Here’s a classic Chicken Parmesan — crispy, cheesy, and saucy 🍗🧀🍅
Chicken Parmesan
Serves: 3–4
Time: ~45–50 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- Salt & black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (plain or Italian-seasoned)
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- 2 tbsp olive oil
- Optional: fresh basil or parsley for garnish
Instructions
- Prep chicken
Lightly pound chicken to even thickness (about 1–1.5 cm / ½ inch). Season with salt and pepper. - Coat chicken
- Dredge in flour, shaking off excess.
- Dip in beaten eggs.
- Coat in breadcrumb-Parmesan mixture.
- Cook chicken
Heat olive oil in a large skillet over medium heat. Fry chicken 3–4 minutes per side until golden brown (chicken does not need to be fully cooked, it will finish in the oven). - Assemble in baking dish
Place chicken in a baking dish. Spoon marinara sauce over each piece. Sprinkle mozzarella on top. - Bake
Preheat oven to 190°C / 375°F. Bake 20–25 minutes until chicken is cooked through and cheese is bubbly and golden. - Serve
Garnish with fresh basil or parsley. Serve with spaghetti, salad, or garlic bread.
Tips & Variations
- Extra crispy: Mix panko breadcrumbs with Parmesan.
- Low-carb option: Skip breadcrumbs or use almond flour.
- Make-ahead: Assemble and refrigerate, bake when ready.
- Add herbs: Mix Italian seasoning or oregano into breadcrumbs.
I can also provide an air-fryer version, a one-pan stovetop version, or a lighter baked version with minimal oil.
Do you want me to do one of those?
