Delicious Parmesan Chicken Recipe That Everyone Will Love

What Makes This Recipe Special

This isn’t just any chicken parm recipe! I’ve been perfecting this bad boy for years, and it’s become my go-to crowd-pleaser. The chicken stays incredibly juicy on the inside while maintaining that perfect golden-brown, crispy exterior. The homemade sauce has a perfect balance of acidity and sweetness, and that melty layer of cheese on top? Absolute heaven. This is the recipe friends and family request when they come over, and I promise – you’ll never go back to restaurant chicken parmesan again!

The Good Stuff You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs
• 2 tablespoons milk
• 2 cups panko breadcrumbs (regular breadcrumbs work too, but panko gives incredible crunch)
• 1 cup grated Parmesan cheese (the real stuff, not the sawdust in a can)
• 1/2 cup vegetable oil for frying (more if needed)

For the Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 4 cloves garlic, minced (yes, 4 – trust me on this)
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) tomato sauce
• 2 tablespoons tomato paste (gives incredible depth of flavor)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• 1 tablespoon sugar (cuts the acidity)
• Salt and pepper to taste
• Fresh basil leaves, torn (about 1/4 cup)

For the Topping:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley for garnish

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Let’s Do This

Prep the Chicken (15 minutes):

1. First things first, let’s get those chicken breasts to an even thickness. Place them between plastic wrap and pound them with a meat mallet (or the bottom of a heavy pan) until they’re about 1/2 inch thick all around. This helps them cook evenly and makes them super tender.
2. Now, let’s set up our breading station. You need three shallow dishes:
   • In the first dish, mix the flour, garlic powder, Italian seasoning, salt, and pepper.
   • In the second dish, whisk together eggs and milk.
   • In the third dish, combine panko breadcrumbs and Parmesan cheese.
3. Take each chicken breast and coat it in flour (shake off the excess), then dip in the egg mixture, and finally press it into the breadcrumb mixture, making sure it’s completely coated. Place on a plate and let sit for about 5 minutes (this helps the coating stick better during frying).

Make the Sauce (while the chicken rests):

1. Heat olive oil in a large saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and cook for another 30 seconds until fragrant. Don’t let it brown – garlic gets bitter when burned!
3. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir in the dried herbs, red pepper flakes, and sugar.
4. Bring to a simmer, then reduce heat to low. Let it bubble gently for about 15-20 minutes while you cook the chicken. The longer it simmers, the better it tastes!
5. Just before using, stir in the fresh torn basil leaves and adjust seasonings to taste.

Cook the Chicken (15 minutes):

1. In a large skillet, heat vegetable oil over medium-high heat until shimmering. You want about 1/4 inch of oil in the pan.
2. Working in batches (don’t crowd the pan!), add the breaded chicken and cook until golden brown, about 3-4 minutes per side. The internal temperature should reach 165°F.
3. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Bring It All Together (10 minutes):

1. Preheat your oven to 425°F.
2. Spread about 1 cup of sauce in the bottom of a 9×13 baking dish.
3. Arrange the fried chicken breasts over the sauce, then spoon more sauce over each piece (not too much – you want to keep that crispy top!).
4. Sprinkle mozzarella and Parmesan cheeses over the top of each chicken breast.
5. Bake for 10-15 minutes, until the cheese is melted and bubbly and starting to brown in spots.
6. If you want an extra-golden top, broil for the last 1-2 minutes, but watch it carefully!

Serve It Up:

Sprinkle with fresh basil or parsley before serving. This is amazing over pasta, with a side of garlic bread, or with a simple green salad if you’re trying to be “healthy” (but let’s be real, we’re here for the chicken and cheese).

Pro Tips from my Kitchen to Yours

• Let the chicken sit at room temperature for about 15-20 minutes before cooking. Cold chicken straight from the fridge tends to cook unevenly.
• Use a meat thermometer to check doneness – it takes the guesswork out and ensures perfectly juicy chicken.
• Don’t skip the resting step after breading – it makes a huge difference in how well the coating sticks during frying.
• If you’re short on time, you can use a good quality store-bought marinara sauce. Just simmer it with some fresh garlic and herbs to perk it up.
• For an extra flavor boost, add a tablespoon of grated Parmesan to the sauce while it simmers.
• Leftovers make KILLER sandwiches the next day. Just reheat in the oven (not microwave – it gets soggy) and put on a toasted roll with extra sauce and cheese.

Make It Your Own

• Lighter Version: Bake the breaded chicken at 425°F for about 25 minutes instead of frying, flipping halfway through. Still delicious, fewer calories!
• Spicy Kick: Add more red pepper flakes to the sauce or mix some cayenne pepper into the breadcrumb mixture.
• Cheesy Upgrade: Try using a mix of mozzarella, provolone, and fontina cheeses on top.
• Eggplant Parmesan: Substitute sliced eggplant for the chicken (just be sure to salt and drain it first).
• Mini Version: Use chicken tenders instead of breasts and make bite-sized chicken parm – perfect for parties or kids!

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Questions People Actually Ask

Q: Can I prep this ahead of time?
A: Absolutely! You can bread the chicken up to 12 hours ahead (keep it covered in the fridge), and the sauce can be made 2-3 days in advance. Just assemble and bake when ready to eat.

Q: How do I keep the breading from falling off during frying?
A: Three tricks: 1) Make sure chicken is dry before starting the breading process, 2) Let the breaded chicken rest before frying, and 3) Don’t flip the chicken until the first side is well-browned and sealed.

Q: What can I serve with this?
A: Classic choices are spaghetti or fettuccine with extra sauce, garlic bread, and a simple green salad with Italian dressing. It’s also amazing with roasted veggies or even just on its own!

Q: How do I reheat leftovers without making them soggy?
A: The oven is your friend! Reheat at 350°F for about 10-15 minutes. If you must use a microwave, cover with a paper towel and use 50% power.

Q: Can I freeze this?
A: Yes! Freeze after frying but before adding sauce and cheese. Wrap individual pieces tightly in plastic wrap, then foil. To serve, thaw overnight in the fridge, then top with sauce and cheese and bake as directed.

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