The Best Crispy Chicken Parmesan

This Crispy Chicken Parmesan is one of those dishes I keep coming back to because it’s everything I love about comfort food crispy breaded chicken, a rich tomato sauce, and gooey melted cheese. I like how it’s hearty, flavorful, and satisfying without being complicated to make.

Why You’ll Love This Recipe

I enjoy this recipe because the chicken stays juicy on the inside while the panko coating makes it extra crispy on the outside. The homemade sauce adds freshness and depth, and the melted mozzarella topping brings everything together. I also love that it works for both a weeknight dinner and a special occasion meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large chicken breasts halved horizontally to make 4 fillets.
2 large eggs
2 cloves garlic minced
1 tablespoon fresh parsley chopped
1 ¼ cup panko bread crumbs
1 cup oil for frying
¼ cup parmesan cheese grated
1 tablespoon onion powder
1 teaspoon salt
½ teaspoon black pepper

for the sauce
½ cup onion chopped
1 clove of garlic minced
2 tablespoon olive oil
1 ½ cup tomato puree
2 teaspoon sugar
1 teaspoon salt
¼ teaspoon black pepper

for the topping
8 ounces mozzarella cheese sliced
1 tablespoon fresh parsley chopped

Directions

1. I start by preparing the chicken. I season the fillets with salt and pepper.
2. In a shallow bowl, I whisk the eggs with minced garlic and parsley.
3. In another bowl, I mix panko breadcrumbs, parmesan, onion powder, salt, and pepper.
4. I dip each chicken fillet into the egg mixture, then coat it in the breadcrumb mixture, pressing down to help it stick.
5. I heat oil in a skillet over medium-high heat and fry the chicken until golden and crispy on both sides, about 4–5 minutes per side. I transfer them to a paper towel–lined plate.
6. For the sauce, I heat olive oil in a pan, sauté the onion and garlic until softened, then add tomato puree, sugar, salt, and pepper. I let it simmer for 10 minutes until slightly thickened.
7. I place the fried chicken fillets in a baking dish, spoon the sauce over them, and top each piece with mozzarella slices.
8. I bake at 400°F (200°C) for about 10 minutes, or until the cheese melts and bubbles.
9. I finish by sprinkling fresh parsley on top before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 20 minutes to prep, 15 minutes to fry, and 10 minutes to bake, so I can have it ready in under 50 minutes.

Variations

Sometimes I use provolone or a blend of cheeses instead of mozzarella. I also like adding red pepper flakes to the sauce for a little heat. If I want a lighter version, I bake the breaded chicken instead of frying it, though it’s never quite as crispy.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I bake them at 350°F (175°C) until warmed through so the breading stays crisp. I avoid microwaving because it makes the coating soggy.

FAQs

Can I bake the chicken instead of frying?

Yes, I bake at 425°F (220°C) for about 20 minutes, flipping halfway, until golden and cooked through.

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and stay extra juicy.

Do I have to use panko breadcrumbs?

No, but I like panko because it gives the crispiest texture.

Can I make the sauce ahead of time?

Yes, I often make it a day in advance and store it in the fridge.

What’s the best way to serve Chicken Parmesan?

I usually serve it with spaghetti, garlic bread, or a green salad.

Can I freeze Chicken Parmesan?

Yes, I freeze the fried chicken fillets separately without sauce or cheese. When ready, I thaw, add sauce and cheese, then bake.

Can I use store-bought marinara instead of homemade sauce?

Yes, it saves time, though I prefer homemade for better flavor.

How do I keep the breading from falling off?

I press the coating firmly onto the chicken and let it rest for a few minutes before frying.

How do I know when the chicken is cooked?

The internal temperature should reach 165°F (74°C), and the juices should run clear.

Can I make this dish gluten-free?

Yes, I use gluten-free panko and ensure the sauce ingredients are gluten-free.

Conclusion

This Crispy Chicken Parmesan is one of my favorite classic dishes because it combines crunch, flavor, and cheesiness in every bite. I love how it’s simple enough for a weeknight yet impressive enough for guests. Whenever I make it, it feels like the perfect comfort meal.

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