Chicken Parmigiana

Chicken Parmigiana is a timeless comfort dish made with crispy breaded chicken cutlets, rich tomato sauce, and layers of melted cheese. Crispy on the outside and tender on the inside, this Italian-American classic is beloved for its bold flavors and satisfying textures. Whether served over pasta, alongside a fresh salad, or on its own, chicken parmigiana is a crowd-pleasing favorite for weeknight dinners and special occasions alike.

This recipe focuses on achieving perfectly golden chicken without greasiness, a well-balanced sauce, and a bubbly, cheesy finish that brings everything together.

Why You’ll Love This Recipe

Crispy, golden chicken every time
Rich tomato sauce with classic Italian flavor
Perfect balance of mozzarella and Parmesan
Easy enough for weeknights, impressive enough for guests
Family-friendly and comforting

Ingredients

For the chicken:

2 large boneless, skinless chicken breasts
Salt and black pepper, to taste
½ cup all-purpose flour
2 large eggs
1 tablespoon milk or water
1 cup breadcrumbs (panko or Italian-style)
½ cup grated Parmesan cheese
1 teaspoon dried oregano or Italian seasoning
Vegetable or olive oil, for frying

For the sauce and topping:

2 cups marinara sauce (homemade or store-bought)
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)

Preparing the Chicken

Slice each chicken breast in half horizontally to create four thinner cutlets. Place them between two sheets of plastic wrap and gently pound to an even thickness. This ensures quick, even cooking.

Season both sides of the chicken with salt and pepper.

Breading the Chicken

Set up a breading station with three shallow bowls:

Flour
Eggs whisked with milk or water
Breadcrumbs mixed with Parmesan and oregano

Dredge each chicken cutlet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing gently to help it adhere.

Frying the Chicken

Heat about 1 cm (½ inch) of oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for 3–4 minutes per side, or until golden brown and cooked through.

Transfer the chicken to a paper towel-lined plate to drain excess oil.

Assembling the Dish

Preheat your oven to 190°C (375°F).

Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the fried chicken cutlets on top. Spoon more marinara sauce over each piece, followed by mozzarella and a sprinkle of Parmesan cheese.

Baking

Bake uncovered for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden. If you prefer a more browned top, broil for 1–2 minutes at the end, watching carefully.

Serving Suggestions

Garnish with fresh basil or parsley before serving.

Chicken Parmigiana pairs well with:

Spaghetti or penne pasta
Garlic bread or focaccia
A crisp green salad
Roasted vegetables

Tips and Variations

Use panko breadcrumbs for extra crunch
Bake the breaded chicken instead of frying for a lighter version
Add a slice of provolone for extra cheesy flavor
Make it gluten-free by using gluten-free breadcrumbs

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through to maintain crispness.

Final Thoughts

Chicken Parmigiana is a classic for a reason—crispy chicken, savory tomato sauce, and melted cheese come together in a dish that’s comforting, satisfying, and always a hit. This recipe delivers restaurant-quality results while staying simple enough for home cooking, making it a must-have for your recipe collection.