Description
This isn’t just any chicken parm recipe – it’s the one that’ll have your family hovering in the kitchen asking “is it ready yet?” The secret is in the super crispy, well-seasoned coating that stays crunchy even under the sauce, and that perfect balance of melty cheese, tangy sauce, and juicy chicken. I’ve been tweaking this recipe for years, and I promise it’s foolproof comfort food that’ll make you look like a kitchen rockstar.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 2 pounds – not those massive steroid-pumped ones)
- 2 large eggs
- 3 tablespoons milk (whatever’s in your fridge)
- 1½ cups panko breadcrumbs (the secret to extra crispiness)
- ½ cup regular breadcrumbs (for that perfect coating texture)
- ¾ cup grated Parmesan (the powdery kind from the green can is fine here!)
- 2 teaspoons garlic powder (not garlic salt!)
- 2 teaspoons Italian seasoning (or just throw in some oregano and basil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, but that hint of heat is worth it)
- Olive oil for cooking (about ⅓ cup)
For the Topping:
- 2 cups marinara sauce (jarred is totally fine – I like Rao’s when it’s on sale)
- 2 cups shredded mozzarella (the low-moisture kind, not fresh)
- ¼ cup fresh grated Parmesan (the real stuff this time)
- Fresh basil for garnish (if you’re feeling fancy)