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Crave-Worthy Chicken Parmesan Recipe

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This classic Chicken Parmesan recipe features tender, breaded chicken cutlets pan-fried to a golden brown, topped with marinara sauce and melted fresh mozzarella, then baked to perfection. Garnished with fresh basil and extra Parmesan, it’s a comforting Italian-American favorite ready in just 45 minutes.

Ingredients

For the Breading and Chicken

  • 3 large eggs
  • ½ cup all-purpose flour
  • ¾ cup panko breadcrumbs
  • ⅓ cup plain breadcrumbs
  • ¾ cup freshly grated Parmesan cheese, plus more for serving
  • 1 teaspoon garlic powder
  • 1½ teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • 3 large chicken breasts, butterflied, then cut into 6 cutlets
  • ½ cup extra-virgin olive oil

For the Topping and Sauce

  • 1 (24-ounce) jar marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced into 12 thin slices
  • 2 tablespoons fresh basil, chopped
  • Red pepper flakes, optional

Instructions

  1. Preheat the oven: Preheat your oven to 400° F (204° C) and position a rack in the center to prepare for baking the assembled chicken.
  2. Prepare the breading stations: Set up three shallow bowls: beat the eggs in one bowl, place the flour in the second, and combine the panko breadcrumbs, plain breadcrumbs, and Parmesan cheese in the third bowl.
  3. Season and bread the chicken: In a small bowl, mix garlic powder, sea salt, black pepper, and Italian seasoning. Season each chicken cutlet evenly with this mixture. Then, dredge each piece in flour, shaking off excess, dip into the beaten eggs, and finally press into the breadcrumb mixture to coat fully on both sides. Repeat for all cutlets.
  4. Brown the chicken: Heat ¼ cup of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add three chicken cutlets and cook about 2 minutes per side until golden brown. Transfer browned cutlets to a baking sheet. Add the remaining ¼ cup olive oil, heat, and repeat this process with the remaining cutlets.
  5. Bake with sauce and cheese: Spoon about ¼ cup marinara sauce over each cutlet, then top each with two slices of fresh mozzarella. Place the baking sheet in the oven and bake for 10 to 14 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  6. Garnish and serve: Remove the chicken from the oven and sprinkle with chopped fresh basil and additional grated Parmesan cheese. Add red pepper flakes if desired for a little heat, then serve immediately.

Notes

  • Butterflying the chicken breasts ensures even cooking and allows for uniform cutlets.
  • Use an instant-read thermometer to check for doneness and avoid overcooking.
  • You can substitute fresh mozzarella with shredded mozzarella if needed, but slices melt more evenly.
  • Panko breadcrumbs create a lighter, crispier crust compared to regular breadcrumbs.
  • Leftover chicken Parmesan is great for meal prep and reheats well in the oven.

Find it online: https://justsosavory.com/crave-worthy-chicken-parmesan-recipe/