Go Back
A white plate with Chicken Parmesan topped with sauce and fresh herbs served over noodles.

Chicken Parmesan

This Chicken Parmesan recipe is a simple yet delicious, made with homemade breading and baked to golden brown perfection!
Serving2 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 chicken breast filets
  • Salt and pepper, to taste
  • 2 Tablespoons flour
  • 1 large egg
  • ½ cup panko breadcrumbs
  • ⅓ cup grated parmesan, divided
  • ½ teaspoon dried Italian herbs
  • ¼ cup marinara sauce
  • ½ cup grated mozzarella
  • Fresh basil, for garnish

Equipment

Instructions

Prepare the chicken:

  • Pound the chicken:
  • Place chicken breasts between two pieces of plastic wrap on a chopping board. Pound the chicken with a meat mallet to ½ inch thick. Preheat your oven to 400℉.

Season the chicken:

  • Pat dry chicken filets with paper towels and season to taste with salt and pepper.

Prepare the breading station:

  • Gather your breading ingredients: add the flour to a shallow wide dish. Whisk egg with salt and pepper in a separate bowl to taste. Combine Panko breadcrumbs, half the parmesan, and dried Italian herbs in a third bowl.
  • Coat your chicken: coat the chicken with flour, just dust it lightly. Shake any excess flour. Then, dip the chicken into eggs, letting the excess eggs drip off. Finally, dredge the chicken through the mixture of breadcrumbs and parmesan cheese.

Cook the chicken:

  • Fry the chicken: heat 2 inches of oil in a large skillet over medium-high heat. Add the chicken breast filets to the heated oil. Fry the chicken until golden on both sides, for 2 minutes.
  • Bake the chicken: transfer the chicken to a baking dish. Spread marinara sauce over the chicken. Add the mozzarella on top and the remaining parmesan. Bake the chicken 18-20 minutes or until the temperature of the chicken reaches 165℉.

Serve the chicken:

  • Serve: serve parmesan chicken warm, garnished with fresh basil if desired.

Notes

For extra crispy chicken: once you coat your chicken with breadcrumbs, leave it on a wire rack for 10-15 minutes to dry out before frying.

Nutrition

Calories: 564 kcal · Carbohydrates: 26 g · Protein: 66 g · Fat: 20 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.04 g · Cholesterol: 263 mg · Sodium: 1016 mg · Potassium: 1073 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 661 IU · Vitamin C: 5 mg · Calcium: 355 mg · Iron: 3 mg
Cuisine: American
Cost: $15
Author: Steph Loaiza
Course: Main Course