Easy Chicken Parmesan Classic

This easy chicken parmesan offers a perfect balance of crispy breaded chicken and melty cheese with rich marinara sauce. The trick is to pan-fry the chicken instead of baking it right away, then bake it with the sauce only on the bottom to keep the top crisp and avoid sogginess. This method yields a restaurant-quality dish right at home with minimal fuss.

I made this recipe the first time when craving comfort food and now it’s a go-to whenever I want something impressive yet easy. The crispy chicken with bubbling cheese always draws compliments from family and guests alike.

Ingredients

• Chicken breasts: around 1 ½ pounds – pounded thin for even cooking and tenderness
• All-purpose flour: for the first coating, seasoned lightly with salt to start the breading
• Panko breadcrumbs: mixed with parmesan cheese adds extra crunch and umami
• Parmigiano-Reggiano cheese: for authentic sharpness finely grated to melt beautifully
• Large eggs: whisked with milk to make the breading stick perfectly
• Avocado or vegetable oil: for frying avocado oil has a high smoke point and mild flavor
• Marinara sauce: about 4 cups warmed and ready pick a quality jar or homemade for best taste
• Fresh basil leaves: add brightness and a fresh herbal note
• Slices of provolone cheese: melt evenly on top without overpowering the dish
• Salt and fresh ground black pepper: to season each layer just right

Step-by-Step Instructions

Prep the Oven and Pans:

Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet lined with parchment or foil and a 9 by 13 inch baking dish ready for assembling later.

Pound the Chicken Even:

Place each chicken breast between sheets of wax or parchment paper. Gently pound to an even thickness of about half an inch using a meat mallet or heavy pan. This allows for quick, uniform cooking.

Set Up Your Breading Station:

Use three shallow dishes. Stir salt into the flour for the first dish. Whisk eggs and milk in the second until frothy. Mix breadcrumbs with half the parmesan, salt, and pepper in the third.

Bread the Chicken Carefully:

Season each chicken breast lightly with salt and pepper. Dip into the flour, shake off excess. Then dip in the egg mixture letting drips fall back. Coat completely with breadcrumb mixture, pressing gently so it adheres. Place on your baking sheet.

Pan-Fry the Chicken:

Heat a skillet with enough oil to coat the bottom over medium heat until shimmering. Cook chicken for 3 to 4 minutes per side, until golden and crisp. Do this in batches if needed, so no crowding.

Drain and Keep Crispy:

Transfer cooked chicken to a plate lined with paper towels to soak up excess oil. This prevents sogginess and keeps the crust crunchy.

Assemble the Dish for Baking:

Spread about three cups of marinara sauce on the bottom of your baking dish. Arrange the chicken breasts on top. Spoon a bit more sauce on each piece and scatter fresh basil leaves. Sprinkle remaining parmesan cheese evenly and top each breast with a slice of provolone.

Bake Until Melted and Hot:

Place the baking dish uncovered in the oven for 15 to 20 minutes. Bake until cheese is melted, golden brown, and the chicken registers 165 degrees Fahrenheit in the thickest part.

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My favorite ingredient has to be the fresh basil right before baking. It adds an aromatic lift that balances the richness of the cheese and sauce. Cooking this always reminds me of relaxed Sunday dinners with family, where everyone shares stories around the table over homemade comfort food.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place chicken with sauce in a baking dish and warm in a 350 degree oven until heated through to avoid soggy microwaved crumbs. This keeps the crust crisp and cheese melty.

Ingredient Substitutions

If you do not have panko breadcrumbs, regular breadcrumbs work but may be less crunchy. You can also crush tortilla chips or crackers for a different texture. Use mozzarella if you do not have provolone for a milder cheese experience. For dairy-free options, omit cheese and use a flavorful marinara loaded with herbs.

Serving Suggestions

Serve chicken parmesan with spaghetti or your favorite pasta tossed in extra marinara. A simple green salad or steamed vegetables like broccoli offer a fresh counterpoint to the richness. Garlic bread or crusty Italian bread is perfect to soak up leftovers on the plate.

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Cultural Context

Chicken parmesan is an Italian-American classic that brings together simple ingredients for comforting flavors. It evolved from traditional Italian parmigiana dishes using eggplant, adapted in the US with breaded chicken breasts. This dish gained popularity in mid 20th-century Italian restaurants and remains a family favorite around the world.

Recipe FAQs

→ What is the best way to keep the chicken crispy?

Pounding the chicken thin and breading it with a panko and parmesan mixture before pan-frying ensures a crunchy exterior. Adding sauce only to the baking dish bottom helps keep the top crust crisp during baking.

→ Can I use store-bought marinara sauce?

Yes, store-bought marinara saves time and works well. Just warm it before adding the chicken to the baking dish for best flavor.

→ How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) before serving.

→ What type of cheese works best for topping?

Provolone slices and freshly grated Parmigiano-Reggiano create a creamy, savory finish with excellent melt and flavor depth.

→ Can I prepare this dish ahead of time?

You can assemble the breaded chicken and sauce before baking, then refrigerate and bake just before serving for best texture.