Easy Chicken Parmesan is a family favorite, with tender, crispy chicken topped with homemade tomato sauce and melted mozzarella cheese. It’s ridiculously easy to make and even more delicious than it looks.
Chicken Parmesan has always been one of my all-time favorite dishes, and I often order it when we go out to eat. But for some crazy reason, I used to never think about making it at home. That changed once I mastered it, and now it’s one of my top twenty “go-to” recipes. It works perfectly for a casual weeknight dinner, although it’s also fancy enough to serve guests.
Chicken Parmesan is also known as Chicken Parmigiana or Chicken Parm. It was first made by Italian immigrants in the Northeast and recipes started appearing in publications in the early 1950s. It is still one of the most popular chicken dishes around today and there are literally millions of recipes on the internet. This is my spin.
The best sauce for Chicken Parmesan:
A flavorful, full-bodied tomato sauce is an essential component of this dish. And, I include a quick and easy recipe for homemade tomato sauce which only takes about 15 minutes to prepare. But if you are in a hurry, feel free to substitute your favorite purchased marinara sauce.
Tender Pan-Fried Chicken Breasts:
The heart of this dish is the tender and juicy parmesan and panko coated chicken breasts. Some recipes try to save calories by baking the chicken in the oven. But honestly, pan-frying the chicken breasts in a small amount of olive oil makes a huge difference in the flavor and crispiness, and it’s what I recommend.
What to serve with Chicken Parmesan?
I usually serve it with a side of spaghetti or pasta, but you could certainly follow the lead of a popular chain restaurant in town and serve it with mashed potatoes. If you are watching your calories, simply serve it with a salad, and it is still a most satisfying meal.
More Chicken Recipes:
If your family is like ours, you probably serve chicken at least once a week. Need some more ideas for quick and easy chicken dishes, check out these popular recipes on my site:
- Easy Southern Crispy Oven-Fried Chicken
- One-Pan BBQ Chicken, Potatoes, and Green Beans
- Broiled Chili Rubbed Chicken Thighs
- Easy Chicken and Broccoli Stir Fry
- Easy Roasted Bone-In Chicken Breasts
- Quick and Easy Basil Pesto Chicken, and
- Healthy Chicken Cauliflower Skillet, a low-carb wonder.
How to make homemade tomato sauce:
Pour the tomatoes into a food processor or blender and pulse until the tomatoes are in small chunks. (About 6-7 pulses)
Add oil to a large skillet over medium heat. Once the oil is hot, add the garlic and cook for about one minute. Add the tomatoes and bring to a simmer. Reduce heat if necessary and simmer for about 10 minutes, or until the sauce has thickened.
Remove the sauce from the heat and add the basil, salt, and sugar. Taste and add additional salt or sugar if necessary. Set aside.
How to pan-fry chicken breasts:
Slice each chicken breast in half horizontally to make a total of four chicken cutlets. If the chicken is thicker than about 1/4 of an inch, place it between two sheets of wax or parchment paper and pound them with a rolling pin or meat mallet until they are an even thickness.
Set up your dredging station by combining the flour, salt, and pepper in a shallow bowl or plate. Add the eggs to another shallow bowl along with one tablespoon of water and whisk to combine. Finally, place the panko and parmesan cheese in another shallow dish.
Working with one breast at a time, dredge each piece in the flour, and shake off any excess. Then, dip it in the egg wash, and finally, dredge in the panko and parmesan mixture. Make sure the chicken is evenly coated on both sides. Place on a wire rack and let sit for a minute or two for the coating to set.
Preheat the broiler to high. Adjust the oven rack to about 6-8 inches below the broiler element.
Heat a large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the chicken and pan-fry for 2-3 minutes on each side, or until the coating is golden brown and crispy.
Remove the skillet from the heat and sprinkle the mozzarella evenly over each piece of chicken, making sure to cover the top completely.
How to make Chicken Parmesan:
Place the skillet containing the chicken under the broiler and broil until the cheese has melted, which should take about two minutes.
Remove the skillet from the oven and top each piece of chicken with 2-3 tablespoons of the sauce. Serve immediately.
Optional, before serving, garnish each piece of chicken with fresh basil.
Sharon’s Expert Tips:
- I like to use San Marzano canned tomatoes and think they have the best flavor.
- If you don’t have fresh basil, you can substitute two teaspoons of dried basil in the tomato sauce.
- The tomato sauce can be made up to 24 hours ahead. Cover and store in the refrigerator until ready to make the dish.
- You can substitute purchased marinara sauce for the homemade tomato sauce in this recipe.
- I like whole-milk mozzarella cheese because I think it’s creamier, but you can certainly substitute part-skim mozzarella.
Easy Chicken Parmesan - a Family Favorite
Ingredients
Sauce Ingredients:
- 28 oz whole peeled tomatoes can
- 2 Tbsp olive oil
- 2 garlic cloves peeled and minced
- 2 tbsp basil fresh, chopped
- 1/4 tsp kosher salt
- 1/4 tsp granulated sugar
Chicken Ingredients:
- 2 chicken breasts boneless and skinless
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 large eggs
- 1-1/2 cups panko
- 2 oz parmesan cheese grated (1/2 cup)
- 2 Tbsp olive oil
- 4 oz mozzarella cheese grated (1 cup)
Instructions
For the Sauce:
- Pour the tomatoes into a food processor or blender and pulse until the tomatoes are in small chunks. (About 6-7 pulses)
- Add oil to a large skillet over medium heat. Once the oil is hot, add the garlic and cook for about one minute. Add the tomatoes and bring to a simmer. Reduce heat if necessary and simmer for about 10 minutes, or until the sauce has thickened.
- Remove the sauce from the heat and add the basil, salt, and sugar. Taste and add additional salt or sugar if necessary. Set aside.
For the Chicken:
- Slice each chicken breast in half horizontally to make a total of four chicken cutlets. If the chicken is thicker than about 1/4 of an inch, place it between two sheets of wax or parchment paper and pound them with a rolling pin or meat mallet until they are an even thickness.
- Set up your dredging station by combining the flour, salt, and pepper in a shallow bowl or plate. Add the eggs to another shallow bowl along with one tablespoon of water and whisk to combine. Finally, place the panko and parmesan cheese in another shallow dish.
- Working with one breast at a time, dredge each piece in the flour, and shake off any excess. Then, dip it in the egg wash, and finally, dredge in the panko and parmesan mixture. Make sure the chicken is evenly coated on both sides. Place on a wire rack and let sit for a minute or two for the coating to set.
- Preheat the broiler to high. Adjust the oven rack to about 6-8 inches below the broiler element.
- Heat a large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the chicken and pan-fry for 2-3 minutes on each side, or until the coating is golden brown and crispy.
To assemble:
- Remove the skillet from the heat and sprinkle the mozzarella evenly over each piece of chicken, making sure to cover the top completely.
- Place the skillet containing the chicken under the broiler and broil until the cheese has melted, which should take about two minutes.
- Remove the skillet from the oven and top each piece with 2-3 tablespoons of the sauce. Serve immediately.
- Optional, before serving, garnish each piece of chicken with fresh basil.
Notes
- I like to use San Marzano canned tomatoes and think they have the best flavor.
- If you don't have fresh basil, you can substitute two teaspoons of dried basil in the tomato sauce.
- The homemade tomato sauce can be made up to 24 hours ahead. Cover and store in the refrigerator until ready to make the chicken parmesan.
- You can substitute purchased marinara sauce for the homemade tomato sauce in this recipe.
- I like whole-milk mozzarella cheese because I think it's creamier, but you can certainly substitute part-skim mozzarella.
Nutrition
This looks and sounds delicious. I have homemade sauce in the freezer, always have chicken breast, mozzarella and Parmesan. I will be making this over the weekend. WEH will love this recipe. You may have noticed a change in my IG, I smashed my phone running over it with the car. I was rewarded with a new I-10 S. I am now pulling my hair out trying to figure out all the bells and whistles.
Carolyn