Description
This classic Chicken Parmesan recipe features tender, flattened chicken breasts breaded and pan-fried to a golden crisp, then baked with marinara sauce and melted mozzarella and Parmesan cheese. Perfectly seasoned and garnished with fresh herbs, it makes a comforting Italian-American dish that pairs beautifully with pasta or a fresh salad.
Ingredients
Scale
Chicken:
- 4 boneless skinless chicken breasts
- ½ cup all‐purpose flour
- Salt and pepper, to taste
- 2 large eggs (lightly beaten)
- 1 tsp garlic salt
- 1 cup Italian‐style seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup olive oil
Assembly:
- 2 cups marinara sauce
- 8 oz mozzarella cheese (sliced or 1 cup shredded)
- Optional garnish: chopped fresh parsley or basil
- Optional garnish: squeeze of fresh lemon juice
- Optional garnish: extra Parmesan cheese
- Optional for serving: cooked pasta and additional marinara sauce
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with cooking spray to prepare for baking the chicken.
- Flatten and season the chicken: Place each chicken breast between two sheets of saran wrap or parchment paper and gently pound with a rolling pin or flat kitchen mallet until about ½ inch thick. Season both sides with salt and pepper to taste.
- Prepare breading stations: Use three shallow dishes—place flour in the first, beaten eggs in the second, and mix the seasoned breadcrumbs with Parmesan cheese in the third.
- Bread the chicken: Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally press firmly into the breadcrumb-Parmesan mixture ensuring an even coating on all sides.
- Pan-fry the chicken: Heat olive oil in a cast iron skillet over medium-high heat. Fry each breaded chicken breast for 4 to 5 minutes per side until golden brown. The chicken will still be raw inside at this stage.
- Assemble and bake: Transfer the fried chicken breasts onto the prepared baking sheet. Spoon marinara sauce generously over each piece, then layer slices of mozzarella and sprinkle approximately 2 tablespoons of Parmesan cheese on top. Optionally, add chopped basil or parsley. Bake in the preheated oven for 15 to 20 minutes until the cheese melts, bubbles, and the chicken is fully cooked through.
- Garnish and serve: If desired, garnish with a squeeze of fresh lemon juice and extra Parmesan cheese. Serve hot alongside cooked pasta with additional marinara sauce or your favorite sides.
Notes
- Flattening the chicken ensures even cooking and tenderizes the meat.
- Italian-style seasoned breadcrumbs can be substituted with plain breadcrumbs plus Italian seasoning.
- Use a cast iron skillet or any heavy-bottomed pan for best results when frying.
- Make sure the oil is hot before adding the chicken to achieve a crispy crust.
- Check for doneness by ensuring the internal temperature of the chicken reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- For a lower-fat version, bake the breaded chicken instead of pan-frying, but it may be less crispy.
