---
title: "Classic Chicken Parmesan"
slug: "chicken-parmesan"
date: "2026-02-05"
lastUpdated: "2026-02-05"
category: "mains"
tags: ["italian", "chicken", "comfort-food", "family-friendly"]
dietary: ["gluten-free-option"]
cookTime: 45
prepTime: 20
totalTime: 65
difficulty: "medium"
servings: 4
author: "pws"
description: "A classic Italian-American dish featuring crispy breaded chicken topped with marinara sauce and melted cheese."
featured: true
---

# Classic Chicken Parmesan

A beloved Italian-American comfort food that combines crispy breaded chicken cutlets with rich marinara sauce and gooey melted cheese. Perfect for a family dinner or special occasion.

## Photos

![Finished chicken parmesan on a white plate](./assets/hero.jpg)
*Golden-brown chicken topped with bubbling cheese*

![Close-up of the crispy breading](./assets/close-up.jpg)
*Perfectly crispy coating with melted mozzarella*

![Plated with pasta and garnish](./assets/plated.jpg)
*Served alongside spaghetti with fresh basil*

## Ingredients

### For the Chicken
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup olive oil (for frying)

### For the Sauce & Topping
- 2 cups marinara sauce (homemade or quality store-bought)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn
- Extra Parmesan for serving

## Instructions

### Prep the Chicken
1. **Pound the chicken**: Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
2. **Season**: Season both sides generously with salt and pepper.

### Set Up Breading Station
3. **Prepare three shallow dishes**:
   - Dish 1: All-purpose flour
   - Dish 2: Beaten eggs with 1 tablespoon water
   - Dish 3: Breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and oregano

### Bread and Fry
4. **Coat the chicken**: Dredge each breast in flour (shake off excess), dip in egg mixture, then press firmly into breadcrumb mixture, coating both sides thoroughly.
5. **Heat oil**: In a large skillet, heat olive oil over medium-high heat until shimmering.
6. **Fry**: Cook chicken for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Work in batches if needed. Transfer to a paper towel-lined plate.

### Assemble and Bake
7. **Preheat oven**: Set to 400°F (200°C) or turn on broiler.
8. **Assemble**: Place fried chicken in a baking dish. Spoon marinara sauce over each piece, then top with mozzarella and remaining Parmesan.
9. **Bake**: Bake for 10-12 minutes (or broil for 3-4 minutes) until cheese is melted and bubbly.
10. **Garnish and serve**: Top with fresh torn basil and serve immediately with pasta or a side salad.

## Notes

### Tips for Success
- **Even thickness**: Pounding the chicken ensures even cooking
- **Don't overcrowd**: Fry in batches to maintain oil temperature
- **Quality ingredients**: Use good marinara sauce for best flavor
- **Make ahead**: Bread chicken up to 4 hours ahead and refrigerate
- **Gluten-free option**: Substitute with gluten-free flour and breadcrumbs

### Storage
- **Refrigerate**: Store leftovers in an airtight container for up to 3 days
- **Reheat**: Warm in a 350°F oven for 15-20 minutes to maintain crispiness
- **Freeze**: Freeze breaded (uncooked) chicken for up to 2 months

### Variations
- **Baked version**: Skip frying and bake breaded chicken at 425°F for 20-25 minutes
- **Spicy**: Add red pepper flakes to the breadcrumb mixture
- **Extra crispy**: Use panko breadcrumbs instead of Italian breadcrumbs

## References

- Adapted from traditional Italian-American recipes
- Inspired by *The Silver Spoon* Italian cookbook
- Breading technique from classic French *cotoletta* method