Description
Nothing beats chicken parmesan when you’re craving that perfect combination of crispy coating and melted cheese over tender chicken breasts. Your dinner table gets a real treat with this classic dish that melds well faster than you’d think, delivering restaurant-quality results right from your own kitchen.
Ingredients
Scale
Protein and Coating:
- 2 large boneless, skinless chicken breasts
- 2 large eggs
- 2 tablespoons water
- 1 cup all-purpose flour
- 1 cup breadcrumbs (Italian-style or panko)
- 1 cup freshly grated Parmesan cheese, divided
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, optional
Assembly and Topping:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Heat your oven to 425°F and lightly coat a 9×13-inch baking dish with cooking spray.
- Slice each of your 2 large chicken breasts horizontally to make 4 thinner cutlets, then pound any thick spots to even them out.
- Pat your chicken cutlets dry, then season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Combine 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes in your first bowl.
- Whisk 2 large eggs with 2 tablespoons water in your second bowl until fully combined.
- Mix 1 cup breadcrumbs with 3/4 cup freshly grated Parmesan cheese in your third bowl.
- Coat each cutlet in your flour mixture, tap off any excess, then dip it into the egg mixture.
- Press each cutlet into your breadcrumb mixture, making sure the coating sticks well, then let them rest for 5 minutes.
- Heat enough oil to cover the bottom of a large skillet over medium heat, then add your chicken and cook for 4 minutes per side until golden and crispy.
- Spread a thin layer of 2 cups marinara sauce across your baking dish, then arrange your cooked chicken on top.
- Spoon the remaining marinara over each piece of chicken, then sprinkle 1 cup shredded mozzarella and your remaining 1/4 cup Parmesan across everything.
- Bake at 425°F for 10 to 15 minutes until the cheese melts and turns lightly golden.
- Top your finished dish with fresh basil and serve immediately over pasta, fries, or salad.
Notes
- Pound your chicken breasts evenly so they cook at the same rate and stay juicy throughout baking.
- Let the breaded chicken rest for 5 minutes before frying; this helps the coating stick better and brown more evenly.
- Don’t skip the initial pan-fry step; it creates that crispy golden exterior that makes the dish special, even though it finishes in the oven.
- For a lighter version, spray the breaded chicken with cooking oil and bake it at 400°F for 12-15 minutes instead of pan-frying, though the texture won’t be quite as crispy.
- Prep Time: 15 minutes
- Cook Time: 18-23 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 764 kcal
- Sugar: 8 g
- Sodium: 1380 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 70 g
- Cholesterol: 210 mg