Chicken Parmesan Recipe | Chicken Parmigiana | Chicken Parm | Kitchenstagram
This super easy Chicken Parmesan recipe delivers perfectly crisp and tender chicken with melty cheese, nestled on a bed of rich, flavourful marinara sauce. It’s a restaurant quality dish made with simple ingredients: breaded chicken, homemade marinara sauce, mozzarella and parmesan cheese.
Chicken Parmesan, also known as Chicken Parmigiana, is a timeless dish that has become staple in American households. Italian-American immigrants introduced it in the early 20th century, drawing inspiration from two traditional Italian dishes: Melanzane alla Parmigiana (Eggplant Parmesan) and Cotoletta, a breaded Veal cutlet often served without sauce or cheese.
In Italy, Eggplant Parmesan consists of fried eggplant slices layered with tomato sauce and mozzarella cheese. Though its name suggests a connection to Parma in Northern Italy, this dish actually hails from from Southern Italy where eggplants, tomatoes and olive oil are abundant. However, when Italian Immigrants arrived in United States- where meat was more accessible- they swapped the eggplant for breaded chicken cutlets, creating the now iconic Chicken Parmesan. Over time, parmesan cheese became a standard addition, elevating the dish’s flavour profile.
Chicken Parmesan has since become a beloved comfort food, appearing in various forms, from sandwiches to casseroles and also started appearing in homes and restaurants across the country. Whether served over pasta or enjoyed on its own, this classic dish is always a crowd-pleaser.
Why you’ll love this recipe?
This homemade Chicken Parmesan is a dish full of love, bringing comforting Italian flavours to your table.
Simple ingredients and straightforward steps make this great recipe for home cooks.
Chicken cutlets are lightly breaded and pan-fried for the perfect crunch.
It’s a crowd-pleaser, whether for a cozy night or a special gathering, this dish is sure to impress.
Ingredients needed for Chicken Parmesan:
Here’s what you’ll need to make delicious Chicken Parmesan,
Chicken Breasts: Use boneless, skinless chicken breasts. The thickness of chicken affects the final texture, so pound the cutlets to 1/4-inch thick for even cooking. Place the chicken between two layers of plastic wrap and use a rolling pin or meat mallet to gently flatten it.
All-Purpose Flour: All-Purpose flour is used for dredging the chicken before frying. This helps create a golden-brown crust.
Eggs: Beaten eggs help the breadcrumbs stick to the chicken after it’s been coated in flour, ensuring a crispy and even breading.
Breadcrumbs: Use plain breadcrumbs so you can season them yourself. You can opt for store-bought bread crumbs or use our Homemade Breadcrumbs.
Parmesan cheese: Parmesan adds rich, salty flavour in two ways- mixed into the breadcrumbs to enhance the coating and sprinkled over the chicken before serving for extra cheesiness.
Mozzarella Cheese: Use freshly shredded mozzarella instead of pre-shredded,which contains anti-caking agents that prevent smooth melting. This ensures a gooey, melty topping.
Marinara sauce: A high-quality marinara sauce is a must for Eggplant Parmesan. It adds moisture, rich tomato flavour and complements the other ingredients beautifully. Store-bought sauce is great time-saver, but a homemade tomato sauce brings an extra layer of freshness to the recipe. Find our Homemade Marinara Sauce Recipe HERE.
Black pepper & Salt: Basic seasonings that enhance the overall flavour of the dish.
Olive oil: Used for drizzling on pan-fried chicken while baking, giving it a crispy, golden-brown crust.
Vegetable oil: Used for frying eggplant slices, sunflower, peanut or canola oil are ideal choice for achieving a golden, crispy finish.
Butter: Butter adds buttery richness to the cutlets while frying.
Dried Italian Herbs: A blend of oregano, basil, thyme and rosemary adds depth to the breadcrumb coating.
Fresh Basil: Before baking the chicken cutlets, add some julienned basil for a fresh, aromatic touch.
Fresh Parsley: This herb adds a bright, fresh flavour, elevating the dish’s taste and also makes a great garnish, but it’s optional.
Serving suggestions:
Chicken Parmesan is a hearty and flavourful dish that pairs well with a variety of sides. While it’s traditionally served over pasta- such as spaghetti, bucatini or fettuccine- to soak up the rich marinara sauce, there are plenty of other delicious options to complement it.
For a comforting side, try mashed potatoes, which absorbs all the saucy goodness beautifully. If you love bread, garlic knots are perfect for soaking up any extra marinara.
We also recommend serving Chicken Parmesan with spaghetti marinara and a simple mixed green salad for a well-rounded meal. If you’re looking for variety, try lemon pasta or homemade garlic bread for an even more flavour. And for the best results, use homemade marinara sauce to bring everything together.
Can I make Chicken Parmesan ahead of time?
Prepare the marinara sauce in advance. Butterfly and bread the chicken, then store it covered in the fridge for a few hours.
Storage Tips:
Refrigeration: Keep cooked chicken fresh by storing it in an airtight container in the refrigerator for 3-4 days.
Reheat: To reheat, place in baking dish, cover with foil and bake @350°F/180°C until warmed through.
Freezing:
Freeze Chicken Parmesan: Prepare the dish as instructed, let it cool to room temperature, then store in an airtight container. Freeze for 1-2 months. When ready to serve, thaw at room temperature, cover with foil and bake @425°F until heated heated through.
Freeze cooked Chicken Cutlets: Bread and brown the chicken cutlets in a pan, then let them cool before placing them in freezer-friendly bags with the air removed. Freeze for 1-2 months. When ready, thaw, assemble into Chicken Parmesan and bake as directed.
Ingredients:
2 nos. Chicken Breast, boneless & skinless
1/2 cup All-Purpose Flour
1 cup Breadcrumbs
2 nos. Egg
Salt to taste
5-6 tsp Black pepper powder
1/2 tsp Paprika powder
1 tsp Dried Italian Herb mix
1/3+ 1/4 cup Parmesan cheese
4 tbsp Vegetable oil
2 tbsp Butter
2-4 tbsp Olive oil
1/2 cup Marinara sauce
1 cup Mozzarella cheese, shredded
1 tbsp Julienned Fresh Basil
2 tbsp Chopped Fresh Parsley
Preparation:
- Step 1: With a sharp knife, split chicken breasts in half horizontally. Working one piece at a time, place the chicken breasts between two plastic sheets and firmly pound with a rolling pin, chicken cutlet thickness should be 1/4 inch. Transfer to a large plate.
- Step 2: Lightly season both sides of the chicken with a pinch of salt and pepper, set aside.
- Step 3: In a mixing bowl whisk together eggs,a little water, salt and 1 tsp black pepper powder.
- Step 4: In a shallow dish combine flour, salt and 1 tsp black pepper powder.
- Step 5: In another shallow dish combine breadcrumbs, salt, 1 tsp black pepper powder, paprika powder, dried Italian herb mix and grated parmesan cheese.
- Step 6: Dip each chicken breast in the seasoned flour, then into the egg mixture, letting any excess drip off. Finally coat the chicken in the breadcrumb mixture, pressing gently to adhere. Place breaded chicken onto a plate.
- Step 7: Heat Oil in a frying pan. Working in batches, carefully add the chicken cutlet and 1 tbsp butter. Cook for 2-3 minutes per side or until golden brown and crispy, but not cooked through.
- Step 8: Preheat oven to 425°F /220°C. Arrange browned chicken cutlet in a baking pan. Add a spoonful of marinara sauce over the chicken, followed by a generous sprinkle of shredded mozzarella cheese and fresh basil, then drizzle 1-2 tbsp olive oil.
- Step 9: Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through.
- Step 10: Remove the chicken cutlets from the oven and immediately grate generous amount of fresh parmesan on top.
- Step 11: Allow to rest for 2-3 minutes, top with chopped fresh parsley and serve immediately with cooked spaghetti marinara. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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