There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It’s easy, simple, and classic. When you’re craving chicken Parmesan, this is exactly what you want.
Never made chicken parm? Find answers to all your questions below. You got this. 🙌
What kind of bread crumbs should I use?
The dredge is inevitable. First, you’ll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each bite has as much flavor as possible.
Do I need to fry the chicken?
In our opinion, for the ultimate chicken parm, yes, you need to fry. But that’s not to say baked chicken parm isn’t an insanely delicious alternative. Don’t worry. Here, it’s just a shallow fry, so the oil (and hassle) is kept to a minimum.
Can I use store-bought sauce?
Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.
Fresh or shredded mozzarella?
Either one. We always have shredded mozzarella in our fridge, so that’s what we used here. But fresh mozz works too! Just know there’s more moisture, so you won’t want to load up the chicken too much, or else you risk a soggy panko coating. YIELDS:6 SERVINGSPREP TIME:0 HOURS 15 MINSTOTAL TIME:1 HOUR 15 MINSINGREDIENTSFOR THE CHICKEN1 1/2 c.
panko bread crumbs1/2 tsp.
garlic powder1/4 c.
freshly grated Parmesan, plus more for garnish2
large eggs, beaten with 1 tbsp. water1/2 c.
all-purpose flour1 1/2 lb.
boneless skinless chicken cutlets
Freshly ground black pepper
Vegetable oil1 c.
shredded mozzarellaFOR THE MARINARA2 tbsp.
extra-virgin olive oil1/2
small onion, finely chopped4
cloves garlic, sliced1
(28-oz.) can crushed tomatoes1/4 c.
Freshly ground black pepper
Pinch of crushed red pepper flakes2 tbsp.
freshly chopped parsley, plus more for garnish DIRECTIONS
- Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
- In a deep cast-iron skillet over medium-high heat, add 1/4″ oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
- Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.
- Pour sauce into a 9″-x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
- Garnish with parsley and serve immediately.