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Chicken Parmesan

Chicken Parmesan Recipe

There's a reason Chicken Parmesan never goes out of style. Crispy on the outside, saucy in the middle, and blanketed in melted cheese — it hits every note you want from a satisfying meal. This version is the one you'll come back to again and again: no shortcuts, no fuss, just a straightforward technique that delivers restaurant-quality results right from your own kitchen.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 4 -* boneless skinless chicken breasts pounded to ½-inch thickness
  • - - salt and black pepper to taste
  • ½ cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 1 cup Italian seasoned breadcrumbs
  • ¾ cup Parmesan cheese finely grated, divided
  • ½ cup olive oil for frying, plus extra for drizzling
  • ½ cup tomato sauce / marinara
  • 4 oz fresh mozzarella sliced
  • 4 oz provolone cheese sliced
  • ¼ cup fresh basil leaves

Instructions
 

  • Gather all ingredients and preheat your oven to 450°F (230°C).
    2. Place chicken breasts between two sheets of heavy plastic or inside a resealable freezer bag. Using the flat side of a meat mallet, pound each breast to an even ½-inch thickness.
    3. Season both sides of the chicken generously with salt and pepper. Use a sifter or fine strainer to dust flour evenly over both sides of each breast.
    4. Beat eggs in a shallow bowl. In a separate bowl, combine breadcrumbs and ½ cup of the Parmesan. Dip each floured breast in the egg, letting the excess drip off, then press firmly into the breadcrumb mixture on both sides. Place on a rack and let rest for 10 to 15 minutes.
    5. Heat olive oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches — do not crowd the pan — about 2 minutes per side until golden brown. The chicken will finish cooking in the oven.
    6. ransfer browned chicken to a baking dish. Spoon 2 tablespoons of tomato sauce over each breast. Layer with mozzarella, fresh basil leaves, and provolone. Sprinkle remaining Parmesan over the top and finish with a light drizzle of olive oil.
    7. Bake for 15 to 20 minutes until cheese is golden and bubbling and the internal temperature reaches 165°F (74°C). Rest for a few minutes before serving.

Notes

  • Pat chicken completely dry before flouring to help the crust adhere properly.
  • Don't skip the 10–15 minute rest after breading — it locks the coating in place.
  • Fry in batches to keep the oil temperature up and the crust crispy.
  • Use freshly grated Parmesan; pre-shredded varieties don't melt or brown as well.
  • Go light on the sauce — too much will soften the crust before the cheese sets.
  • Leftovers reheat best in a 375°F oven for 10–15 minutes rather than the microwave.
  • Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
 

Nutrition Facts

  • Calories: 471
  • Total Carbohydrate: 25g
  • Dietary Fiber: 1g
  • Total Sugars: 2g
  • Protein: 42g
  • Total Fat: 25g
  • Saturated Fat: 9g
  • Cholesterol: 187 mg
  • Vitamin C: 3mg
  • Sodium: 840mg
  • Calcium: 380mg
  • Iron: 2 mg
  • Potassium: 389 mg