Chicken Parmesan is such a delicious dinner sure to impress. This recipe comes with easy ingredients and with my step-by-step photos is absolutely foolproof.
As we were testing this delicious chicken Parmesan, my husband reminded me that this was the dinner at our wedding reception. I realized I didn’t remember, probably because I was too busy chatting with guests to actually enjoy dinner. He mentioned that it was my parents’ pick because they wanted something that my Italian relatives would love.
According to Nathan, who does remember dinner, this delicious chicken Parmesan recipe is even better than what was served. It’s definitely better than any version I’ve had in a restaurant. The best part is that it truly is simple to make. It is a step-by-step process, but you will find that once you do it once, it’s such an easy dinner.
Please note that if you love chicken parm but you don’t love the idea of frying, I have you covered. You can make Baked Chicken Parmesan in the oven or Air Fryer Chicken Parmesan. Both recipes are delicious.
I made this for my family and they enjoyed it so much that it will be on the menu every week.
How to Make Chicken Parmesan
Here is a brief overview of how this easy chicken parm recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Prepare the chicken breasts. Cut the chicken into cutlets and pat them dry. Read more on this below. Lightly salt and pepper the chicken breasts on both sides.
- Prepare your breading station. Each piece of chicken will be covered in three different mixtures before baking so it’s important to have them all set up. Add the flour to a plate. Whisk the eggs and milk in a shallow dish. In another shallow dish stir together the breadcrumbs, Parmesan cheese, basil, garlic powder, and oregano.
- Coat the chicken. Working with one chicken breast at a time, dredge the chicken breasts in the flour, then dip them in the egg mixture, and then the seasoned bread crumbs.
- Fry the chicken. Heat your oil, then fry each chicken breast one at a time for two minutes on each side. Remove the chicken from the oil and place on the prepared wire rack. Repeat with each piece of chicken, tenting the fried chicken loosely with foil while you work on the next piece.
- Add the sauce and cheese. Top the chicken with the spaghetti sauce and then the mozzarella cheese. Place under the broiler for about three minutes or until the cheese begins to very lightly brown. Watch your chicken very closely so it doesn’t burn.
- Serve and enjoy! Serve over cooked pasta and enjoy.
Breading Chicken
We dip the chicken cutlets in three separate mixtures to get a flavorful and crispy outside. This is truly what makes it the best chicken Parmesan recipe! Each mixture helps the next mixture to stick. The flour sticks to the chicken which gives the egg wash something to stick to. The eggwash then allows the breadcrumb mixture to stick.
If you don’t have them on hand, it is easy to make your own breadcrumbs with old or dry bread. You can even make them seasoned! If you make Italian breadcrumbs, skip the oregano, garlic powder, and oregano.
How to Make Breadcrumbs
Cutting Chicken Into Cutlets
Cutting chicken breasts into cutlets is a simple way to make chicken that is tender as well as shorten the cooking time. Since chicken breasts tend to be quite thick, we cut them in half horizontally.
Start by placing the chicken breast on a clean cutting board with a hand on top of it. Use a sharp knife to cut into the chicken like in the photo above, butterflying it open and cutting all the way through until you have two pieces. If the cutlets are thicker than 1/2-inch, pound them thinner with a meat mallet as shown below.
Homemade Spaghetti Sauce
This Homemade Spaghetti Sauce is such a simple recipe that is one of the most popular here at Simple Joy! It comes together in under 30 minutes and uses canned tomatoes for convenience. It has the best flavor and it works perfectly in this recipe for chicken parmesan. Another great option is my Homemade Marinara Sauce. They are made a little differently, so look at both recipes and decide which one sounds best. They both will be delicious here.
Homemade Spaghetti Sauce Recipe
How to Serve
Serve your chicken Parmesan over a bed of pasta such as spaghetti, linguini, or fettuccini. You may enjoy tossing your pasta with a little bit of extra sauce before plating. I also love to give it a little sprinkle with some fresh parsley.
Tips and Tricks
- Use a thermometer for your oil. It should be 350 degrees Fahrenheit.
- Shred cheese from a block. Anytime a recipe calls for shredded cheese, I recommend getting a block of cheese and grating it yourself rather than grabbing a bag of pre-shredded cheese. It will melt and taste so much better.
- Watch closely in the oven. Food can go from perfect to burnt pretty quickly under the broiler, so be sure to watch the chicken closely. This step only takes a couple of minutes so isn’t a time to walk away from your kitchen.
Storing and Reheating Leftovers
Store any leftover chicken Parmesan in an airtight container in the refrigerator for up to three days. Reheat in the oven (covered) or air fryer until heated through. In the oven this will take between 30 and 45 minutes. Serve with fresh or reheated pasta.
What to Serve with Chicken Parmesan
If you make this easy chicken Parmesan recipe or any of my other recipes, I’d love to hear what you think! I love hearing from you and reading your comments.
Chicken Parmesan
Ingredients
- 1 pound boneless skinless chicken breasts cut into cutlets, and pounded 1/2 inch thick (453.6 grams)
- salt and pepper
- 1 cup all purpose flour (120 grams)
- 3 large eggs
- 1 tablespoon milk
- 1 cup bread crumbs (112 grams)
- 1/4 cup Parmesan cheese (25 grams)
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 cup vegetable oil (198 grams or 236.5 ml)
- 1/3 cup spaghetti sauce store bought or homemade (83.3 grams or 78.9 ml)
- 1/2 cup mozzarella shredded (56.5 grams)
Instructions
- Link a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Set aside.
- Slice the chicken breasts in half, butterfly style (see photos in the post for more details). If any part of the chicken is still more than half an inch thick, pound them thin by placing the chicken between plastic wrap and using a rolling pin or meat mallet. Pat very dry and lightly salt and pepper the chicken breasts on both sides.1 pound boneless skinless chicken breasts, salt and pepper
- Add the flour to a plate. Whisk the eggs and milk in a shallow dish. In a shallow dish stir together the breadcrumbs, Parmesan cheese, basil, garlic powder, and oregano.1 cup all purpose flour, 3 large eggs, 1 tablespoon milk, 1 cup bread crumbs, 1/4 cup Parmesan cheese, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder
- Working with one chicken breast at a time, dredge the chicken breasts in the flour, then the eggs, and then the seasoned bread crumbs. Repeat with all of the chicken.
- In a heavy-bottomed large skillet over medium heat, heat up the oil until it reaches 350 degrees Fahrenheit as measured with an instant read thermometer.1 cup vegetable oil
- Working with one chicken breast at a time, fry in the oil for 2 minutes on each side. Remove the chicken from the oil and place on the prepared wire rack. Repeat with each piece of chicken, tenting the fried chicken loosely with foil while you work on the next piece.
- Turn on your broiler. Top the chicken with the spaghetti sauce and then the mozzarella cheese. Place under the broiler for about 3 minutes or until the cheese begins to very lightly brown. Watch your chicken very closely so it doesn't burn.1/3 cup spaghetti sauce, 1/2 cup mozzarella
- Serve with spaghetti and enjoy!
Notes
Wanda says
I made this for my family and they enjoyed it so much that it will be on the menu every week.
That’s so wonderful to hear!