Chicken Parmigiana (Printable Format)
Breaded chicken baked with marinara, mozzarella, and Parmesan for classic Italian-American comfort food.
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - 1 cup grated Parmesan cheese, divided
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 4 tablespoons olive oil, for frying
→ For the Sauce
12 - 2 cups marinara sauce
13 - 2 cloves garlic, minced
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried basil
16 - ½ teaspoon sugar (optional)
→ For Assembly
17 - 2 cups shredded mozzarella cheese
18 - ¼ cup chopped fresh basil or parsley (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or a small amount of olive oil.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even ½-inch thickness for uniform cooking.
03 - Place flour in one shallow bowl. In a second bowl, whisk together eggs and milk. In a third bowl, combine breadcrumbs, ½ cup Parmesan cheese, oregano, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, allowing excess to drip off. Press firmly into breadcrumb mixture to coat evenly on all sides.
05 - Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Fry chicken breasts for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in marinara sauce, dried basil, and sugar if using. Simmer for 5 minutes to meld flavors.
07 - Spread 1 cup of sauce in the bottom of the prepared baking dish. Arrange fried chicken breasts on top. Spoon remaining sauce evenly over each piece. Sprinkle with mozzarella cheese and remaining ½ cup Parmesan.
08 - Bake uncovered for 18–20 minutes until cheese is melted and bubbly, and chicken reaches an internal temperature of 165°F.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil or parsley. Serve immediately with spaghetti, garlic bread, or salad.
# Expert Suggestions:
01 -
- The contrast between crispy exterior and tender interior never gets old
- Leftovers somehow taste even better the next day stuffed into a sandwich
02 -
- Letting breaded chicken rest on a wire rack for ten minutes before frying keeps the coating attached
- Don't overload your skillet—frying in batches maintains oil temperature and prevents soggy crusts
03 -
- Dry chicken thoroughly with paper towels before breading—wet meat makes coating slide right off
- Use one hand for wet ingredients and one for dry to avoid the dreaded breading-hand-club situation