5.0 from 120 votes
Chicken Parmesan Recipe
My easy Chicken Parmesan recipe is so easy to make at home. It cooks in under 30 minutes for a dinner of crispy chicken cutlets topped with tomato sauce and melty cheese!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 707 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 boneless, skinless chicken breasts (about 2 pounds, 900g)
- Salt and freshly ground black pepper
- ⅓ cup all-purpose flour (40g)
- 2 large eggs beaten
- ½ cup Italian breadcrumbs (56g)
- 1 cup Panko bread crumbs (120g)
- 1 cup freshly grated parmesan (56g)
- 3 tablespoons chopped parsley
- 1 cup olive oil (240mL)
- 2 cups low-moisture mozzarella shredded or thinly sliced (8 ounces, 226g)
- 2 cups marinara sauce (500g)
- Fresh basil and parsley leaves for garnish
Instructions
- Preheat the oven to 425°F. Butterfly the chicken breasts by cutting through the middle of each lengthwise to create six cutlets. Pound each piece between sheets of plastic wrap using a rolling pin or meat mallet until they are an even thickness.
- In a medium bowl, whisk together the eggs with a pinch of salt and pepper. In a separate medium bowl, whisk to combine the flour with 1 teaspoon of salt and ½ teaspoon of pepper. In a third medium bowl, combine the Panko and seasoned breadcrumbs with ½ cup grated Parmesan (28g), chopped parsley and mix together.
- Dredge each piece of chicken in the flour mixture and tap off any excess. Dip in the egg and let the excess drip off. Dredge on both sides in the breadcrumb mixture and press down so the breadcrumbs stick and form a nice layer.
- In a large skillet, pour the olive oil and heat over medium-high heat until the oil shimmers. Working in batches, add 2 to 3 pieces of chicken to the pan and cook until golden brown on both sides, about 4 minutes per side, adjusting the heat as needed. Transfer to a paper-towel-lined plate to absorb any excess grease.
- Transfer to a baking sheet and top each breast with ¼ to ⅓ cup marinara sauce, a generous sprinkle of mozzarella, and about a tablespoon of Parmesan.
- Bake in the oven until the chicken is cooked through and the cheese is melted and golden, 15-20 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti.
Cup of Yum
Notes
- Pound the chicken cutlets evenly. This ensures they are all roughly the same thickness for even cooking.
- Don't have mozzarella? Shredded or sliced provolone cheese works well too!
- Chicken breasts are the best cut of chicken for this recipe. I don't recommend using chicken thighs.
- Have a "wet" and a "dry" hand when breading the chicken. It's easier to use one hand to dip the chicken into the dry ingredients (flour and breadcrumbs) and the other hand for the wet (beaten eggs). It helps to ensure the coating goes on the chicken, not your hands.
- If serving with spaghetti, you can toss the noodles with more marinara sauce or try 2 tablespoons of melted butter and the juice of half a lemon. This is a brighter, lighter flavor that's delicious!
Nutrition Information
Calories
707kcal
(35%)
Carbohydrates
26g
(9%)
Protein
33g
(66%)
Fat
52g
(80%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
31g
Trans Fat
0.01g
Cholesterol
134mg
(45%)
Sodium
1215mg
(51%)
Potassium
595mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1006IU
(20%)
Vitamin C
9mg
(10%)
Calcium
523mg
(52%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 707
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 52g | 80% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 1215mg | 51% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 523mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.