Best Chicken Parmesan (Super Easy + Crispy) (VIDEO)

Ingredients

Serve it with Braised Short Ribs and crispy Roasted Brussels Sprouts for a delicious and decadent dinner!

• chicken breast – the chicken breast should be butterflied and pounded to 1/2″ thick; I like to use a mallet or a small sauce pan but you can also use a rolling pin, a can (covered with plastic wrap), or even a wine bottle!
• eggs
• all-purpose flour
• seasoned bread crumbs – I like to make my own seasoned bread crumbs because I find that they taste better than the store bought version and don’t contain any of the additives or preservatives.
• fresh Mozzarella cheese – I like to use the pre-sliced fresh mozzarella cheese (that is in a ball form). If you don’t have any on hand, you can use the grated but I highly recommend using fresh mozzarella cheese.
• freshly grated Parmesan cheese
• tomato sauce – I like to make my own tomato sauce; it only takes 15 minutes and tastes noticeably better than the jarred sauce from the store. If you cannot or don’t have time to make this, you can definitely substitute with jarred sauce – however, I highly recommend you try making your own! You’ll be surprised how easy and better it is!
• spaghetti or pasta of choice – I like to serve Chicken Parmesan over a long noodle, like spaghetti. However, you can substitute with another pasta of your choice. (You can also use my Spaghetti and Meatballs recipe! Chicken Parmesan would also taste amazing over my Cherry Tomato Pasta!)

Don’t feel like Chicken Parmesan? Try my easiest Fried Chicken instead!

Recipe Instructions

1. Prepare the Chicken

Butterfly chicken breasts (make sure not to cut them all the way through!)

Cover with plastic wrap, then pound with a meat mallet or heavy bottomed pot until the chicken breast is 1/2″ thick.

Season both sides with salt and pepper. Set aside to let the chicken absorb the salt while you start on the sauce.

2. Make the Tomato Sauce

Note: Skip this next step if you are using jarred tomato sauce.

In a large pan over medium heat, heat 2 tbsp of olive oil. Sauté garlic and onions for 2-3 minutes until softened and fragrant. Season with dried thyme and oregano; stir for 30 seconds.

Add tomato paste and cook for 3-5 minutes until a deep red color. Add the San Marzano tomatoes and use a spatula to crush them in the pan to release their juices. Add crushed red pepper, kosher salt, and black pepper to taste.

Let simmer on low for 15 minutes.

3. Make the Seasoned Breadcrumbs

Note: Skip this next step if you are using store bought seasoned breadcrumbs!

Add the unseasoned breadcrumbs to a sheet tray. Season with kosher salt, black pepper, dried thyme, dried oregano, and dried basil. Mix the breadcrumbs thoroughly.

Set the sheet tray aside, as you’ll be using this to dredge the chicken.

4. Bread the Chicken

Breading the chicken is a 3 step process – flour, egg, and finally the seasoned breadcrumbs. Set up a “station” with all three items – pour flour into a shallow bowl or plate, beat eggs into a second shallow bowl or plate, and have your tray with the seasoned breadcrumbs.

First, dredge the chicken in plain flour and shake off any excess.

Second, take the chicken and fully coat in the thoroughly beaten eggs (make sure both sides are covered). Ensure the egg whites and yolks are mixed together evenly, otherwise the breading may not stick to the chicken.

Finally, dredge the chicken in the bread crumbs and fully coat the chicken on all sides, pressing down to pack in the breading.

Let the chicken rest for about 10-15 minutes on a plate. This helps the breading adhere better and prevents it from falling off during cooking.

5. Fry the Chicken

Add neutral oil to a heavy bottomed dutch oven and fry the chicken at 350F for 4-5 minutes until golden and crispy, flipping as needed. If you find that the temperature is dropping below 325, remove some of the chicken to help the temperature return to 350 before frying.

Once the chicken is cooked, remove chicken and place on a tray. Season with a sprinkle of kosher salt.

6. Assemble the Chicken Parmesan

Take the baking sheet with the fried chicken. You will now assemble your Chicken Parmesan! On top of each fried chicken, layer a ladle of tomato sauce, add freshly grated parmesan cheese, and place thick slices of fresh mozzarella onto the chicken.

Place the baking sheet in the oven and broil until the cheese is melted and golden.

Remove Chicken Parmesan and (optional) serve the remaining sauce with spaghetti and enjoy!

Storage and Reheating

You can store any leftover Chicken Parmesan in an airtight container for up to 3-4 days in the refrigerator. I recommend storing any leftover spaghetti or pasta separately.

To reheat, put the leftover Chicken Parmesan in the air fryer at 350F for 8-10 minutes until warmed through and the cheese is melted. To reheat in a traditional oven, bake at 375F for 15-18 minutes until warmed through and cheese has melted.

What to Serve with Chicken Parmesan

If you don’t want to serve Chicken Parmesan on top of spaghetti, it would taste amazing served alongside Spicy Vodka Pasta or Bucatini all’Amatriciana!

If you’d rather serve it with a non-tomato sauce pasta, how about my wife’s favorite Carbonara, authentic Fettuccine Alfredo, or super easy Cacio e Pepe? It could even go great with a lighter pasta like Pasta al Limone or Linguine with Clams!