A comforting, crowd-pleasing classic, this Chicken Parmesan delivers crispy golden chicken cutlets, rich homemade marinara, and a perfectly melted blanket of mozzarella and Parmesan. It’s hearty, satisfying, and one of those timeless dishes that always feels special.
Why You’ll Love This Recipe
This Chicken Parmesan balances textures and flavors beautifully. The cutlets fry up crisp and light, the marinara is full of depth and freshness, and the cheese melts into a bubbly, golden topping that ties everything together. It’s a reliable favorite for family dinners, gatherings, or when you simply want a meal that feels both comforting and impressive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Marinara Sauce
3 tbsp extra-virgin olive oil
1 small yellow onion, finely chopped
6 cloves garlic, finely chopped
1 (28-oz) can crushed tomatoes
2 large sprigs basil
Kosher salt, to taste
Freshly ground black pepper, to taste
Chicken
1 cup panko bread crumbs
1 tsp garlic powder
2 cups finely grated Parmesan, divided
3/4 cup all-purpose flour
2 large eggs
1 tbsp water (to mix with eggs)
6 boneless, skinless chicken cutlets (1/4″ thick, about 1 1/2 lb total)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup shredded mozzarella
1 cup vegetable or canola oil
Chopped fresh basil, for serving
Directions
Heat the olive oil in a medium pot over medium heat. Add the chopped onion and garlic, stir, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally.
Uncover and continue cooking until the onion is soft, translucent, and fragrant, about 5 minutes.
Stir in the crushed tomatoes and basil. Bring to a boil, then reduce to medium-low. Simmer for about 30 minutes, stirring occasionally, until thickened. Season with salt and pepper. Remove the basil sprigs.
In a shallow bowl, combine panko, garlic powder, and 1 cup of the Parmesan. Place the flour in a second shallow bowl. Beat the eggs with 1 tablespoon of water in a third bowl.
Pat the chicken dry and season both sides with salt and pepper. Dredge each piece in flour, shaking off excess. Dip into the egg mixture, then press into the panko mixture until fully coated.
In a small bowl, mix the mozzarella with the remaining 1 cup Parmesan.
Heat the broiler. In a heavy pot, heat the oil over medium heat until it reaches 350°. Place a wire rack on a baking sheet.
Fry the chicken one piece at a time: cook until the first side is golden brown, about 1 minute. Flip and fry the other side until equally golden and crisp, about 1 minute more. Transfer to the prepared rack and repeat with the remaining cutlets.
Spoon marinara sauce over each cutlet, then top with the cheese mixture.
Broil carefully until the cheese melts and develops light brown spots, about 2 minutes.
Serve the chicken topped with fresh basil and extra marinara on the side.
Servings and timing
Servings: 6
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories per serving: approximately 1135
Variations
Swap mozzarella for a mix of provolone and mozzarella for a sharper, richer melt.
Use air frying instead of pan frying for a lighter version with less oil.
Add red pepper flakes to the marinara if you prefer a spicy kick.
Serve over pasta, with roasted vegetables, or alongside mashed potatoes for a heartier meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350° oven for 10–12 minutes to retain crispiness.
Avoid microwaving if possible, as it will soften the breading.
Freeze undecorated cutlets (without sauce or cheese) for up to 2 months; add sauce and cheese after reheating for best texture.
FAQs
How do I keep the breading from falling off the chicken?
Ensure each layer—flour, egg, and panko—is applied evenly and shake off excess flour before dipping into the egg.
Can I use store-bought marinara?
Yes, homemade tastes best, but jarred marinara works well when you’re short on time.
Do I have to pound the chicken?
If the cutlets aren’t already 1/4″ thick, pounding ensures even cooking and a better texture.
Can I bake the chicken instead of frying?
Yes. Bake at 425° for 15–20 minutes, then add sauce and cheese and broil briefly.
What pasta pairs best with Chicken Parmesan?
Spaghetti, linguine, fettuccine, or bucatini all work well.
Can I use fresh mozzarella?
Yes, but pat it dry well so it doesn’t release excess moisture during broiling.
Why is my chicken not crispy?
The oil may not have been hot enough. Aim for 350° and avoid overcrowding the pot.
Can I prepare components ahead of time?
You can make the marinara up to 2 days ahead, but bread the chicken just before frying.
Should the chicken rest after frying?
Resting on a wire rack helps maintain crispiness and prevents sogginess.
Can I freeze leftovers?
Cooked, sauced cutlets can be frozen, but the breading will soften. For best results, freeze breaded-but-unfried cutlets instead.
Conclusion
This Chicken Parmesan offers everything you want in a classic comfort dish: crisp, golden chicken, vibrant homemade marinara, and a beautifully melted cheese topping. Whether served over pasta or enjoyed on its own, it’s a guaranteed crowd-pleaser and a recipe you’ll want to make again and again.
Classic Chicken Parmesan features crispy breaded chicken cutlets topped with homemade marinara and a melty mozzarella-Parmesan cheese blend. It’s a hearty, satisfying meal that’s perfect for family dinners or special occasions.
Heat olive oil in a medium pot over medium heat. Add onion and garlic. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
Uncover and cook until onion is soft and translucent, about 5 more minutes.
Stir in crushed tomatoes and basil. Bring to a boil, reduce to medium-low, and simmer for 30 minutes. Season with salt and pepper. Discard basil sprigs.
In a shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Place flour in a second bowl. Beat eggs with water in a third bowl.
Pat chicken dry and season with salt and pepper. Dredge each cutlet in flour, then dip in egg, and coat in the panko-Parmesan mixture.
Combine mozzarella with remaining 1 cup Parmesan in a small bowl.
Preheat broiler. In a heavy pot, heat oil to 350°F. Set a wire rack on a baking sheet.
Fry chicken one piece at a time until golden brown, about 1 minute per side. Transfer to wire rack.
Spoon marinara over each cutlet and top with cheese mixture.
Broil for 2 minutes, or until cheese is melted and lightly browned.
Serve hot, garnished with fresh basil and extra marinara if desired.
Notes
Ensure oil reaches 350°F for crispy breading.
Use a wire rack to keep chicken crisp after frying.
Marinara can be made ahead and refrigerated for 2 days.
Bake instead of fry for a lighter version.
Serve with pasta, vegetables, or mashed potatoes.
Prep Time:30 minutes
Cook Time:1 hour
Category:Main Dish
Method:Frying, Broiling
Cuisine:Italian-American
Nutrition
Serving Size:1 chicken cutlet with sauce and cheese
