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This is the ultimate Chicken Parmesan recipe with a delicious 15 minute tomato sauce! The chicken is juicy and crispy topped with a fresh tomato sauce and melty mozzarella cheese. Served with fresh spaghetti – it’s the ultimate week night comfort meal or special occasion treat! You’ll be sure to impress anyone who you cook this Chicken Parmesan for!
Watch the Crispy Chicken Parmesan Recipe Video Below!
Ingredients for this Chicken Parmesan
This Crispy Chicken Parmesan is incredibly easy to make and turns out so delicious! It’s a comfort classic just like my best Meatloaf recipe or my delicious Braised Beef Short Ribs. Here is everything you’ll need for the recipe:
- 1 lb Chicken Breast butterflied and pounded to 1/2″ thick
- 2 Eggs
- 1 cup all-purpose flour
Seasoned Bread Crumbs
- 1 cup unseasoned bread crumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 10 oz fresh Mozzarella
- freshly grated Parmesan
Tomato Sauce
- 1 small onion finely diced
- 4 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 28 oz can san marzano tomatoes
- 1 tsp crushed red pepper
- 1 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt to taste
- 1/4 tsp black pepper to taste
- 10 oz spaghetti or pasta of choice
Key Tips for the best Crispy Chicken Parmesan!
Chicken Parmesan, also known as Chicken Parmigiana, is a classic Italian-American dish known for its crispy breaded chicken cutlet and flavorful tomato sauce. Here are my key tips to perfecting it!
- Properly Bread the Chicken Parmesan: Dredge the chicken cutlets in flour, dip them in beaten eggs, and coat them thoroughly with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they adhere well.
- Let It Rest: This is optional, but after breading the chicken, let it rest for about 10-15 minutes in the refrigerator. This helps the breading adhere better and prevents it from falling off during cooking.
- Use a Deep Pan Or Heavy Bottomed Dutch Oven: When frying the breaded chicken, use a deep skillet or dutch oven with enough oil to submerge the chicken. This allows for even cooking and a crispy texture.
- Preheat the Oil: Make sure the oil is hot (about 350°F or 175°C) before adding the chicken. Use a thermometer to monitor the temperature.
If you liked this Crispy Chicken Parmesan recipe, check out some of the most popular recipes on the blog for your next lunch or dinner!
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Crispy Chicken Parmesan
Ingredients
- 1 lb Chicken Breast, butterflied and pounded to 1/2″ thick
- 2 Eggs
- 1 cup all-purpose flour
Seasoned Bread Crumbs
- 1 cup unseasoned bread crumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 10 oz fresh Mozzarella
- freshly grated Parmesan
Tomato Sauce
- 1 small onion, finely diced
- 4 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 28 oz can san marzano tomatoes
- 1 tsp crushed red pepper
- 1 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, to taste
- 10 oz spaghetti or pasta of choice
Instructions
- Butterfly chicken breasts making 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.
- In a large pan over medium heat, heat 2 tbsp of olive oil and sauté garlic and onions for 2-3 minutes until softened and fragrant. Season with dried thyme and oregano and 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 while you prep the chicken.
- Add the unseasoned breadcrumbs to a sheet tray, then season with kosher salt, black pepper, dried thyme, dried oregano, and dried basil. Mix the breadcrumbs thoroughly.
- Set a 3 tray station with flour, egg, and the breadcrumbs. Dredge the chicken in plain flour and shake off any excess, then fully coat in the egg. Finally, dredge the chicken in the bread crumbs and fully coat the chicken on all sides, pressing down to pack in the breading.
- Add enough 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. Season with a sprinkle of kosher salt once the chicken is out of the fryer and crispy.
- Layer a ladle of sauce, freshly grated parmesan cheese, and thick slices of fresh mozzarella onto the chicken. Broil until the cheese is melted and golden, then serve the remaining sauce with spaghetti and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best chicken parm that I have ever cooked, explained in a simple and effective way. This is my husband’s favorite dish too!
Best chicken parm that I have ever cooked, explained in a simple and effective way. This is my husband’s favorite dish too!
You nailed it!