Crispy Chicken Parmigiana
Crispy Chicken Parmigiana is a classic comfort food that's hard to resist. Imagine tender chicken breasts coated in a crunchy breadcrumb crust, topped with rich marinara sauce and melted gooey…
Tip: save now, cook later.Crispy Chicken Parmigiana is a classic comfort food that’s hard to resist. Imagine tender chicken breasts coated in a crunchy breadcrumb crust, topped with rich marinara sauce and melted gooey cheese. It’s that perfect blend of crispy, saucy, and cheesy all in one dish.
I love making this when I want a meal that feels special but is still pretty simple. The key for me is getting the chicken extra crispy before adding the sauce and cheese—this way, it stays crunchy even after baking. It’s one of those dishes where the leftovers are just as good, if not better.
My favorite way to serve chicken parmigiana is alongside a big bowl of spaghetti or a fresh green salad. It’s a meal that brings people together, and I always find it reminds me of cozy family dinners and fun nights with friends. It’s definitely a dish that puts a smile on everyone’s face.
Key Ingredients & Substitutions
Chicken breast: Pounding to even thickness helps it cook evenly and stay juicy. You can swap chicken breast for turkey cutlets if you want a leaner option.
Breadcrumbs: Italian seasoned breadcrumbs add a nice flavor punch. If you want extra crunch, try panko breadcrumbs or mix them with some grated Parmesan for taste.
Parmesan cheese: Adds a salty, nutty note to the crust. If you don’t have Parmesan, Pecorino Romano works well as a substitute.
Mozzarella: Fresh mozzarella melts beautifully and keeps the topping gooey. If fresh isn’t available, low-moisture mozzarella or provolone are good alternatives.
Marinara sauce: Your choice here really affects the dish. I recommend a simple, flavorful marinara—homemade or store-bought. Use a chunky sauce if you want more texture.
How Can I Keep the Chicken Crispy After Baking?
Keeping the crust crispy even after baking can be tricky because the sauce and oven heat soften it. Here’s how I make sure the chicken stays nice and crunchy:
- Fry the breaded chicken first until golden and crispy before baking. This locks in the crunch.
- Don’t drown the chicken in sauce—spread a thin, even layer over it.
- Bake at a high enough temperature (around 400°F) so the cheese melts quickly without stewing the crust too much.
- Use fresh mozzarella in slices rather than shredded cheese, which melts faster and stays creamier on top.
- Serve immediately after baking to enjoy the contrast of crispy crust and melted cheese.
Equipment You’ll Need
- Large skillet – perfect for frying the chicken evenly and getting that golden crust.
- Meat mallet or rolling pin – helps you pound chicken breasts to even thickness for quick, even cooking.
- 3 shallow dishes – handy for setting up your breading station with flour, egg wash, and breadcrumbs.
- Baking sheet – needed to bake the chicken after frying and melt the cheese without sogginess.
- Spatula or tongs – great for flipping the chicken gently while frying to avoid breaking the crust.
Flavor Variations & Add-Ins
- Swap chicken breasts for thin pork cutlets to create a tender pork parmigiana twist.
- Add a sprinkle of crushed red pepper flakes to the breadcrumbs for a spicy kick.
- Mix chopped fresh herbs like parsley or basil into the breadcrumb mixture to add freshness.
- Top with provolone or fontina cheese instead of mozzarella for a rich, slightly nutty flavor.
Crispy Chicken Parmigiana
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups Italian seasoned breadcrumbs (or panko mixed with Italian seasoning)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Vegetable oil, for frying
For Topping:
- 2 cups marinara sauce (store-bought or homemade)
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil leaves, thinly sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep and frying time plus 10-15 minutes baking. So, you’ll have a deliciously crispy and cheesy meal ready in around 35 minutes.
Step-by-Step Instructions:
1. Prepare Your Chicken
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Pound each chicken breast to about ½ inch thickness so it cooks evenly. Season both sides with salt and pepper.
2. Set Up the Breading Station
Place the flour in one shallow dish. In a second dish, beat the eggs with the water. In a third dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, oregano, and basil.
3. Coat the Chicken
Dip each chicken breast in flour first, shaking off any extra. Then, dip it into the egg mixture. Finally, press it firmly into the breadcrumb mix to coat completely and evenly.
4. Fry the Chicken
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot, carefully add the breaded chicken breasts. Fry each side for 3-4 minutes or until golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.
5. Add Sauce and Cheese, Then Bake
Transfer the fried chicken to your prepared baking sheet. Spoon marinara sauce generously over each piece. Place slices of fresh mozzarella cheese on top. Bake in the oven for 10-15 minutes or until the cheese is melted, bubbly, and the chicken is cooked through (internal temperature 165°F / 74°C).
6. Garnish and Serve
Remove the chicken from the oven. Sprinkle with fresh basil slices for a lovely bright flavor. Serve hot with your favorite pasta, a crisp salad, or some garlic bread.
Enjoy your crispy, cheesy, and flavorful Chicken Parmigiana!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before preparing. Pat it dry well to remove excess moisture for better breading and frying results.
How Can I Make This Recipe Gluten-Free?
Use gluten-free all-purpose flour and gluten-free breadcrumbs instead of the regular flour and breadcrumbs. Many stores carry Italian-seasoned gluten-free options to keep the flavor.
Can I Bake Instead of Frying the Chicken?
You can bake the breaded chicken at 425°F for about 20-25 minutes, flipping halfway, to get a crispier crust without frying. Finish by adding sauce and cheese and baking until melted.
How Should I Store Leftovers?
Place leftover chicken parmigiana in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through to help maintain crispiness.