Crispy Parmesan Chicken

This crispy chicken parmesan is exactly the kind of dinner I want when I’m craving something cozy, cheesy and a little dramatic in the best way. It has a golden, pan-fried crust, warm marinara, smoked mozzarella, and just enough Parmesan in the breading to make the whole thing feel like actual chicken parm instead of just breaded chicken.

Ingredients for Chicken Parmesan

One of the best parts of this recipe is that the ingredients are so easy to find at any grocery store. A full list of ingredients with measurements is available in the printable recipe card below.

• Chicken breasts – Boneless, skinless chicken breasts are the best to use for this parmesan chicken recipe. To get an even thickness, we will pound the chicken pieces to ensure they cook at the same rate.
• Flour – All-purpose flour is the perfect binding agent to allow the breading to stick to your chicken pieces.
• Nutmeg – I like to think of this as my secret ingredient. When added to the breadcrumb mixture, it adds a nutty and delicious flavor that is out of this world.
• Eggs – An egg wash is necessary to make sure the breading mixture sticks to the boneless chicken breasts perfectly.
• Bread crumbs – You can use Italian breadcrumbs, but then omit fresh herbs. If you don’t have fresh herbs, add 1 tablespoon of dried Italian seasoning to plain breadcrumbs.
• Fresh herbs – I like to use a blend of fresh oregano, fresh basil, and parsley to season the breadcrumbs. If you don’t have fresh herbs, you can also use dried Italian seasoning. Top with even more chiffonade basil for extra fanciness.
• Parmesan cheese – To add just a little extra flavor to our breading mixture, I like to add some parmesan cheese. Freshly grating your own is always preferred.
• Extra virgin olive oil and butter – We need a little olive oil and butter in order to try the chicken in. It prevents sticking and also gives the perfect crispy outer layer.
• Marinara sauce – You can use store-bought sauce or homemade sauce, but I prefer to use my homemade marinara sauce. It’s out of this world delicious.
• Smoked buffalo mozzarella – Mozzarella cheese is like the icing on the cake for this chicken parm recipe. You really just can’t beat fresh mozzarella, so check out my recipe for making your own.

How to Make Chicken Parmesan (Step-by-Step)

Making chicken parmesan at home has never been easier. Follow the simple steps below!

1. Prepare oven and sheet pan. Preheat oven and line a rimmed baking sheet with paper towels.
2. Pound chicken. Place one chicken breast between two sheets of plastic wrap or wax paper on a cutting board. Using a tenderizer, pound the chicken breast until it is a uniform thickness, about 1/4 inch or a tiny bit thicker. Continue with remaining breasts. Cut each flattened breast in half, smaller pieces are easier to handle when frying.

1. Set up the breading station. You will need three pie plates or mixing bowls. In bowl #1 mix flour, and nutmeg and season with salt and pepper. In bowl #2 beat two eggs. In bowl #3 mix bread crumbs, freshly minced herbs, and parmesan cheese.

1. Bread chicken. Working briskly, dredge chicken in flour mixture, then egg mixture and finally bread crumb mixture. Pressing bread crumbs into the breast. The flour is necessary to get the egg to stick and the egg is necessary for the bread crumbs to stick.
2. Fry chicken. Place into a hot frying pan. Fry until medium brown. Place on a paper towel-lined baking sheet and into the warm oven.

1. Top with sauce and cheese. Plate chicken parmesan on plates and spoon marinara over top along with shredded, smoked buffalo mozzarella.

Chef Tips

This chicken parmesan couldn’t be easier to make, but I have some tips and tricks to help you along the way.

• Pound the chicken evenly – Uniform thickness is one of the easiest ways to get even cooking and better texture.
• Press the breadcrumb mixture into the chicken – That extra little press helps the coating actually adhere instead of falling off later.
• Keep the finished pieces warm in a low oven – That gives you time to work in batches without serving the first pieces cold.

What to Serve with Chicken Parmesan

I usually pair it with a side salad, soup, or bread. Homemade tomato bisque and my cauliflower soup are favorites for this dish. Of course, it tastes grand over a plate of pasta. Since the chicken is the main focus, use any type of pasta you desire.

Crusty bread is also a great option. Make your own easy, no-yeast bread like my potato bread or roast garlic bread. Or opt for my award-winning garlic bread spread or 2-ingredient bread sticks.

Storage and Freezing

This dish is perfect for meal prep since you can easily store it in the fridge or freezer. When ready to eat it, just reheat in the microwave or oven. You can add extra sauce to help keep it moist and juicy.

How to Store

You can store this leftover chicken parmesan recipe in an airtight container in the refrigerator for up to four days.

Can I Freeze Chicken Parmesan?

You can also freeze it. Just make sure to tightly wrap it in plastic wrap and store it in an airtight container. It will last for up to three months.

Helpful Tips and Answers

More Easy Italian Recipes

On the search for more meals with Italian flair? Check out these other favorites!

Pastas

Authentic Carbonara

4.44 from 60 votes

Pastas

Baked Mostaccioli with Ricotta and Sausage

4.72 from 21 votes

Pastas

Bolognese Sauce

4.85 from 13 votes

Crispy Parmesan Chicken Recipe

4.79 from 37 votes

This crispy chicken parmesan is pan-fried until golden, then topped with marinara and mozzarella for an easy parmesan chicken recipe.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Cook ModePrevent your screen from going dark

Servings: 4

Print Recipe Pin Recipe Save Saved! Rate this Recipe

Equipment

• Deep 9-inch Pie Plate
• Interlinking Dredging Bowls
• Rimmed Baking Sheet
• Meat Tenderizer

Ingredients

• 4 chicken breasts , boneless, skinless
• 1 cup flour
• 1/2 teaspoon nutmeg
• Salt and pepper
• 2 eggs , beaten
• 1 1/2 cup plain bread crumbs*
• 1 teaspoon fresh oregano , finely minced
• 1 teaspoon fresh basil , finely minced
• 1 teaspoon Italian parsley , finely minced
• 1/2 cup Parmesan cheese , grated
• 1/4 cup unsalted butter , divided
• 3 tablespoons extra virgin olive oil , divided
• 1 cup marinara sauce , heated
• 1 cup smoked buffalo mozzarella** , shredded

Instructions

• Heat the oven to 300°F and have a rimmed baking sheet waiting.
• Place 1 chicken breast between two sheets of plastic wrap or wax paper on a cutting board. Using a meat tenderizer, pound the chicken breast until it is a uniform thickness, about 1/4 inch or a tiny bit thicker. Continue with the remaining breasts. Cut each flattened breast in half, smaller pieces are easier to handle when frying.
• Grab three pie plates or mixing bowls. Work in batches to prevent overcrowding the pan. In bowl #1 mix the 1 cup flour, 1/2 teaspoon nutmeg and season with the Salt and pepper. In bowl #2 beat 2 eggs. In bowl #3 mix the 1 1/2 cup plain bread crumbs*, minced 1 teaspoon fresh oregano, 1 teaspoon fresh basil, 1 teaspoon Italian parsley and 1/2 cup Parmesan cheese.
• In a large frying pan or skillet, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium heat.
• Working briskly, dredge the chicken in the flour mixture, then the egg mixture and finally the breadcrumb mixture. Pressing the breadcrumbs into the breast.
• Place each chicken piece into the hot frying pan. Fry for 3-4 minutes on each side or until medium brown. Place on the baking sheet and into the warm oven.
• Continue with remaining breasts, being careful to not crowd the pan. If the frying pan gets dry, melt an additional 1 tablespoon of the butter and 1 tablespoon of the olive oil.
• When ready to serve, top each chicken piece with spoonful of the warmed 1 cup marinara sauce and shredded 1 cup smoked buffalo mozzarella**. The heat from the sauce should melt the cheese.
• If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Notes

* You can use Italian seasoned bread crumbs, but then omit fresh herbs. If you don’t have fresh herbs, add 1 tablespoon dried Italian seasoning to plain breadcrumbs.

**You can use any type of shredded Italian cheese, plain mozzarella, provolone, Parmesan.

Storage: You can store this leftover chicken parmesan recipe in an airtight container in the refrigerator for up to four days.

Freezing: You can also freeze it. Just make sure to tightly wrap it in plastic wrap and store it in an airtight container. It will last for up to three months.

Nutrition

Calories: 911 kcal, Carbohydrates: 57 g, Protein: 71 g, Fat: 42 g, Saturated Fat: 17 g, Cholesterol: 290 mg, Sodium: 1379 mg, Potassium: 1219 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 1105 IU, Vitamin C: 7 mg, Calcium: 394 mg, Iron: 5.5 mg

Author: Chef Jessica Formicola

Calories: 911

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: breaded chicken parmesan, chicken parm, chicken parmesan, chicken parmesan recipe, chicken parmigiana, crispy chicken parmesan, easy chicken parmesan, homemade chicken parmesan, parmesan chicken

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!