When I see chicken Parmesan on the menu at a restaurant, it’s almost always what I order! There’s just something about crispy breaded chicken with lots of marinara sauce and melty cheese that always hits the spot. With that being said, I’ve ordered this meal countless times and have experimented with a bunch of different recipes. This fried then baked chicken Parmesan recipe is the best – and easiest – one by far! Simple ingredients, easy-to-follow steps, and just 20 minutes of prep make this recipe a winner.
How to Store and Reheat
Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
Notes and Tips
When testing this recipe, I found that using fresh mozzarella cheese made the chicken soggy. I ended up using low-moisture mozzarella because it melted better and didn’t make the chicken soggy. I like to cook the dish directly from frozen at 350°F for around 75 minutes. It’s a perfect dish to keep in your freezer to reach for on busy days.
How to Make Chicken Parmesan Step by Step
Prep a Dredging Station: Preheat the oven to 350°F. In a large skillet, heat ½ inch of canola oil to 350°F. Meanwhile, prepare three shallow bowls. In the first bowl, add the 2 cups of all-purpose flour. In the second bowl, beat 3 large eggs together. Mix 1½ cups of Panko breadcrumbs with 2 teaspoons of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and 3 tablespoons freshly grated Parmigiano-Reggiano cheese in the third bowl. Dredge the Chicken: Season 8 boneless, skinless chicken thighs with salt and pepper to taste and dredge them in the flour; shaking off the excess. Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl, then fully coat with the breadcrumb mixture. Fry the Chicken: Fry the chicken in multiple batches until cooked through and browned, about 6 minutes per side. Transfer to a rack set over a rimmed baking sheet. Top and Bake: Arrange the fried chicken in a 9×13-inch baking dish and top each with ⅛ cup marinara sauce, followed by 1 ounce of mozzarella and ⅛ cup of Parmigiano-Reggiano cheese. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
title: “Chicken Parmesan Recipe” ShowToc: true date: “2024-11-07” author: “Kevin Jenkins”
What’s in Chicken Parm?
This recipe has been developed to include only necessary ingredients for maximum flavor and ease of cooking. If you like this recipe, be sure to also check out our Fried Chicken Parmesan!
Chicken: Chicken is a necessary ingredient within this recipe and is the main ingredient in making Chicken Parm. Flour: All-purpose flour is essential to help create the breading and crust on the Chicken Parm. Eggs: The eggs in this recipe are used to create an egg wash and act as a binder between the chicken cutlets and the Italian breadcrumbs mixture. Breadcrumbs: The breadcrumb mixture adds texture to the outside of the chicken and makes up part of the crust. Cheese: This recipe uses mozzarella cheese and parmesan cheese to add to the overall flavor of this dish and compliment the marinara sauce. Seasonings: This recipe uses the basic spices of Italian seasoning, salt, black pepper, and garlic powder to maximize the flavor. Oil: Olive oil is used in this recipe to help create a breaded crispy chicken exterior and a golden brown crust. Marinara Sauce: This ingredient is essential in any parmesan chicken recipe. For this dish, you can use homemade marinara sauce or store-bought sauce. Basil: A little bit of fresh basil adds a lot of flavor to this classic dish.
Vegan Chicken Parmesan
To make this recipe vegan, swap the chicken for seitan chicken or vegan chicken fillets (like Quorn or Beyond), swap the eggs for vegan eggs (like Just Egg or Simply Eggless) or plant-based milk, and swap the cheeses for vegan cheese (like Chao, Kite Hill, or Miyoko’s)! For a vegetarian version, simply swap the chicken breasts for thinly-sliced eggplant!
How to Store and Reheat Easy Chicken Parmesan
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 12-15 minutes, until the chicken is warmed through and the cheese is bubbly. For the crispiest chicken parm, I recommend keeping the breaded chicken breasts separate from the sauce and cheese and assembling the dish just before reheating.
How to Freeze Homemade Chicken Parmesan
Freeze the chicken parm in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer the frozen chicken breasts to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Chicken Parmesan
I like to serve this dish with homemade pasta or instant pot spaghetti for an easy weeknight meal. It’s also delicious with veggie sides like roasted broccoli, grilled asparagus, or baked tomatoes and a starch, like mashed potatoes, potato wedges, garlic bread, or focaccia! For some easy all-in-one sides, try oven-baked risotto, Italian pasta salad, or caprese farro salad.
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