Chicken Parmigiana (Printable)
Golden breaded chicken topped with marinara and melted cheese
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - 1 cup grated Parmesan cheese, divided
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 4 tablespoons olive oil, for frying
→ For the Sauce
12 - 2 cups marinara sauce
13 - 2 cloves garlic, minced
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried basil
16 - ½ teaspoon sugar (optional)
→ For Assembly
17 - 2 cups shredded mozzarella cheese
18 - ¼ cup chopped fresh basil or parsley
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or a small amount of olive oil.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even ½-inch thickness for uniform cooking.
03 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine breadcrumbs, ½ cup Parmesan, oregano, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
05 - Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Fry chicken breasts for 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in marinara sauce, dried basil, and sugar if using. Simmer for 5 minutes.
07 - Spread 1 cup of sauce in the bottom of the baking dish. Place fried chicken breasts on top. Spoon remaining sauce over each piece. Sprinkle evenly with mozzarella and remaining ½ cup Parmesan.
08 - Bake uncovered for 18–20 minutes, or until cheese is melted and bubbling and chicken reaches an internal temperature of 165°F.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil or parsley. Serve immediately while hot.
# Expert Suggestions:
01 -
- The contrast between crispy crust and tender chicken feels like something from a restaurant but comes together faster than you would expect
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Pounding the chicken to even thickness is the step most people skip but it makes the biggest difference in texture
- Let the chicken rest for a couple minutes after baking so the cheese sets slightly instead of sliding off when you cut it
03 -
- Keep one hand dry for flour and one hand wet for egg to prevent breading from clumping up on your fingers
- Use a cooling rack over your baking sheet so heat circulates underneath the chicken while it bakes