Chicken parmesan is a classic dish with crispy breaded chicken, gooey cheese, and tomato sauce all in one pan. It’s one of those meals that’s easy enough for a weeknight but special enough when unexpected guests drop by.
This chicken parmesan recipe solves issues with soggy crust, uneven cooking, cheese melting problems, sauce flavor depth, and maintaining crispiness after reheating.
I’ve dealt with chicken sticking to pans and cheese that just won’t melt right, which can be frustrating. This easy chicken parmesan recipe keeps cleanup simple and cooking quick—two things I really appreciate on busy days or when juggling a hungry family.
This recipe works because it cooks the chicken until just golden, adds flavor with built-up sauce from the pan, and finishes in the oven for bubbly cheese all in about 30 minutes. A quick squeeze of lemon at the end brightens every bite, making dinner feel fresh and satisfying without extra fuss.
If you like dishes with a tasty sauce, this became a regular on our menu, alongside my classic marinara sauce.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to Italian and panko breadcrumbs in the breading for the chicken cutlets.
- The recipe contains mozzarella and Parmesan cheese, so it is unsuitable for vegan diets.
- This recipe is not dairy-free because of butter, Parmesan cheese, and mozzarella cheese included in the ingredients.
- The recipe does not meet keto or low-carb diets because Italian and panko breadcrumbs add carbohydrates.
- The recipe is nut-free as none of the ingredients include nuts or nut-based products.
Why You Will Love This Recipe
- Crispy texture with a tender inside
The chicken is pounded thin and coated in a mix of Italian and panko breadcrumbs with Parmesan, creating a golden crust that stays crisp even after baking, while the inside cooks juicy and tender. - Layered flavor from sauce and aromatics
Simmering marinara sauce with sautéed onion and garlic right in the pan picks up the fried chicken bits, giving the sauce a deeper, richer taste that complements the cheese and herbs beautifully. - Bright finish that cuts richness
A squeeze of fresh lemon juice over the baked chicken adds a light, fresh note that balances the savory cheese and buttery crust, keeping the dish from feeling too heavy, especially for a dinner option. - Make-ahead and easy reheating
This chicken Parmesan holds up well stored in the fridge or freezer, and reheats evenly in the oven without losing its crispy coating, making it reliable for planning meals ahead without sacrificing flavor.
How To Make Italian Pan Fried Chicken Parmesan
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: baking
- Cuisine: Italian
- Diet: gluten-free
Description
A classic dish with crispy breaded chicken, gooey cheese, and tomato sauce, perfect for weeknights or unexpected guests.
Ingredients
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan cheese, divided (1/4 cup for breading, 1/4 cup for topping)
- 1 1/2 to 2 pounds boneless, skinless chicken cutlets, pounded to 1/2-inch thickness
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 6 ounces mozzarella cheese, sliced
- Juice of 1/2 lemon (about 1 tablespoon)
- Fresh basil leaves, for garnish
Instructions
- Gently pound the chicken cutlets to 1/2-inch thickness to ensure even cooking and tender results. In a shallow dish, mix the salt and black pepper with the flour. Beat the eggs in a separate bowl. In a third dish, combine the Italian breadcrumbs, panko breadcrumbs, dried Italian seasoning, garlic powder, and 1/4 cup of the grated Parmesan cheese.
- Heat the olive oil and butter together in a 12-inch oven-safe skillet over medium heat until the butter melts and the mixture is hot but not smoking. Add the breaded chicken pieces, working in batches if needed to avoid crowding, which can cause soggy breading. Fry the chicken for about 4 minutes per side or until golden brown and nearly cooked through.
- Remove most of the frying oil from the skillet, leaving about 1 tablespoon. Add the diced onion and minced garlic to the pan over medium-low heat. Cook for 2 to 3 minutes, stirring often, until the onion softens and the garlic releases its aroma. Scrape up any browned bits from frying the chicken to add depth to your sauce.
- Pour the marinara sauce into the skillet, stirring to combine with the onions and garlic. Bring to a gentle simmer. Nestle the fried chicken cutlets into the sauce so they are partially submerged. This brief simmer helps the chicken absorb some sauce flavor and softens the breading slightly without losing its crunch.
- Preheat the oven to 400°F. Carefully arrange the mozzarella slices over each chicken piece and sprinkle the remaining 1/4 cup of Parmesan cheese on top. Transfer the skillet to the oven. Bake for 10 to 12 minutes or until the cheese is bubbly and melted and the internal temperature of the chicken reaches 165°F (check with a meat thermometer).
- Remove the skillet from the oven. While still hot, squeeze the fresh lemon juice evenly over the chicken. Scatter fresh basil leaves on top for a fragrant herbal lift.
- This chicken parmesan pairs well with cooked spaghetti, rice, or simply crusty bread. Serve immediately to enjoy the contrast of crispy crust, melted cheese, and tangy sauce.
Notes
- Pounding Chicken: Flattening the chicken to uniform thickness ensures even cooking and a tender bite. Use a meat mallet or rolling pin with care to avoid tearing the meat.
- Bread Crust Care: Resting fried chicken on a wire rack allows excess oil to drain and air circulation to keep the breading crisp before adding to the sauce. Skipping this step may result in soggy crust.
- Frying Fat: Combining olive oil with butter balances flavor and reduces the chance of burning while maintaining richness. Use unsalted butter to control seasoning.
- Sauce Flavor: Cooking the onion and garlic in the skillet with reserved oil captures savory browned bits from frying, building a richer sauce base.
- Cheese Quality: Freshly grated Parmesan yields better texture and flavor than pre-grated options. Using sliced mozzarella melts uniformly without clumps or graininess caused by anti-caking agents.
- Lemon Juice: Adding lemon juice only after baking brightens the finished dish and cuts through the richness of cheese and sauce. Avoid adding lemon during cooking to keep the fresh acidity intact.
- Marinara Sauce: Homemade or store-bought marinara works well. If your sauce is very thick, thin with a little water for an even coating.
- Serving Suggestions: Good alongside pasta, rice, or bread to soak up sauce. Fresh basil garnish adds color and fresh Italian flavor.
- Cooking Equipment: Use an oven-safe skillet to allow seamless transfer from stove to oven.
- Batch Frying: Fry in small batches if your pan isn’t large to avoid overcrowding, which can lower oil temperature and cause sogginess.
- Cooking Temperature: Check chicken internal temperature with a meat thermometer to ensure food safety and avoid overcooking.
- Storage & Reheating: Cool chicken completely before refrigerating for up to 4 days or freezing up to 3 months. Reheat covered in a 325°F oven until warmed through. Add a splash of water or broth if sauce is too thick.
- Substitutions & Adaptations: For gluten-free needs, replace all-purpose flour and breadcrumbs with gluten-free alternatives with xanthan gum. Water can replace eggs in breading for a lighter coating but expect less adhesion.
- Dietary Notes: This recipe includes gluten and dairy, so it’s not suitable for gluten-free, dairy-free, vegan, or strict low-carb diets.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Ingredient Notes
- Chicken cutlets: Choose boneless, skinless chicken breasts and pound them to about ½ inch thick for even cooking and tender texture. Look for firm, pale-pink meat without spots or odor. Fresh is better, but well-wrapped frozen works too.
- All-purpose flour: Use this for dredging to help the breading stick. Make sure it’s dry and free-flowing to avoid clumps. For gluten-free needs, try a measure-for-measure gluten-free flour with xanthan gum.
- Eggs: Use large eggs at room temperature to help the breadcrumbs stick to the chicken evenly. Cold eggs can cause the coating to slip off. If you want a lighter option, water can replace eggs, but the coating won’t bind as firmly.
- Italian breadcrumbs: Choose seasoned Italian breadcrumbs for flavor and a classic texture. Mix with panko for added crispiness. Avoid old or stale breadcrumbs—they should smell fresh with no mustiness.
- Panko breadcrumbs: These Japanese-style crumbs add crunch and a lighter coating. Combine with Italian breadcrumbs for both flavor and texture. Keep them dry and use soon after opening to avoid sogginess.
- Dried Italian seasoning: This herb blend adds a mild, herby note to the breadcrumbs. Look for a mix with oregano, basil, and thyme without too much salt or additives. Freshness affects the flavor punch here.
- Garlic powder: A quick way to add savory depth to the coating. Use a good-quality, finely ground powder for even distribution. Avoid garlic salt since salt levels are controlled separately.
- Grated Parmesan cheese: Freshly grated Parmesan from a block offers stronger flavor and better melting than pre-grated options. Use part in the breading for a salty bite, and reserve some for topping the chicken.
- Olive oil: Pick a good-quality extra virgin olive oil for frying to add a subtle fruitiness. Use in combination with butter to balance flavor and avoid greasiness. Avoid overly strong or bitter oils.
- Unsalted butter: Adds richness and helps brown the chicken without burning quickly. Use unsalted to control overall salt in the dish. Melt gently with olive oil to avoid browning too fast.
- Diced onion: Choose firm, white or yellow onions for a mild sweetness when sautéed. Make sure they’re fresh with no soft spots or sprouting. Finely dice to help them cook evenly in the sauce.
- Minced garlic cloves: Fresh garlic adds a bright, pungent aroma to the sauce base. Use peeled, finely minced cloves rather than pre-minced for better flavor. Avoid overcooking to prevent bitterness.
- Marinara sauce: Quality marinara, either homemade or store-bought, should taste fresh with balanced acidity and sweetness. Look for no added sugars and simple ingredients. Thin slightly if too thick for even sauce coverage.
- Mozzarella cheese: Use fresh or low-moisture mozzarella slices for even melting and gooey texture on top. Avoid pre-shredded types with added anti-caking agents which can affect melting.
- Fresh lemon juice: Juice from a ripe lemon adds bright acidity to cut the richness when squeezed on at the end. Use fresh rather than bottled for the natural bright flavor. Avoid adding during cooking to preserve freshness.
- Fresh basil leaves: Pick vibrant green basil without browning or wilting for garnish. Adds a fresh herbal note and color contrast at the end. Add just before serving to keep leaves lively.
- Red pepper flakes (optional): Provide a touch of heat. Use whole dried flakes for an even, mild kick. Store in a cool, dark place to maintain their spice over time.
Recipe Baking Tips
- If the chicken browns unevenly, pound it to 1/2-inch thickness before breading for consistent cooking and a tender texture throughout.
- If oil splatters during frying, keep the heat medium and use 3 tablespoons olive oil mixed with 1 tablespoon butter to control temperature and add flavor.
- If the breadcrumb crust softens before baking, transfer fried chicken to a wire rack set over a baking sheet to keep it crisp while cooking remaining pieces.
- If sauce thickens too much during simmering, add 2 tablespoons water and stir gently around 5 minutes into simmering to loosen texture without diluting flavor.
- If chicken temperature isn’t reaching 165°F after 12 minutes baking, check with a meat thermometer and continue baking in 2-minute intervals until safe and cooked throughout.
Serving Suggestions
Serve chicken parmesan with spaghetti tossed in olive oil and garlic or steamed broccoli sautéed with lemon zest. Offer garlic knots or a simple arugula salad with cherry tomatoes and balsamic glaze alongside chicken parmesan dinner.
Include rice pilaf or roasted asparagus brushed with herbs to complete the meal with balanced flavors alongside parmesan chicken.
Use chicken parmesan recipe leftovers to build sandwiches layered with fresh basil and roasted red peppers. Add sliced parmesan chicken to oven-baked vegetable casseroles or toss with kale and white beans for a warm salad.
Combine chunks of chicken parm with zucchini noodles and cherry tomato sauce or fold into a baked eggplant parmesan for variation.
Top chicken parm with extra shaved parmesan and fresh basil leaves for garnish. Drizzle with warmed marinara sauce and a squeeze of lemon juice to brighten the flavors.
Serve alongside a side of roasted garlic aioli or chili-infused olive oil for dipping to complement the crispy crust.
Recipe variations
- You can use thinly sliced chicken breasts or pounded chicken cutlets, coated with a mix of 1/2 cup Italian and 1/2 cup panko breadcrumbs for a crispy crust in this chicken parmesan recipe.
- Add 1 teaspoon dried Italian seasoning and 1/2 teaspoon garlic powder to the breadcrumb mixture along with 1/4 cup grated Parmesan cheese to enhance the flavor of your easy chicken parmesan dinner.
- Either olive oil or a blend of 3 tablespoons olive oil with 1 tablespoon unsalted butter can be used to fry the chicken, imparting a balance of richness and a lighter texture.
- If using larger portions, increase chicken cutlets to 3 pounds and adjust sauce and cheese quantities accordingly, cooking in batches as needed to keep the breading crisp and juicy chicken parmesan.
Save This Recipe!
How to Store?
To keep your chicken parmesan fresh and delicious, follow these storage tips:
Room Temperature: Store chicken parmesan in an airtight container at room temperature up to 2 days, ensuring it cools completely before sealing.
Refrigeration: Place cooled chicken parmesan in an airtight container and refrigerate up to 4 days. Reheat in oven to maintain texture and flavor.
Freezing: Wrap chicken parmesan tightly in plastic wrap and place in freezer bag or container. Freeze up to 3 months. Thaw overnight in refrigerator.
Chicken Parmesan is made of breaded chicken breast topped with tomato sauce, mozzarella, and Parmesan or provolone cheese. Ham or bacon is sometimes added.
There is no difference; chicken Parmigiana and chicken Parmesan are different names for the same breaded chicken dish with tomato sauce and cheese.
Parmesan chicken uses mayonnaise, Parmesan cheese, and optional seasonings spread over chicken breasts before baking.
Chicken Parmesan is served with marinara sauce, made from tomatoes, garlic, and basil.
Parmesan is made from cow’s milk, salt, bacteria cultures, and rennet, heated to form curds, then aged at least 12 months.
Chicken Parmesan is tasty for its juicy chicken, crispy breading, flavorful tomato sauce, and melted mozzarella cheese.
Parmesan chicken pairs well with crisp salads like Caesar, mashed potatoes, roasted vegetables, or garlic bread to soak up sauce.
Parmesan ingredients are milk, salt, bacteria cultures, and rennet, like many other cheeses.
Yes. Chicken Parmesan typically uses mozzarella cheese, often fresh, which melts well and complements the dish.
Parmigiana sauce is made by cooking diced tomatoes and garlic with balsamic vinegar, herbs like oregano, and sugar until thick.
Yes. A quick 15-minute marinade in garlic, lemon juice, and olive oil keeps chicken flavorful and juicy before breading.
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