Crispy Chicken Parmesan

My tiny apartment kitchen became the unofficial testing ground for this recipe after a friend challenged me to recreate the Chicken Parmesan from our favorite neighborhood spot. Three attempts and one very smoke-filled oven later, I finally nailed the balance between crispy coating and tender meat. That first successful batch disappeared so fast at dinner that we ended up ordering dessert just to make the meal feel complete.

Last winter, my sister came over during a particularly rough week at work. I made this while she sat at the counter, glass of wine in hand, complaining about her boss. When she took that first bite and went completely silent, I knew something had gone right. Now whenever she texts me saying she needs food therapy, I automatically start pounding chicken breasts.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to an even thickness is the secret to uniform cooking and maximum tenderness
• Salt and black pepper: Season generously at every stage for layers of flavor
• 1 cup all-purpose flour: Creates the first layer of coating and helps the egg wash adhere
• 2 large eggs and 2 tablespoons milk: The milk thins the eggs slightly for better coating coverage
• 1 1/2 cups Italian-style breadcrumbs: The herbs in Italian breadcrumbs add extra flavor, but panko works for extra crunch
• 1/2 cup grated Parmesan cheese: Mixed into the breading for savory depth that complements the crispy texture
• 2 cups marinara sauce: Good quality jarred sauce works, but the garlic and herbs in the recipe elevate it significantly
• 2 cloves garlic and 1 tablespoon olive oil: These two ingredients transform basic marinara into something restaurant worthy
• 1 teaspoon each dried oregano and dried basil: Simmer these in the sauce to wake up their essential oils
• 1 1/2 cups shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the dish watery
• 1/4 cup additional grated Parmesan: Sprinkled on top for that golden, salty finish
• 350 g spaghetti or linguine: The perfect vehicle for catching all that extra sauce
• Fresh basil leaves: Add these at the end for a bright, fresh contrast to the rich cheese

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later

Prep the chicken:

Pound each breast between plastic wrap until they are an even 1/2-inch thick, then season both sides generously with salt and pepper

Set up your coating station:

Arrange three shallow bowls with flour first, then beaten eggs whisked with milk, then breadcrumbs mixed with the first batch of Parmesan

Bread each cutlet:

Coat chicken in flour, shake off excess, dip in egg wash, then press firmly into the crumb mixture to ensure it sticks

Sear for crunch:

Heat olive oil in a large skillet over medium high heat and fry chicken for 2 to 3 minutes per side until golden brown

Build the sauce:

In the same pan, sauté minced garlic for one minute before adding marinara, oregano, and basil, then simmer for five minutes

Assemble and bake:

Spread some sauce in the baking dish, arrange chicken on top, add remaining sauce, mozzarella, and extra Parmesan, then bake 15 to 20 minutes until bubbly

Meanwhile, cook the pasta:

Boil spaghetti in salted water according to package directions, drain, and keep warm until the chicken is ready

Bring it all together:

Plate chicken over the pasta and finish with fresh basil leaves and additional Parmesan if you like

Save Pin

This recipe became a Sunday tradition in my house during college. My roommate and I would make enough to last through Monday night exams, though honestly it rarely survived that long. Something about bubbling cheese and crispy breaded chicken makes restraint impossible.

Making It Ahead

You can bread the chicken up to 4 hours ahead and refrigerate it on a parchment-lined baking sheet. The sauce can also be made a day ahead and stored in the refrigerator, which actually improves the flavor as the herbs have time to steep.

Sauce Secrets

Adding a pinch of red pepper flakes to the sauce creates a subtle warmth that cuts through the rich cheese. If you have fresh basil, tear it by hand instead of cutting it to preserve the delicate oils that make it so fragrant.

Serving Suggestions

A simple green salad with a bright vinaigrette balances the heaviness of the dish perfectly. Crusty garlic bread is non-negotiable in my house for soaking up extra sauce.

• Let the chicken rest for 5 minutes after baking so the cheese sets slightly
• Sprinkle a little extra Parmesan right when it comes out of the oven while it is still melting
• Leftovers reheat surprisingly well in a 350°F oven for about 15 minutes

Save Pin

Hope this recipe finds its way into your regular rotation like it did mine. There is something deeply satisfying about watching that cheese bubble up in the oven, knowing a seriously good dinner is just minutes away.

Recipe Help & FAQs

→ How do I get the crust crispy?

Press the breadcrumbs firmly onto the chicken and pan-fry before baking. This creates a golden crust that stays crunchy even after baking with sauce.

→ Can I make this ahead?

Bread and fry the chicken up to a day ahead, then refrigerate. Add sauce and cheese just before baking. Leftovers reheat beautifully in a 350°F oven.

→ What pasta works best?

Spaghetti and linguine are traditional choices, but penne or rigatoni also work well. The shape catches the sauce and cheese perfectly.

→ How thin should I pound the chicken?

Aim for 1/2-inch thickness. This ensures even cooking and tender results. Use a meat mallet or rolling pin between plastic wrap.

→ Can I use store-bought sauce?

Absolutely. Choose a quality marinara and enhance it with minced garlic, dried herbs, and a pinch of red pepper flakes for extra depth.

→ How do I know when it's done?

The cheese should be bubbly and lightly browned, and the internal temperature should reach 165°F when checked with a meat thermometer.