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Insanely Good Chicken Parmesan Recipe

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4.1 from 62 reviews

This Insanely Good Chicken Parmesan recipe offers a perfect blend of crispy breaded chicken, rich homemade tomato sauce, and melty mozzarella cheese. The chicken is first fried to golden perfection and then finished in the oven for a bubbly, browned cheese topping. With layers of flavor from Calabrian chile paste and fresh herbs, this dish elevates a classic Italian favorite with crispy texture and vibrant sauce made from scratch.

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts
  • Kosher salt and pepper
  • Canola oil, for frying
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter, divided
  • 1/2 yellow onion, grated
  • 2 garlic cloves, grated
  • 1 tablespoon olive oil
  • 1/4 cup finely minced Italian parsley leaves

Breading & Batter

  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup water
  • 2 teaspoons Calabrian chile paste
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried oregano

Tomato Sauce

  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 28 oz can high-quality crushed tomatoes
  • 2 teaspoons sugar
  • Salt and pepper, to taste

Topping Cheese

  • 2 cups finely grated whole milk mozzarella

Instructions

  1. Make the tomato sauce: Heat olive oil and half the butter in a saucepan over medium heat. Add grated onion and garlic; cook 2-3 minutes until softened. Stir in oregano and tomato paste; cook 1 minute. Add crushed tomatoes, sugar, salt, and pepper. Reduce heat to low and simmer for 20 minutes. Stir in remaining butter and adjust seasoning. Let sauce cool or refrigerate for up to 1 week.
  2. Prep the chicken: Butterfly chicken breasts into 4 even pieces or pound smaller breasts to 1/2″ thickness for uniformity. Pat dry thoroughly with paper towels. Season lightly with salt and pepper on both sides.
  3. Batter and bread the chicken: Whisk eggs, flour, Calabrian chile paste, water, salt, and pepper until smooth. Combine panko, Parmesan, oregano, salt, and pepper in a shallow dish. Dip chicken into batter, shaking off excess, then coat thoroughly with breadcrumb mixture. Set aside on a tray.
  4. Heat oil for frying: Pour canola oil into a high-sided skillet to about 1/2 inch depth. Heat over medium-high until oil reaches 350°F. Preheat oven to 400°F.
  5. Fry the chicken: Carefully add chicken to hot oil without overcrowding. Fry 3-4 minutes per side until coating is golden and chicken mostly cooked through. Drain on paper towels and season immediately with flaky salt. Repeat with remaining pieces.
  6. Finish in the oven: Place fried chicken on parchment-lined baking sheet. Top each with about 1/3 cup tomato sauce and 1/2 cup grated mozzarella. Bake at 400°F for 10 minutes, then broil on high for 2-3 minutes until cheese is bubbly and browned. Garnish with chopped parsley and serve immediately.

Notes

  • Butterflying or pounding chicken ensures even cooking and tender texture.
  • Can make tomato sauce a day ahead for enhanced flavor.
  • Use high-quality crushed tomatoes for best sauce taste.
  • Maintain oil temperature around 350°F to avoid greasy chicken.
  • Baking finishes cooking the chicken through and melts the cheese perfectly.
  • Broiling at the end gives the cheese a beautiful browned crust.
  • Flaky salt adds a nice finishing touch after frying.

Find it online: https://justsosavory.com/insanely-good-chicken-parmesan-recipe/