Breaded chicken parmesan is a classic for a reason: crisp golden cutlets, a blanket of warm marinara, and a thick layer of melted mozzarella. This version uses a simple three step breading, a quick pan fry, and a short bake so the chicken ends up juicy inside and crunchy outside.
You only need pantry ingredients and one jar of marinara or a batch of homemade sauce. The recipe serves four, comes together in about an hour, and is easy to scale up for guests.
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Why This Breaded Chicken Parmesan Recipe Works
A flour, egg, and breadcrumb coating gives a sturdy crust that holds up under sauce and cheese instead of turning soggy.
Frying the breaded chicken first builds color and flavor, and the oven finish melts the cheese and cooks the chicken all the way through.
Parmesan inside the breadcrumbs and mozzarella on top give two layers of cheese flavor, one nutty and crisp, one stretchy and mild.
Ingredients for Breaded Chicken Parmesan
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 1 cup all purpose flour
- 2 large eggs, beaten
- 2 cups Italian style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt and 1/2 teaspoon black pepper
- Olive oil for frying
- 2 cups marinara sauce, homemade or store bought
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for serving
Chicken breasts: Pound them to an even thickness, about 3/4 inch, or slice them in half horizontally. Even pieces cook through during the short bake.
Breadcrumbs: Italian style breadcrumbs already have herbs. Panko makes the crust crunchier if you prefer.
Marinara sauce: A thick sauce stays on top of the chicken. Thin sauce runs off and softens the crust.
Mozzarella: Shred it from a block if you can, because it melts more smoothly than pre shredded cheese.
How to Make Breaded Chicken Parmesan
1. Heat the oven. Preheat the oven to 375 degrees F and lightly grease a baking dish.
2. Set up the breading station. Use three shallow bowls: flour in the first, beaten eggs in the second, and the breadcrumbs mixed with Parmesan, garlic powder, basil, salt, and pepper in the third.
3. Bread the chicken. Dip each breast in flour, then egg, then press it into the crumbs until it is well covered on both sides.
4. Pan fry. Heat olive oil in a large skillet over medium heat. Cook the chicken 4 to 5 minutes per side until golden brown, working in batches.
5. Add sauce and cheese. Transfer the chicken to the baking dish, spoon marinara over each piece, and cover with shredded mozzarella.
6. Bake. Bake for 20 to 25 minutes, until the cheese is bubbly and the chicken reaches 165 degrees F in the thickest part.
7. Garnish. Top with fresh basil and serve warm.
How to Serve Breaded Chicken Parmesan
Serve breaded chicken parmesan over spaghetti or with a simple green salad and garlic bread. A scoop of creamy garlic parmesan orzo makes a warm side, and creamy garlic mushroom pasta is a good choice for pasta night. For a lighter option, compare it with the parmesan crusted chicken breasts, or serve it with the bright lemon garlic chicken pasta on the side for a bigger spread.
How to Store and Reheat Breaded Chicken Parmesan
Let leftovers cool, then refrigerate them in an airtight container for 3 to 4 days. Reheat on a baking sheet in a 350 degree oven until hot, so the crust stays crisp, and make sure the chicken reaches 165 degrees F again. The microwave works in a hurry, but the breading will soften.
Tips and Variations for Breaded Chicken Parmesan
Pound the chicken even. Thin, even pieces cook evenly and stay juicy instead of drying out at the edges.
Use one hand for wet and one for dry. It keeps your fingers from getting coated in breading and keeps the crust neat.
Press the crumbs on firmly. A firm press helps the crust stay put when you transfer the chicken.
Fry in batches. A crowded skillet lowers the oil temperature and makes the coating greasy.
Do not sauce the whole cutlet. Leave the edges bare so some crust stays crunchy.
Check the temperature. 165 degrees F is the safe target for chicken and prevents overbaking.
Try a variation. Add a pinch of red pepper flakes to the crumbs, or tuck a slice of fresh mozzarella under the shredded cheese.
For general leftover guidance, see the University of Minnesota Extension guide to storing and reheating leftovers.
Frequently Asked Questions About Breaded Chicken Parmesan
How do I keep breaded chicken parmesan crispy?
Fry until deeply golden, spoon the sauce on the center of each cutlet, and reheat on a baking sheet rather than in the microwave.
Can I bake the chicken instead of frying?
Yes. Spray the breaded chicken well with oil and bake on a rack until golden, then add sauce and cheese and bake until bubbly. The crust will be a little lighter.
Can I make breaded chicken parmesan ahead of time?
Yes. Bread the chicken, keep it covered in the fridge, then fry and bake just before serving so the crust stays crisp.
Can I use panko instead of Italian breadcrumbs?
Yes. Add a little Italian seasoning and garlic powder to plain panko to match the flavor.
What sauce works well on breaded chicken parmesan?
A thick marinara with plenty of tomato flavor. Warm it first so the cheese melts quickly in the oven.
Breaded Chicken Parmesan with Marinara
Equipment
- Large skillet
- Baking dish
- Three shallow bowls
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts pounded to an even thickness
- 1 cup all purpose flour
- 2 large eggs beaten
- 2 cup Italian style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil for frying, about 1/4 cup
- 2 cup marinara sauce homemade or store bought
- 2 cup shredded mozzarella cheese
- 1 tbsp fresh basil leaves for garnish
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F. Set up. Put flour, beaten eggs, and seasoned crumbs in three bowls.
- Bread. Coat each breast in flour, egg, then crumbs.
- Fry. Cook in olive oil over medium heat 4 to 5 minutes per side until golden.
- Top. Move to a baking dish, add marinara and mozzarella.
- Bake. Bake 20 to 25 minutes until bubbly and 165 degrees F inside.
- Garnish. Top with fresh basil and serve.
