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The Best Chicken Parmesan
5 from 81 votes

The Best Chicken Parmesan

This chicken parmesan recipe combines lightly breaded and pan-fried chicken cutlets topped with a thickened homemade marinara sauce made from crushed Roma tomatoes, fresh basil, and aromatics. The chicken is layered with a mix of mozzarella, provolone, and Parmesan cheeses before broiling to melt the cheese and achieve a lightly browned finish. The preparation balances crispy breading with tender chicken and a rich, savory sauce enhanced by garlic and oregano.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

Marinara Sauce:
  • 1 Tbsp olive oil
  • 1/4 cup yellow onion finely chopped
  • 2 garlic minced (2 tsp, cloves
  • 1 (28 oz) can Roma tomatoes crushed
  • 1/4 tsp oregano dried
  • 2 basil fresh, sprigs
  • black pepper freshly ground
  • salt freshly ground
Chicken:
  • 2 (8 oz) chicken breast butterflied and separated, and pounded to 1/2-inch thickness, boneless, skinless
  • 2 oz mozzarella cheese shredded (1/2 cup, whole milk
  • 2 oz provolone cheese shredded (1/2 cup
  • 1 egg large
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan Cheese finely shredded (1/2 cup
  • 1/2 cup panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano dried
  • 1/3 cup olive oil
  • 1/4 cup basil torn fresh

Instructions

    Cup of Yum
  1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. 
  2. Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer. 
  3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste. 
  4. Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
  5. For the chicken, while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 10 minutes. 
  6. Adjust oven rack 4-inches from broiler element and preheat broiler.
  7. In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper. 
  8. Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere. 
  9. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat. 
  10. Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 - 3 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 - 3 minutes longer until (chicken should be about 155 degrees F, it will cook just briefly in oven). 
  11. Transfer fried chicken to a baking sheet. Repeat process with remaining 2 pieces of chicken.
  12. Toss mozzarella and provolone together and sprinkle cheese mixture in a mound over cutlets. 
  13. Broil in oven until cheese is melted (you can let it brown a little if you like) about 1 - 2 minutes (keep a close eye on it!).
  14. Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately (serve extra sauce with pasta on the side).

Notes

  • Use thick provolone slices from the deli for grating to enhance flavor.
  • The recipe calls for two large basil stems, which impart more flavor than just leaves.
  • Allow the chicken to stand at room temperature after seasoning for even cooking.