Description
A classic Italian Chicken Parmesan recipe featuring crispy breaded chicken breasts topped with marinara sauce and melted mozzarella and Parmesan cheeses, baked to perfection and served over your favorite pasta. This comforting dish combines a crunchy, flavorful crust with a cheesy, saucy finish for a satisfying meal in just 40 minutes.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup olive oil (for frying)
Sauce and Cheese
- 2 cups marinara sauce (store-bought or homemade)
- 1/4 teaspoon dried basil (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Additional
- Fresh basil or parsley, chopped (optional, for garnish)
- 8 oz spaghetti or your favorite pasta
- Salt for pasta water
Instructions
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper to taste.
- Set Up Breading Station: In one shallow dish, place the flour. In a second dish, whisk the eggs until smooth. In a third dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and red pepper flakes if using.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip into the beaten eggs, allowing excess to drip off. Finally, press the chicken firmly into the breadcrumb mixture to fully coat each breast.
- Fry the Chicken: Heat the olive oil in a large skillet over medium heat until shimmering. Add the breaded chicken breasts and cook for 3 to 4 minutes on each side until golden brown and crispy. The chicken will not be fully cooked at this stage.
- Drain Excess Oil: Transfer the fried chicken to a plate lined with paper towels to absorb any extra oil.
- Cook the Pasta: While the chicken is frying, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Assemble for Baking: Place the fried chicken breasts in a baking dish. Spoon about 1/4 cup of marinara sauce over each piece. Sprinkle shredded mozzarella cheese generously over the sauce, followed by a sprinkle of grated Parmesan. Add dried basil if using.
- Bake: Put the baking dish into the preheated oven and bake for 10 to 12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted, bubbly, and starting to brown.
- Serve: Plate the cooked pasta and place a chicken Parmesan breast on top or alongside. Garnish with fresh basil or parsley if desired. Serve immediately while hot.
Notes
- For extra spice, increase red pepper flakes or add crushed chili flakes to the sauce.
- Chicken breasts can be pounded thin for quicker cooking and a more even crust.
- Use homemade marinara sauce for a fresher flavor.
- Leftover chicken Parmesan reheats well in the oven or air fryer to retain crispiness.
- Gluten-free breadcrumbs can be substituted to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
