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The Best Chicken Parmesan delivers everything you love—perfectly crispy coating, rich homemade tomato sauce, and gooey, browned mozzarella cheese. This Chicken Parmesan is designed to keep its crunch, even under a blanket of tangy sauce, giving you that irresistible texture in every bite.
What Makes This Chicken Parmesan The Best?
Chicken Parmesan—whether you call it Chicken Parmigiana, Chicken Parmi, or even the regrettable Chicken Parma—is a global favorite. But making it at home often leads to common disappointments: dry, flavorless chicken, bland tomato sauce, or worse, soggy coating drowned in cheddar instead of mozzarella.
With our Chicken Parmesan, all those worries are a thing of the past! We’ve mastered the art of combining juicy chicken and a crisp, golden parmesan crust that stays crunchy, even when smothered in rich homemade tomato sauce. Inspired by the same care and flavor perfection in dishes like our Creamy Dijon Chicken, this Chicken Parmesan is all about delivering restaurant-quality results at home—every single time!
The Ultimate Chicken Parmesan: Key Ingredients
The secret to the perfect Chicken Parmesan lies in its ingredients. Fresh garlic adds bold, savory depth, parmesan creates a crispy, golden crust, and mozzarella melts into gooey perfection. Simple staples, extraordinary flavor!
- Fresh Parmesan Cheese: Always opt for freshly grated parmesan rather than pre-shredded varieties. Fresh parmesan melts better, has a stronger flavor, and creates a crispy golden coating that’s essential for this recipe.
- Breadcrumbs: Use a mix of Panko for crunch and Italian-style breadcrumbs for flavor. This combination ensures a perfectly textured Chicken Parmesan crust with seasoning that complements the dish.
- Passata (Tomato Purée): Choose a high-quality passata for a rich, smooth sauce. Look for brands with no added sugar or preservatives to maintain the authentic, tangy tomato flavor.
- Mozzarella Cheese: Fresh mozzarella (not pre-shredded) is the best choice for its creamy, gooey melt. Slice it for even coverage, ensuring every bite is perfectly cheesy and satisfying.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Chicken Parmesan, balance is everything. Whether it’s the perfect crunch or the juiciest chicken, each ingredient pulls its weight. Missing something? Simple alternatives will keep the magic alive without missing a beat!
- Craving a plant-based twist? Go for Eggplant Parmesan, the original Italian classic! Crisp, breaded eggplant slices deliver that perfect crunch while layering beautifully with rich tomato sauce and gooey cheese for a deliciously satisfying alternative.
- Swap the Cheese: Mozzarella is the classic choice, but provolone offers a sharper, creamier alternative. Avoid cheddar—it doesn’t melt quite the same and shifts the flavor balance too much.
- Add Some Savory Layers: Many restaurants take it up a notch with slices of ham or bacon stacked on top. While it’s not traditional, this addition amps up the savory flavors without losing the signature crispy, cheesy charm.
Making Perfect Chicken Parmesan: Step-By-Step
Let’s get cooking! With a few easy steps and simple ingredients, you’ll soon have a mouthwatering Chicken Parmesan that’s crispy, cheesy, and downright irresistible. Grab your skillet and let’s make magic happen!
- Make the Sauce: Heat oil in a pot, sauté onion until translucent, then add garlic and cook until fragrant.
- Finish the Sauce: Stir in tomato puree, seasoning, Italian herbs, and optional sugar. Simmer until thickened, then adjust to taste and set aside.
- Marinate the Chicken: Whisk eggs, garlic, parsley, salt, and pepper in a dish, then coat the chicken in the mixture. Cover and marinate for at least 15 minutes or overnight.
- Prepare the Coating: Combine breadcrumbs, Parmesan, and garlic powder in a bowl. Dip chicken into the mixture, ensuring an even coating.
- Pro Tip: Double-coat the chicken by dipping it back into the egg and breadcrumbs for added crunch.
- Preheat the Oven: Set the oven to 430°F (220°C) and grease an oven tray with nonstick oil.
- Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry chicken until golden and crispy on both sides.
- Pro Tip: Avoid overcrowding the pan to keep the oil hot and the crust crunchy.
- Top with Sauce and Cheese: Place fried chicken on the prepared tray, spoon sauce over each piece, and top with mozzarella, Parmesan, and fresh herbs.
- Bake the Chicken: Bake in the oven until the cheese is melted and bubbly, and the chicken is cooked through.
Complete your meal with even more flavor-packed inspiration from our kitchen! Pair this Chicken Parmesan with our creamy and indulgent Garlic Parmesan Mashed Potatoes, or keep things fresh with a vibrant Chicken Avocado Caprese Salad. Need something hearty? Try our luscious Creamy Mushroom Chicken Pasta or cozy up with a comforting plate of Oven-Baked Creamy Chicken and Rice. For a quick side, our golden and crispy Garlic Roasted Potatoes never disappoint.
Recipe FAQ’s
Yes, you can bake it! Place the coated chicken on a lined tray, lightly spray with olive oil, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway.
Chicken breasts are ideal for a lean option, but chicken thighs provide extra moisture and richness for those who prefer a juicier texture.
Make sure the chicken is fried to a golden crisp and use just enough sauce to cover it lightly. Excess sauce can make the coating soggy.
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Crispy Chicken Parmesan
Ingredients
For The Chicken:
- 2 large eggs
- 1 tablespoon garlic minced
- 2 tablespoons parsley fresh, chopped
- 1/4 teaspoon salt 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 parmesan cheese fresh grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup olive oil for frying
For The Sauce:
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoons garlic minced
- 14 ounces tomato puree Passata
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar optional
For The Topping:
- 8 ounces mozzarella cheese sliced or shredded
- 1/3 cup parmesan cheese fresh shredded
- 2 tablespoons basil or parsley, fresh, chopped
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
er,unnecessary comment,the taste of this recipe is fantastic whether marinated or not so who cares
Unbelievable, Fabulous chicken! Can I freeze the chicken after I marinate it, or in the marinade, to enjoy later?
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!
Very easy to make and very tasty. Have tried several recipes from this site and they always turn out delicious!
Is super delicious !!
We added some oregano to the sauce and that really does the job!
thank you Karina!
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!!!!
So very glad I came across your recipe! I’ll forever use the “marinade in egg mixture” method for ever and ever! So moist, delicious and a new family fave!! The chicken and the sauce are great!! Thank you, thank you, thank you!!
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!
Great dish! The recipe was typed out a bit unorganized so I almost didn’t try it. Glad I did, it was a hit!