The Best 50 mn Chicken Parmesan Recipe
Crispy, cheesy, and utterly delicious, this Chicken Parmesan recipe delivers Italian comfort food straight to your kitchen with unbeatable flavor.
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There’s something magical about a plate of Chicken Parmesan—crisp breadcrumbs, tender chicken, tangy marinara, and melted mozzarella make it irresistible every time.
Reasons You’ll Love This Chicken Parmesan Recipe
This dish blends a crunchy exterior with a juicy, flavorful interior, making Chicken Parmesan a guaranteed hit. It’s straightforward enough for beginners yet delivers that restaurant-quality taste you crave. The marinara sauce and gooey mozzarella create a perfect pairing that elevates every bite. You can adjust the seasonings or cheese to suit your style, adding a personal twist to Chicken Parmesan. The warm, inviting aroma as it cooks will have your family rushing to the table.
The Only Ingredients You Need
- 4 boneless, skinless chicken breasts (about 1.5 lbs) – Pounded thin for even cooking.
- 1 cup all-purpose flour – A light coating base.
- 2 large eggs – Beaten to bind the breadcrumbs.
- 1 ½ cups Italian-style breadcrumbs – For that golden crunch.
- ½ cup grated Parmesan cheese – Adds a nutty, salty kick.
- 1 tsp garlic powder – Boosts the savory flavor.
- 1 tsp dried oregano – A classic Italian herb touch.
- Salt and pepper – To taste, for seasoning.
- ½ cup vegetable oil – For frying to perfection.
- 2 cups marinara sauce – The saucy foundation.
- 1 ½ cups shredded mozzarella cheese – For that melty top layer.
- Fresh basil leaves (optional) – A fresh garnish.
Kitchen Tools You Need
- Meat mallet or rolling pin – To flatten the chicken evenly.
- Three shallow bowls – For dredging stations.
- Large skillet – Perfect for frying the cutlets.
- Tongs – To flip safely in hot oil.
- Baking dish – For the oven finish with sauce and cheese.
- Spatula – To transfer without breaking the crust.
- Oven mitts – For handling a hot dish.
- Paper towels – To drain excess oil.
3 Simple Steps to Make Chicken Parmesan
Step 1: Prepare the Chicken
Preheat your oven to 400°F (200°C) to get started. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to a uniform ½-inch thickness—this ensures even cooking and tenderness. Season both sides with salt and pepper to build flavor from the base.
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan, garlic powder, and oregano. Dredge each breast in flour, shaking off excess, then dip in egg, letting extra drip off. Press it into the breadcrumb mixture for a thorough coating, then set aside on a plate.
Step 2: Fry to Golden Perfection
Heat vegetable oil in a large skillet over medium-high heat until it shimmers—around 350°F (175°C) if you’re using a thermometer. Fry the coated chicken in batches, 3-4 minutes per side, until golden and crisp. Avoid overcrowding the skillet to maintain the oil’s heat and ensure a perfect crust. Transfer the fried pieces to a paper towel-lined plate to drain excess oil—they’ll finish in the oven.
Step 3: Bake with Sauce and Cheese
Spread ½ cup of marinara sauce in a 9×13-inch baking dish. Arrange the fried chicken in a single layer, then spoon about ¼ cup of marinara over each piece to keep it moist. Sprinkle shredded mozzarella generously on top, adding extra Parmesan if you like it richer. Bake for 15-20 minutes, until the cheese is bubbly and slightly browned, and the internal temperature hits 165°F (74°C). Garnish with fresh basil if desired, then serve hot.
Preparation & Cooking Time for Chicken Parmesan
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
This Chicken Parmesan fits perfectly into a busy evening schedule without skimping on flavor.
Serving Size for Chicken Parmesan
- Servings: 4
- Yield: 4 cutlets
Ideal for a family dinner or leftovers for two.
Nutritional Information for Chicken Parmesan
Per serving (1 cutlet with sauce and cheese):
- Calories: 650 kcal
- Protein: 45g
- Fat: 35g (Saturated: 10g)
- Carbohydrates: 40g (Sugar: 6g)
- Fiber: 3g
- Sodium: 1200mg
Note: Values are approximate and depend on ingredient brands.
4 Common Mistakes to Avoid with Chicken Parmesan
- Skipping the Pound: Uneven thickness leads to inconsistent cooking—flatten it out.
- Overcrowding the Pan: Too many pieces at once steam instead of fry—work in batches.
- Skimping on Cheese: A thin mozzarella layer disappoints—go generous for that melty payoff.
- Cold Sauce: Chilled marinara disrupts the dish—warm it slightly first.
How to Store & Reheat Chicken Parmesan
Storage: Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions (wrapped in plastic, then foil) for up to 2 months.
Reheating: For fridge leftovers, preheat your oven to 350°F (175°C), place the chicken in a baking dish with a splash of marinara, and bake for 15-20 minutes until hot. For frozen pieces, thaw overnight in the fridge, then reheat as above. A microwave (1-2 minutes per piece) works for speed, but the crust may soften.
FAQs
Can I use chicken thighs instead?
Yes! Boneless thighs are juicier—just fry them 4-5 minutes per side.
What if I don’t have Italian breadcrumbs?
Mix plain breadcrumbs with 1 tsp each of basil, oregano, and garlic powder.
Can I make Chicken Parmesan ahead?
Fry the chicken and refrigerate uncooked for up to 24 hours, then bake with sauce and cheese.
Is this gluten-free?
Use gluten-free flour and breadcrumbs (like almond flour and GF panko) for a celiac-friendly version.
How do I know it’s done?
A thermometer should read 165°F (74°C) in the thickest part—perfectly cooked.
