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Chicken Parmigiana is a beloved Italian-American classic featuring crispy, golden fried chicken cutlets topped with a rich tomato sauce, gooey mozzarella, and a generous sprinkle of Parmesan. It’s comforting, flavorful, and perfect for a hearty dinner any night of the week.

Why You’ll Love This Recipe

This recipe gives you tender, juicy chicken with a flavorful crust, balanced by a homemade tomato sauce and layers of melted cheese. The dry brine ensures juicy results, while the combination of herbs and Parmesan in the coating adds a savory depth. Whether you serve it over pasta, with a salad, or on its own, this Chicken Parmigiana is restaurant-quality comfort food made right at home.

Chicken Parmigiana

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • chicken breasts

  • kosher salt or table salt

  • black pepper

  • Italian mixed herbs

  • all-purpose flour

  • eggs

  • garlic

  • panko breadcrumbs

  • grated Parmesan

  • olive oil or vegetable oil

  • onion or shallots

  • red pepper flakes (optional)

  • white vinegar

  • chicken broth or water

  • tomato passata (tomato puree)

  • basil leaves

  • shredded or sliced mozzarella

  • extra virgin olive oil

Directions

Dry Brine Chicken:

  1. Halve each chicken breast horizontally to create 6 thin cutlets.

  2. Season both sides with salt, pepper, and Italian herbs.

  3. Refrigerate for 30 minutes.

Tomato Sauce:

  1. In a saucepan over medium heat, heat olive oil.

  2. Add garlic and finely chopped onion; cook until translucent, about 3 minutes.

  3. Stir in red pepper flakes and herbs.

  4. Add vinegar and 2 tablespoons of chicken broth; simmer briefly.

  5. Add tomato passata, remaining chicken broth, salt, and pepper.

  6. Simmer on low, covered, for 10 minutes until thickened. Keep warm.

Crumbing Setup:

  1. Preheat oven to 180°C/350°F.

  2. Set up three shallow bowls:

    • Bowl 1: all-purpose flour

    • Bowl 2: eggs whisked with garlic, salt, pepper, and herbs

    • Bowl 3: panko breadcrumbs, Parmesan, salt, and pepper

  3. Dredge each chicken piece in flour, dip in egg, then coat with breadcrumbs. Press to adhere well.

Frying:

  1. Heat oil in a large skillet to about 180°C/350°F, about 1.5–2 cm deep.

  2. Fry chicken in batches, 2 minutes on one side and 1½ minutes on the other until golden.

  3. Transfer to a rack lined with paper towels to drain excess oil.

Assembling & Baking:

  1. Arrange fried chicken on a baking tray.

  2. Spoon about 1/3 cup of tomato sauce over each cutlet, covering most but leaving the edges exposed.

  3. Top with chopped basil, shredded mozzarella, and grated Parmesan.

  4. Drizzle with extra virgin olive oil.

  5. Bake for 15 minutes, or until cheese is melted and starts to brown.

Serve:

  1. Garnish with fresh basil leaves.

  2. Serve hot, with leftover sauce on the side or over pasta if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 40 minutes
Marinating time: 30 minutes
Total time: 1 hour 30 minutes

Variations

  • Chicken Parm Sandwich: Serve cutlets on a toasted hoagie roll with sauce and melted cheese.

  • Spicy Parmigiana: Add extra red pepper flakes to the sauce or a dash of hot sauce to the egg dredge.

  • Gluten-Free: Use gluten-free breadcrumbs and flour alternatives.

  • Lighter Option: Skip frying and bake the breaded chicken at 400°F for 20 minutes before topping with sauce and cheese.

  • Different Cheese: Try provolone or fontina for a unique cheesy topping.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place chicken in a 350°F oven until warmed through and cheese is melted, about 15 minutes.
Avoid microwaving to keep the crust crispy.
You can freeze the fried chicken cutlets (without sauce and cheese) for up to 2 months. Add sauce and cheese before baking when ready to serve.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs can be used. They offer a slightly richer flavor and stay very juicy.

Can I skip the frying and just bake the chicken?

Yes, you can bake the breaded chicken at 400°F for 20 minutes until golden and crisp, then proceed with layering and baking.

What’s the difference between Chicken Parmesan and Chicken Parmigiana?

They’re the same dish; “Parmigiana” is the traditional Italian term, while “Parmesan” is the Americanized version.

Can I make this ahead of time?

Yes. You can prepare the breaded chicken and sauce ahead of time. Assemble and bake just before serving for the best results.

What pasta pairs best with Chicken Parmigiana?

Spaghetti, fettuccine, or penne are all excellent choices for serving alongside.

Can I use store-bought tomato sauce?

You can, but homemade sauce adds a fresher, more authentic flavor.

What kind of Parmesan should I use?

Freshly grated Parmesan is best. Avoid pre-shredded or powdered versions for optimal flavor and melting.

Is panko necessary?

Panko gives a crispier texture, but regular breadcrumbs will work if that’s what you have.

How do I know when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F (74°C).

Can I use shredded mozzarella instead of slices?

Yes, shredded mozzarella melts easily and spreads well over the chicken.

Conclusion

Chicken Parmigiana is a timeless comfort food that brings together crisp golden chicken, rich tomato sauce, and melted cheese in the most satisfying way. With thoughtful preparation and easy-to-follow steps, this dish will quickly become a family favorite. Serve it with pasta, a salad, or on its own for a hearty and delicious meal that never fails to impress.

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Chicken Parmigiana

Chicken Parmigiana

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  • Author: Molly
  • Total Time: 1 hour 30 minutes (including 30 min marinating)
  • Yield: 6 servings
  • Diet: Halal
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Description

Chicken Parmigiana is a classic Italian-American dish featuring crispy breaded chicken breasts topped with rich tomato sauce, melted mozzarella, and Parmesan cheese. This hearty meal is perfect for a comforting dinner and full of flavor from a fragrant herb blend and homemade sauce.

Ingredients

  • Brined Chicken Marinade:
  • 3 chicken breasts (about 300g / 10 oz each), halved horizontally to make 6 pieces
  • 1 tsp kosher salt (or 3/4 tsp table salt)
  • 1/2 tsp black pepper
  • 1/2 tsp Italian mixed herbs
  • Flour Dusting:
  • 1/3 cup all-purpose flour
  • Egg Dredge:
  • 2 eggs
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp Italian mixed herbs
  • Bread Crumbing:
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup finely grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Frying:
  • 2 cups olive oil (or vegetable or canola oil)
  • Tomato Sauce:
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped onion or shallots
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp Italian mixed herbs
  • 1 tbsp white vinegar + 2 tbsp chicken broth
  • 400g / 14 oz tomato passata (puree)
  • 1/2 cup chicken broth (or water)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Layering:
  • 10 basil leaves, roughly chopped
  • 2 cups shredded mozzarella (or slices)
  • 3/4 cup finely grated Parmesan
  • 1 tbsp extra virgin olive oil
  • Garnish (optional): Fresh basil leaves

Instructions

  1. Dry Brine Chicken: Season both sides of the chicken with salt, pepper, and Italian herbs. Refrigerate for 30 minutes.
  2. Make the Tomato Sauce: In a saucepan, heat olive oil over medium heat. Sauté garlic and onion for about 3 minutes until translucent. Add red pepper flakes and Italian herbs. Stir in vinegar and 2 tbsp chicken broth; simmer briefly. Add tomato passata, 1/2 cup chicken broth, salt, and pepper. Cover and simmer on low for 10 minutes until thickened. Keep warm.
  3. Prepare for Crumbing: Preheat oven to 180°C/350°F. Set up three bowls: one with flour, one with whisked eggs mixed with garlic, salt, pepper, and herbs, and one with breadcrumbs, Parmesan, salt, and pepper.
  4. Crumb the Chicken: Dredge each chicken piece in flour, dip into egg mixture, and then coat in the breadcrumb mixture, pressing to adhere.
  5. Fry the Chicken: Heat oil in a skillet to 180°C/350°F. Fry chicken in batches — about 2 minutes on the first side, 1½ minutes on the second — until golden. Drain on paper towel-lined rack.
  6. Assemble and Bake: Place fried chicken on a baking tray. Spoon about 1/3 cup of sauce over each piece (leaving the edges exposed for crispiness). Top with chopped basil, mozzarella, and Parmesan. Drizzle lightly with olive oil. Bake for 15 minutes, or until cheese is melted and starting to brown.
  7. Serve: Garnish with fresh basil leaves and serve immediately with any extra sauce.

Notes

  • For extra flavor, marinate the chicken overnight.
  • Use fresh mozzarella for a gooier melt, or pre-shredded for convenience.
  • Can be made ahead and reheated in the oven (cover with foil to avoid drying out).
  • Serve with spaghetti, salad, or garlic bread for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Bake, Fry
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 piece with sauce and cheese
  • Calories: 520
  • Sugar: 4g
  • Sodium: 870mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 155mg

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