I’ve been making chicken parmesan for my family for years, and it’s always a hit.
This dish comes from Italy, where it’s known as ‘parmigiana di melanzane,’ but I like to think of it as a classic American comfort food.
The key to making a great chicken parmesan is in the breading – you want it to be crispy on the outside and juicy on the inside.
I use a simple breading technique that involves dredging the chicken in flour, then dipping it in beaten eggs, and finally coating it in a mixture of breadcrumbs and grated cheese.
This technique gives the chicken a beautiful texture that’s both crunchy and tender.
Simple Chicken Parmesan
4.7 from 1302 votes
Crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese. This classic Italian-American dish is easy to make at home with simple ingredients.
For a lighter version, you can bake the breaded chicken at 425°F for 15-18 minutes instead of pan-frying. Use fresh mozzarella for a creamier texture.
Watch Video Of How Simple Chicken Parmesan Works
This simple chicken parm recipe is always a good idea because it works for any occasion from a quick weeknight dinner to a family gathering. The combination of crispy chicken savory sauce and melted cheese pleases everyone from kids to adults.
I make it for birthdays holidays and even just a Tuesday when we need something comforting. Leftovers store well in the fridge for up to four days.
To reheat place the chicken in a 350 degree oven for about 10 minutes until the cheese bubbles again. You can also freeze the assembled but unbaked dish for up to three months just thaw in the fridge overnight before baking.
Serve it with pasta garlic bread or a green salad for a complete meal that never disappoints.
❓ Frequently Asked Questions About Chicken Parmesan
1. Can I use chicken thighs instead of breasts?
Yes you can use boneless skinless chicken thighs. They are juicier and more forgiving if you overcook them slightly. Pound them to an even thickness so they cook through at the same rate.
2. Do I have to fry the chicken before baking?
Frying gives the best texture with a crispy crust that stays crunchy under the sauce. If you want a lighter version you can bake the breaded chicken at 400 degrees for 15 minutes then add sauce and cheese and bake again.
3. What cheese works best for chicken parm?
I use a mix of mozzarella and Parmesan. Mozzarella gives that stretchy melt and Parmesan adds a salty nutty flavor. Pre shredded cheese works but fresh grated melts smoother.
4. How do I keep the breading from falling off?
Pat the chicken dry before breading and let the coated pieces rest on a wire rack for 5 minutes before frying. This helps the breading stick. Also do not overcrowd the pan when frying.
5. Can I make this recipe gluten free?
Yes use gluten free breadcrumbs or crushed gluten free crackers. The rest of the ingredients are naturally gluten free. Check your tomato sauce label to be sure it is gluten free.
6. How long does chicken parm last in the fridge?
Cooked chicken parm stays good in an airtight container for up to 4 days. Reheat it in the oven at 350 degrees for 10 minutes to keep the coating crisp. The microwave will make it soggy.
This pie crust uses vegetable shortening for a tender, flaky texture that is perfect for both sweet and savory pies. The simple method produces a reliable crust…
This pan grilled tuna steak recipe features a perfectly seared tuna steak with a zesty lemon dill sauce. The tuna is cooked to a perfect medium rare, while the …
A comforting and easy weeknight dinner featuring tender baked chicken breasts in a rich and creamy mushroom sauce. The cream of mushroom soup creates a luscious…
This wild rice and brown rice blend is a nutritious and flavorful side dish. It combines the earthy taste of wild rice with the chewy texture of brown rice, cre…
