The BEST Chicken Parmesan

The BEST Chicken Parmesan. Tender pan fried parmesan crusted chicken breasts coated in panko breadcrumbs and cheese. A quick and easy 30 minute meal everyone will love!

The Best Chicken Parmesan | chefsavvy.com

This Easy Chicken Parmesan is one of my all time favorite meals. It comes out incredibly juicy, tender and perfectly crisp on the outside. It truly is the BEST chicken parmesan! I take thin cut chicken breast and bread them in a mixture of parmesan cheese and panko breadcrumbs. Pan fried until golden brown and topped with marinara and mozzarella cheese. After it gets baked in the oven for a few minutes until the cheese is gooey and melted.

This recipe starts with a 3 step breading process. Flour, egg and parmesan cheese + breadcrumbs. I use skinless boneless chicken breast and cut them in half. I pound them out to a 1/2 inch thickness. This keeps the chicken juicy and tender.

The best way to bread the chicken is to keep one hand for wet ingredients and one hand for dry. This helps from getting the dreaded breading hands.

What is chicken parmesan

Chicken parmesan is a traditional Italian meal of thinly sliced chicken breast breaded then baked, pan fried or deep fried until crispy. Then it gets topped off with marinara sauce, then melted mozzarella cheese. This dish is thought to have been inspired from one of my other favorites: Eggplant parmesan!

Tender Chicken Parmesan | chefsavvy.com

How to Make Chicken Parmesan

  • Start by cutting chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.
  • Add flour to a shallow dish, set aside. Add egg to a shallow bowl and whisk, set aside.
  • Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.
  • Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
  • Heat oil in a large skillet. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.
  • Place chicken in a pan or sheet tray and top with mozzarella cheese.
  • Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

Baking Method

If you prefer to bake the chicken parmesan instead of pan frying I recommend baking in a 400 degree oven for about 15 minutes or until the chicken reaches 165 degrees. The ingredients and breading instructions for the baked parmesan chicken are the same as pan frying. Enjoy!

Easy Chicken Parmesan | chefsavvy.com

What makes this recipe the best

  • Replacing some of the breadcrumbs with parmesan cheese helps to keep the breading crispy on the outside and super cheesy.
  • Pounding the chicken to a 1/2 inch thick keeps the cooking time down and helps the chicken to cook evenly.
  • I start with a hot pan and make sure not to overcrowd the pan. This will ensure the chickens extra crispy and never soggy.

What to serve with this chicken parmesan recipe

Chicken Parmesan | chefsavvy.com

Here are more delicious chicken recipes to try!

The BEST Chicken Parmesan

4.89 from 53 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

The BEST Chicken Parmesan. Tender pan fried chicken breasts coated in panko breadcrumbs and parmesan cheese. A quick and easy 30 minute meal everyone will love!

Ingredients

  • 2 boneless skinless chicken breasts 1 pound
  • 1/4 cup all purpose flour
  • 1 egg
  • 3/4 cup panko breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 2 tablespoons extra virgin olive oil
  • 1 cup tomato sauce
  • 1/2 cup mozzarella cheese shredded
  • basil for serving if desired

Instructions

  1. Cut chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.
  2. Add flour to a shallow dish.
  3. Add egg to a shallow bowl and whisk, set aside.
  4. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.
  5. Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
  6. Add oil to a large skillet.
  7. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.
  8. Place chicken in a pan or sheet tray and top with mozzarella cheese.
  9. Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
The BEST Chicken Parmesan
Amount Per Serving
Calories 321 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 97mg32%
Sodium 773mg34%
Potassium 471mg13%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 4g4%
Protein 24g48%
Vitamin A 535IU11%
Vitamin C 5mg6%
Calcium 256mg26%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: Cheese, Chicken Breast, Exrta Virgin Olive Oil, Family Meal, Fresh Basil, The BEST Chicken Parmesan

 

 

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Comments - page 2/5

    • Hi Mike,

      I plugged the recipe into https://www.caloriecount.com/cc/recipe_analysis.php and got the following:

      Amount Per Serving 1
      Calories 516 Calories from Fat 198
      % Daily Value*
      Total Fat 22.0g 34%
      Saturated Fat 7.2g 36%
      Trans Fat 0.0g
      Cholesterol 166mg 55%
      Sodium 964mg 40%
      Potassium 553mg 16%
      Total Carbohydrates 25.4g 8%
      Dietary Fiber 2.0g 8%
      Sugars 4.0g
      Protein 55.3g
      Vitamin A 11% • Vitamin C 7%
      Calcium 42% • Iron 20%

  • Kelly, the photos make the chicken parmesan look so bite size, but really, I am thinking that this is one amazing looking bite size recipe 🙂 I think I am going to make them right now!

  • Carla

    I just tried this recipe tonight and it was delicious!! It gets so beautifully golden brown and crispy with the panko and Parmesan cheese, and it’s just as quick and easy as you said! Thanks very much for a great recipe!

  • Rushana

    I made this chicken for dinner and it was gone in a second!!!
    Thank you for the yummy recipe!

  • Jennifer Webb

    This truly is the BEST chicken parmesan recipe.

    Better than most restaurants.

    I used thin cut chicken breasts, pound them out on both sides with a tenderizing hammer, place in a gallon ziplock bag then pour buttermilk into the bag of chicken, covering the chicken. Zip the bag securely removing as much air as possible then marinade the chicken in the buttermilk overnight if possible.

    After that I followed the recipe exactly except instead of tomato sauce. In a sauce pan added 1 can of italian recipe tomato paste cooked with 1 can of italian recipe diced tomatos. Added some fresh basil and a shallot I had chopped up and sautéed in butter for the sauce.

    I melted shredded mozzarella like the recipe called for but had some fresh mozzarella in the fridge so I melted slices of that on top as well, then topped with fresh basil once the chicken was finished cooking and ready to serve.

  • Anh

    How many degrees is your last instruction bullet point — “broil on high”? My oven just has numbers. Thanks.

    • Hi Anh,

      I would do 500 degrees fahrenheit and keep and eye on the chicken as you would when broiling.

      Thanks!

      Kelley

  • K

    I want to cook this ahead of time for a group. Can I bake it in oven instead of pan by dipping in butter?

    • Hi!

      Yes you can bake it in the oven. I personally have not tried baking this but I would try doing 400 degrees in a lightly oiled baking sheet or dish until the chicken is done (about 20 minutes).

      Hope this helps! Thanks!

      Kelley

  • Marissa

    I just made this for dinner. It was amazing! Way better than any restaurant. Thank you so much for recipe. 🙂

  • Cari

    This would have been so much better if the actual recipe had called for a cup of Marinara sauce instead of “tomato sauce”
    It was a let down, but I will know better next time.
    Yes, I will be making this again. I can only imagine how much better it would have been if I had used actual Marinara sauce.

    • Brooke

      Well why didn’t you use marinara then…? That’s obviously what the blogger meant.

  • Teresa

    This looks wonderful! Do you think I can make the chicken up and freeze them? Would you freeze them uncooked?

  • Czarina

    I’ve tried a few of your recipes and all of them were a hit with my family! This looks amazing! I will definitely give this try! Thanks for all the wonderful recipes. Makes my life a little easier!

  • Rebecca Vergara

    Why, oh why, oh why, do you leave comments before even making the recipe???????

  • Suzi Q

    Absolutely love this recipe!!! Finally I’m able to make restaurant quality chicken parm at home and everyone love it! Thank you so much 🙂

    • Hi Mary,

      I typically make my own so I don’t have a go to marinara sauce to recommend. Sorry about that.

      I hope you enjoy!

      Kelley

  • mary

    Also, have you tried baking it? Just wondering the difference in taste fried vs baked and was wondering if baked would change the taste of this recipe

    • Hi Mary,

      I have not tried baking these yet. I think at a higher temperature these should get nice and crispy in the oven.

      Thanks!

      Kelley

  • Patty

    I just made this tonight. My daughter and her friend said dinner was bangin’ so it’s a keeper. The chicken was so moist and tender. Thanks for the recipe.

  • Kathleen

    Delicious – moist and crispy, it goes in my favorite meal rotation. I sliced the chicken thinner (rather than pound it, because of the noise factor), let the mozzerella melt in the pan with lid on and topped with lite marinara sauce. I used a zip lock to bread the chicken, one side for wet and one side for dry. I can hardly believe that I made something so awesome, it is nice to have a quick 5 star recipe, I almost always have the ingredients.

  • Megan

    I made this tonight and it was both simple and delicious. The chicken was cooked perfectly. I did use chicken tenders instead and was able to skip the slicing and pounding the meat. Thanks for sharing.

  • Your photos are awesome and make me want to make this right away! So simple and delicious, I am looking forward to trying your recipe. I love chicken parmesan and I know my kids will too. Thank you!