Homemade Chicken Parmesan Recipe

Overview

This homemade chicken Parmesan recipe makes four tender chicken cutlets coated in seasoned breadcrumbs, topped with marinara, mozzarella, and Parmesan, then baked until the cheese is melted and lightly browned. Briefly frying the breaded chicken gives it a crisp surface, while the oven finishes the chicken and melts the topping.

For the best texture, use chicken breasts that are pounded to an even thickness and add only a modest amount of sauce to each cutlet. Too much sauce can make the coating soggy before the cheese has a chance to brown.

Ingredients

• 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup finely grated Parmesan cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 1/3 cup neutral cooking oil, such as canola or vegetable oil, plus more if needed
• 1 1/2 cups marinara sauce
• 6 ounces low-moisture mozzarella, shredded or thinly sliced
• 2 tablespoons chopped fresh basil or parsley, optional

How to make it

1. Prepare the chicken. Heat the oven to 425°F. Line a large baking sheet with parchment or lightly grease a wire rack set over the sheet. Slice each chicken breast horizontally into two thinner cutlets. Place the cutlets between sheets of plastic wrap or parchment and gently pound them to about 1/2 inch thick. Season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. Set up the coating. Put the flour in a shallow bowl. In a second bowl, whisk the eggs with 1 tablespoon of water. In a third bowl, combine the breadcrumbs, 1/4 cup of the Parmesan, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

3. Bread the cutlets. Coat one cutlet in flour, shaking off the excess. Dip it into the egg, letting the extra drip back into the bowl, then press it firmly into the breadcrumb mixture so the coating covers both sides. Repeat with the remaining cutlets. Set the breaded chicken on a plate and let it stand for 5 minutes. This short rest helps the coating adhere during frying.

4. Fry until golden. Pour the oil into a large oven-safe skillet, or use a separate heavy skillet if your baking sheet has a rack. Heat the oil over medium-high heat until a breadcrumb dropped into it sizzles immediately. Add the cutlets in a single layer, working in batches if needed. Fry for 2 to 3 minutes per side, turning once, until the coating is deep golden and crisp. The chicken does not need to be fully cooked at this stage. Add another tablespoon or two of oil between batches if the pan looks dry.

5. Arrange for baking. Transfer the fried cutlets to the prepared baking sheet or return them to the oven-safe skillet. Spoon about 3 tablespoons of marinara over each cutlet, leaving some of the crisp edges exposed. Sprinkle the mozzarella over the sauce, followed by the remaining 1/4 cup Parmesan.

6. Bake until cooked through. Bake for 10 to 15 minutes, depending on the thickness of the cutlets. The cheese should be fully melted with lightly browned spots, the sauce should be bubbling around the edges, and the thickest part of the chicken should reach 165°F on an instant-read thermometer. If the chicken is cooked but the cheese needs more color, broil for 1 to 2 minutes, watching closely.

7. Rest and serve. Let the chicken rest for 5 minutes so the hot cheese settles and the juices redistribute. Scatter with fresh basil or parsley, if using, and serve while the coating is still crisp.

Expert tips

• Pound evenly, not aggressively. Cutlets of the same thickness finish at the same time. Stop when the chicken is about 1/2 inch thick so it stays substantial after breading.
• Keep one hand for dry ingredients and one for wet ingredients. This prevents the flour and breadcrumbs from building up on your fingers and makes the coating easier to apply.
• Do not crowd the skillet. Crowding lowers the oil temperature and can leave the coating pale or greasy. Fry in two batches when necessary.
• Use low-moisture mozzarella. Fresh mozzarella can release enough water to soften the crust. If using it, slice it thinly and blot it well with paper towels first.
• Control the sauce. A thin layer on top is enough. Warm extra marinara separately for serving rather than covering the chicken heavily before baking.
• If the breadcrumbs are browning too quickly, lower the burner to medium and finish the chicken in the oven. The coating should be golden, not dark brown, before the cheese is added.
• For a no-fry variation, place the breaded cutlets on a greased wire rack over a baking sheet, spray or brush them lightly with oil, and bake at 425°F for about 20 minutes, turning once, until golden and 165°F inside. The crust will be lighter and slightly less crunchy than the fried version.
• For a meatless Italian-style alternative, try this baked eggplant Parmesan recipe instead.

Serving and storage

Serve the chicken Parmesan with spaghetti, a green salad, or roasted vegetables. Keep the pasta lightly sauced so it does not compete with the marinara on the chicken.

Refrigerate leftovers in a shallow airtight container within 2 hours of cooking. They keep for up to 3 to 4 days in the refrigerator. Reheat on a rack over a baking sheet at 375°F until hot throughout and the chicken reaches 165°F; this helps the coating stay firmer than microwave reheating. If using a microwave, heat in short intervals, but expect a softer crust. Freeze fully cooled portions in airtight freezer-safe packaging for up to 2 months, then thaw in the refrigerator before reheating.

Frequently asked questions

Can I make chicken Parmesan without frying the chicken?

Yes. Place the breaded cutlets on a greased wire rack over a baking sheet, brush or spray them lightly with oil, and bake at 425°F for about 20 minutes, turning once. Continue until the coating is golden and the thickest part reaches 165°F. The baked version will not be quite as crisp as the fried one.

Why is my chicken Parmesan coating soggy?

The most common causes are excess sauce, wet mozzarella, or letting the finished chicken sit in sauce for too long. Use a thin layer of marinara, choose low-moisture mozzarella, and serve soon after the five-minute rest. A wire rack also keeps the underside from steaming.

Can I prepare the breaded chicken ahead of time?

Yes. Bread the cutlets, place them in a single layer on a parchment-lined tray, cover loosely, and refrigerate for up to 8 hours. Let them stand at room temperature for about 10 minutes while the oil heats, then fry and bake as directed.

How do I know chicken Parmesan is done?

The cheese should be melted and bubbling, and an instant-read thermometer inserted into the thickest part of the chicken should read 165°F. Because cutlets vary in thickness, temperature is more reliable than timing alone.

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