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When it comes to Italian cuisine, there are few dishes that can match the comforting flavors of chicken parmesan. Crispy breaded and pan-fried chicken topped with marinara and cheese, baked to perfection for a cheesy golden melted finish. This recipe is very simple and easy to nail on your first attempt.
The secret to perfect chicken parmesan all comes down to how you prepare the chicken. Thinly sliced chicken is going to maximize the crispy coating in every single bite, delivering the perfect ratio of cheese, sauce, breading, and tender chicken. Let’s dive into my entire chicken parmesan process so you can make the best chicken parmesan you’ve ever made!
If you enjoyed this recipe, you also have to try my skillet lasagna and my skillet baked ziti. If you’re looking for a delicious vegetarian Italian classic, try my eggplant parmesan recipe! You can also enjoy this recipe in handheld form with my chicken parmesan calzone.
Table of Contents
Ingredient Notes and Substitutions
- Thinly sliced chicken breast: you can buy thin-cut chicken cutlets or buy regular chicken and butterfly the pieces so it’s roughly 1/2 inch chick at the thickest point. This is critical for best results!
- Plain breadcrumbs: I use regular/unseasoned breadcrumbs and add parmesan cheese and fresh parsley.
- Parmesan cheese: always opt for a block of parmesan and grate it yourself. The flavor is much fresher than pre-grated cheeses.
- Marinara or tomato sauce: I swear by Marcella Hazan’s 3 ingredient tomato sauce for all of my Italian recipes. This is made with canned whole San Marzano tomatoes, butter, onion, and a pinch of salt. The process consists of gently simmering everything together for 45 minutes or until the tomatoes are broken down and the sauce has thickened.
- Fresh and shredded mozzarella: you can use low-moisture shredded mozzarella, fresh sliced mozzarella, or a combination of the two. For the most authentic flavor and texture, use fresh mozzarella.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Preheat the oven to 350°F. Cut each piece of chicken in half lengthwise to form thinner slices.
Step 2.
Flatten the chicken to under half an inch using a meat mallet or rolling pin by firmly hitting it with the rolling pin/mallet. This will both tenderize and make the chicken thinner. Covering it with plastic wrap will prevent the chicken from splattering.
Step 3.
Combine bread crumbs, 1/2 cup of parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a third plate and set aside. Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and the chicken is fully coated. Set aside on a plate. Repeat with all chicken.
Step 4.
Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at a time and sauté until golden and crispy, about 2 minutes per side. Remove chicken and set aside on a plate.
Step 5.
Let the skillet cool slightly and wipe up excess oil if any. Add 1/2 a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange them with the least amount of overlap possible.
Step 6.
Cover with remaining tomato sauce and remaining parmesan cheese. Top each piece of chicken with sliced fresh mozzarella cheese and optional shredded mozzarella. Bake uncovered for 20-30 minutes or until chicken is cooked through and cheese is fully melted and golden.
Expert Tips
- Chicken parmesan should be made with thinly sliced chicken. You’ll notice nice Italian restaurants always serve large, thinly sliced servings of chicken parmesan. If your chicken is thicker than half an inch, the crispy crust is lost, it’s too chewy, and there’s too much chicken in each bite.
- Always mix parmesan cheese in with the breadcrumbs. Top with extra parmesan cheese and plenty of fresh mozzarella cheese before baking. You want a solid layer of melted cheese to nearly cover each piece of crispy chicken.
- Always sauté/crisp the chicken in olive oil. No substitutes here. Olive oil will add tremendous flavor to the crust and will help give your chicken parm that much-desired crispy crunch. Nothing compares. This goes hand and hand with thin chicken.
- Use a nice marinara sauce. There are plenty of good jarred ones out there. Making your own from scratch is really easy if you follow Marcella Hazan’s recipe. It makes a huge difference in authentic flavor and I swear by it!
More Italian Recipes You’ll Love
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Skillet Chicken Parmesan Recipe
Ingredients
- 2 large chicken breasts (or thin cutlets), halved lengthwise and thinned (to make 4 slices)
- 1 1/2 cups breadcrumbs
- 1 cup parmesan cheese, freshly grated
- 2 tablespoons minced fresh basil
- 2 large eggs, whisked
- 1 teaspoon water, for egg mixture
- 1/2 cup all-purpose flour
- 1/3 cup olive oil
- 1 1/2 cups marinara/tomato sauce
- 8 ounce fresh mozzarella ball
- 1 cup low-moisture shredded mozzarella cheese, optional
Instructions
- Preheat the oven to 350°F.
- Cut each piece of chicken in half lengthwise to form 4 thin slices. Flatten the chicken to under half an inch using a meat mallet or rolling pin by firmly hitting it with the rolling pin/mallet. This will both tenderize and make the chicken thinner. Covering it with plastic wrap will prevent the chicken from splattering.
- Combine bread crumbs, 1/2 cup of parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a third plate and set aside.
- Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and the chicken is fully coated. Set aside on a plate. Repeat with all chicken.
- Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at a time and sauté until golden and crispy, about 2 minutes per side. Remove chicken and set aside on a plate.
- Let the skillet cool slightly and wipe up excess oil if any. Add 1/2 a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange them with the least amount of overlap possible.
- Cover with remaining tomato sauce and remaining parmesan cheese. Top each piece of chicken with sliced fresh mozzarella cheese and optional shredded mozzarella.
- Bake uncovered for 20-30 minutes or until chicken is cooked through and cheese is fully melted and golden. Note: Thinly sliced chicken will cook very quickly and will likely be 90% cooked prior to baking. Serve immediately topped with fresh basil, extra grated parmesan and a side of pasta if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use “real” parmesan cheese & grate it, or use the grated cheese in the green bottle ?
I usually buy shaved Parmesan cheese. I think the green bottle tends to be too fine. Grating your own is always best option if you have time.
Chicken parm is one of my favorites. This did not disappoint!! Thanks for sharing!
Can I use a non-stick skillet instead of cast iron? Thanks!
Hi Jenn – you can’t put non stick in the oven I believe so best to use something that is oven and stove top safe. I would double check.
This recipe is AMAZING! I received my first ever cast iron skillet for Christmas(!) and this was the first recipe I used to break it in the for the first time and it did not disappoint!! My hubby said it tasted better than Olive Garden’s chicken parmesan 🙂 Two thumbs up!!
One pointer from a new cast iron skillet owner, let the skillet cool down a bit before adding the tomato sauce! I had sauce/oil spritzing EVERYWHERE from the contact of room temperature sauce to a hot skillet. Lesson learned 🙂
Thanks Daphne – I love my cast iron skillet…I use it almost exclusively now. Good point on the sauce, I will make a note of this. Glad it worked out well for you!
I look forward to trying this recipe!
Does ‘tomato sauce’ mean a can of plain tomato sauce?
Any canned or homemade pasta sauce should do. Sorry I should specify.
Made this twice now. First time I forgot the mozzarella. ? Didn’t even know until I put things back into the fridge and the cheese was staring right at me. It was still great but I wanted to cook it like the recipe read. So I made it again yesterday. Best ever!!!!! Family loved it.
AH! I know that feeling far too well. I would have had to make it again too. Glad everyone liked it!
I used Newmans Own Sockarooni sauce, added dried minced onion, rosemary, and garlic to the bread crumbs. I didn’t have eggs so I just used milk. Added parsley as a garnish. Hubby said it was one of my best dishes!! Score one for me! Thanks!
That’s some serious swag. Like the rosemary addition – sounds delicious ??
Thanks!! I can’t wait to make it again. I’ll have to warn the family before using the roller tho! Lol
Made this recipe over the weekend and oh man it was delicious! I have never come across an easier recipe for chicken parm than this. Great suggestions including using the rolling pin and cast iron pans. The only thing I did differently was use shredded cheese instead of slicing the ball. This one is going in my frequently used recipe book now ama will be made quite often!
Thanks Mike – glad you liked it. I go back and fourth on the cheese. I actually used both in this picture. Try the fresh next time and see what you think!
jai hate desseiller vos recettes
Made this for dinner tonight it was a hit with my family,mthey loved it.
Made this tonight, turned out great. Next time I would add a bit of garlic and parsley. Substituted italian seasoning and oregano for the basil. Will definately make again.