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Chicken Parmigiana

Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts, 6–8 ounces each
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 1½ cups panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil plus more as needed
For Assembly
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced, or 2 cups shredded mozzarella
  • ¼ cup fresh basil leaves
  • Extra Parmesan for serving

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Place chicken breasts between parchment or plastic wrap and gently pound to about ½-inch thickness. Season with salt and pepper.
  3. Place flour in one shallow dish and beaten eggs in a second.
  4. In a third dish, combine panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  5. Coat each chicken breast in flour, then egg, then the panko mixture, pressing the crumbs firmly onto both sides.
  6. Let the breaded chicken rest for 10 minutes.
  7. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches for 2–3 minutes per side, until golden.
  8. Transfer the chicken to a baking dish or oven-safe skillet.
  9. Spoon marinara over each chicken breast without completely covering the crispy coating.
  10. Top with mozzarella and extra Parmesan.
  11. Bake for 10–15 minutes, until the cheese is melted and the chicken reaches 165°F (74°C) internally.
  12. Broil for 1–2 minutes if desired for additional browning.
  13. Rest for 5 minutes, then garnish with fresh basil and serve.

Notes

For the crispiest coating, don't overload the chicken with marinara.
If using fresh mozzarella, pat it dry with paper towels before adding it to the chicken so excess moisture doesn't make the crust soggy.