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.
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.