Description
This classic Chicken Parmesan recipe features tender breaded chicken breasts topped with marinara sauce and melted mozzarella and Parmesan cheeses. It’s an easy comfort dish perfect for family dinners, bringing together crispy chicken, rich tomato sauce, and gooey cheese, all baked to perfection for a hearty and satisfying meal.
Ingredients
Units
Scale
Chicken
- 4 chicken breasts, boneless and skinless, cut in half horizontally to make 8 pieces
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Breading
- 1 cup Panko breadcrumbs
- 1/2 cup Italian-style breadcrumbs or regular breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Frying
- 3 tablespoons vegetable oil for frying
Toppings
- 24 ounces marinara sauce (1 jar)
- 2 cups mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the assembled chicken parmesan.
- Prepare breading ingredients: Place flour in a shallow dish. Beat eggs in a second dish with salt and pepper. Combine Panko breadcrumbs, Italian breadcrumbs, grated Parmesan, chopped parsley, salt, and pepper in a third shallow dish.
- Prepare chicken: Dip each chicken piece into the flour, shaking off excess. Next, dip into beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing to adhere well.
- Fry chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for about 4 minutes per side until golden brown; it doesn’t need to be cooked through as it will finish baking in the oven. Alternatively, air fry at 380°F (193°C) for 7 minutes, flipping halfway.
- Assemble chicken parmesan: Spread 1½ cups of marinara sauce on the bottom of a 9×13 inch baking dish or sheet. Place browned chicken pieces on top. Spoon additional marinara sauce over each piece, then sprinkle with shredded mozzarella and grated Parmesan cheeses.
- Bake: Bake in the preheated oven for 10–15 minutes until the cheese is bubbly and golden, and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Sprinkle freshly chopped basil over the top and serve hot, ideally over cooked pasta or bread for a complete meal.
Notes
- For extra crispy chicken, double coat the chicken in flour and breadcrumbs.
- You can use fresh or frozen marinara sauce, adjusting the cooking time accordingly.
- If preferred, bake the breaded chicken in the oven instead of frying by placing it on a baking sheet and baking at 400°F (200°C) for about 20-25 minutes until cooked through and crispy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 piece (roughly 1/8 of the recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 125 mg