This Crispy Chicken Parmesan is an oh so juicy chicken breast wrapped in a truly crispy, beautifully golden crust then smothered in marinara and mozzarella. Keep it moist with a modified dry brine technique, then use a blend of breadcrumbs for the ultimate crispy coating.
This is the most affordable way to eat delicious Italian food at home that the whole family loves. Read the full post for our top tips that we've learned from years of making homemade chicken parmesan at home!
Why should you make this recipe as soon as possible? Let me give you a list of reasons...
- Mainly because it is supremely delicious. If I had one meal left on this earth I would choose this or lasagna. Family, if you are reading, take notes. 😉
- Everyone in the family can agree on this dinner. You know how hard that is.
- It costs a fraction of the price to make at home compared to what you pay at a restaurant.
- While you are at it make a double batch and freeze half. Oh yeah!
- Feeding a crowd? Freeze this ahead and serving time will be a snap.
- That feeling you get when the family is sitting around the table talking, laughing, sharing…all over a meal you made. #memories
Now that you are convinced to make amazing dinner, let's be sure it turns out perfectly each time.
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Ingredients you'll need
- Chicken breasts: Slice the chicken breasts in half horizontally and pound the thicker end to match the thickness of the thinner end.
- Panko breadcrumbs: These create a supremely crunchy layer. Don't substitute.
- Italian seasoned breadcrumbs: These fill in the spots around the panko breadcrumbs and add the perfect amount of flavor to the coating.
- Parmesan: The most flavorful option is to use Parmigiano-Reggiano imported from Italy. Freshly grated works best but pre-shredded will do.
- Flour, garlic powder, salt, & pepper: A classic combination that seasons the first layer.
- Whole eggs & water: Thinned out eggs make the perfect liquid for helping the breadcrumbs to stick.
- Marinara: Of course you can make your own but this is the perfect time for a good jarred sauce. Choose a high quality one. My favorites are Trader Joes marinara or Barilla's Tomato Basil (affiliate) marinara.
- Mozzarella cheese: Shredded or sliced, but not the best place to use fresh mozzarella. It can get watery and turn your chicken soggy. Look for the kind that comes in a tight ball without any water.
How to make crispy chicken parmesan
Coat the chicken:
- Take the prepped chicken breasts and salt and pepper them. This trick was learned years ago from America's Test Kitchen and will help ensure that the chicken breasts are flavorful and moist. Think of it as a mini dry brine.
- Now LIGHTLY coat the breast in the flour mixture being sure to shake off all the excess flour.
- Next is the egg wash. Dip each piece quickly, making sure all parts are covered, but then let the excess drip off otherwise you will end up with a soggy coating.
- Last, cover each side in the breadcrumb mixture. Be sure to press it into the breast. The next part is super important. Leave it alone for at least 5 minutes. Just think of it as time for the coating to firm up and adhere to the breast so that when you cook it the coating stays in place.
Cook the chicken:
- Pour the oil in a non-stick skillet or electric skillet over medium high heat. You can test to see if it's ready by dropping in a little piece of crust. It should sizzle. If it just lays there the oil isn't hot enough and if it gets dark really fast then the oil is too hot.
- Once the oil is hot enough it's time to gently set in the chicken. Do not overcrowd the pan or else the oil will cool down too much and will result in soggy chicken. We want Crispy Chicken Parmesan here!
- Once they are a lovely golden brown color, flip them over. After both sides are cooked place on a cooling rack while you finish the other pieces.
Bake the chicken:
- Set the oven to 425. A rimmed cookie sheet is the best pan for this job. If you want easy clean up line it with foil.
- Line up the chicken breasts leaving just a little space between them. Spoon a thick layer of marinara sauce onto each breast, and then cover each breast with cheese.
- Place the cookie sheet in the oven and 20-25 minutes later it's time to eat. The perfect amount of time to do a few dishes, boil noodles, or make a salad.
How to serve chicken parmesan to a crowd
Crispy Chicken Parmesan is the perfect meal for serving to a crowd or taking to a family in need or even just putting in the freezer for your own family.
I prefer to coat all the chicken first and then brown it in batches. Once it is cooked it should cool on a cooling rack. This will make sure the bottom doesn't get soggy. If you are making this ahead, follow the freezer instructions below.
What to serve with chicken parmesan
You can serve this on it's own, or you can serve it over pasta with marinara sauce. For a healthier option, try serving it over zucchini noodles or spaghetti squash with marinara. I usually serve a simple green salad and garlic bread on the side as well.
Questions & answers
Once they have cooled, place the chicken breasts on a cookie sheet in a single layer and set in the freezer for 2 hours. At that point I like to stack them in a freezeable plastic container, but I have also made piles in the center of a piece of tinfoil and wrapped them up. It works either way. The important thing is to leave the sauce and cheese off until you are ready to bake. That helps keep them crispy.
Yes! Once you are ready to bake them off, line them on cookie sheet lined with foil for easy clean up. Cover with marinara sauce then a layer of mozzarella cheese. Bake at 425 for 25-30 minutes until hot and bubbly.
There could be a few reasons. First, if the skillet was overcrowded it could have cause the temperature to decrease, leading to soggy instead of crispy chicken. Second, if the chicken sat on a plate or sheet pan for awhile it might have accumulated steam on the bottom and gotten soggy. I like to keep mine on a cooling rack until I serve them to prevent that. Last, if they just were not cooked enough in the skillet they will be soggy.
Fully cooked chicken should be 165°F. Your chicken will not be fully cooked in the skillet, but will finish while baking in the oven.
More dinner recipes
- The Best Baked Mac and Cheese - Flavorful, creamy, cheesy... you can't beat it!
- 25 Minute Lemon Broccoli Pasta - This is the best weeknight meal to please everyone in the family or to serve to guests.
- The Best Cast Iron Skillet Pizza - Deep dish pizza made right in your own oven! Plus it only takes 20 minutes of hands-on time.
- Another crispy chicken recipe is our delicious Cheesecake Factory copycat, Crusted Chicken Romano.
- Balsamic Chicken Marinade Recipe - Creates a juicy, tender, and immensely flavorful chicken breast.
- Sweet Potato Chili - healthy and budget-friendly, this fall dish is perfect for a quick and delicious dinner.
Tips & tricks
- Pound the breasts to an even thickness. That will ensure that each part is evenly cooked and moist.
- Salt the chicken breasts so that they are fully flavorful and moist.
- When dipping the breast in the flour do it lightly and shake off as much flour as possible.
- Allow the egg wash to drip off so that it doesn't create a gummy coating.
- Heat oil just hot enough so that the outside is golden not burnt.
Recipe
Crispy Chicken Parmesan Recipe
Ingredients
- 4 chicken breasts
- 1 teaspoon kosher salt
- pepper
- 1 cup panko
- ½ cup Italian seasoned breadcrumbs
- ½ cup parmesan grated
- ¾ cup flour
- 2 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 whole eggs
- 2 tablespoon water
- olive oil
- 1 jar marinara
- 2 cups mozzarella cheese shredded
Instructions
- Slice chicken breasts in half horizontally. Pound the chicken breasts to an even thickness. Salt and pepper each side evenly. Approximately ⅛ teaspoon salt per side and a couple dashes of pepper.4 chicken breasts, 1 teaspoon kosher salt, pepper
- Get three shallow dishes. In the first one mix together the flour, garlic powder, salt, and pepper. In the second one mix the eggs and water until thoroughly mixed. In the last one stir together the panko, Italian breadcrumbs, and the parmesan.1 cup panko, ½ cup Italian seasoned breadcrumbs, ½ cup parmesan, ¾ cup flour, 2 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon pepper, 3 whole eggs, 2 tablespoon water
- Take one pounded chicken breast and dip it into the flour mix. Shake off the excess. Then dip in the egg mixture allowing the excess to drain off. Finally dip in the breadcrumb mixture. Be sure to press each piece into the breadcrumbs so that each side is fully covered. Repeat until all pieces are coated.
- Allow the pieces to sit for 5-10 minutes. Preheat oven to 425°
- Coat the bottom of large skillet with olive oil and heat over medium high. Test the oil by dropping in a crumb from the coating. It should sizzle but not brown too quickly.olive oil
- Once the oil is hot carefully place half the chicken breasts in skillet and brown until golden and crispy. Remove to a cooling rack and repeat with remaining chicken breasts.
- Line cookie sheet with foil for easy clean up. Place chicken breasts on sheet pan leaving an inch in between. Spoon ¼ cup of marinara over each breast and then top with ¼ cup of cheese. Bake for 20-25 minutes.2 cups mozzarella cheese, 1 jar marinara
Notes
- Pound the breasts to an even thickness. That will ensure that each part is evenly cooked and moist.
- Salt the chicken breasts so that they are fully flavorful and moist.
- When dipping the breast in the flour do it lightly and shake off as much flour as possible.
- Allow the egg wash to drip off so that it doesn't create a gummy coating.
- Heat oil just hot enough so that the outside is golden not burnt.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Ellie says
Wow, this was probably the crispiest chicken parm I’ve ever made myself. I liked the mini brine technique too! Great recipe!
Misty says
Wow, so happy to hear it turned out well!