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The Best Chicken Parmesan (Parmigiana)

Learn how to make my family's chicken parmesan recipe! An Italian-American classic made of tender breaded chicken topped with rich tomato sauce, melted cheese, and herbs. My family has enjoyed this recipe for so many years, and it is undoubtedly the best I've ever had. Whether you like the chicken baked to use less oil or pan-fried like the traditional version, this recipe has a method for both.From my family to yours!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Calories: 454
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 chicken breasts, (sliced in half length-wise to create 6 cutlets)
  • 1/2 cup all-purpose flour (can also use gluten-free flour blend or white whole wheat)
  • 3 eggs, whisked
  • 1/3 cup olive oil
  • 1 1/2 cups breadcrumbs
  • 1/2 cup freshly grated & finely grated Parmigiano Reggiano, shredded
  • 1/2 tsp (each) salt & pepper
  • 2 tsp Italian herb blend ((thyme, oregano, basil, rosemary))
  • 1 tsp garlic powder
  • 6 slices Mozzarella
  • 1 1/2 cups marinara sauce
  • 1/3 cup Freshly grated Parmigiano Reggiano
  • 2 tbsp fresh basil, chopped

Method
 

  1. Preheat oven to 425F
  2. Tenderize chicken: place chicken cutlets/breasts in a large ziplock bag or between two sheets of parchment paper. Firmly pound with a rolling pin or the smooth side of a meat hammer (chicken thickness should be 1/2 inch). Remove cutlets from the bag and pat dry with paper towels.
  3. Breadcrumbs: In a shallow dish, mix all of breadcrumb ingredients together.
  4. Assembly line: Set up a line of shallow bowls/dishes with flour, whisked eggs, and breadcrumbs. 
  5. Bread the chicken: First, coat the chicken in flour on both sides, then shake off the excess flour that isn't sticking. Transfer to whisked eggs, then dip into the breadcrumbs. Use your hands to gently pack the breadcrumbs onto each side of the chicken. Repeat until all the cutlets have been breaded.
  6. Brown the chicken: Heat 3 tablespoons of oil at a time in a cast iron skillet or pan on LOW to MEDIUM heat. Brown chicken for 2-3 minutes on both sides until the breading is golden.
  7. Layer and bake: arrange browned chicken in a large baking dish or pan. Layer first with mozzarella slices then tomato sauce over top. Bake uncovered in the oven for 14 minutes - remove from oven then sprinkle with shredded Parmigiano cheese. Then broil on HIGH for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve!
  8. Instructions for Baked Chicken Parmesan

Nutrition

Serving: 1gCalories: 454kcalCarbohydrates: 31.7gProtein: 32gFat: 21.3gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 145mgSodium: 495mgPotassium: 400mgFiber: 2.1gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 250mgIron: 2.5mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the breading should be golden brown and crisp to the touch.
  • To avoid dryness, be careful not to over-brown the chicken; 2-3 minutes per side is ideal, and remember it will continue cooking in the oven.
  • If you want to save time, use store-bought marinara sauce, but elevate it with added herbs or a splash of red wine for extra flavor.
  • For a gluten-free option, substitute regular breadcrumbs with crushed gluten-free crackers or use a gluten-free flour blend for the coating.
  • Leftovers can be stored in the fridge for up to 3 days; reheat in a 350°F oven for 15-20 minutes to keep the chicken crispy.

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