I made a simple, family-loved marinara that we use in many dishes, including this chicken parmesan. Chicken parmesan features chicken breasts coated in flour, dipped in beaten eggs, then covered with a crunchy mixture of panko, Parmesan, salt, pepper and basil. The cutlets are browned briefly and finished in the oven with marinara. The result is tender, moist chicken with a crisp crust and layers of satisfying flavor. This recipe is now a family favorite — enjoy!
Cooking Tips for Perfect Chicken Parmesan
Choose chicken breasts that are similar in size so they cook evenly; if they are thick, butterfly or pound them to an even thickness. Lightly dust the chicken in flour before dipping in egg — the flour helps the egg adhere and creates a crispier crust. Press the chicken firmly into the panko mixture so the crumbs stick well and give a satisfying crunch. Use a baking dish that fits the chicken snugly to keep the sauce from evaporating too quickly. For a beautiful golden finish, broil for a minute or two at the end of baking to melt and lightly brown the cheese.
Serving Suggestions and Variations
Serve chicken parmesan over spaghetti tossed with the same marinara for a classic plate. To lighten the meal, present it over zoodles (spiralized zucchini). Add sautéed vegetables like bell peppers or spinach to your pasta for extra color and nutrition. Swap chicken for breaded and baked eggplant or zucchini for a vegetarian take. For extra cheesiness, add a layer of melted mozzarella before the final broil. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in the oven at low temperature to avoid sogginess.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Thighs are juicier and more flavorful; just adjust the cooking time if they are thicker than breasts.
What can I substitute for Panko bread crumbs?
Regular bread crumbs will work, though they yield a different texture. Crushed crackers or cornflakes also make a crunchy alternative.
How should I store leftover chicken parmesan?
Cool the chicken, then store in an airtight container in the refrigerator for up to three days. To freeze, wrap tightly in plastic wrap and foil — it will keep for about three months.
Can I make chicken parmesan ahead of time?
You can prepare through the breading and assembly steps and refrigerate for a day or two before baking. Keep it well covered to stay fresh.
What do I serve with chicken parmesan?
A simple side salad or garlic bread pairs well. For a heartier meal, serve it over pasta.
Chicken Parmesan
Liza A
Ingredients
- ½ cup olive oil
- 4 tbsp flour
- 3 eggs beaten
- 3 cups Panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 tbsp salt
- 1 tsp pepper
- 1 tbsp dried basil
- 6 medium boneless chicken breasts
- ¼ cup grated mozzarella cheese
- ½ cup grated provolone cheese
- 1 package fettuccine cooked according to package directions and drained
- 4 cups store-bought or homemade marinara sauce
Instructions
- Preheat oven to 400°F (200°C).
- Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, heat olive oil over medium heat.
- On a shallow plate, spread out the flour and set aside.
- Beat the eggs in a shallow bowl and set aside.
- In a deep dish, combine panko, Parmesan, salt, pepper and basil.
- Coat each chicken breast in flour, then dip in the beaten eggs, shaking off excess.
- Press the chicken into the panko mixture to coat thoroughly.
- Place coated chicken in the hot oil and cook about 2 minutes per side until lightly browned; transfer to the prepared baking dish.
- Pour marinara sauce over the chicken and bake about 20 minutes or until cooked through.
- Mix provolone and mozzarella in a small bowl, sprinkle over the chicken, and bake a few more minutes until cheese melts.
- Serve over cooked fettuccine or your favorite pasta.
Notes
Nutrition