Chicken Parmigiana

The moment I first watched my Italian neighbor Mrs. Rossi make this in her tiny kitchen, I understood why chicken parmigiana earns such devoted fans. The whole hallway smelled like garlic and sizzling breadcrumbs, and she kept shooing me away while insisting I stay for dinner. Now whenever I make it, that same aroma fills my apartment and suddenly everyone wants to be my best friend.

I once made this for a dinner party during a terrible rainstorm, and my friends ended up staying three hours longer than planned, just picking at the last bits of cheese in the pan. Something about bubbling mozzarella and rich tomato sauce makes people forget about whatever else they had planned that evening.

Ingredients

• 4 boneless, skinless chicken breasts: Pounding them thin ensures even cooking and creates more surface area for that irresistible breading
• 1 cup all-purpose flour: The first layer that helps the egg wash stick to the chicken
• 2 large eggs: Whisked with milk to create the perfect adhesive for the breadcrumb coating
• 2 tablespoons milk: Makes the egg mixture slightly creamier for better adherence
• 1 ½ cups Italian-style breadcrumbs: The foundation of that classic crunch we all love
• 1 cup grated Parmesan cheese, divided: Half goes in the breading for extra flavor, half on top for that golden finish
• 1 teaspoon dried oregano: Adds that Italian herb essence throughout the breading
• 1 teaspoon garlic powder: Distributes garlic flavor evenly in every bite
• 4 tablespoons olive oil: For achieving that restaurant-quality golden fry
• 2 cups marinara sauce: Homemade or quality store-bought, this makes or breaks the final dish
• 2 cups shredded mozzarella cheese: The crowning glory that creates those coveted cheese pulls

Instructions

Prep Your Station:

Preheat oven to 400°F and pound those chicken breasts between plastic wrap until they are an even ½ inch thick. I use a meat mallet but a heavy skillet works just as well.

Set Up Your Breading Line:

Place flour in one shallow bowl, whisk eggs with milk in another, and mix breadcrumbs with ½ cup Parmesan, oregano, garlic powder, salt, and pepper in a third.

Coat the Chicken:

Dredge each piece in flour, shake off excess, dip in egg mixture, then press firmly into the breadcrumb mixture until thoroughly coated. Do not skip the pressing step or your breading will fall off later.

Fry Until Golden:

Heat olive oil in a large skillet over medium-high heat and fry chicken for 2-3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.

Warm the Sauce:

Heat 1 tablespoon olive oil in a saucepan, sauté minced garlic for 30 seconds until fragrant, then add marinara, dried basil, and sugar if using. Simmer for 5 minutes to let flavors meld.

Assemble and Bake:

Spread 1 cup sauce in the bottom of a greased baking dish, arrange chicken on top, spoon remaining sauce over each piece, then sprinkle generously with mozzarella and remaining Parmesan. Bake for 18-20 minutes until cheese is bubbling and chicken reaches 165°F internally.

Save

This recipe became my go-to comfort food during graduate school when I needed something that felt like home but would also feed me for several days. There is something profoundly satisfying about pulling that bubbling dish out of the oven, the cheese slightly browned in spots, knowing I made something this delicious with my own hands.

Making It Lighter

After discovering how many calories were in the traditional fried version, I experimented with baking the breaded chicken instead. While the texture is slightly different, spraying the breaded chicken with olive oil cooking spray and baking at 425°F for 15 minutes per side still yields satisfying results without all that frying oil.

The Cheese Factor

I have learned through much trial and error that freshly grated mozzarella makes a significant difference over pre-shredded bags. The fresh cheese melts into those gorgeous strands we associate with chicken parm, while the bagged variety often has anti-caking agents that prevent proper melting.

Timing Your Dinner

The smartest approach I have found is to make the sauce ahead of time and keep it warm while you bread and fry the chicken. This way everything comes together quickly without that frantic last-minute rush. Your future self will thank you for this bit of planning.

• Serve immediately after baking for the crispest texture
• Let the dish rest for 5 minutes before cutting to prevent the cheese from running everywhere
• Leftovers reheat beautifully in a 350°F oven for 15-20 minutes

Save

There is a reason this dish appears on countless Italian-American restaurant menus and family dinner tables. It is pure comfort food that never fails to bring people together around the table.

Recipe FAQs

→ Can I make chicken parmigiana ahead of time?

Yes, you can bread the chicken up to 24 hours in advance and store it refrigerated. You can also assemble the entire dish, cover it tightly, and refrigerate for up to 8 hours before baking. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 10-15 minutes until heated through and the cheese bubbles again. Avoid microwaving as it makes the breading soggy. For best results, store leftovers separately from any pasta sides.

→ Can I bake the chicken instead of frying?

Absolutely. For a lighter version, skip the pan-frying step and place the breaded chicken directly on a greased baking sheet. Bake at 400°F for 20-25 minutes, flipping halfway through, until golden and crispy. Then add sauce and cheese and bake an additional 10 minutes.

→ Why do I need to pound the chicken breasts?

Pounding the chicken to an even ½-inch thickness ensures uniform cooking, prevents the edges from drying out before the center is done, and creates more surface area for that delicious crispy coating. It also yields more tender, juicy results.

→ Can I freeze chicken parmigiana?

You can freeze unbaked breaded cutlets for up to 3 months, or freeze the fully baked dish for up to 2 months. Thaw overnight in the refrigerator before baking. If freezing after baking, reheat covered with foil at 375°F for 20-25 minutes.

→ What can I serve with chicken parmigiana?

The classic pairing is spaghetti with marinara, but it also works wonderfully over penne, rigatoni, or mashed potatoes. For a lighter meal, serve with a crisp green salad dressed with balsamic vinaigrette and crusty garlic bread on the side.