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.
This recipe is a lucky find! This chicken Parm has secured its place in our monthly rotation-I know this recipe by heart!
I want to double this recipe for a dinner party. I would like to make everything ahead of time right up until the point of putting it in the oven before guests arrive. That way I’m not in the kitchen cooking during the party. Do you think it will get soggy if I do this? Or do I need to put it in the oven right away?
Love this recipe! I make it all the time and it never fails to please even picky eaters!
I’ve made this dish a couple times using this recipe. It is very easy to make, very flavorful, and just perfect. I cook for my Mom who is a picky eater, very difficult to cook for. She says that of all the chicken parmesan dishes she has tried in local restaurants this is her favorite. It’s freshly made which makes a big difference. I follow the recipe but I use less breadcrumbs and parmesan when coating the chicken. Otherwise this recipe is perfect as is.
My daughter requested chicken parmesan for dinner, so I looked up recipes and decided on this one because I love cooking in my cast iron pan. It was delicious, quick, and easy. I used a jar of Rao’s pizza sauce because it was a small size and there would be no leftovers to go to waste. The measurements for the bread crumbs, parmesan cheese, and flour seemed a bit off to me (too much), so I used 3/4 of what was called for and still had too much and had to throw away the unused portions. (There was plenty of a coating on the chicken.) I suggest using 1/2 those ingredients to avoid the waste. Other than that, it was great!
Excellent recipe. Very tasty. Fresh basil and fresh mozzarella make this stupendous!
Love this recipe! Was it recently updated to be marinara sauce instead of tomato sauce? I could have sworn it was tomato sauce it called for previously.
I did update! You can use either but marinara has a little more flavor.
Came out wonderful! Had just purchased a new 15 inch cast iron and was dying to try a recipe. Again, this was perfect, super easy (without cutting too many corners), and absolutely delicious. Used seasoned breadcrumbs and seasoned pasta sauce and was nervous it would come out to strong – was still perfect and held over beautifully the next few days for leftovers. Also, have to use the fresh mozzarella! Used shredded before in a prior attempt – it just isn’t the same (although I always try to incorporate as much cheese as possible!). May try adding a provolone layer next time 😀
I’ve read the reviews, and I want to make this!! But we really like our chicken parmigiana to be crispy! Does the breading stay crispy after you add sauce and bake it for 30 minutes?
Yes it does! I use thin chicken so it stays crispier. Maybe give it an extra crispy crust when pan frying. Little extra time. Can always add less sauce when baking and add more before eating.
I’ve been a Pinterest addict for years; forever searching for the perfect recipe. Out of the literally hundreds that I’ve saved and actually made, this is by far the closest thing to “perfect” I’ve found yet; a coney sauce recipe I found comes close, but this recipe is where it’s really at. I’ve made this a few times now, so I’ve taken a few liberties to suit mine and my family’s taste, but man, you can’t go wrong with the original recipe. Tastes great, clean up is a breeze, and you can never go wrong with a cast iron skillet. Well done, good sir!