This ultra-crispy and cheesy Chicken Parmesan recipe is truly the best out there! We’re talking restaurant-worthy juicy chicken, a buttery san marzano tomato sauce, and a mile-high mound of mozzarella. Every single bite is pure comfort and, with a bit of a prep, is easy to make any night of the week!
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This Chicken Parmesan Recipe is Truly Special
I know, there are a million recipes for chicken parm out there but I can say, without ego, that this may be the best one out there. Being a professional chef for so many years has taught me some tricks and I’ve exhausted them all to bring you this insanely good chicken parmesan recipe.
All of my tips and tricks will bring you perfectly juicy chicken that’s shatteringly crispy and topped with the most delicious (but simple!) tomato sauce. You’ll be amazed at how this chicken will blow your favorite Italian restaurant out of the water!
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Key Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Chicken breast. You’ll want to use boneless, skinless chicken breast here! I use two large breasts and butterfly them to make 4 thinner pieces. If you’re using small chicken breasts, use a mallet to pound them out to an even thickness.
- Panko breadcrumbs. I prefer using panko breadcrumbs for the crispiest chicken cutlets.
- Flour & egg batter. Instead of setting up a separate flour/egg dipping station, I mix the flour and egg together with a bit of Calabrian chile. This helps the breadcrumbs stick even better.
- Parmesan.
- Mozzarella. I like to use whole milk, low-moisture mozzarella for better flavor and texture. Fresh mozzarella just isn’t the play here–it has too much moisture and will make your chicken soggy. No matter what, make sure you don’t buy pre-grated cheese!
- Tomato Sauce. You can use a store bought marinara here, but my butter tomato sauce is simple and delicious. I like using crushed san marzano or bianco di napoli tomatoes for best flavor.
5 Easy Steps to Making Epic Chicken Parmesan
- Make the tomato sauce. I like to make my tomato sauce ahead of time to break up the work! Grating the onion and garlic allows it to melt into the sauce. Saute your grated onions and garlic in some butter and olive oil with our spices, then add the tomatoes. Simmer for a bit, then stir in the rest of the butter. Butter mellows out the acidity of the tomatoes and really makes the best tomato sauce.
- Butterfly the chicken. This is a key step to ensuring that your chicken cooks evenly and doesn’t dry out. Use a sharp knife to cut the chicken breast through the middle to make two thinner cutlets. Pat the chicken dry and season it well with salt and pepper.
- Batter and dredge the chicken. Once you whisk together the egg, flour, water, and calabrian chile, you’ll coat the chicken breasts (make sure to shake off the excess) before dipping it in the panko and parmesan. The egg and flour batter will help the breadcrumbs really stick to the chicken and be extra crispy.
- Fry the chicken parmesan. You only need about 1/2 inch of oil in a high-sided skillet. Heat the oil until it’s shimmering and sitting at about 350°F. Gently lower the chicken into the oil and fry it for 3-4 minutes per side until it’s golden brown. The chicken may not be all the way cooked, but that’s okay because we’ll finish it in the oven. You may need to fry the chicken in batches of two.
- Finish the chicken in the oven. After the chicken is fried and crispy, all that’s left to do is top it with some of the sauce, a generous pile of shredded mozzarella, and finish it off in the oven until the cheese is melted and gooey.
Make Ahead Option
I am a big fan of breaking up work for recipes wherever possible! The butter tomato sauce for the chicken parmesan can be made and stored in an airtight container in the fridge for up to 1 week, or frozen for up to 3 months.
You can bread the chicken several hours in advance and store them on a baking sheet in the fridge before frying them up. I also like to grate my cheese ahead of time and keep it in the fridge until I’m ready to use it. Then, you can simply fry up the chicken, top it with sauce and cheese, and finish it off in the oven and dinner is done!
What to Serve with Chicken Parmesan
It’s classic to serve chicken parmesan with spaghetti on the side! I like to double the tomato sauce recipe (any extras can be frozen for next time!) and use some of that sauce to toss with cooked spaghetti.
Obviously, a classic caesar salad or Italian chopped salad is a must for whenever you’re serving up Italian food. If you want to mix things up, try serving your chicken parmesan with pasta alla vodka.
Looking to finish off the meal with something sweet? Try my nutella chocolate cakes, chocolate whiskey cake, or a skillet brookie!
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Classic Italian-American Recipes to Try
Spaghetti & Meatballs
Chicken Scarpariello
Chicken Piccata
Lasagna Bolognese
Italian Wedding Soup
Pink Sauce Pasta
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Insanely Good Chicken Parmesan
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- 2 eggs
- 1/2 cup flour
- 1/4 cup water
- 2 teaspoons Calabrian chile paste
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan
- 1 tablespoon dried oregano
- Kosher salt and pepper
- 2 cups finely grated whole milk mozzarella
- 1/4 cup finely minced italian parsley leaves
- canola oil, for frying
Butter Tomato Sauce
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter, divided
- 1/2 yellow onion, grated on a box grater
- 2 garlic cloves, grated
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 28 oz can high-quality crushed tomatoes
- 2 teaspoons sugar
- Salt and pepper
Instructions
- Make the tomato sauce. Add the olive oil and half of the butter to a saucepan over medium heat. Once the butter is melted, add the grated onion and garlic and cook for 2-3 minutes, until the onion is soft. Stir in the oregano and tomato paste and cook for another minute. Stir in the crushed tomatoes, sugar, and season the sauce with salt and pepper. Reduce the heat to low and simmer for 20 minutes. Stir in the rest of the butter and season to taste, as needed. Let the sauce cool. You can make it ahead of time and store in the fridge for up to 1 week in an airtight container.
- Prep the chicken. Use a sharp knife to butterfly the chicken breasts so that there are 4 chicken breast pieces of even thickness. If your chicken breasts are small, you can use a flat mallet to pound them into an even 1/2” thickness, in which case you'll want to use 4 small breasts. Pat the chicken very dry all over with paper towels and season lightly with salt and pepper on both sides.
- Batter & bread the chicken. In a medium mixing bowl, whisk together the eggs, flour, Calabrian chile, and water with a bit of salt and pepper until smooth. Pour the panko, parmesan, and oregano into a shallow dish with some salt and pepper and mix well. Dip the chicken in the flour and egg batter until they’re well coated, shaking off any excess. Coat well in the panko breadcrumbs and set on a plate or tray. Repeat with the remaining chicken.
- In a high-sided skillet or braiser, pour in enough canola oil to come halfway up the chicken–about 1/2 inch of oil in the skillet. Heat over medium-high heat, until the temperature reaches 350 F. Meanwhile, preheat an oven to 400 F.
- Fry the chicken. Once the oil is hot, gently lower the chicken into the oil taking care not to overcrowd the pan. Cook 3-4 minutes per side, or until the panko coating is golden brown & the chicken is mostly cooked through. Once both sides are golden brown, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Season with a good pinch of flaky salt while the chicken is still warm. Repeat with the remaining chicken.
- Finish the chicken in the oven. Transfer the chicken to a parchment lined baking sheet. Top each piece of chicken with about 1/3 cup of sauce and top with 1/2 cup of the shredded cheese. Transfer to the oven for 10 minutes, then broil the chicken on high for 2-3 minutes, until the cheese is bubbling and browned. Top the chicken with chopped parsley and serve right away.
Nutrition
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