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Crispy Chicken Parmesan

This Chicken Parmesan is super crispy and topped with a delectable homemade tomato sauce and gooey mozzarella cheese! It's super easy to make and worth every second.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 671 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

For the Marinara Sauce:
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 6 cloves garlic, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 8 basil leaves
  • 1 teaspoon kosher salt
  • pepper, to taste
For the Chicken:
  • 2 large eggs
  • 3/4 cup panko
  • 1 teaspoon garlic powder
  • 1 cup Parmesan cheese, grated and divided in half
  • 3/4 cup all purpose flour
  • 4 chicken breasts, boneless and skinless
  • Kosher salt to taste
  • Fresh ground pepper to taste
  • 1 cup vegetable oil
  • 1 cup mozzarella cheese, grated (or 4 slices)
  • spaghetti or favorite pasta, cooked (for serving)

Instructions

For the Sauce:
    Cup of Yum
  1. Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 4 minutes or until translucent.
  2. Add the garlic and continue to cook an additional minute. Add the tomatoes, 4 basil leaves, salt and pepper. Bring to a boil, reduce to simmer and cook uncovered for 15-20 minutes or until sauce is thick and fragrant. Remove basil leaves and set sauce aside.
For the Chicken:
  1. Place 3 deep bowls in an assembly line. Whisk the eggs in the first bowl. In the second bowl combine the panko, garlic powder, 1/2 cup parmesan cheese, and 1 teaspoon salt. Place the flour in the third bowl.
  2. Place the chicken breasts between two pieces of parchment paper and with a meat tenderizer or mallet, pound the chicken evenly, about 1/4-1/2 inch thick.
  3. Take a piece of chicken and coat evenly first in the flour, then the egg and finally with the panko mixture. Press the panko on to the chicken for better adherence. Set a aside on a plate. Repeat with remaining pieces of chicken. At this point, chicken can be covered and refrigerated up to overnight or frozen up to 3 months until ready to use.
  4. Preheat the oven to 425°F.
  5. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the coated chicken and cook 3-4 minutes on each side until golden or internal temperature reaches 165°F.
  6. Remove the chicken to a parchment lined baking sheet and evenly top each chicken breast using 1/2 of the tomato sauce. Divide 1/2 cup parmesan cheese evenly on top of the tomato sauce. Add the mozzarella cheese on top of the sauce and bake for 15 minutes or until cheese is melted and starting to turn golden. If you want to further brown the cheese, place under the broiler for a couple minutes, keeping an eye on it so it doesn't burn.
  7. Serve chicken parmesan on top of cooked spaghetti with remaining sauce on the side.

Notes

  • Uniform Thickness: Pounding the chicken breasts to a uniform thickness before breading ensures that they'll get extra crispy and cook evenly. If you don't have a meat mallet or tenderizer you can use a heavy bottomed pan to pound the chicken.
  • Proper Breading Technique: When breading the chicken, follow the proper breading process. Dip in flour, then egg, then the panko mixture. Make sure you press the panko onto the chicken for better adherence and a super crispy exterior!
  • Broil for Extra Crispiness: I love when the mozzarella cheese has a bit of brown to it and the chicken has some extra crispiness. To achieve this, pop it under the broiler for 1-2 minutes. Make to to keep an eye on it to prevent burning.
  • Store Bought Sauce in a Pinch: I prefer to make the tomato sauce homemade for this recipe, but in a pinch you can use your favorite store bought sauce. Opt for a sauce that is relatively thick for the best results.
  • Serve Immediately: Chicken Parmesan is best served immediately to preserve the crispiness of the chicken and gooeyness of the cheese.

Nutrition Information

Calories 671kcal (34%) Carbohydrates 37g (12%) Protein 47g (94%) Fat 38g (58%) Saturated Fat 11g (55%) Polyunsaturated Fat 10g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 200mg (67%) Sodium 1543mg (64%) Potassium 1159mg (33%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 974IU (19%) Vitamin C 22mg (24%) Calcium 481mg (48%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 671

% Daily Value*

Calories 671kcal 34%
Carbohydrates 37g 12%
Protein 47g 94%
Fat 38g 58%
Saturated Fat 11g 55%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 13g 65%
Trans Fat 0.1g 5%
Cholesterol 200mg 67%
Sodium 1543mg 64%
Potassium 1159mg 25%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 974IU 19%
Vitamin C 22mg 24%
Calcium 481mg 48%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.