Best Chicken Parmesan (Super Easy + Crispy) (VIDEO)
Oct 17, 2023, Updated Jun 14, 2024
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This is the best Chicken Parmesan recipe – the chicken is juicy, crispy, and topped with a 15 minute tomato sauce and lots of melted mozzarella cheese. It’s so delicious and the perfect meal served over spaghetti! Make it for date night or a comfort meal – anyone who tries my version of this Italian American classic will agree it’s a winner!
Watch the Crispy Chicken Parmesan Recipe Video Below!
Table of Contents
Chicken Parmesan Ingredients
Chicken Parmesan is incredibly easy to make at home and turns out delicious every time! Here are some key ingredient tips:
- 1 lb 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!
- 2 eggs
- 1 cup 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.
- 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 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!
- 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 – these are the best tomatoes to use for any Italian dishes! Make sure the label clearly states “San Marzano” (not “San Marzano style”).
- 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 – 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!)
Recipe Instructions for Chicken Parmesan
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!
PRO TIPS
Expert Tips for the BEST Crispy Chicken Parmesan!
Ingredient Tips for Chicken Parmesan
- I like to make my own seasoned breadcrumbs and tomato sauce; if you prefer to use store bought, that is totally ok! Just skip those steps in the recipe card.
- Mozzarella: 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.
- Tomatoes: I recommend using San Marzano tomatoes – make sure the label clearly states “San Marzano” and not “San Marzano style”.
Properly Bread the Chicken
This is a 3 step process and it’s best to set up an assembly line with your flour, beaten eggs, and seasoned breadcrumbs. Make sure to properly coat the chicken at each step. Most importantly, press the breadcrumbs onto the chicken in the final step and pack it in – this is the breading that will make your Chicken Parmesan super crispy!
Let the Breaded Chicken Rest
While optional, I highly recommend this step – 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.
Frying the Chicken 101
- Use a deep skillet or dutch oven with enough oil to completely submerge the chicken. This allows for even cooking and a crispy texture. You do not want any of the chicken to be exposed to air while frying.
- Monitor the oil temperature with a thermometer. Before you begin frying, the oil should be hot enough (350F or 175C). While frying, the oil should not drop below 325F – if the oil temperature drops, remove some of your chicken pieces until the oil temperature reaches back up to 350F.
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!
If you tried this Chicken Parmesan or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
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!
Notes
- I like to make my own seasoned breadcrumbs and tomato sauce; if you prefer to use store bought, that is totally ok! Just skip those steps in the recipe card.
- Mozzarella: 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.
- Tomatoes: I recommend using San Marzano tomatoes – make sure the label clearly states “San Marzano” and not “San Marzano style”.
- Use a deep skillet or dutch oven with enough oil to completely submerge the chicken. This allows for even cooking and a crispy texture. You do not want any of the chicken to be exposed to air while frying.
- Monitor the oil temperature with a thermometer. Before you begin frying, the oil should be hot enough (350F or 175C). While frying, the oil should not drop below 325F – if the oil temperature drops, remove some of your chicken pieces until the oil temperature reaches back up to 350F.
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken parm was a top notch recipe
@ryan.gatsby
Kids love this dish!
my husband love this. he’s not a fan of meatballs so I wanted to do something different. saving this recipe.
This recipe is delish. Kids loves this dish. This will be in my monthly meals.
@qthappiness
Chicken parm is one of my favorite home cooked meals. Your recipe is easy and solid. Definitely will be in my rotation!
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!