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The Best Chicken Parmesan (Parmigiana)

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A classic Chicken Parmesan recipe with crispy breaded chicken cutlets topped with marinara, mozzarella, and parmesan, baked until golden and bubbly. Perfect for family dinners or special occasions.

Ingredients

3 chicken breasts, sliced in half lengthwise (6 cutlets)

1/2 cup all-purpose flour (or gluten-free flour blend)

3 eggs, whisked

1/3 cup olive oil

1 1/2 cups breadcrumbs

1/2 cup parmesan cheese, shredded

1/2 tsp salt

1/2 tsp black pepper

2 tsp Italian herb blend (thyme, oregano, basil, rosemary)

1 tsp garlic powder

6 slices mozzarella cheese

1 1/2 cups marinara sauce

1/3 cup parmesan cheese, shredded

2 tbsp fresh basil, chopped

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Set up three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs, parmesan, salt, pepper, herbs, and garlic powder mixed together.
  3. Coat each chicken cutlet in flour, dip in egg, then press into the breadcrumb mixture until fully coated.
  4. Heat olive oil in a skillet over medium-high heat and fry chicken 2–3 minutes per side until golden brown.
  5. Place chicken on a baking sheet and spoon marinara sauce over each cutlet.
  6. Top with mozzarella slices and a sprinkle of parmesan.
  7. Bake 15–20 minutes until cheese is melted and bubbly and chicken is cooked through.
  8. Garnish with fresh basil and serve warm.

Notes

Swap mozzarella with provolone for a sharper taste.

For a lighter version, bake chicken cutlets without pan-frying.

Store leftovers in the fridge for up to 3 days or freeze breaded cutlets (before sauce and cheese) for 2 months.

Air fryer option: cook at 400°F (200°C) for 10–12 minutes, flipping halfway.

Nutrition

Find it online: https://justsosavory.com/the-best-chicken-parmesan-parmigiana/