Why It Works
This Crispy Chicken Parmesan delivers golden, crunchy chicken topped with rich tomato sauce and perfectly melted mozzarella. Made completely from scratch, it balances crisp texture, savory sauce, and gooey cheese for a comforting, crowd-pleasing meal that feels special yet fits into a weeknight routine.
Recipe
Ingredients
For the Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes (San Marzano if available)
- 2–3 fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 3/4 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large boneless, skinless chicken breasts, pounded to 1/4–1/2 inch thickness
- 1/3–1/2 cup vegetable oil (for frying)
- 1 cup shredded low-moisture mozzarella cheese
- Cooked spaghetti or pasta of choice, for serving
- Fresh basil, for garnish (optional)
Instructions
- Make the Tomato Sauce:
Heat olive oil in a large sauté pan over medium heat. Add onion and cook for about 4 minutes until translucent. Stir in garlic and cook 1 minute more. Add crushed tomatoes, basil, salt, and pepper. Bring to a boil, reduce to a simmer, and cook uncovered for 15–20 minutes until thickened. Remove basil and set aside. - Prepare the Breading Station:
In one shallow bowl, whisk the eggs. In a second bowl, combine panko, garlic powder, 1/2 cup Parmesan, and salt. Place flour in a third bowl. - Bread the Chicken:
Dredge each chicken breast in flour, shaking off excess. Dip into egg, then press firmly into the panko mixture to coat evenly. - Cook the Chicken:
Preheat oven to 425°F. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through (internal temperature of 165°F). - Assemble:
Transfer chicken to a parchment-lined baking sheet. Spoon tomato sauce over each piece, sprinkle with remaining Parmesan, and top with mozzarella. - Bake:
Bake for 15 minutes, or until cheese is melted and bubbly. Broil briefly for extra browning if desired. - Serve:
Serve hot over cooked pasta with extra sauce and fresh basil if desired.
Getting Kids Involved
- Let kids help whisk the eggs and mix the breadcrumb coating.
- They can press the chicken into the panko mixture (with clean hands).
- Older kids can help sprinkle cheese on top before baking.
Pro Tips, Meal Prep, and Time Savers
- Pound Evenly: Uniform thickness ensures juicy chicken and even cooking.
- Follow the Breading Order: Flour → egg → panko creates a coating that sticks and crisps beautifully.
- Make Ahead: Bread the chicken in advance and refrigerate overnight or freeze for up to 3 months.
- Broil Carefully: A quick broil adds golden color to the cheese—watch closely to prevent burning.
- Serve Immediately: For maximum crispiness, enjoy right after baking.
This Crispy Chicken Parmesan is comforting, satisfying, and perfect for everything from busy weeknights to cozy weekend dinners.
Print
Crispy Chicken Parmesan
This Crispy Chicken Parmesan is everything you want in a classic comfort food dinner—super crispy chicken, a simple homemade marinara, and gooey melted mozzarella on top. It’s easy to make, totally worth the effort, and always a hit at the table. Serve it over pasta for a cozy weeknight meal or a weekend dinner everyone will love.
Ingredients
For the Marinara Sauce:
-
2 tablespoons olive oil
-
1 small yellow onion, diced
-
6 cloves garlic, chopped
-
1 (28 ounce) can crushed tomatoes
-
8 basil leaves
-
1 teaspoon kosher salt
-
Pepper, to taste
For the Chicken:
-
2 large eggs
-
3/4 cup panko breadcrumbs
-
1 teaspoon garlic powder
-
1 cup grated parmesan cheese, divided
-
3/4 cup all-purpose flour
-
4 boneless, skinless chicken breasts
-
Kosher salt and freshly ground pepper, to taste
-
1 cup vegetable oil (for frying)
-
1 cup grated mozzarella cheese (or 4 slices)
-
Cooked spaghetti or favorite pasta, for serving
Instructions
- Make the Sauce
- Heat olive oil in a large sauté pan over medium heat. Add the onion and cook for about 4 minutes, until translucent. Add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, 4 basil leaves, salt, and pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 15–20 minutes, until thick and fragrant. Remove basil leaves and set aside.
- Prepare the Chicken
- Set up a breading station with three bowls. Whisk the eggs in the first bowl. In the second bowl, combine panko, garlic powder, ½ cup parmesan cheese, and 1 teaspoon salt. Place flour in the third bowl.
- Place chicken breasts between parchment paper and pound to an even thickness (about ¼–½ inch).
- Coat each piece of chicken in flour, then egg, then press firmly into the panko mixture. Set aside. At this point, chicken can be refrigerated overnight or frozen for up to 3 months.
- Preheat oven to 425°F.
- Heat vegetable oil in a large, deep skillet over medium-high heat. Cook chicken for 3–4 minutes per side, until golden and cooked through (165°F internal temperature).
- Transfer chicken to a parchment-lined baking sheet. Spoon marinara over each piece, sprinkle with remaining parmesan, and top with mozzarella cheese. Bake for 15 minutes, until cheese is melted and bubbly. Broil briefly if desired, watching closely.
- Serve over cooked pasta with extra sauce on the side.
Notes
-
Uniform Thickness: Pounding the chicken ensures even cooking and maximum crispiness. A heavy pan works if you don’t have a mallet.
-
Proper Breading: Always follow flour → egg → panko, pressing the crumbs firmly onto the chicken.
-
Extra Golden Cheese: Broil for 1–2 minutes at the end for bubbly, lightly browned mozzarella.
-
Shortcut Option: Store-bought marinara works in a pinch—choose a thick, high-quality sauce.
-
Serve Immediately: Chicken Parmesan is best hot and fresh while the coating is crispy and the cheese is gooey.
