pan fried chicken parmesan recipe

Written ByJenny Smyth Posted on
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The Best pan fried chicken parmesan recipe

I’ve been making pan-fried chicken parmesan for years, and it’s still a staple in our household. The dish originated in Italy, where it’s known as ‘chicken parmesan’ or ‘chicken alla parmigiana.’

It’s a simple yet satisfying meal that consists of breaded and fried chicken breasts topped with marinara sauce and melted mozzarella cheese. The combination of crispy exterior, juicy interior, and gooey cheese is hard to resist.

My family loves this recipe because it’s easy to make and always a crowd-pleaser. We often serve it with pasta or a side salad for a well-rounded meal.

I appreciate that this recipe is relatively healthy compared to other fried foods, thanks to the lean protein and whole wheat breading. It’s also a great way to get my kids to eat vegetables, as they’re more willing to try new things when they’re served alongside something they love like chicken parmesan.

One of the best parts about this recipe is how versatile it is – we can make it for a quick weeknight dinner or special occasion like a holiday party. I’ve even served it at potlucks and family gatherings with rave reviews.

Pan Fried Chicken Parmesan

4.7 from 1539 votes

A crispy, golden-brown chicken breast topped with tangy tomato sauce and melted cheese. Serve with a side of pasta or salad for a complete meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 eggs
2 cups panko breadcrumbs
1 cup grated parmesan cheese
1/2 cup olive oil

For the Sauce

1 cup tomato sauce
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese

👨‍🍳Directions

1Preheat oven to 450°F.
2Set a wire rack on a baking sheet and set aside.
3Prepare three bowls for breading.
4In the first bowl, combine flour, salt, black pepper, garlic powder, and paprika.
5In the second bowl, beat the eggs.
6In the third bowl, mix together panko breadcrumbs and 1/2 cup grated parmesan cheese.
7Season the chicken breasts with additional salt and pepper.
8Dredge each chicken breast in the flour mixture, shaking off any excess.
9Next, dip the chicken into the beaten eggs, ensuring it is fully coated.
10Finally, coat the chicken in the panko-parmesan mixture, pressing gently to adhere.
11Heat olive oil in a large skillet over medium-high heat.
12Add the breaded chicken breasts and cook until golden brown and crispy, about 4-5 minutes per side.
13The chicken should be lightly sizzling.
14Transfer the fried chicken to the prepared wire rack on the baking sheet.
15Place the skillet in the oven.
16In the skillet, add tomato sauce, minced garlic, dried oregano, dried basil, and red pepper flakes.
17Stir to combine and bring to a simmer over medium heat.
18Cook for 5 minutes, until the sauce has thickened slightly.
19Remove from the heat and stir in 1/4 cup grated parmesan cheese.
20Place each chicken breast on a baking sheet and spoon the sauce evenly over the top of each breast.
21Sprinkle the shredded mozzarella cheese evenly over the sauce.
22Place the baking sheet in the oven and bake for 10-15 minutes, until the cheese is melted and bubbly and the chicken is cooked through, reaching an internal temperature of 165°F.
23Check for doneness by cutting into the thickest part of the chicken breast and ensuring it is no longer pink.
24Remove from the oven and let the chicken rest for 5 minutes before serving.
25Garnish with additional parmesan cheese and fresh basil if desired.
26Serve with a side of pasta or salad.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This pan-fried chicken parmesan recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. One of my favorite things about this recipe is how easy it is to reheat leftovers – simply place the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

We often serve leftovers with pasta or roasted vegetables for a satisfying meal. Another great thing about this recipe is how well it stores – you can keep leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Pan Fried Chicken Parmesan

Q: What type of breadcrumbs should I use for the breading?

For the breading, you can use either panko breadcrumbs or regular breadcrumbs. Panko breadcrumbs will give you a lighter and crisper coating, while regular breadcrumbs will produce a heartier and more rustic texture.

Q: Can I use pre-made marinara sauce instead of making my own?

While store-bought marinara sauce can be convenient, I highly recommend making your own sauce from scratch. It’s easy to do and tastes so much better than anything you can buy in a jar.

Q: How do I prevent the chicken from becoming too greasy?

To prevent the chicken from becoming too greasy, make sure you pat it dry with paper towels before dredging it in flour and then breading it.

Q: Can I bake the chicken instead of frying it?

Yes, you can bake the chicken instead of frying it. Simply preheat your oven to 400°F (200°C) and cook the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).

Q: What if I don’t have any fresh basil on hand? Can I substitute with dried basil?

You can substitute dried basil for fresh basil in a pinch, but keep in mind that the flavor won’t be as vibrant.

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