Chicken Parmesan – Crispy, Cheesy, and Ideal for Cozy Dinners

Certain dinners make your whole apartment smell amazing from the second you start preparing them. One of such dinners is chicken parmesan. The sound of crackling breaded chicken and its smell, together with that of melting cheese, marinara sauce, and olive oil, fills your whole apartment. As soon as it’s ready, everyone wants to find out when dinner will be served.

I started preparing chicken parmesan in winter evenings when I felt the need for a quick and delicious dinner that would help me feel cozy and satisfied. The first time I prepared it, I made a mistake – I put too many pieces in the pan. As a result, they were steam-cooked instead of being fried. Now I fry them separately and give each piece enough room.

This chicken parmesan is crispy on the outside, juicy on the inside, stuffed with cheese, and rather easy to prepare.

What You’ll Need

For the Chicken

• 3 chicken breasts (boneless and skinless, about 1 ½ pounds / 680 g)
• 2 large eggs
• 1/3 cup flour (all-purpose, 40 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 cup fresh Parmesan cheese, grated (56 g)
• 1/2 cup Italian breadcrumbs (55 g)
• 1 cup panko breadcrumbs (120 g)

Panko breadcrumbs are used for creating a crispy, restaurant-like coating. I prefer mixing them with Italian breadcrumbs to make the chicken even crunchier.

• 3 tablespoons flat-leaf parsley, finely chopped (about 12 g)

Fresh parsley adds flavor and prevents the breading from becoming too thick.

• 1 cup olive oil (240 ml), for frying
  For the Topping
  1 ½ to 2 cups marinara sauce (360–480 ml)

Choose a sauce that you really enjoy with pasta,  as the flavor of the marinara sauce comes through strongly.

• 2 cups low-moisture mozzarella cheese, shredded (about 225 g)

Such cheese melts perfectly without adding moisture to chicken.

Extra Parmesan cheese for topping (about 6 tablespoons / 30 g)

For Serving

• 1 pound spaghetti (454 g)
• Salted water for boiling pasta
• Extra parsley for garnish

Prep the Chicken

First of all, preheat your oven to 425°F (220°C). It should be fully heated so that the chicken can melt evenly and cook quickly in the oven.

Cut each chicken breast in two horizontally to have six chicken cutlets. In case you notice that some of them are thicker than others, place them under parchment paper and flatten them with a meat pounder.

I always spend additional time flattening the chicken because uneven pieces cook differently – thin pieces are often overcooked while thick ones are undercooked.

The first time I decided to skip this step, I had one piece perfectly cooked and another chewy. The lesson learned.

Pro Tip: Always pat chicken dry with paper towels before starting breading. Dry chicken helps the coating to stick better and become crispy.

Set Up the Dredging Station

Prepare three shallow bowls or pie dishes.

In the first one, beat the following ingredients:

• 2 eggs
• A pinch of salt
• A pinch of black pepper

Eggs should become foamy.

In the second bowl, mix:

• Flour
• Salt
• Pepper

In the third bowl, mix:

• Half of the grated Parmesan
• Italian breadcrumbs
• Panko breadcrumbs
• Chopped parsley

Even at this stage, your breadcrumb mixture smells amazingly cheesy, herby, and toasty.

If you love adding some spiciness to your dishes, now is the time to include red pepper flakes.

As far as I’m concerned, I always prefer using Italian breadcrumbs together with panko breadcrumbs. This way, my chicken is crispy and aromatic due to the breadcrumbs and Italian spices.

Bread the Chicken

Take a piece of chicken and dredge it in flour. Shake off any excess to avoid a sticky coating.

Then dip it into the egg mixture. Remove any excess with a fork and then carefully press it into the breadcrumb mixture. Make sure that the coating sticks to the surface.

After that, your chicken should be completely coated with breading.

Put the breaded chicken pieces on a baking sheet while preparing the rest.

One of the tips I’ve learned while preparing chicken parmesan dozens of times is to bread it not earlier than 30 minutes before cooking, because otherwise, the coating becomes sticky.

Pro Tip: Use one hand for the dry ingredients and the other for the wet ingredients.

Fry Until Golden Brown

Pour olive oil into a large skillet and put it on medium-high heat. When it starts shimmering, it means it’s ready for frying.

Add 2 to 3 chicken pieces to the pan, depending on their size. Right after they come in contact with oil, you should hear steady sizzling sounds.

Cook for about 2 to 4 minutes per side until they turn deep golden brown. You may need to lower the heat to prevent your chicken from burning too quickly. Every stovetop is different.

The aroma while frying chicken is one of my favorites – Parmesan, breadcrumbs, olive oil, and a little hint of garlic.

Transfer the fried chicken pieces to a baking sheet lined with paper towels.

They should be crispy enough to produce sound when lightly touched with tongs.

Pro Tip: Do not put too many pieces of chicken into the pan. Otherwise, the temperature of the oil will drop significantly, and the coating will become soggy instead of crispy.

Add Sauce and Cheese

Distribute 1/4 to 1/3 cup of marinara sauce on top of each piece of chicken. I prefer placing it mostly in the center.

Then add shredded mozzarella cheese. Do not be afraid to use too much – chicken parmesan is meant to be cheese-filled.

Finally, sprinkle chicken with a tablespoon of Parmesan.

Your dish should smell amazing at this stage. The warmth of chicken combined with the sharpness of Parmesan and garlicky marinara sauce creates incredible aromas.

If you want to add more variety to your dish, provolone works perfectly as an alternative to mozzarella. It melts into a creamy layer and tastes richer.

Bake Until Bubbling

Place the chicken on the prepared baking sheet and bake for 15 to 20 minutes.

It’s time to remove it from the oven when the cheese bubbles around the edges and becomes light golden in places. The chicken should be fully cooked.

I usually check it with a thermometer – the internal temperature should be 165°F (74°C).

The first time I prepared chicken parmesan, I thought that the chicken was cooked after frying. I cut one of the pieces open and found out that it was not. That’s why finishing it in the oven works perfectly.

Pro Tip: Let the chicken rest for 5 minutes. This way, the coating won’t fall apart, and the juices won’t go out.

Cook the Pasta

While your chicken bakes, boil spaghetti in plenty of salted water.

Always keep some pasta water aside in case you want to loosen the sauce. After draining, mix the pasta with some olive oil or marinara sauce.

I prefer having spaghetti with my chicken parmesan. Such a combination creates a truly cozy dinner.

Garnish with extra parsley and serve.

Mistakes to Avoid

Crowding the Pan

Putting too much chicken in the pan at once drops the temperature of the oil. As a result, the chicken absorbs oil and becomes soggy instead of crispy. Fry chicken in batches and leave enough space between the pieces.

Skipping the Chicken Flattening Step

Uneven chicken cooks unevenly. Thin pieces overcook and dry out, while thick ones are often not cooked through enough. That’s why you always flatten your chicken pieces before frying.

Using Fresh Mozzarella

Unlike low-moisture mozzarella, fresh mozzarella adds too much moisture while cooking. Moreover, it doesn’t melt very well.

Using Too Much Sauce

It’s tempting to pour too much sauce on top of chicken, but it will soften the coating. Add marinara sauce mainly to the center.

Frying Chicken at Too High a Temperature

If the temperature of the oil is too high, the chicken will burn from the outside while being uncooked inside. The temperature of medium-high should be enough for most ovens.

Ways to Change It Up

Spicy Version

Add red pepper flakes to the breadcrumb mixture or marinara sauce to make chicken parmesan a little spicy. The slight burning sensation perfectly balances the richness of cheese.

Different Kinds of Cheese

Mozzarella is the best choice for chicken parmesan, but you can also try provolone, fontina, or even smoked mozzarella. Especially the latter one adds an incredible flavor to your dish.

Air Fryer Version

In case you prefer a lighter version of this chicken parmesan, you can air fry breaded chicken instead of frying it in oil.

How to Store and Serve

Chicken parmesan is easily stored. This is one of the reasons why I always make it in bulk.

• Room temperature: Up to 2 hours
• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 2 months

You can reheat chicken parmesan in an oven or air fryer, but not in a microwave because it destroys the texture of the coating.

I like serving this dish with spaghetti, garlic bread, or even with a salad with sharp vinaigrette. Chicken parmesan tastes great the next day when it’s used as filling for sandwiches.

Chicken Parmesan is one of those dishes that never goes out of style. This is a cozy, crispy, and cheesy meal that makes everyone around your table happy.