Chicken Parmesan

Crispy breaded chicken, savory homemade marinara, and melty mozzarella cheese over a bed of pasta – how can you not enjoy a heaping plate of chicken parmesan?

Why this recipe works

Chicken Parmesan is an Italian-American dish that is derived from popular tomato based Italian casserole dishes known as parmigiana. Eggplant is the most common filling (see our Stuffed Eggplant Parmesan recipe) that’s deep fried and then baked in a dish layered with cheese and tomato sauce. The Americanized dish chicken parmigiana is often baked in a casserole dish and smothered in sauce and cheese.

I want to be able to taste each component of the dish… the crispy breaded chicken cutlet, the delicious melted cheese, and the wonderful marinara that accents it all. This recipe highlights all of the goodness that chicken parmesan is known for.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MARINARA – Dry red wine amplifies the flavor of this homemade marinara sauce. Opt for something like Cabernet Sauvignon, merlot, or Pinot Noir. The alcohol content cooks off as it simmers but if you would prefer to leave it out, you can substitute it with beef, chicken, or vegetable stock.

How to Make Chicken Parmesan

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

For the Marinara

1. Combine tomatoes, tomato paste, and chicken broth in a blender and pulse until smooth.
2. Heat 1 tablespoon olive oil in a medium saucepan. Saute onion for 3-4 minutes, until tender.
3. Add minced garlic and saute for 30 seconds. Add dried herbs and black pepper and stir until fragrant, about one minute.
4. Add red wine and allow to boil for 2-3 minutes, stirring gently. Season with a sprinkling of sea salt.
5. Add the blended tomato mixture and bring just to a boil. Reduce heat and simmer 20 minutes, until slightly thickened.

For the Chicken

1. Preheat the oven to 400 F.
2. While the sauce is simmering, split chicken breasts in half lengthwise.
3. Set up your breading trays. One dish should have 1/3 cup flour, the next should contain two beaten eggs, and the last one should have one cup of panko bread crumbs plus 1/4-cup of Parmesan cheese. Season each tray lightly with salt and pepper to taste.
4. Use gloved hands to coat each chicken breast lightly in flour. Next, dip in the egg then finally in the panko bread crumbs. Place the breaded cutlets on a wire rack and let them sit for about five minutes to dry.
   
   EXPERT TIP – According to the cookbook Italian Classics by the Cook’s Illustrated Magazine Editors, allowing them to dry for five minutes keeps the breadcrumbs on the chicken and not stuck to the skillet.
   
   
   
   
   
5. Heat 2 tablespoons olive oil in skillet over medium-high heat until shimmering.
6. Cook the chicken in batches, about 3-6 minutes per side, depending on the thickness of your breasts. They should get nice and golden brown and should reach an internal temperature of 165 F. Add more olive oil to the skillet for the remaining chicken breasts and cook on both sides.
7. Place the breaded cutlets in a baking pan and add about 1/4 cup of the marinara to the top of each cutlet.
8. Add a sprinkling of parmesan and 2 slices of mozzarella cheese to each cutlet.
9. Bake in a preheated oven for 10-15 minutes, or until cheese is melted.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Chicken parmesan is famously served over or alongside pasta such as spaghetti or angel hair. However, it’s also fantastic on its own with a side of roasted vegetables, garlic bread, or a crisp dinner salad. You can even serve it as a chicken parm sandwich layered between a soft bun. Optionally garnish with extra parmesan cheese and fresh chopped parsley.

Pair chicken parmigiana with a glass of Chardonnay, Pinot Grigio, or Sauvignon Blanc. Enjoy!

More Related Recipes

• Stuffed Shells
• Chicken Francese
• Air Fryer Chicken Parmesan
• Spaghetti and Meatballs in Marinara

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Chicken Parmesan

This chicken parmesan recipe is pan fried to golden brown perfection and topped with homemade marinara sauce and melty mozzarella cheese.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Italian

Servings: 4 servings

45 minutes mins

Calories: 902

Author: Amanda Davis

Ingredients

Marinara

• ▢ 28 ounces diced tomatoes two 14 ounce cans
• ▢ 6 ounces tomato paste one can
• ▢ 1 cup chicken broth
• ▢ 1 tablespoon olive oil
• ▢ 2 cloves garlic smashed and minced, or 1 Tablespoon jarred minced
• ▢ ¼ cup minced onion
• ▢ ½ teaspoon dried marjoram
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon dried rosemary
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ⅓ cup dry red wine
• ▢ Sea salt
• ▢ ½ pound dried spaghetti noodles prepared per package instructions

For the Chicken

• ▢ 2 large boneless skinless chicken breasts
• ▢ ⅓ cup all purpose flour
• ▢ 2 large eggs beaten
• ▢ 1 cup panko bread crumbs
• ▢ ¼ cup grated parmesan cheese plus more for garnish
• ▢ 4 tablespoons olive oil for frying
• ▢ 8 ounces fresh mozzarella sliced into 8 pieces

Things You’ll Need

• ▢
  Blender or mini chopper
• ▢
  Saucepan
• ▢
  Large heavy bottomed skillet
• ▢
  Rubber spatula
• ▢
  Vinyl gloves

Before You Begin

• Dry red wine amplifies the flavor of this homemade marinara sauce. Opt for something like Cabernet Sauvignon, merlot, or Pinot Noir. The alcohol content cooks off as it simmers but if you would prefer to leave it out, you can substitute it with beef, chicken, or vegetable stock.

Instructions

For the Marinara

• Combine tomatoes, tomato paste and chicken broth in a blender and pulse until smooth.
• Heat 1 tablespoon olive oil in a medium saucepan. Saute onion for 3-4 minutes, until tender.
• Add minced garlic and saute 30 seconds. Add dried herbs and black pepper and stir until fragrant, about one minute.
• Add red wine and allow to boil for 2-3 minutes, stirring gently. Season with a sprinkling of sea salt.
• Add the blended tomato mixture and bring just to a boil. Reduce heat and simmer 20 minutes, until slightly thickened.

For the Chicken

• Preheat the oven to 400 F.
• While the sauce is simmering, split chicken breasts in half lengthwise.
• Set up your breading trays. One dish should have 1/3 cup flour, the next should contain two beaten eggs, and the last one should have one cup of panko bread crumbs plus 1/4-cup of Parmesan cheese. Season each tray lightly with salt and pepper to taste.
• Use gloved hands to coat each chicken breast lightly in flour. Next, dip in the egg then finally in the panko bread crumbs. Place the breaded cutlets on a wire rack and let them sit for about five minutes to dry.
• Heat 2 tablespoons olive oil in skillet over medium-high heat until shimmering.
• Cook the chicken in batches, about 3-6 minutes per side, depending on the thickness of your breasts. They should get nice and golden brown and should reach an internal temperature of 165 F. Add more olive oil to the skillet for the remaining chicken breasts and cook on both sides.
• Place the breaded cutlets in a baking pan and add about 1/4 cup of the marinara to the top of each cutlet.
• Add a sprinkling of Parmesan and 2 slices Mozzarella cheese to each cutlet.
• Bake in a preheated oven for 10-15 minutes, or until cheese is melted.

Expert Tips & FAQs

• To serve, portion out spaghetti onto plates and ad marinara. Top spaghetti with a chicken cutlet.
• There will be extra marinara left over. You can save the extra for another dish. Or if you prefer, you can line the bottom of a casserole dish with the sauce and place the cutlets on top, then bake.
• Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or in a 350F oven until warmed through to help keep the breading crisp. 

Nutrition

Serving: 1serving (1 cutlet) | Calories: 902cal | Carbohydrates: 90g | Protein: 46g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 1342mg | Potassium: 1330mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1474IU | Vitamin C: 30mg | Calcium: 509mg | Iron: 7mg

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This post originally appeared here on Jan 28, 2014 and has since been updated with new photos and expert tips.