Crispy Chicken Parmesan
I made this crispy chicken parmesan for dinner recently and it was a big hit with every single one of us. We had some homemade marinara sauce but your favorite store-bought sauce would work just fine. I pan-fried the chicken then finished it by baking in the oven on a baking sheet with a bit of sauce and cheese on top of each piece of chicken. The chicken turns out tender inside, crispy on the bottom and saucy & cheesy on top–yum! This crispy chicken parmesan paired well with a heart of romaine salad and some gnocchi with some of the homemade marinara sauce. The meal tasted fantastic, used ingredients I already had on hand, and was a family favorite. I love it when that happens.
How to Make Crispy Chicken Parmesan
Make the homemade marinara, if desired. Click here for the recipe.
Make a breading assembly line with three separate dishes. Pour the flour in a dish then season with garlic powder, sea salt, and freshly cracked pepper, to taste; mix until well combined. Beat the eggs together in a bowl; whisk well. Combine the Italian panko crumbs together in a separate dish with the parmesan; mix well.
Slice the chicken breasts in half lengthwise (place your hand on the chicken breast then carefully cut horizontally) then cut each portion in half.
Dredge the chicken by dipping each piece of chicken completely in the flour, followed by the egg, and lastly the Panko/Parmesan mixture. Set on a plate and repeat with the remaining pieces of chicken. Place the plate in the refrigerator for 30 minutes. Side Note: Don’t skip this step because it helps the breading stay adhered to the chicken.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Cook the chicken by heating the vegetable oil in a large skillet over medium-high heat. Add the chicken to the HOT skillet and cook for 4-5 minutes, or until golden brown. Flip the chicken over and continue to cook for another 3 minutes, or until golden brown. Cook the chicken in batches, if needed.
Remove chicken from the skillet and place it on the prepared baking sheet. Spoon a bit of homemade marinara sauce on each piece of chicken followed by some shredded mozzarella cheese.
Bake in the oven for 5-7 minutes, or until the cheese is melted & gooey. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.
Equipment
Ingredients
- ½ cup flour
- Garlic powder, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 eggs, well beaten
- ¾ cup Italian panko crumbs
- ¼ cup parmesan, finely grated
- 2 boneless skinless chicken breasts
- 2 tbsp vegetable oil, more if needed
- 1 cup marinara sauce *Click link up above for the recipe
- 3/4-1 cup mozzarella, shredded
- Fresh parsley, chopped
Instructions
- Make the homemade marinara, if desired. Click here for the recipe.
- Make a breading assembly line with three separate dishes. Pour the flour in a dish then season with garlic powder, sea salt, and freshly cracked pepper, to taste; mix until well combined. Beat the eggs together in a bowl; whisk well. Combine the Italian panko crumbs together in a separate dish with the parmesan; mix well.
- Slice the chicken breasts in half lengthwise (place your hand on the chicken breast then carefully cut horizontally) then cut each portion in half.
- Dredge the chicken by dipping each piece of chicken completely in the flour, followed by the egg, and lastly the Panko/Parmesan mixture. Set on a plate and repeat with the remaining pieces of chicken. Place the plate in the refrigerator for 30 minutes. Side Note: Don’t skip this step because it helps the breading stay adhered to the chicken.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cook the chicken by heating the vegetable oil in a large skillet over medium-high heat. Add the chicken to the HOT skillet and cook for 4-5 minutes, or until golden brown. Flip the chicken over and continue to cook for another 3 minutes, or until golden brown. Cook the chicken in batches, if needed.
- Remove chicken from the skillet and place it on the prepared baking sheet. Spoon a bit of homemade marinara sauce on each piece of chicken followed by some shredded mozzarella cheese.
- Bake in the oven for 5-7 minutes, or until the cheese is melted & gooey. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.
These Parmesan chicken are bomb! I wish I could reach in and grab one to try too!
This looks súper delicious Pam !
A definite keeper Pam and I like that you used Italian Panko and fried it first to get the crispy coating.
Love Chicken Parm and this is a great recipe! It looks so crispy. Thanks!
My favorite chicken dish. Love your recipe.
Made this last night for dinner…delicious! I was a bit too ambitious and had too many other things in the oven, so I finished this stovetop instead. Just put the marinara and cheese on it, covered the pan, and let it finish cooking. The marinara was very simple but delicious. We had some leftovers, and I think they will make a wonderful Crispy Chicken Parmesan sub sandwich for lunch! Note that there is either an omission in the ingredients or an error in the instructions….there is no milk listed in the ingredients but the directions say to “beat the egg and milk together in a bowl.” I just added a couple tablespoons of milk to thin out the eggs. But just so you don’t think you’re crazy….note that they don’t match!
Julie,
I’m glad you liked the recipe and that finishing it on the stovetop worked well for you. I actually only used eggs and added no milk, although adding a few tablespoons of milk would work well. I must have been tired when typing the recipe!! I have corrected it. Thanks for the feedback.
-Pam
a perfect dinner, as far as i’m concerned! now if only someone would make it for me…this quarantine has caused a serious cooking rut!
Made this for dinner today ad Wow! Best chicken farm I have ever made.
Served with Pasta and my own sauce plus french bread. Was soooo
good. Thank you for sharing such a great recipe.
b,
Thank you so much for letting me know. I’m really glad you liked it. It’s my kids’ favorite!
-Pam