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Chicken Parmesan Recipe (Best EVER!)

Chicken Parmesan Recipe (Best EVER!)

This chicken Parmesan recipe delivers perfectly crispy, saucy chicken with melty cheese for a comforting family meal. The secret lies in a double-dredging technique for the breading and homemade marinara sauce that simmers with fresh flavors. It's versatile enough for weeknight dinners or special occasions, creating restaurant-quality results with pantry staples.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tbsp. extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 (28-oz.) can crushed tomatoes
  • 2 large sprigs basil
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. panko bread crumbs
  • 1 tsp. garlic powder
  • 2 c. finely grated Parmesan, divided
  • 3/4 c. all-purpose flour
  • 2 large eggs
  • 6 (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
  • 1 c. shredded mozzarella
  • 1 c. vegetable or canola oil
  • Chopped fresh basil, for serving

Equipment

  • medium saucepan
  • large skillet
  • Baking dish
  • shallow dishes for breading
  • paper towels

Method
 

Instructions
  1. Heat 3 tablespoons extra-virgin olive oil in medium saucepan over medium heat. Add chopped onion and cook until translucent and fragrant, about 5-7 minutes
  2. Add 6 cloves chopped garlic and cook for 1 minute until aromatic. Pour in crushed tomatoes and add basil sprigs. Season with salt and pepper
  3. Reduce heat to low and simmer sauce for 20-40 minutes to meld flavors. Remove basil sprigs before serving
  4. Set up breading station with flour, beaten eggs, and panko-Parmesan mixture (1 cup panko, 1 tsp garlic powder, 1 cup Parmesan)
  5. Pat chicken cutlets dry with paper towels and season both sides with salt and pepper
  6. Dip each chicken piece first in flour (shaking off excess), then in eggs, then in Parmesan-panko mixture, pressing gently to adhere
  7. Heat 1 cup vegetable or canola oil in large skillet over medium-high heat until a breadcrumb sizzles immediately
  8. Cook breaded chicken cutlets for 3-4 minutes per side until golden brown and crispy, cooking in batches if needed
  9. Transfer cooked chicken to paper towel-lined plate to drain excess oil
  10. Arrange chicken in baking dish, top with marinara sauce and shredded mozzarella. Broil for 2-3 minutes until cheese is melted and bubbly
  11. Garnish with chopped fresh basil before serving

Notes

Use one hand for dry ingredients and other for wet to avoid clumpy fingers. Let breaded chicken rest 10-15 minutes before frying for better coating adhesion. For thin cutlets, pound chicken breasts between plastic wrap to 1/4-inch thickness. Maintain oil temperature at 350°F for best results.