Go Back
Homemade Crispy Chicken Parmesan (Parmigiana) photo
Print Recipe Save it for later

Crispy Chicken Parmesan (Parmigiana)

This Crispy Chicken Parmesan is a comforting, cheesy classic with a crunchy breaded chicken base and rich marinara sauce—perfect for family dinners or cozy nights in!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian-American
Keyword: Cheesy, Chicken, Comfort Food, Crispy, Easy
Servings: 4 servings

Ingredients

  • 2 large eggs to bind breadcrumbs
  • 1 tablespoon garlic minced, for egg mixture
  • 2 tablespoons parsley fresh, chopped, for egg mixture
  • 1/4 teaspoon salt for egg mixture
  • 3 large chicken breasts halved horizontally to make 6 fillets
  • 1 cup Panko breadcrumbs for crispy texture
  • 1/2 cup breadcrumbs Italian or golden
  • 1/2 cup Parmesan cheese fresh grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup olive oil for frying
  • 1 tablespoon olive oil for marinara sauce
  • 1 large onion chopped
  • 2 teaspoons garlic minced, for sauce
  • 14 ounces tomato puree (Passata)
  • 1/4 teaspoon salt for sauce
  • 1/4 teaspoon black pepper for seasoning
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar optional, to balance acidity
  • 8 ounces mozzarella cheese sliced or shredded
  • 1/3 cup Parmesan cheese fresh shredded, for topping
  • 2 tablespoons basil or parsley fresh, chopped, for garnish

Instructions

  • Slice the chicken breasts horizontally to create 6 fillets. Pound them with a meat mallet until about 1/2-inch thick for even cooking.
  • In a mixing bowl, whisk together 2 eggs, 1 tablespoon minced garlic, 2 tablespoons chopped parsley, and 1/4 teaspoon salt.
  • In another bowl, combine 1 cup Panko breadcrumbs, 1/2 cup Italian breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
  • Dip each chicken fillet into the egg mixture, letting excess drip off, then coat evenly with the breadcrumb mixture, pressing to adhere.
  • Heat 1/2 cup olive oil in a large skillet over medium-high heat. Fry chicken fillets in batches for 4-5 minutes per side until golden and cooked through. Drain on paper towels.
  • In the same skillet, heat 1 tablespoon olive oil and sauté chopped onion until translucent. Add 2 teaspoons minced garlic and cook for 1 more minute.
  • Stir in 14 ounces tomato puree, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried Italian herbs, and 1 teaspoon sugar (optional). Simmer for about 10 minutes.
  • Preheat oven to 400°F (200°C). Spread a layer of marinara sauce in an oven-safe baking dish, place fried chicken on top, spoon more sauce over, then top with mozzarella and 1/3 cup Parmesan cheese.
  • Bake for 15-20 minutes until cheese is bubbly and golden.
  • Garnish with fresh basil or parsley before serving. Enjoy with pasta, salad, or crusty bread.

Equipment

  • Cutting Board
  • Chef’s knife
  • Mixing Bowls
  • Skillet or frying pan
  • Oven-Safe Baking Dish
  • Meat Mallet or Rolling Pin
  • Spatula or tongs

Notes

  • Use whole wheat breadcrumbs to increase fiber for a healthier version.
  • Try air-frying the chicken fillets instead of frying to reduce oil usage.
  • Store cooked chicken and sauce separately in the fridge for up to 3 days for easy meal prep.
  • Freeze assembled dish before baking; bake from frozen by adding extra cooking time.
  • Substitute chicken thighs for breasts for a juicier texture.