Why You’ll Love This Recipe
This Chicken Parmesan recipe is everything you want—crispy, cheesy, and full of flavor. The golden, crunchy crust from the panko breading contrasts perfectly with the tender chicken inside. Topped with a rich marinara sauce and a melty combination of Parmesan and mozzarella, it’s a hearty, satisfying dish that’s perfect for any dinner night. Homemade Chicken Parmesan is quick to make and so much better than the takeout version.
Ingredients
For the egg mixture:
- 2 large chicken breasts, sliced thinly in half
- 2 large eggs
- 1/2 cup buttermilk*
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the flour dredge:
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For the breading:
- 1 & 1/2 cups Panko bread crumbs
For frying:
- 1 inch of vegetable oil (or any high smoke point oil)
For the sauce:
- 1 (24-oz) jar good quality marinara sauce
- 1 (14-oz) can petite diced tomatoes
- 1 teaspoon kosher salt
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 2-4 tablespoons fresh basil, chopped (optional)
For the pasta:
- Large pot of water
- 1 tablespoon salt
- 12 ounces spaghetti or other long pasta
To top the chicken:
- 1/4 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the chicken: Slice each chicken breast in half horizontally to create a thin cutlet. You should end up with 4 thin pieces of chicken.
- Season the chicken: In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle it over the chicken and rub it onto all the edges.
- Marinate the chicken: In a medium bowl, whisk together the eggs and buttermilk. Add the chicken to the egg mixture and marinate for 15–30 minutes, or up to 24 hours.
- Prepare the dredging station: In one bowl, combine flour, cornstarch, salt, pepper, oregano, garlic powder, and cayenne pepper. In another bowl, place the Panko breadcrumbs.
- Heat the oil: Heat the oil over medium heat in a high-sided skillet until it reaches 400°F. This will take about 15 minutes.
- Bread the chicken: Dip each chicken cutlet into the flour mixture, then back into the egg mixture, and finally coat in Panko breadcrumbs. Make sure each cutlet is well-coated.
- Fry the chicken: Once the oil is hot, carefully place the chicken into the pan. Fry in batches to avoid overcrowding. Cook for 2 minutes on one side until golden brown, then flip and cook for another 2 minutes. The chicken should be golden and crispy, and a meat thermometer should read 160°F. Remove the chicken and place it on a wire rack to drain.
- Make the sauce: In a medium pot, combine the marinara sauce, diced tomatoes, salt, oregano, garlic powder, basil, and fresh basil. Heat over medium heat until bubbly, then keep warm.
- Boil the pasta: Bring a large pot of water to a boil. Add 1 tablespoon salt and cook the pasta according to package directions, about 8–10 minutes. Drain and set aside.
- Assemble and broil the chicken: Place the fried chicken in a broil-safe casserole dish or baking sheet. Spoon some of the marinara sauce over each piece of chicken, then top with Parmesan and mozzarella cheeses.
- Broil the chicken: Place the oven rack as high as it will go and broil the chicken for 2-5 minutes, checking every minute. The cheese should be melted and bubbly.
- Serve: Serve the chicken over the cooked pasta and top with the remaining sauce. Garnish with fresh basil.
Servings and Timing
- Yield: 4 servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Variations
- Chicken Parmesan Sandwich: Serve the breaded chicken on a toasted bun with marinara sauce and melted cheese for a delicious sandwich.
- Gluten-Free Version: Use gluten-free breadcrumbs and a gluten-free flour blend for dredging.
- Cheese Variations: Add provolone, fontina, or a combination of cheeses to change the flavor profile.
Storage/Reheating
Storage: Store leftover Chicken Parmesan in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, place the chicken on a baking sheet in a 350°F oven until heated through. For crispy results, broil for a minute or two.
FAQs
Can I use boneless skinless chicken thighs?
Yes, chicken thighs will work well for this recipe. They may take slightly longer to cook due to their higher fat content.
How do I prevent the chicken from getting soggy?
Let the fried chicken rest on a wire rack rather than paper towels to keep the breading crispy. Avoid adding too much sauce directly on the chicken before broiling.
Can I make this recipe ahead of time?
Yes, you can fry the chicken and store it in the fridge for up to a day. Reheat the chicken in the oven and top with sauce and cheese before broiling.
What’s the best marinara sauce to use?
Use a good-quality store-bought marinara sauce, or make your own using crushed tomatoes, garlic, olive oil, and herbs. Rao’s Homemade is a popular and flavorful option.
How do I know when the chicken is cooked through?
Use a meat thermometer to check that the chicken reaches 160°F internally. The chicken should be firm and no longer pink in the center.
Can I freeze Chicken Parmesan?
Yes, you can freeze the assembled chicken before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Reheat in the oven from frozen, adding extra time as needed.
Conclusion
This Best Chicken Parm Recipe delivers a perfectly crispy, cheesy, and saucy dish that rivals any restaurant version. With a crispy panko crust, homemade marinara sauce, and melted cheese, it’s an absolute favorite for a hearty family dinner. Whether you’re making it for a special occasion or just a comforting weeknight meal, this recipe is sure to please everyone at the table.
Best Chicken Parm Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying, Broiling
- Cuisine: Italian
Description
Learn how to make **ULTRA crispy Chicken Parmesan** at home! This easy recipe delivers fried chicken cutlets breaded with panko, topped with marinara sauce and melted cheese, then broiled to perfection.
Ingredients
2 large chicken breasts, sliced thinly in half
2 large eggs
1/2 cup buttermilk
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup flour
1/4 cup cornstarch
1 tablespoon kosher salt
1/2 teaspoon black pepper
2 teaspoons oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 & 1/2 cups Panko bread crumbs
1 inch vegetable oil (for frying)
1 (24-oz) jar marinara sauce
1 (14-oz) can petite diced tomatoes
1 teaspoon kosher salt
2 teaspoons oregano
1/2 teaspoon garlic powder
1 teaspoon dried basil
2–4 tablespoons fresh basil, chopped (optional)
1 tablespoon salt (for boiling pasta)
12 ounces spaghetti or other long pasta
1/4 cup parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
Instructions
- Slice each chicken breast in half horizontally to create thin cutlets, resulting in 4 thin pieces of chicken.
- In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle over chicken and rub to coat.
- In a medium bowl, whisk together eggs and buttermilk. Marinate chicken in the egg mixture for 15–30 minutes, or up to 24 hours.
- Prepare dredging station with one bowl of flour, cornstarch, salt, pepper, oregano, garlic powder, and cayenne pepper. In another bowl, place Panko breadcrumbs.
- Heat vegetable oil in a skillet over medium heat until it reaches 400°F (about 15 minutes).
- Dip each chicken cutlet into the flour mixture, then into the egg mixture, and coat with Panko breadcrumbs. Make sure each cutlet is fully coated.
- Once the oil is hot, fry chicken in batches for 2 minutes per side until golden brown. Use a meat thermometer to ensure internal temperature reaches 160°F. Remove and set on a wire rack.
- Combine marinara sauce, diced tomatoes, salt, oregano, garlic powder, and basil in a medium pot. Simmer over medium heat until bubbly, then keep warm.
- Boil pasta in salted water for 8–10 minutes. Drain and set aside.
- Place fried chicken in a broil-safe dish, spoon sauce over each piece, and top with Parmesan and mozzarella cheeses.
- Broil the chicken for 2-5 minutes until the cheese is melted and bubbly, checking every minute to avoid burning.
- Serve the chicken over pasta with additional sauce, garnishing with fresh basil if desired.
Notes
For a Chicken Parmesan Sandwich, serve the breaded chicken on a toasted bun with marinara sauce and melted cheese.
For a gluten-free version, use gluten-free breadcrumbs and a gluten-free flour blend.
Feel free to add provolone, fontina, or other cheeses to vary the flavor.
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for crispy results.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 10g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
