Crispy Chicken Parmesan

5 from 10 votes

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 date night comfort meal!

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Italian

Servings:

Author: Chris Joe

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

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. 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.

Nutrition