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Overhead view of chicken parmesan in a baking dish by a white napkin.
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Chicken Parmesan

Crispy restaurant quality chicken parmesan is so easy to make at home - a flavorful chicken dinner the whole family will love!
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 4

Ingredients

  • 2 (8 ounce) boneless skinless chicken breasts sliced in half horizontally
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • ¾ cup bread crumbs
  • ¾ cup panko bread crumbs
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup vegetable oil
  • 1 ½ cups marinara sauce homemade or store-bought, divided
  • 1 cup shredded whole milk mozzarella cheese
  • 2 tablespoons chopped fresh parsley and/or basil optional garnish

Instructions

  • Preheat your oven to 400 degrees F.
  • Place sliced chicken breasts on a cutting board. Place a sheet of plastic wrap over chicken and lightly pound (using the smooth side of a meat mallet) to a thickness of about ⅓ inch.
  • Set up a breading station by placing 3 wide shallow bowls (or dishes) onto your work area.
  • In the first bowl, whisk together flour, salt and pepper. In the second bowl, whisk the eggs well. In the third bowl, stir together the bread crumbs, panko, Italian seasoning, garlic powder and Parmesan.
  • Dip a piece of chicken in the flour mixture, coating well on both sides. Shake off any excess, then dip in egg mixture, then dip in bread crumb mixture. Be sure to coat the chicken well in each step. Repeat with the 3 remaining chicken pieces and set aside (I place them on a baking sheet).
  • Heat oil in a large nonstick skillet over medium high heat until hot and shimmering. Carefully place 2 pieces of the chicken in the oil (I use tongs). Cook until a deep golden brown, about 1 ½ minutes on each side. Place on a cooling rack over a baking sheet to drain* and repeat with the remaining 2 pieces of chicken.
  • Spread 1 cup of the marinara sauce in the bottom of a 9 x 13 baking dish using the back of a spoon.
  • Place the chicken over the sauce. Spoon the remaining ½ cup of marinara over the center of the chicken, then sprinkle shredded mozzarella over the marinara.
  • Bake for 15 to 20 minutes or until cheese is melted, sauce is bubbling and chicken is cooked thoroughly.
  • Sprinkle with chopped fresh parsley and/or basil and serve over your favorite cooked pasta, if desired.

Notes

  • * If you don't have a cooling rack/baking sheet, you can place the chicken on a plate lined with paper towels.
  • Feel free to use more or less marinara sauce and/or mozzarella cheese, depending upon your personal preference.
  • Chicken should have an internal temperature of at least 165 degrees F using an instant read thermometer.
  • Nutrition info does not include pasta.