Description
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!
Ingredients
Scale
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