Chicken Parmigiana (Printable Version)
Crispy breaded chicken topped with tangy marinara and melted cheeses, baked to golden perfection.
# Ingredient List:
→ 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 frying
→ 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 optional
→ For Assembly
17 - 2 cups shredded mozzarella cheese
18 - ¼ cup chopped fresh basil or parsley
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or a small amount of olive oil.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even ½-inch thickness for uniform cooking.
03 - Arrange three shallow bowls. Place flour in the first bowl. In the second bowl, whisk eggs with milk. In the third bowl, combine breadcrumbs, ½ cup Parmesan, 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 all 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 a paper towel-lined plate.
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, dried basil, and sugar if using. Simmer for 5 minutes.
07 - Spread 1 cup of sauce in the bottom of the prepared baking dish. Arrange fried chicken breasts on top. Spoon remaining sauce evenly over each piece. Sprinkle with mozzarella and remaining ½ cup Parmesan.
08 - Bake uncovered for 18-20 minutes until cheese is melted and bubbling, and chicken reaches an internal temperature of 165°F.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil or parsley. Serve immediately with spaghetti, garlic bread, or salad.
# Expert Tips:
01 -
- That moment when you break through the crispy crust into juicy chicken underneath
- The way the homemade sauce transforms into something restaurant worthy with barely any effort
02 -
- Pounding the chicken evenly is not optional, it is the difference between juicy meat and dry overcooked edges
- Let the breaded chicken rest on a wire rack for 5 minutes after frying so the coating sets before baking
03 -
- Panko breadcrumbs create an incredible crunch, toast them in a dry pan first for even more texture
- Let the chicken rest 5 minutes after baking so the cheese sets slightly instead of sliding right off when you cut it