Cheesy Crispy Chicken Parmesan (Print Format)
Crispy chicken baked with rich marinara, mozzarella, and Parmesan, perfect for hearty family dinners.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts, halved horizontally (8 pieces total)
02 -
1 cup all-purpose flour
03 -
3 large eggs
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon ground black pepper
→ Breading
06 -
1 cup Panko breadcrumbs
07 -
1/2 cup Italian-style breadcrumbs
08 -
1/2 cup grated Parmesan cheese
09 -
2 tablespoons fresh parsley, chopped
→ Frying
10 -
3 tablespoons vegetable oil
→ Toppings
11 -
24 ounces marinara sauce (1 jar)
12 -
2 cups shredded mozzarella cheese
13 -
1/3 cup grated Parmesan cheese
14 -
2 tablespoons fresh basil, chopped
# Steps:
01 -
Preheat oven to 425°F (220°C) for baking.
02 -
Place flour in a shallow dish. Beat eggs in a second shallow dish with salt and pepper. Combine Panko breadcrumbs, Italian breadcrumbs, grated Parmesan, parsley, salt, and pepper in a third shallow dish.
03 -
Dip each chicken piece into flour, shaking off excess. Then, dip into beaten eggs, followed by a coating of the breadcrumb mixture. Press to adhere well.
04 -
Heat vegetable oil in a skillet over medium-high heat. Fry chicken for 4 minutes per side until golden brown. Alternatively, air fry at 380°F (193°C) for 7 minutes, flipping halfway.
05 -
Spread 1½ cups marinara sauce on the bottom of a 9×13 inch baking dish. Place browned chicken pieces on top. Add marinara sauce over each piece, then sprinkle with mozzarella and Parmesan cheeses.
06 -
Bake in the preheated oven for 10–15 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F (74°C).
07 -
Sprinkle fresh basil on top and serve hot over pasta or with bread for a complete meal.
# Tips:
01 -
Double coat the chicken in flour and breadcrumbs for extra crispiness.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.