Chicken parmesan

Chicken Parmesan (a.k.a. Chicken Parmigiana) is a classic Italian-American comfort food—crispy breaded chicken, rich marinara, and gooey melted cheese. It’s a crowd-pleaser and surprisingly easy to make at home.

Here’s a tried-and-true recipe for Classic Chicken Parmesan:

Ingredients:

For the Chicken:

2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (Italian-style preferred)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning
1/4 cup olive oil (for frying)

For the Assembly:

2 cups marinara sauce (homemade or store-bought)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese (extra for topping)
Fresh basil or parsley for garnish (optional)
Cooked spaghetti or pasta of your choice (for serving)

Instructions:

1. Prep the Chicken:

Slice each chicken breast horizontally to create two thinner cutlets. You’ll end up with 4 pieces total.
Lightly pound them with a meat mallet if needed so they’re an even thickness (~1/2 inch).
Season both sides with salt and pepper.

2. Bread the Chicken:

Set up a breading station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Mix breadcrumbs, Parmesan, garlic powder, and oregano.
Dredge each cutlet in flour, dip in egg, then coat in breadcrumb mixture. Press breadcrumbs on to ensure a good crust.

3. Pan-Fry the Chicken:

Heat olive oil in a large skillet over medium heat.
Cook chicken in batches (2 at a time) for about 3–4 minutes per side, or until golden brown and cooked through (165°F/74°C internal temp).
Transfer to a paper towel-lined plate.

4. Assemble & Bake:

Preheat oven to 425°F (220°C).
In a baking dish, spread a thin layer of marinara sauce.
Place the chicken cutlets in the dish.
Spoon marinara sauce over each piece, then top with mozzarella and a sprinkle of Parmesan.
Bake uncovered for 12–15 minutes, or until cheese is melted and bubbly.

5. Finish & Serve:

Garnish with chopped fresh basil or parsley if desired.
Serve over cooked spaghetti or your favorite pasta.

Tips:

Want it extra crispy? After baking, broil for 2–3 minutes to brown the cheese.
Shortcut: Use store-bought marinara, but feel free to add a pinch of sugar, garlic, and basil to boost flavor.
Lighter version: Bake the breaded chicken on a wire rack at 400°F (200°C) for 20–25 minutes instead of pan-frying.

This dish is a great make-ahead option, too—just assemble everything and refrigerate, then bake when you’re ready. Let me know if you want a baked version, gluten-free variation, or air fryer instructions!