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side view of Best chicken Parmesan partially sliced with spaghetti noodles in a white shallow bowl and a fork full of noodles
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Best Chicken Parmesan

Chicken Parmesan with crispy, succulent chicken, life changing 5 minute homemade marinara, and bubbly mozzarella and Parmesan. You will never need another homemade Chicken Parmigiana Recipe again!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

CHICKEN

  • 6 boneless chicken breast halves
  • 2 eggs
  • 1/3 cup flour
  • 1 1/2 cups panko bread crumbs
  • 3/4 cup freshly grated Parmesan cheese (grated on smallest hole)
  • 1/2 tsp EACH dried parsley, dried basil, salt, paprika, onion powder, garlic powder
  • 1/4 teaspoon pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil

TOPPING

  • 8 oz. mozzarella cut into 12 slices
  • 1/4 cup freshly grated Parmesan cheese
  • chopped fresh basil

5 MINUTE MARINARA

  • 1 (28 oz.) can crushed tomatoes (no seasonings added)
  • 1/2 TBS EACH sugar, chicken bouillon
  • 1 tsp EACH garlic powder, onion powder, dried basil
  • 1/2 tsp EACH dried oregano, dried thyme, salt
  • 1/4 teaspoon pepper
  • Dash-1/4 tsp red pepper flakes

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with foil (for easy cleanup) and spray with nonstick cooking spray. Set aside. Roll out a piece of parchment paper (for breaded chicken to rest before frying). Set aside.
  • Place chicken breast halves between two sheets of plastic wrap or parchment paper (I like to use freezer bags) and pound chicken to an even thickness of 1/4-1/2 inch. Set aside.
  • Line up 3 shallow dishes. In BOWL 1: add flour, BOWL 2: whisk eggs, BOWL 3: mix panko, 3/4 cup Parmesan cheese and all Chicken seasonings.
  • Working with one chicken cutlet at a time, dip both sides of the chicken into the flour, followed by the egg (let excess drip off) followed by the panko. Press the panko firmly into the chicken so it’s evenly coated and breadcrumbs stick. Place finished chicken on prepared parchment paper. Let rest 15 minutes.
  • Meanwhile, prepare 5 Minute Marinara by combining all of the Marinara ingredients in a medium saucepan over medium-high heat. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally. (You will not use all of the Marinara on the chicken.)
  • Melt butter in olive oil over medium-high heat in a large skillet. Once very hot, lower the heat to medium (350 degrees F) and fry 2-3 cutlets at a time until they are golden and crispy on each side, about 3 to 4 minutes per side. Place fried cutlets on prepared baking sheet. Repeat with remaining chicken.
  • Top each cutlet with 1/4-1/3 cup Marinara followed by 2 slices mozzarella. Sprinkle evenly with 1/4 cup Parmesan.
  • Bake at 450 degrees for 10-15 minutes (depending on thickness of chicken) or until chicken is cooked through. Garnish with fresh basil and serve with pasta and remaining Marinara if desired.

Video

Notes

Don't miss the "how to make" recipe video at the top of the post!
  • You can purchase chicken breasts halves at Costco and other grocery stores or simply cut 3 large chicken breasts in half to create 6 fillets. To do this, place the chicken breast on a cutting board and slice through the equator of the chicken to create two equal cutlets. This will help the chicken to cook more evenly.
  • Use the smooth side of the meat mallet when pounding chicken. If you don’t have a meat mallet you can use the side of a can.
  • Please do not substitute panko breadcrumbs with Italian breadcrumbs. Panko is a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. If you can’t find it there, it might be in the Asian section. Panko breadcrumbs are larger and dryer than normal breadcrumbs so they absorb less moisture producing a waaaaay crispier coating.
  • I use my left hand to dip my chicken in the flour and eggs and then my right hand to push in the breadcrumbs, so the right hand stays clean and doesn’t get the breadcrumbs gummy.
  • Heat the oil until its shimmering but not smoking and is hot enough so a piece of breading dropped into the oil will sizzle. For ultimate crispy chicken Parmesan, don’t overcrowd your pan.
  • Peak under your chicken occasionally when frying so you know when to flip it. You want it deeply golden for extra crunch but not burnt.
  • You can substitute with your own favorite Marinara Recipe for your favorite jarred Marinara but I highly suggest my version!
  • Use freshly grated Parmesan for the best flavor. Grate the Parmesan on the smallest hole of your grater.
  • Don’t use pre-shredded mozzarella as it will not taste as good or melt nearly as well. For the best results, use fresh mozzarella found in the specialty cheese section.
  • GLUTEN FREE: I have not personally tried this but I have seen recommendations to replace the flour with gluten-free flour and the breadcrumbs with Rice Chex cereal crushed into the consistency of panko bread crumbs for a gluten free option.