Chicken Parmigiana (Printable version)
Crispy breaded chicken breasts with rich marinara and melted cheeses
# What You’ll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - 1 cup grated Parmesan cheese, divided
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 4 tablespoons olive oil
→ For the Sauce
12 - 2 cups marinara sauce
13 - 2 cloves garlic, minced
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried basil
16 - ½ teaspoon sugar
→ For Assembly
17 - 2 cups shredded mozzarella cheese
18 - ¼ cup chopped fresh basil or parsley
# How to Make It:
01 - Preheat oven to 400°F and lightly grease a large baking dish with cooking spray or olive oil.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
03 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine breadcrumbs, ½ cup Parmesan, oregano, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
05 - Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Fry chicken breasts for 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Pour in marinara sauce, dried basil, and sugar if using. Simmer for 5 minutes.
07 - Spread 1 cup of sauce in the bottom of the baking dish. Place fried chicken breasts on top. Spoon remaining sauce over each piece. Sprinkle evenly with mozzarella and remaining ½ cup Parmesan.
08 - Bake uncovered for 18–20 minutes, or until cheese is bubbling and golden and chicken reaches an internal temperature of 165°F.
09 - Remove from oven and garnish with fresh basil or parsley. Serve immediately with spaghetti, garlic bread, or a crisp green salad.
# Expert tips:
01 -
- The crispy exterior gives way to impossibly tender chicken inside
- Homemade feels achievable even on busy weeknights
- Lights up dinner table faces like nothing else
02 -
- Crowding the pan while frying drops the oil temperature and makes chicken soggy instead of crisp
- Letting the breaded chicken rest on a wire rack instead of paper towels keeps the coating from getting steamy and soft
- The sauce should not be too watery or it will make the breading soggy during baking
03 -
- Room temperature chicken pounds more evenly and cooks more uniformly
- Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading