Chicken Parmigiana (Printable)

Crispy breaded chicken with marinara and melted cheeses, baked until golden and bubbly.

# What You’ll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - 1 cup grated Parmesan cheese, divided
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 4 tablespoons olive oil

→ For the Sauce

12 - 2 cups marinara sauce
13 - 2 cloves garlic, minced
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried basil
16 - ½ teaspoon sugar

→ For Assembly

17 - 2 cups shredded mozzarella cheese
18 - ¼ cup chopped fresh basil or parsley

# Steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or a small amount of olive oil.
02 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even ½-inch thickness for uniform cooking.
03 - Place flour in one shallow bowl. In a second bowl, whisk together eggs and milk until combined. In a third bowl, combine breadcrumbs, ½ cup Parmesan cheese, oregano, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumb mixture to coat evenly on both sides.
05 - Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Fry chicken breasts for 2–3 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in marinara sauce, add dried basil and sugar if using. Simmer for 5 minutes.
07 - Spread 1 cup of sauce evenly in the bottom of the prepared baking dish. Arrange fried chicken breasts on top. Spoon remaining sauce over each piece. Sprinkle mozzarella cheese and remaining ½ cup Parmesan cheese evenly over chicken.
08 - Bake uncovered for 18–20 minutes until cheese is bubbly and lightly browned, and chicken reaches internal temperature of 165°F.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil or parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The crispy exterior gives way to impossibly tender chicken underneath, creating that perfect texture contrast everyone craves
  • It transforms simple ingredients into something that feels like a special occasion, even on a random Tuesday
  • The leftovers somehow taste even better the next day, if they make it that far
02 -
  • Do not skip pounding the chicken thin, or you will end up with dry, overcooked edges before the center is done
  • Let the fried chicken rest on paper towels before saucing and baking, or your breading will get soggy
  • The sauce should be warm but not boiling hot when you assemble, or it will make the coating slide right off
03 -
  • Use panko breadcrumbs mixed with Italian breadcrumbs for extra crunch without losing that classic flavor
  • Place a wire rack over your baking sheet and cook the chicken on the rack to keep the bottom crust crispy

Go Back