italian chicken parm recipe

Written ByJenny Smyth Posted on
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The Best italian chicken parm recipe

I’m so excited to share this Italian Chicken Parm recipe with you all! I’ve been making this dish for years, and it’s always a hit with my family and friends. The first time I had chicken parmesan was at my nonna’s house, and it was love at first bite.

The crispy breading, the melted mozzarella cheese, and the tangy marinara sauce all came together to create a flavor combination that I just couldn’t get enough of. My nonna used to say that the key to a good chicken parmesan is in the breading – you want it to be crispy on the outside and juicy on the inside. She would always use a mixture of breadcrumbs and grated Parmesan cheese to give it that extra oomph.

I’ve stuck to this method ever since, and it never fails to impress. Whether I’m serving it at a family dinner or a casual gathering with friends, chicken parmesan is always a crowd-pleaser. And let’s not forget about the health benefits – when you’re using lean protein like chicken breast, whole wheat breadcrumbs, and low-fat mozzarella cheese, you can feel good about what you’re putting in your body.

Plus, it’s so easy to customize with your favorite toppings or sides! For example, I like to serve it with a side of sautéed spinach or steamed broccoli to round out the meal. My kids even request this dish for their birthday parties – it’s just that good!

So if you’re looking for a recipe that’s sure to please both kids and adults alike, look no further than this Italian Chicken Parm recipe.

Italian Chicken Parm

4.6 from 515 votes

This classic Italian chicken parm features breaded chicken cutlets topped with marinara sauce and melted mozzarella and Parmesan cheeses. It is baked until the cheese is bubbly and golden brown for a comforting and satisfying meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 1.5 lbs)
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

For the Sauce and Topping

2 cups marinara sauce
8 ounces fresh mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped (for garnish)

👨‍🍳Directions

1Preheat your oven to 400°F.
2Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even thickness of about 1/2 inch.
3Season both sides of the chicken with salt and pepper.
4Set up a breading station with three shallow bowls.
5In the first bowl, place the flour.
6In the second bowl, whisk the eggs with the milk until smooth.
7In the third bowl, combine the breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, and oregano.
8Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture.
9Press the breadcrumbs gently onto the chicken to ensure they adhere.
10Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
11Carefully place the breaded chicken breasts in the skillet and cook for 3 to 4 minutes per side, until golden brown and crispy.
12The internal temperature should reach 165°F.
13Pour the marinara sauce over the chicken in the skillet, then top each breast with sliced mozzarella and sprinkle with the remaining 1/4 cup Parmesan cheese.
14Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
15Remove the skillet from the oven and let the chicken parm rest for 5 minutes.
16Garnish with fresh basil before serving.
17Serve hot with pasta or a side salad.

🔧Equipment

Meat mallet or rolling pin
Three shallow bowls
Large skillet
Baking sheet
Aluminum foil
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 130mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 35g

📝Notes

For a lighter version, you can bake the breaded chicken on a wire rack over a baking sheet at 400°F for 20 minutes instead of pan-frying. Use a meat thermometer to ensure the chicken reaches 165°F for safety.

Watch Video Of How Italian Chicken Parm Works

This Italian Chicken Parm recipe is perfect for any occasion – whether you’re hosting a family dinner or a casual gathering with friends. And don’t worry if you have leftovers – they reheat beautifully in the oven or microwave.

One of my favorite ways to serve this dish is with a side of pasta salad or garlic bread for added carbs and flavor. The next time you’re planning a meal around here, give this Italian Chicken Parm recipe a try – your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About Italian Chicken Parm

Q: What type of chicken breasts should I use for this recipe?

I recommend using boneless, skinless chicken breasts for this recipe. You can also use chicken cutlets or tenders if you prefer.

Q: Can I use pre-breaded chicken breasts?

While you can use pre-breaded chicken breasts as a shortcut, I highly recommend taking the time to bread them yourself. It may take an extra 10-15 minutes, but trust me when I say it’s worth it!

Q: How do I prevent the breading from getting soggy?

To prevent the breading from getting soggy, make sure to pat the chicken breasts dry with paper towels before dredging them in the breadcrumb mixture.

Q: Can I make this recipe ahead of time?

You can prepare the breadcrumb mixture and the marinara sauce up to 24 hours in advance. However, I recommend assembling and baking the chicken parmesan just before serving for the best results.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans due to the presence of chicken and dairy products. However, you can easily modify it to make a vegetarian or vegan version by substituting the chicken with portobello mushrooms or eggplant slices.

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