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The Best Chicken Parmesan

This Chicken Parmesan is a true crowd-pleaser! Crispy chicken, rich tomato sauce, and gooey cheese come together for an unforgettable meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian-American
Keyword: Cheesy, Comfort Food, Easy
Servings: 4 servings

Ingredients

For the Sauce:

  • 1 Tbsp olive oil for sautéing
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic minced
  • 1 can crushed Roma tomatoes 28 oz
  • 1/4 tsp dried oregano
  • 2 sprigs fresh basil
  • Salt and freshly ground black pepper to taste

For the Chicken:

  • 2 breasts boneless, skinless chicken butterflied and pounded
  • 2 oz whole-milk mozzarella cheese shredded
  • 2 oz provolone cheese shredded
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan cheese finely shredded
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/3 cup olive oil for frying
  • 1/4 cup torn fresh basil for garnish

Instructions

Prepare the Sauce:

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant. Pour in the crushed Roma tomatoes, and stir in the dried oregano, salt, and pepper. Toss in the fresh basil sprigs, and let the sauce simmer for about 15-20 minutes.

Prepare the Chicken:

  • While the sauce simmers, butterfly each chicken breast and pound them to about 1/2-inch thickness for even cooking. Season both sides with salt and pepper.

Set Up the Breading Station:

  • In one bowl, beat the large egg. In another bowl, combine the all-purpose flour, garlic powder, and a pinch of salt. In a third bowl, mix together the Panko bread crumbs, shredded mozzarella, provolone, and 1/2 of the Parmesan cheese.

Bread the Chicken:

  • Dredge each chicken breast in the flour mixture, shaking off the excess. Next, dip it into the beaten egg, coating thoroughly. Finally, press the chicken into the Panko mixture, ensuring a generous coating.

Fry the Chicken:

  • In the same skillet, heat 1/3 cup of olive oil over medium-high heat. Once hot, add the breaded chicken breasts, cooking for about 4-5 minutes per side until golden brown and cooked through.

Assemble the Dish:

  • Preheat your oven to 400°F. In a baking dish, spread a layer of the prepared tomato sauce. Place the fried chicken on top, then spoon more sauce over each piece. Sprinkle the remaining Parmesan cheese on top, followed by a scattering of torn fresh basil.

Bake:

  • Transfer the baking dish to the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.

Serve and Enjoy!

  • Remove from the oven and let it cool for a few minutes. Serve your Chicken Parmesan with a side of pasta or a fresh salad for a complete meal.

Equipment

  • Large Skillet
  • Meat mallet
  • Mixing Bowls
  • Spatula
  • Oven-safe Baking Dish
  • Cooking thermometer

Notes

  • For a gluten-free version, use gluten-free breadcrumbs and flour.
  • Make it dairy-free by substituting cheeses with dairy-free alternatives.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.