Name: The Best Chicken Parmigiana Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: 2 ½ cups Panko breadcrumbs; 2 cloves garlic, grated or finely minced; 2 tablespoons fresh Italian flat leaf parsley, finely minced; 1 cup pecorino Romano cheese, finely grated and divided, plus more for serving; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 large eggs; 1 tablespoon water; 1 cup all purpose flour; 3 boneless skinless chicken breasts, sliced in half lengthwise to make 6 pieces; Olive oil, for frying; 12-16 oz fresh mozzarella, thinly sliced; 3 cups marinara sauce, plus more for serving; Fresh basil leaves, for serving

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If you’re craving a dish that perfectly balances crispy, cheesy, and tangy flavors, you’re in for a real treat with The Best Chicken Parmigiana Recipe. This recipe brings together golden panko-crusted chicken breasts topped with melty fresh mozzarella and a bright, flavorful homemade marinara sauce. It’s a classic that feels like a warm hug on a plate, guaranteed to impress at any dinner table without requiring you to be a gourmet chef. Ready in just over an hour, it’s ideal for a cozy family night or a special occasion where comfort food takes center stage.

The Best Chicken Parmigiana Recipe: Ingredients You’ll Need

Ingredients You’ll Need

The image shows four white dishes arranged on a white marbled surface. The bottom left dish holds two raw, light pink chicken pieces seasoned with black pepper. To the right of it is a bowl filled with plain white flour. Above this bowl is a larger bowl containing light yellow beaten eggs with some visible bubbles, with a silver fork resting inside. The top right bowl holds light brown breadcrumbs, and a piece of chicken coated with the breadcrumbs is placed in the bowl. The scene includes a woman's hand just out of frame, holding or placing the chicken piece into the breadcrumbs. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the key to making this dish shine. Each item plays a vital role — the panko breadcrumbs give the chicken that addictive crunch, fresh herbs and cheese build layers of flavor, and the homemade marinara sauce ties everything together with vibrant tomato goodness. The simplicity of these ingredients is what makes this recipe both approachable and incredible.

Panko breadcrumbs: These provide a light, crispy coating that’s essential for the perfect crunch.
Garlic: Freshly grated garlic adds a subtle sharpness that wakes up the breadcrumb mixture.
Fresh Italian flat leaf parsley: Finely minced parsley brightens the flavor and adds a splash of color.
Pecorino Romano cheese: Finely grated for a salty, savory depth—use some in the breadcrumbs and some in the egg wash for extra richness.
Kosher salt and freshly ground black pepper: The fundamental seasonings that highlight and balance all the ingredients.
Eggs: Large eggs combined with cheese create a luscious dip that helps the breadcrumbs stick perfectly.
All-purpose flour: Provides the initial layer for the breading process, ensuring the egg adheres well.
Boneless skinless chicken breasts: Sliced to thin cutlets for even cooking and maximum crispness.
Olive oil: For frying, lending a fruity richness and helping achieve that golden crust.
Fresh mozzarella: Thinly sliced to melt beautifully over the chicken, giving you that irresistible gooey topping.
Marinara sauce: Homemade or high-quality store-bought works perfectly to add that tangy, herby layer of flavor.
Fresh basil: For serving, adding a fragrant and fresh finish that complements the entire dish.

How to Make The Best Chicken Parmigiana Recipe

Step 1: Prepare the Breadcrumb Mixture and Egg Wash

Start by mixing the panko breadcrumbs with grated garlic, minced parsley, and a quarter cup of pecorino Romano cheese. Season the mix with salt and pepper, then gently work the garlic into the crumbs with your fingers so every bite is infused with flavor. Next, whisk together the eggs with half a cup of pecorino, a pinch of salt and pepper, and a tablespoon of water—this creamy, cheesy egg wash is what keeps the crust beautifully crispy and flavorful.

Step 2: Pound and Season the Chicken

Take each chicken breast half, cover it with plastic wrap, and use a meat mallet to gently pound it down to an even thickness. This step ensures each piece cooks uniformly and stays tender. Season every side generously with salt and freshly ground black pepper to build that foundational seasoning.

Step 3: Bread the Chicken

Now comes the fun part—dredge each chicken piece first in the seasoned flour, shaking off any excess. Dip it into the egg wash, letting any extra drip off, then coat thoroughly in the breadcrumb mixture. Press the crumbs gently onto the chicken to help them stick. Let the breaded chicken rest for 15 minutes; this little pause helps the coating adhere better and means less falling off when frying.

Step 4: Fry to Golden Perfection

Heat a generous amount of olive oil in a heavy-bottomed sauté pan over medium heat. Once hot, carefully add two chicken breasts at a time and fry until beautifully golden and crisp on each side. Drain each batch on paper towels or a wire rack to keep the crust crisp and delicious.

Step 5: Bake with Mozzarella and Broil for Extra Color

Arrange the fried chicken pieces on a baking sheet and top each with two to three slices of fresh mozzarella. Bake in a 450℉ oven for about 10 minutes, just long enough for the cheese to melt into a bubbling, gooey layer. For a golden, slightly browned finish, place the chicken under the broiler for a few minutes—just watch it carefully to avoid burning.

Step 6: Warm the Marinara Sauce and Plate

While the chicken bakes, gently heat your marinara sauce until it’s bubbling hot. Spoon a generous half cup of sauce onto each serving plate, then nestle the cheesy chicken on top. Finish with an extra sprinkle of grated pecorino and fresh basil leaves for a pop of color and herbal brightness. Serve immediately with extra sauce and cheese on the side for anyone who loves a little more sauciness.

How to Serve The Best Chicken Parmigiana Recipe

The dish shows two layers on a white plate set on a white marbled surface. The bottom layer is bright red tomato sauce with a slightly chunky texture, spread thinly but covering most of the plate. Over the sauce is a layer of breaded pieces that have a crispy, golden-brown surface. On top of this is a thick, uneven layer of melted white cheese with a smooth, creamy texture. Fresh green basil leaves with visible veins are placed on the cheese, adding a fresh contrast in color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil is not just beautiful but adds a fragrant, slightly peppery contrast to the rich cheese and tangy sauce. A little more grated pecorino or Parmesan on top amps up the savory notes. For a final touch, a drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes can awaken the flavors even more.

Side Dishes

Classic sides like spaghetti tossed in olive oil and garlic or a simple green salad with a crisp vinaigrette pair wonderfully to balance the richness. Roasted vegetables or creamy mashed potatoes can also round out the meal, offering textural contrasts and hearty comfort alongside the chicken.

Creative Ways to Present

Consider stacking the chicken on a bed of polenta or creamy risotto for an elevated presentation. You could also slice it thinly and serve it over arugula for a lighter, more elegant appetizer style. Garnishing the plate with microgreens or edible flowers instantly adds a gourmet restaurant feel to your homemade masterpiece.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the chicken parmigiana in an airtight container in the refrigerator for up to three days. Keeping the sauce separate, if possible, helps maintain the crispy texture of the chicken when reheated.

Freezing

This dish freezes well if you want to prep ahead. Wrap individual portions tightly in plastic wrap and foil, or store in airtight containers, and freeze for up to two months. Thaw overnight in the refrigerator before reheating to keep the cheese and chicken texture at its best.

Reheating

For reheating, the oven is your best friend. Place leftovers on a baking sheet and warm at 350℉ until heated through, about 15-20 minutes. This method helps restore the crispiness of the breading and melts the cheese nicely without making it rubbery like a microwave might.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs tend to be juicier and more forgiving if overcooked. Just pound them evenly and adjust frying time accordingly for best results.

Is there a way to make this recipe gluten-free?

Yes. Substitute the panko breadcrumbs and all-purpose flour with certified gluten-free alternatives. Many stores offer gluten-free panko that works just as well in achieving that perfect crunch.

Can I prepare this recipe without frying?

You can bake the breaded chicken directly, but frying adds a distinctive golden crunch. If baking only, spray the breaded chicken lightly with oil and bake at 425℉ for about 20-25 minutes before adding cheese and finishing under the broiler.

What type of marinara sauce is best for this dish?

A bright, medium-thick marinara with fresh tomato flavor and herbs works beautifully. You can use homemade or a high-quality store-bought sauce, but avoid overly sweet or heavy sauces to keep the dish balanced.

How can I tell when the chicken is cooked through?

Each piece should reach an internal temperature of 165℉. The chicken will also be firm to the touch with clear juices running when pierced. Pounding the chicken to an even thickness ensures it cooks evenly throughout.

Final Thoughts

The Best Chicken Parmigiana Recipe is genuinely a joy to make and even more joyous to eat. Its combination of crispy breading, melty cheese, and vibrant marinara is a crowd-pleaser every time. Don’t hesitate—grab these simple ingredients and make this classic dish your new go-to for dinner. You’re going to love every delicious bite and the smiles it brings to your table.