Chicken Parmesan

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This classic Chicken Parmesan is pure perfection! A crispy parmesan crust locks in the juicy chicken breast and it is topped with light and flavorful homemade marinara sauce, topped with plenty of mozzarella cheese.

chicken parmesan


One of the things I miss most since leaving Long Island is the endless array of Italian restaurants and pizzerias—and, of course, ordering a classic chicken parm. I can't even tell you how many chicken parm sandwiches I've eaten for lunch in my lifetime.

Once your station is set up, the process goes very quickly. Chicken parm is a staple in our house and one of our favorite 30 minute meals!

Ingredients:

  • Chicken - Thinly sliced chicken cutlets are best for chicken parm.
  • Flour, eggs, and breadcrumbs - This creates the crispy coating
  • Olive oil - For shallow frying the cutlets.
  • Marinara sauce - I use my simple homemade marinara sauce. It's not too heavy.
  • Mozzarella - Polly-O (I couldn't find Polly-O for 15 yrs living in Michigan)
  • Parmigiano Reggiano - To top it off

How To Make the Marinara Sauce

With just a few ingredients—olive oil, onion, garlic, crushed tomatoes, and a touch of herbs—you'll create a rich and flavorful sauce that's perfect for topping your crispy, golden chicken. It's very easy to make and costs a fraction of jarred sauce.

  • Start by heating olive oil in a saucepan, then sauté diced onion until softened.
  • Add minced garlic and cook for a minute longer.
  • Stir in crushed tomatoes, dried oregano, sea salt, and black pepper, letting the sauce simmer to develop its rich flavors.
  • Finish by mixing in fresh basil for a burst of freshness.
chicken parm

How To Make Chicken Parm:

Preparing the Chicken:

  1. Preheat Oven: Set your oven to 400°F (200°C).
  2. Flatten Chicken: Place 2 chicken breasts between parchment paper or plastic wrap and pound them to an even thickness using a meat mallet. This ensures they cook evenly.
  3. Set up Dredging Station:
    • Flour: Dredge each chicken breast in the flour, shaking off excess.
    • Eggs: Dip the floured chicken into beaten eggs.
    • Breadcrumb Mixture: Coat the chicken in breadcrumbs.
  4. Cook the Chicken:
    • Pan-Sear: Cook the chicken for 3-4 minutes per side, until golden brown. Drain on paper towels.
  5. Assemble and Bake:
    • Spoon a generous amount of sauce on the bottom of 9x13 pan.
    • Place the chicken on top - top with more sauce and cheese and bake.
chicken parm

If you take these points into consideration, then you will have a lovely, crisp, organic, fresh chicken cutlet that isn't smothered in sauce or cheese, but has just the right amount so you can actually taste the chicken... 

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Chicken Parmesan

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  • : Happily Unprocessed
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Ingredients

Scale

Marinara Sauce:

  • 2 Tbsp. Olive oil
  • ½ Onion, finely diced
  • 3 Cloves Garlic, finely minced
  • 28 o.z Crushed tomatoes
  • ½ teaspoon Dried oregano
  • ½ teaspoon Sea salt
  • ¼ tsp black pepper, freshly ground
  • 1 Tbsp. Fresh Basil, minced

Chicken Parm:

  • 2 Chicken breasts, butterflied in half
  • 1 Cup Flour, for dredging
  • 2 Eggs, slightly beaten
  • 1 Cup Breadcrumbs
  • ½ Cup Parmesan Cheese
  • ½ teaspoon Garlic powder
  • ¼ teaspoon dried Oregano
  • Mozzarella cheese (shredded or fresh)
  • Olive oil

Instructions

MARINARA SAUCE:

  1. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
  2. Add the diced onion and cook until softened.
  3. Stir in 3 minced garlic cloves and cook for another minute.
  4. Add 28 ounces of crushed tomatoes, ½ teaspoon dried oregano, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Simmer for 15-20 minutes.
  6. Stir in 1 tablespoon minced fresh basil and set aside.

PREPARE THE CHICKEN:

  1. Preheat oven to 400°F (200°C).
  2. Flatten 2 chicken breasts between parchment paper or plastic wrap using a meat mallet until thin.
  3. In a shallow bowl, stir together 1 cup flour and season with salt and pepper.
  4. In a second bowl, whisk 2 eggs until frothy.
  5. In a third bowl, stir together ½ cup Italian breadcrumbs, ½ cup Parmesan cheese, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, and additional salt/pepper.
  6. Dredge chicken in flour, dip in eggs, and coat with the breadcrumb mixture.

COOK THE CHICKEN:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Cook the chicken until golden brown, about 3-4 minutes per side. Drain on paper towels.

BAKE THE CHICKEN:

  1. Place a thick layer of marinara sauce on the bottom of a 9x13 baking dish.
  2. Add the chicken and top with additional marinara sauce and shredded mozzarella and Parmesan Reggiano.
  3. Bake at 400°F (200°C) for 10-15 minutes.
  4. Broil for 30-60 seconds to brown the top.
  5. Remove from oven and sprinkle with more Parmesan Reggiano cheese.

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4 Comments

  1. This was delicious. I used to eat chicken parmesan growing up in New Jersey all the time, but I seldom make it myself. I'm glad I did. very good recipe.

    Reply

  3. Ok...seriously, The.best.chicken.parm.EVER

    I will never go back to frying with veg oil

    This recipe came out the most juicy and delish chicken!!

    I recommend this 150%

    Reply

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