Make restaurant-quality crispy chicken parmesan at home! Super crispy breaded chicken smothered with marinara sauce and topped with parmesan and ooey gooey mozzarella – in under 30 minutes.

Crispy chicken parmesan (aka chicken parmigiana) is one of those delicious dishes that looks fancy but is fairly simple to make at home. If you’ve ever made crispy chicken cutlets, you’re already halfway there! In this recipe, the chicken is double coated with flour, then with a parmesan panko crumb mixture for an extra crispy crust – loaded with flavor, a crowd-pleasing protein for family and entertaining.

How to make chicken parmesan

Prepare the chicken: First, use a long, sharp knife to slice the chicken breasts in half lengthwise. It’s best to do so in a single, clean slice rather than “see-sawing” through the meat. Then, place the meat between two layers of plastic wrap and use a meat mallet (or rolling pin) to pound the meat into equal thickness, about 1/4-1/3 inch thick.

Set up the breading station: You’ll need three separate shallow bowls in which to:

1. Mix the panko bread crumbs, Italian seasoning, and one cup of parmesan.
2. Mix the flour, salt, and pepper.
3. Whisk the eggs until smooth.

Bread the chicken: Pat the chicken dry with paper towels, then dip each piece into the flour and shake away any excess. Then, dip them each into the egg mixture before moving them to the breadcrumb mixture. Gently press to help the crumbs adhere.

Pan-fry the chicken: Heat the oil in a heavy-based, large skillet/pan over medium-high heat until it shimmers (about 350ºF/175ºC). Then, working with one or two pieces at a time (avoid adding too many to the pan!), fry the chicken for about 2-3 minutes per side, depending on the thickness of your cutlets, or until they are golden brown and crispy. Ensure that the internal temperature reads 165ºF/74ºC on an instant-read thermometer. Transfer the cooked pieces to a wire rack set over a parchment paper-lined baking sheet while you repeat the process with the remaining chicken pieces.

Layer and broil: Preheat the broiler. Meanwhile, spread 2-3 tablespoons of marinara over each piece of meat and top with the remaining grated parmesan and the mozzarella (mixed) – aim for about ¼ cup per chicken piece. Transfer the chicken to the oven to broil until the cheese melts (3-5 minutes). Monitor it to avoid burn.

Alternatively, bake it in the oven at 450ºF/230ºC until the cheese melts (about 10 minutes).

Garnish and serve: Top the chicken parmesan with ribboned parsley and some basil leaves, then serve and enjoy!

For more of a saucy chicken parm, transfer the remaining marinara to a baking dish, top with the chicken, and garnish with herbs. This makes the chicken soggier, though.

What to serve with chicken parmesan

Easily create a delicious, well-rounded meal by serving this easy chicken parmesan alongside:

• A bed of pasta/spaghetti with marinara or another tomato sauce, rice/quinoa, risotto, or mashed potatoes.
• Salad: As part of a salad (e.g., Caprese salad or Caesar salad) or with a side salad.
• Vegetables: Roasted or sautéed green beans, asparagus, broccoli, zucchini, eggplant, potatoes, and/or mushrooms.
• Bread: Crusty bread or garlic bread.

If you try this homemade chicken parmesan recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!