Classic Chicken Parmesan with Marinara and Mozzarella Recipe
Introduction
Chicken Parmesan is a classic Italian-American dish featuring crispy breaded chicken topped with marinara sauce and melted mozzarella cheese. It’s perfect for a comforting weeknight meal or a special occasion. This recipe guides you through making tender, flavorful chicken with a delightfully crunchy crust.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ¼ cup vegetable oil (or as needed)
- ½ cup flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon pepper
- 2 eggs, beaten until frothy
- ½ teaspoon garlic powder
- 1 ½ cups panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Prepare three shallow pans: one with flour mixed with seasoned salt, pepper, and garlic powder; one with the frothy beaten eggs; and one with panko breadcrumbs combined with Parmesan cheese, dried parsley, and oregano.
- Step 3: Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat dry and season both sides lightly with salt and pepper.
- Step 4: Dredge each chicken slice thoroughly in the flour mixture, tapping off any excess.
- Step 5: Dip the floured chicken into the beaten eggs, coating lightly but allowing excess egg to drip off to keep the breading crisp.
- Step 6: Press the chicken into the breadcrumb mixture, coating generously on all sides.
- Step 7: Heat vegetable oil in a skillet over medium-high heat. When shimmering, add chicken in batches without overcrowding. Cook each side for 3-4 minutes until golden brown. Adjust heat as needed to avoid burning.
- Step 8: Remove the browned chicken with a slotted spatula and place it on a wire cooling rack to drain excess oil. Repeat with remaining pieces.
- Step 9: Transfer the chicken to a large, light-colored baking sheet to prevent cooking too quickly.
- Step 10: Spoon marinara sauce over each piece, then sprinkle shredded mozzarella evenly on top.
- Step 11: Bake uncovered for 12 minutes. For a golden top, broil for 1-2 minutes at 425°F, watching carefully to avoid burning.
- Step 12: Garnish with fresh parsley and serve immediately, ideally alongside spaghetti and cheesy garlic bread. Ensure the internal temperature of the chicken reaches 165°F before serving.
Tips & Variations
- For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
- Use homemade marinara or your favorite store-bought sauce to save time.
- Try substituting panko breadcrumbs with crushed cornflakes for a different crunch.
- To keep the chicken juicy, avoid over-pounding and do not overcrowd the pan when frying.
Storage
Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispiness. Avoid microwaving if possible, as it can make the breading soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Chicken Parmesan ahead of time?
Yes, you can prepare the breaded chicken and keep it refrigerated before frying. Assemble with sauce and cheese before baking when ready to serve.
What can I serve with Chicken Parmesan?
This dish pairs wonderfully with spaghetti, garlic bread, a simple green salad, or steamed vegetables for a complete meal.
Print
Classic Chicken Parmesan with Marinara and Mozzarella Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This classic Chicken Parmesan recipe features tender, thinly pounded chicken breasts breaded with seasoned panko and Parmesan cheese, quickly pan-fried to a crispy golden brown, then topped with marinara sauce and melted mozzarella cheese before finishing in the oven. A comforting Italian-American favorite, it is garnished with fresh parsley and perfect served alongside spaghetti and garlic bread.
Ingredients
Scale
Chicken Preparation
- 2 large boneless skinless chicken breasts
- Salt and Pepper, to taste
- ¼ cup vegetable oil (or as needed for frying)
Breading Mixtures
- ½ cup flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon pepper
- 2 eggs (beaten until frothy)
- ½ teaspoon garlic powder
- 1 ½ cups panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Toppings and Garnish
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Set your oven to 425°F to prepare it for baking the chicken later.
- Prepare Breading Stations: Arrange the flour, beaten eggs, and breadcrumb mixtures separately in three shallow pans. Ensure eggs are beaten until very frothy for a light coating.
- Prepare Chicken: Slice each chicken breast lengthwise into 2-3 thinner slices. Cover with plastic wrap and pound with a meat mallet to about ½ inch thickness, then pat dry and season lightly with salt and pepper on both sides.
- Dredge in Flour: Thoroughly coat the chicken slices in the flour mixture, ensuring every nook and cranny is covered, then tap off any excess flour.
- Dip in Eggs: Dip the floured chicken into the frothy egg mixture, coating lightly but allowing any excess egg to drip off to avoid soggy breading.
- Coat with Breadcrumbs: Generously press the chicken into the panko breadcrumb mixture combined with Parmesan, parsley, oregano, garlic powder, seasoned salt, and pepper until fully coated.
- Pan Fry Chicken: Heat vegetable oil over medium-high heat until glistening. Fry chicken slices in batches without overcrowding, cooking each side for 3-4 minutes until golden brown. Adjust heat as necessary to maintain optimal frying temperature.
- Drain and Rest Chicken: Remove the browned chicken from oil using a slotted spatula and place on a wire cooling rack to drain excess oil. Repeat for remaining pieces.
- Assemble for Baking: Arrange the fried chicken on a large, light-colored baking sheet to avoid overheating. Spoon marinara sauce evenly over each piece, then top with shredded mozzarella cheese.
- Bake: Bake uncovered in the preheated oven for 12 minutes to melt cheese and drizzle flavors.
- Broil for Browning (Optional): For a browned, bubbly cheese top, broil at 425°F for 1-2 minutes, watching closely to prevent burning.
- Garnish and Serve: Sprinkle fresh parsley over the finished chicken Parmesan. Serve hot with spaghetti and garlic bread for a classic meal. Confirm chicken internal temperature reaches 165°F before serving.
Notes
- Ensuring the chicken slices are thin (½ inch) is key to even cooking and tenderness.
- Beating the eggs until frothy helps create a lighter, crispier breading finish.
- Use a light-colored baking sheet to prevent overcooking and burning the chicken bottom.
- Do not overcrowd the pan while frying to maintain the oil temperature and achieve the perfect golden crust.
- Check internal temperature with a meat thermometer to ensure food safety; chicken should be 165°F.
- Broiling the cheese topping is optional but enhances appearance and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Parmesan, Breaded Chicken, Italian Chicken Recipe, Pan-fried Chicken, Chicken Parmesan with Mozzarella, Crispy Chicken Parmesan
