This post may contain affiliate links. Please read our disclosure policy.
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.
I made this tonight and LOVED it! I had everything on hand except the fresh mozzarella, which I subbed with a block of mozzarella that I sliced. I love using my cast iron skillet whenever possible, too. I will definitely be making this recipe again!
Wonderful recipe my only change was I added petite tomato’s in garlic to sauce to spoon over top of fresh mozzarella . I also used a mixture of day old smashed Texas toast And panko bread crumbs with herbs and garlic salt for breading. I couldn’t find my rolling pin so I used a baggy and my crab Mallot to flatten them. I hate to admit that living in south Florida I have had no luck with cast iron pans it seems no mater how I season it I get rust so I have an induction stove and fried them up and then put them in a 10×14 stone casserole and it came out amazing ! Thank you for sharing
This looks delicious! Can I use Panko crumbs for an extra crunch??
Absolutely ??
Awesome! Thank you so much. The Italian style Panko crumbs were PERFECT
WOW! I lived in New Orleans for 30 years and as you may know, Italian heritage is a strong-hold supplying us with superb Italian dishes. I have made Chicken Parm hundreds of times based on Sicilian recipes and thought those were the best…..UNTIL I MADE YOUR RECIPE!!!!
Thank you for this amazing dish!! I am making it again tonight for the family as everyone LOVES IT!!
I plan on making this tomorrow evening for my family. My only question is can I use a marinara sauce in place of a tomato sauce or is the marinara sauce to thin?
I think that could work. As long as you like the flavor, that’s most important.
I used marinara and it turned out just fine!
Aww would it still be due able without a cast iiron skillet ??
Yes – you can use a regular pan and a baking dish. Just follow the recipe otherwise.
I have to double the recipe and don’t have a big enough cast iron skillet. Can I use a 9×13 glass dish?
Sure – the method will be a little different but ultimately you can achieve the same thing. You can cook chicken in the skillet in batches and transfer to the baking dish.
OMG….ANOTHER HOME RUN!
This is the second recipe that I have made, of yours. THE FAMILY LOVES IT!
(I have 4 picky daughters….and this chicken Parmesan pleased them ALL)
Both are PHENOMINAL!!!
Thanks for sharing!!!
Frikking great recipe Shawn! LOVE it! Made for my wife tonight, big hit. So easy, yet the taste is just killer. FYI, used a non-stick skillet (Calphalon) which is oven safe and no problem at all – clean up even easier. I’m sharing this with everyone I know. 5 stars easily.
Thanks, John glad this was a winner for you.
So I was just talking to my co-worker about this recipe, and told her about boiling my chicken first, and she said “Wait, you cook your chicken first, then cook it again?”. I said yes, I thought I was supposed to. Well, after looking at the recipe again, I notice it does not say “cooked” chicken breasts, so I guess I am NOT supposed to cook my chicken first? lol
Well, I’ve made this two times, both times using COOKED chicken breasts (boiled) and it has turned out perfect both times. So I guess if someone is worried about undercooked chicken, they can boil it before hand like I did…;-)
P.S. My hubby has asked that I make this once a week!
Yes, no boiling necessary. It may make it too chewy. If your chicken is thin enough there should be no issues with it cooking through.