This restaurant-worthy Chicken Parmesan is a classic Italian comfort dish made easy! Featuring crispy, golden chicken breasts baked with marinara sauce and gooey mozzarella, it’s a family favorite that never disappoints. Serve it over pasta with garlic bread for a complete dinner everyone will love.
Why You’ll Love This Recipe
This is truly the crispiest Chicken Parmesan you’ll ever make at home!
By baking the chicken on a baking sheet instead of directly in sauce, it stays perfectly crunchy—just like your favorite Italian restaurant version. Every bite is juicy, cheesy, and full of bold flavor.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- ¼ cup vegetable oil (or as needed)
Flour Mixture
- ½ cup all-purpose flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon pepper
Egg Mixture
- 2 large eggs, beaten until frothy
- ½ teaspoon garlic powder
Breadcrumb Coating
- 1 ½ cups panko breadcrumbs
- ⅓ cup Parmesan cheese, freshly grated
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Toppings
- 1 cup marinara sauce
- 1 ½ cups mozzarella cheese, shredded (low moisture, whole milk works best)
- Fresh parsley, for garnish
How to Make Chicken Parmesan
- Preheat the Oven
Preheat your oven to 425°F (220°C). Set up three shallow bowls for the flour, eggs, and breadcrumb mixtures. - Prepare the Chicken
Slice each chicken breast horizontally into 2–3 thinner pieces. Cover with plastic wrap and pound to ½-inch thickness using a meat mallet. Pat dry, then season both sides lightly with salt and pepper. - Dredge and Bread
- Coat each piece in the flour mixture, pressing gently to adhere. Shake off the excess.
- Dip into the egg mixture, sliding off excess with your fingers.
- Press into the breadcrumb mixture to coat evenly.
- Fry Until Golden
Heat oil in a large skillet over medium-high heat. Add the chicken (in batches) and fry for 3–4 minutes per side until golden and crisp. Transfer to a wire rack to drain. - Bake
Place fried chicken on a large, light-colored baking sheet. Spoon marinara sauce over each piece and top with mozzarella.
Bake uncovered for 12–15 minutes, or until the cheese is melted and bubbly. Broil briefly if you’d like a browned top. - Serve
Sprinkle with fresh parsley and serve hot over spaghetti with Garlic Bread with Cheese.
Make-Ahead Tips
Refrigerate (1–2 days ahead):
Fry and cool chicken completely (no sauce or cheese). Store airtight in the refrigerator. When ready to serve, bake covered at 425°F for 10 minutes to heat through, then top with sauce and cheese and bake uncovered for another 15 minutes.
Freeze (up to 3–4 months):
Fry chicken and cool. Flash-freeze on a tray for 1–2 hours, then wrap individually in foil and freeze in a labeled bag. Thaw overnight before baking as directed above.
Pro Tips for the Best Chicken Parmesan
- Pound thinly – The thinner the chicken, the crispier it gets!
- Beat eggs well – Frothy eggs create a light, airy coating.
- Don’t overcrowd the pan – Fry in batches to keep the coating crispy.
- Use quality cheese – Freshly shredded mozzarella and Parmesan melt beautifully.
- Avoid sogginess – Bake on a sheet pan, not in a casserole dish with sauce underneath.
Storage & Reheating
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Up to 3 months.
- Reheat: Bake covered at 350°F for 20–25 minutes, or until hot throughout.
Recommended Tools
- Meat tenderizer – To pound chicken evenly.
- Wire rack – Keeps fried chicken crispy while draining.
- Box grater – Freshly grated cheese melts perfectly.
- Meat thermometer – Ensure chicken reaches 165°F internally.