy crust on the outside. I never liked how my chicken parm was always kind of soggy, but this technique fixed that problem. It’s really good. Thanks!
Valery Baker says
It was amazingly delicious 😋. Thank you so much for sharing!! I had happy guest ☺
Patricia Perez says
Best chicken parm I have ever tasted. My family was like “mom, I hope you saved this recipe!” Of course I did. It takes a bit of time but something fun to do on a saturday or sunday.
Thank you for sharing
Lindy says
Tried this recipe last night, and it was perfect. We had several pieces left over, and I stuck it in the air fryer to re-crisp it. Delicious!!! Highly recommend this recipe.
Lisa says
Only my 2nd attempt at Chicken Parm, but I can tell you that from the family’s reaction to last night’s dinner, this was “HANDS DOWN” the best!!!! When my husband cannot find anything about a recipe to “tweek”, then you KNOW it had to be good.
Thanks for posting – this will most definitely become a family favorite meal!
RlG says
Made this for my husband last night, he said-babe you crushed it! I used provolone instead of mozzarella because it’s what I had on hand. And used small chicken tenderloins that turned out great. Freshly picked tomato from our garden for the sauce! I served it with angel hair on the side. I asked if there was anything he’d want differently-he said nope it’s perfect!
tony b says
Karina, I have been cooking for my family 50+ years, just my husband now. We are farm folks and seldom travel the distance to eat out. When we do, it is usually a very popular Italian chain. We shared a chicken parm plate the last time we were there. They should use your recipe. I found your site several years ago. Followed the Parm recipe exactly the first time. Delish!! Use for eggplant, pork chops and zuchini. Had a little buttermilk that needed using. Used 1 egg and about 1 cup butermilk for the chicken marinade. Just as good as always. Your recipes are great. Thank you
Hugh Taylor says
Really really good! I got some really thick chicken breasts (even thick after cutting them) so I cooked them an extra 5 min in the oven to be safe. For the sauce, Rau’s marinara is really good and low carb, but expensive. I made my own marinara with San Marzano canned tomatoes, olive oil, and some spices. Everything came out really great. Thanks for publishing, this is my new favorite keto dinner.
Hugh Taylor says
I spelled the marinara wrong, it’s Rao’s.
Loretta says
Absolutely amazing , I used chicken breast tenders and used my Raos vodka sauce and it was so so great with penne , salad and garlic bread it was great!
Tammy Beechler says
By far, tbis recipe is one of the best meals I’ve ever prepared. I have shared it with many family members and friends.
Sherry says
Just made this tonight. My husband says it’s the best he’s ever had. Easy and fun to make!
Ruth says
Awesome! Very tasty! Nice presentation. I used Monterey Jack cheese as I didn’t have Mozzarella. I used Hunt’s Three Cheese spaghetti sauce instead of making my own.
V says
I’ve never made Chicken Parmesan and it is my husband’s favorite dish. Since our favorite Italian restaurant changed their sauce…. I thought I’d try on my own. This recipe was wonderful and easy to follow . He loved it!
Hannah says
I made this for my family last night having never made breaded chicken before and it turned out perfectly! Everyone thought it was both flavourful and crispy without being dry! Thanks for the great recipe, will definitely be making this again!
Alexis Ochen says
ABSOLUTELY LOVED THIS!!!! I made this recipe for the first time a few years back, and have been making it regularly ever since. It is DELICIOUS, and by far the best Chicken Parm I’ve ever had 🙂
Chloe says
I made this with a jar of prego, added a dry spaghetti sauce packet, and a 3/4 cup of water. Also used only gluten free panko and gluten free bread crumbs due to a gluten sensitivity in our household. It was a hit, thank you! Marinating the chicken in garlic, parsley, and spices really made this a winner.
Jim says
Good recipe, like others, I’ve never thought of leaving chicken in egg as marinade, although have used buttermilk over night. Also, I like using air fryer for chicken part! Crispy and no grease! I change the sauce a bit also from from just paste/spices to more marinara style, but that is preference. I like over bed of bow tie pasta with heavy cream/garlic sauce on bottom for ‘red and white’ style. Thanks…
Hailey says
Never thought to use Panko and breadcrumbs, turned out amazing.
Lindsay says
I made this dish and put it on top of spaghetti and WOW – probably THE BEST DISH I HAVE EVER MADE!!!!! So moist and crispy and absolutely delicious! Everyone was licking their plates! Thanks!!
Sharon says
My daughter in law requested that I make chicken parm for her birthday party dinner and I was lucky enough to find this recipe. You got me with the “crispy” part. Yum!
This dish is fabulous and got rave reviews at the party. I tripled the recipe and thought there would be a ton of leftovers, but almost all of it got eaten. I am not a fan of chicken breast, but it came out moist, tender, and flavorful. Simply delicious.
I followed the recipe exactly and it was actually pretty easy. The homemade sauce was simple to make and I will make and use it again for other recipes. It will become one of my kitchen staples. I marinated the chicken for about 8 hours and it cooked up velvety and flavorful.
Thank you for this wonderful recipe!
Sam says
Is the nutrition per serving? Or for the entire dish? Is this 6 servings?
Mike says
Hi Karina – I made this last night and followed the recipe…and we loved it! Making your own sauce is simple and it’s worth noting…make extra as there was only just enough sauce (Americans love there Italian food swimming in sauce); I used a 14 oz can of whole peeled tomatoes (with juice), added a 1/2 can of paste and blended for mine – next time I am going to double it. The only trouble I had…was when I tried to bread the last few pieces…the batter would not stick to the raw chicken! I am still not sure why…but I think the last few chicken breast/tenders may have been either still slightly damp…or not at room temp like the others…? Not sure what I did…my guess is that the breading was getting egg batter mixed with it and made it difficult to handle maybe? Whatever…keep it in mind tho…but its on me as the the rest stuck fine and cooked up beautifully. The only addition I made was to add a 3rd cheese…I added a slice of provolone then mozzarella…then Parmesan and sent browning! Can’t wait for the leftovers….thank you for an awesome recipe!
Jackie Fraser says
II made this twice.The first time I was so nervous trying something new.But I like to at least try.We had it yesterday and my sister loved it.We r both pasta/ tomatoe fans and it turned out Awesome. Pat myself on the back I can make this for Family and Friends to Enjoy! Thx
Holly says
Didn’t have any breadcrumbs on hand so I ground up some bread stuffing mix, then followed the rest of the recipe & it was still delicious!
Bren Martin says
5 star recipe. Thank you. Everyone was pleased. . . .
Susanna Lee says
HOLY APPLAUSE!!!! So I rarely write reviews but I MUST with this one. THANK YOU for the tip on the egg/garlic marinade. THAT was the secret! I usually don’t eat right after I cook but I had to try what this recipe tasted like! I swore I was eating chicken parm from a restaurant! Thank you, thank you. I will never make “meh” chicken parm again!!!!!!!!!!
Meg Y says
I can’t say enough about how delicious this recipe was. I’ve made Chicken Parm several times and it’s always a little disappointing. This did not disappoint. I have never marinated chicken in an egg mixture but will definitely do it again! I almost used jarred sauce but decided to try your sauce. I am so glad I did. I almost put in half an onion but decided to trust the recipe. Wow! I can’t wait to share this meal with family and friends. Thanks so much for sharing. Next time you go shopping/order groceries, I highly recommend you get/order the ingredients for this fabulous dish. I’m a good cook but this is the best meal I have made all year!
Lisa Robertson says
This recipe is awesome. My husband and I love to cook together, so we made this last night with very few differences. We had two large skinless, boneless breast in the freezer so my husband cut them in half and sliced them horizontally for six thin fillets. Marinating this is the key to tender, melt in your mouth chicken. We marinated it for about 30 minutes. I had some homemade sauce in the freezer so we used it and put a small amount in the dish under the chicken. Then we followed directions. I was a little short on Panko so we added a little more regular breadcrumbs. When it was done baking, we served it with thin spaghetti on the side. This was fantastic. My husband loves Chicken Parmesan but I’ve never been a real big fan. That being said, this blew me away ! Thanks for the recipe, it’s a keeper and is going in my files. I took some photos but don’t see a place to attach them.
Priscilla Katuramu says
Made using thighs instead of breasts and mixed mozzarella and cheddar and it was soooo tasty! Really happy I came across this recipe which will definitely be added to the regular rotation. Thanks for another fantastic recipe Karina
Linda says
This recipe was fantastic! Made this in the middle of sheltering in place, and I felt I was eating at a fancy Italian restaurant. I did not change any ingredients but I did use a cast iron skillet to crisp the chicken and then bake it. Thank you so much for sharing your recipe. Be safe. Be well. Good health to you.
Tron says
Ha I’m about to make some while locked in the house as well.
Tom K says
Really tasty recipe! Thanks.
Tiffany says
This was the best my family and I loved it so much and I followed the recipe as is! Delish!
Sofia ODonnell says
I used chicken thighs instead of breasts, as they have more flavor. Recipe came out so amazing and delicious!
Michelle Cannon says
Lorelai LOVES chicken parm! I’ll make this for her.
Chris says
Followed this recipe almost to a tee. Only difference was I pounded out the chicken before placing in the egg wash. And let it marinade overnight. Salt up the egg wash decently. Its an excellent time to add the flavor into the meat along with the garlic. And I deep fry the chicken. It cooks faster and I can do more than one piece at a time. Crispy for sure. And a nice amount of parmesan cheese on top of the sauce before the mozzarella. I get requests for this often. Thank you!
Matica says
The coating technique gave me the results I’ve been trying to achieve; crispy, golden and delicious. I was pressed for time and had to cut some corners. The ratio of Panko to breadcrumbs wasn’t one of them and the outcome made up for the jarred ‘meh’rinara I used. I’ll follow the recipe with the suggested ingredients next time— as a novice, the texture of the breading made me feel it was a success..Thank you.!
Shanye horne says
This tastes awesome! I used shredded cheese (I’ll be using sliced next time for sure) but it was good! I marinated the chicken for maybe an hour, added a little chicken bullion to the marinade mixture and the flavor was amazing!
I wish you had an app that I could create an act on, that would awesome! Please consider it!
Nichole says
I definitely agree with the need for an app! 😊
Helen E Dominguez says
You killed it with this recipe. Thank you so much it came out perfect!
Allison MacPherson says
I’ve made the recipe about 4-5 times now. My daughter would not eat chicken parmesan until she had this recipe, and now she loves it! When we have chicken parmesan at restaurants, she always compares it to this recipe, and each time the restaurant doesn’t win. Truly a great recipe!!!
Valerie Treichel says
This was amazing. Very, very good. I had 4 breast so 8 total pieces. Had plenty of breading to do that. Used a lot less oil to fry. It was lovely. Thanks for a great recipe.
Amrit Rooprai says
This was the best chicken parmigiana recipe I have ever made! Everyone should make this!
Adrian R.B. says
Great simple recipe, thank-you. The Chicken was so moist, the crust was crisp – perfect.
One small change though, I ran out of Panko and substituted stuffing mix! Two seconds in the blender I had lovely smooth garlicky breadcrumbs – perhaps a little saltier because of this, but hey sometimes you just have to MacGuyver it, even in the kitchen!
Chris Carbone says
Can I make ahead and freeze.
Gerri says
SKinless chicken breasts?
Amy says
I didn’t have all the ingredients on hand so made a simplified version. I used dried parsley and oregano instead of fresh and had some leftover tomato sauce and juice to use up and only marinated about ten minutes. It was still very good. Can’t wait to make it again.
Brosiabroskie says
This was the best chicken parm I’ve ever had. Super easy! My daughter doesn’t even eat meat and she LOVED it!
Marc says
Great Parma! Added chili flakes and capsicum powder to the bread crumbs for a bit more spice. And added avocado on top, underneath the cheese. Gosh, it was a delicious dinner!
Maureen Lang says
Chicken parm is one of my faves but I wanted to try a slightly different preparation (specifically a more seasoned and flavorful egg wash). This dish did not disappoint!! My kids and my husband said it is the best chicken parm I have ever made.
Definitely 5 star worthy. Thanks so much!!
Bekah Howard says
Amazing! My family loved it! I’ve made several chicken parm recipes but this is the best.
Korie says
Excellent! Followed recipe except I used jarred sauce (time crunch). Second recipe I’ve tried from this website. Both have been absolutely delicious. I’m impressed and thankful for some new favorites that I can add to the rotation. Thank you
Tracey smallman says
I’ve done this recipe now a few times and each time it’s been delicious, I don’t measure the ingredients any more, yep I’ve made it that much lol, I’ve marinade over night and 15mins or a few hours just super, thank you so much for the recipe, also it’s as good the day after too, I’d like to know if you can freeze it too? ?
Lisa says
Excellent, easy recipe. Loved it!
Melissa Brown says
Made this for my lactose intolerant family and it was a hit! I skipped the parm (but had some on the table, and used lactose free mozzarella) and used almond flour instead of all purpose. And I was lazy with the egg wash/marinade and just used eggs, salt, and pepper. Despite the ingredient meddling, I followed the method exactly and ended up with pure chicken parm bliss! I’m always worried about chicken breasts turning out dry or overcooked, but this recipe turned them out juicy and succulent on the inside with a perfect crust around the outside, cheese browned and gooey on top. I used up some noodles I had in the cupboard to serve it over and bam! Dinner is served! Thank you!
Abdul says
Just one word……., marvellous
Deanne says
So so yummy! This will become a regular in our household!
Holly says
Wondering if I could coat, and brown the chicken in the skillet a day ahead of time?
Making this for a crowd and would like to save some time. So on the day of I can just put sauce and cheese on top and pop in the oven.
Linde says
Delicious!!! I used my favorite jarred marinara instead, but stuck to the remainder of the recipe as is. Will absolutely be putting this in the rotation from now on. Thank you!!
Sandra M says
First time ever making! It was simple and the Panko crumbs give it an amazing crunch. Definitely the best chicken parmesan I have ever had. I made extra for left overs! We had with pasta but also great as a sandwich!
June Ginsburg says
This chicken parmesan was very good and easy enough. My husband doesn’t like chicken but he enjoyed it. I only substituted provolone for the mozzarella. Thanks June
Shells says
Had been craving this for awhile, decided to try it….put it in on Google search and this was the first recipe that came up….bought everything on the list and made this recipe as it is…. it was so delicious…..I will be making this again
Linda J says
Just made your Crispy Chicken Parmesan for dinner. It was absolutely delicious!!! I have made this dish with other recipes for years but yours it the best one I have ever made . Looking forward to make other recipes from Cafedelites !!
Helen Wassmer says
Just made this recipe exactly as writtten…husband loved it! He’s a chicken parmesan guy…going for seconds at the moment! Will make again! Thanks..hlen
Cheryl says
My husband is a super picky eater this is his favorite meal. We’ve made it a few times it never disappoints. Made it for dinner tonight two ways, as directions stated for my husband and for me I skipped the frying and cooked mine i the air fryer. Yummm! Thanks for the easy and delicious recipes
Lisa Coulter says
This was delicious! My daughter that does not like any type of Italian sauce loved it. I will definitely make this again!
Patricia White says
I followed this recipe exactly and it was REALLY good!!!! We served it over our homemade pasta and with garlic bread on the side. The chicken is so crispy (I did pound it flat, which shortened the cooking time) — it makes this dish. Very excellent recipe, thank you! Will definitely keep this one in the rotation! Thank you!
Cortney says
I hardly ever leave comments but this was not only one of the best chicken parms I’ve ever tasted but one of the best dishes I’ve ever made period. I think what makes it so good is the homemade sauce and marinating the chicken. I marinated the chicken for 45 mins and only used Italian bread crumbs because that’s all I had on hand. I doubled the mozzarella and also the tomato puree so there was extra sauce for the fettuccine noodles I made with it. I thought using a whole onion for the sauce was going to be too much and overpowering but it wasn’t. Baked for 17 mins and it came out perfect. My boyfriend kept telling me over and over it was the best he had ever had and he was going to have to keep me around now 🙂
Sheila says
After chicken is browned, before putting sauce and cheese on can I wait before putting in oven.
John Lines says
Made this tonight. … lots of prep time but turned out amazing!… didn’t deviate from recipe but used cast iron skillet
Marissa says
I made this and it was amazing! I am making it a second time and want to use my cast iron skillet. Can you recommend cooking time and temp based on using a cast iron skillet in the oven?
Spencer says
Best chicken Parm I’ve had the pleasure to make! Worth the couple extra steps in my opinion.
Jack says
How much salt and pepper do you add when your whisking the stuff that marinates at the start? Also if I marinate it overnight, will it be okay to cook the next evening after, a whole 24 hours later? And lastly, how much oil do I put in the pans when in frying the chicken? I don’t want to put too much or too less. Please get back soon, because I’m going to be making it within the week! Thanks 🙂
Sue says
I’m wondering the same thing. What did u do?
Carly Coffey says
I would just season it lightly with salt and pepper or to your liking and then I would use about 2 to 3 tablespoons of oil and I like to use 2 to 3 tablespoons of Butter for flavoring some recipes call for anywhere from a 1/2 cup to a whole cup of oil for frying but not only will you have Burns bits and should do in 2 separate batches but it will be really soggy an oily in my opinion. Hope that helps
Beatrice says
Can you make this recipe without the 15 minutes of marinating?
Beth Green says
This recipe e sounds delicious. Are there any health risks marinating raw chicken in eggs overnight? I want to serve this to a pregnant woman and her 2 year old daughter and I want to be careful.
Thanks
Karina says
Hi Beth,
I understand your concern, however we are not professional health consultants and would strongly advise you in asking your doctor.
Dee says
You are going to be cooking it thoroughly, twice, at high temperatures. Pregnant women have eaten Chicken Parma for decades with no problem!
Chris says
Fantastic!
First time I’ve ever made Chicken Parm and it won’t be the last, great recipe thank you!
I used my own sauce just because it’s a staple of mine and I’ve been making it for years. I used 2 large breasts and only partially pounded them out so they took a bit longer to cook (which I anticipated). 4-5mins a side to brown the crust, 5 mins in the oven then I topped with sauce and cheese and went another 15 (430 on convection), came out PERFECT!
I served on a bed of angel hair with some extra sauce on top, a side of nice warm bread and a tall ice cold glass of milk – mmmmmm, mm!! Yes I ate too much but it was Christmas Eve so I’m allowed 🙂
Thanks again, I’ve saved this recipe as a favorite
Janet says
I have used several recipes to make this, but this one is the best by far. I substituted one of the eggs for some unsweetened almond milk. Served it over some thin no-yolk noodles. Good x 10. 🙂
Tera Taylor says
I made this recipe the other night for dinner and I really appreciated the breakdown for the cooking of the chicken. I have never made chicken parm before, and I found the breading to be the perfect mix of crispy and flavor.. I only did three minutes of frying on each side and 20 minutes in the oven to bake which delivered tender and juicy chicken. I will be using the recipe to make chicken parm again!
Karina says
Tera!
Thanks for the comment. I am so happy that you like it. Thanks for following along with me! xo
Joni Gardner says
Can I just use the Italian breadcrumbs I dont have panko crumbs or Ritz crackers either
Karina says
Hi Joni…absolutely!
Sally says
Made this tonight, my first time ever making Chicken Parmegan and the fam thoroughly enjoyed and approved! A must make again recipe! I did make extra sauce and adjusted accordingly as my crew love their pasta and seen that it freezes well, but there will be none to freeze ? Totally 5 stars! Bravo!! and a BIG thank you for sharing this recipe!
Karina says
Sally!
Thanks so much for the comment! I am so happy to hear that your whole crew loved the dish. It really is so delicious. Thanks for following along with me! xo
Nona says
I’d like to make this for Christmas Eve. Are you using fresh mozzarella, or slices off of a block, or pre-shredded from a bag? Looks like round slices in one of the photos (meaning fresh?) but I couldn’t tell for sure.
Karina says
Hi Nona,
That sounds wonderful. You are welcome to use which ever is more available to you. I recommend sliced or shredded. It will not change the taste. Thanks for the questions and for following along with me!! xo
Andy says
I did 15 min instead of overnight, and it was great. The whole family ate it all. I’ll be using this one from now on. Thanks.
Karina says
That sounds great! Thank you for sharing! XO
Cheryl says
I would like to use thighs for this recipe. Can you suggest how many pounds would be equivalent to the chicken breast? Thanks.
Karina says
With this recipe the chicken breast tastes a little better but you are more than welcome to try it with thighs. This is what I found for the substitution: Chicken thighs can range in size, but for typical grocery store brands, figure that four bone-in, skin-on thighs will weigh about 1 ½ pounds. But each of those thighs will yield about 2 ½ to 3 ounces of meat (the rest of the weight is skin and bone). I generally figure on two thighs per person.
Michelle says
This chicken parmigiana is the best I’ve ever made. Chicken moist and crunchy
LaShunda says
This chicken parmesan receipe is awesome. I was scared in the beginning but it came out great. I even made the sauce. I will br trying more receipes.
Carol L says
What a terrific recipe! I had my doubts because a lot of the recipes you get from the web just don’t taste good. What a wonderful surprise this turned out to be. Easy as could be with ordinary ingredients. This will become a staple in my recipe repertoire. Good job!
Kerry says
Am I able to fry the chicken in the morning put in fridge then bake at dinner time? Would I need do bake for a little longer?
Thanks sounds yummy!
Karina says
Yes, that sounds great! Enjoy! XO
Kassidy says
Made this for my boyfriend and I and it was the most amazing chicken Parm I’ve ever made!
Kelly says
If you are planning to serve this with spaghetti, do you make more of the same sauce to go on the pasta??
Karina says
You can, there may be enough to spread it along depending on how much sauce you love on you chicken and spaghetti. It is a great sauce to freeze or use again throughout the week though if needed.
Nicole says
Hi are you able to just bake it in the oven without frying at all??
Karina says
Hi Nicole! Absolutely. They will need more time in the oven (about half an hour depending on your oven).
I spray the chicken with a little olive oil spray before putting them in to get them crispy on the outside.
Helene says
Omg! Best ever! The home made sauce really is key. Ive triend many chicken parm recipes…this was by far the best!!!!
Noreen Gamble says
This recipe is absolutely spot on and delicious! Thank you so much!!
Karina says
That is great to hear! I am so glad that it is so good! Thank you so much for following along with me! XO
Michee says
I have a confession. I’m Italian, and despite cooking most things from scratch I’ve never in my life made chicken parmesan. ? I know, I know, right!? Probably because I have an aversion to frying things. I mean who likes getting popped by hot oil, amiright? Anyway, I made this at the behest of my boyfriend last night. I only had italian breadcrumbs, no panko, so I smashed up some Ritz crackers and swapped them in for the panko to add that texture and volume. Works great in a pinch. Other than that I followed everything exactly other than using canned sauce instead of my famous homemade recipe (I usually keep batches frozen in zip locks in the freezer, but supply is low atm and I wanted to pull dinner together quickly). Let me just tell you, he and his son about lost their minds over dinner. ? Winning! Great sunday night football meal that everyone enjoyed. Thanks and kudos! I’ll be back soon to try more of your recipes for sure.
Kim says
Thank you so much for this recipe!! I made it last night for my mom’s 69th birthday dinner and she loved it! She’s a tough critic, but praised this meal. Chicken parmigiana is her favorite.
Everyone else loved the meal too. I made homemade tomato sauce too. I couldn’t find the link to your recipe, but found another.
The chicken breast was so tender and I only marinated it for about 30mins.
THANK YOU cafedelites.com !!!
Natalie Pouy says
Hi there! So I made this last night for my employers.
I used chicken thighs instead as they were on hand.
I have never made any breaded meats without first dredging the meat in flour before the egg mixture. I also have never “marinated” the meat in the egg mixture either. I can say that the chicken thighs were so flavourful and delightfully crispy. I panfried the chicken and sauced them up and topped with cheese and left my employer to finish in the oven. Oh my word. My employers found the chicken to be “so good, that even the burps taste good”.
Very cool method that I’ll employ at my house. So very happy to have found this recipe via google. It’s a killer recipe, thanks.
Kathy Hunt says
Delicious! Forgot to use the Italian seasoned breadcrumbs…still came out great!
Aubrey says
I really want to make try this recipe, but my boyfriend is allergic to eggs. Do you have any other recommendations to get the breadcrumbs to stick to the chicken?
Thanks!
Karina says
Hi Aubrey! You can sub with 1/3 cup olive oil. They come out even crispier ?
Lorna says
Hi. My son is allergic to eggs and I use heavy whipping cream. Because it makes the breadcrumb mixture stick together, I usually mix it in one bowl then split it in half in two separate bowls. Works great and my boys love it.
Rebecca says
This recipe was fabulous!!! Thanks so much! The chicken has so much depth of flavour! Am saving it to make again!
Maria says
This is by far the most elegant and sophisticated chicken parm recipe I’ve ever come across. And the results were incredible. I made the sauce the day before and marinated my chicken in the seasoned eggwash overnight (something I’ve never thought to do in all my life). I loved the ease of throwing it into the breading mixture the next night when I got home from work, ladling on a little sauce with a slice of mozz and having dinner in just a few minutes. And an absolutely delicious dinner, at that! Even the leftovers were to-die-for. I will never make chicken parm any other way ever again. Thank you, Karina. Your recipes are always a pleasure to make and eat!
Karina says
That is so sweet of you! I am so glad that you have found recipes that you love and that have turned out so well for you! Thank you so much for sharing and following along with me! XO
ROSE says
I can’t find passata can I substitute tomato paste?
Karina says
Yes, of course! You are welcome to make any recipe your own. Hope you enjoy!!
Steve Taylor says
This is the second recipe I’ve made from your blog and the second time it was a home run. Very easy to make and it was oh so good. You’ve got a fan/follower for life!!
Karina says
That is great to hear! I am so glad that you enjoyed both meals! Thank you for sharing and following along with me!
Dwayne Coleman says
Karina,
You are awesome!! I have followed quite a few food blogs and websites over the last few years and tried a lot of their recipes but yours are by far the best! I have tried three of your recipes and they have all been fabulous! The Food Network stars don’t have anything on you. I’m always anxious to see what the next great recipe is going to be sent to my email, keep those delicious recipes coming!
Dwayne
Karina says
Thank you so much! That means a lot to me! You are so nice! Thanks so much for your support and following along with me!
Dina says
U are one of the best cooks I’ve ever seen…alll ur recipes are out of this world. ….amazing….thank u…for ur effort and for sharing all this beauty with us. ..I reaally appreciate that
Karina says
Oh Dina thank you so much for your kind words and beautiful comment! You’ve seriously made my day. With all my heart, thank you so much! Xx