Introduction
Few dishes deliver cozy satisfaction like Parmesan Chicken—golden, crispy chicken breasts layered with rich marinara and gooey melted cheese. Whether you’re feeding a family or planning a comforting weeknight meal, this dish offers everything: crunch, creaminess, and rich Italian flavor.
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In this simple yet irresistible recipe, tender chicken is breaded with panko and Parmesan, lightly fried, then baked to bubbly perfection under a blanket of mozzarella. Serve it with pasta, a green salad, or garlic bread, and you’ve got a complete dinner that always pleases.
Why You’ll Love This Parmesan Chicken:
- Crispy golden crust with juicy, tender chicken
- Melty mozzarella and bold Parmesan flavor
- Quick and easy weeknight dinner
- Budget-friendly with simple pantry ingredients
- Crowd-pleaser with kids and adults alike
Ingredients Breakdown
- Chicken breasts: Boneless, skinless and pounded thin for quick, even cooking.
- Flour, eggs, and panko: The classic trio for crisp, flavorful breading.
- Parmesan cheese: Adds savory depth and enhances the breadcrumb coating.
- Marinara sauce: Choose your favorite store-bought or homemade version.
- Mozzarella cheese: Melts beautifully for that iconic cheesy finish.
- Basil: Freshly chopped for a bright, aromatic finish.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup freshly chopped basil
Instructions
1. Flatten the Chicken for Even Cooking
Place the chicken breasts between two sheets of plastic wrap. Gently pound them to ¼-inch thickness using a meat mallet or rolling pin. This step ensures even cooking and keeps the meat juicy.
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2. Prepare the Breading Stations
Set up three shallow bowls:
- Bowl 1: Flour
- Bowl 2: Whisked eggs and milk
- Bowl 3: Panko breadcrumbs mixed with grated Parmesan
3. Bread the Chicken
Season each breast with salt and pepper.
- Dredge in flour, coating both sides.
- Dip in the egg mixture.
- Press firmly into the breadcrumb-Parmesan mixture.
4. Pan-Fry to Golden Crispness
Heat olive oil in a large skillet over medium-high heat.
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- Add the chicken and cook for 2–3 minutes per side until golden and crispy.
- Transfer to a baking dish (don’t worry if it’s not cooked through yet).
5. Add Sauce and Cheese
Spoon marinara sauce over each piece of chicken.
Sprinkle shredded mozzarella and a little extra Parmesan over the top.
6. Bake Until Bubbling
Bake in a preheated 400°F (200°C) oven for 10–12 minutes, or until the cheese is melted and slightly golden.
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7. Garnish and Serve
Let the chicken rest for 5 minutes. Top with freshly chopped basil and serve warm.
Serving Suggestions
- Pair with spaghetti, penne, or garlic butter noodles
- Serve alongside roasted vegetables or a crisp Caesar salad
- Add garlic bread for the ultimate comfort meal
Tips for Success
- Use fresh mozzarella for an even more melty, luxurious texture.
- Don’t skip pounding the chicken—it ensures quick, even cooking.
- Use a wire rack when baking to maintain crispiness underneath.
- Make it spicy with red pepper flakes or a pinch of chili powder in the breadcrumb mix.
Variations
- Chicken Parmesan Sandwiches: Serve in crusty rolls with extra marinara.
- Low-Carb Option: Use almond flour and crushed pork rinds instead of breadcrumbs.
- Air Fryer Parmesan Chicken: Air fry at 400°F for 10–12 minutes, flipping halfway.
- Gluten-Free: Substitute GF flour and breadcrumbs for allergy-friendly indulgence.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked (cooled) portions for up to 2 months. Wrap tightly in foil.
- Reheat: Bake at 350°F for 10–15 minutes, or air fry for 5 minutes to restore crispness.
Frequently Asked Questions
Can I make Parmesan Chicken ahead of time?
Yes! Bread and pan-fry the chicken in advance, then refrigerate. Add sauce and cheese just before baking.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work well and stay extra juicy—just adjust cooking time slightly.
What’s the best cheese to use?
Mozzarella is classic, but provolone or fontina also melt beautifully and pair well with marinara.
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