Chicken Parmesan – Crispy, Cheesy, and Oven-Finished

This Chicken Parmesan recipe takes everything you love about the Italian-American classic and makes it achievable at home—with extra crispy breading, gooey melted mozzarella, and rich marinara sauce baked to bubbly perfection.

It’s comfort food at its best, whether you’re cooking for a weeknight dinner or entertaining guests.

Why You’ll Love This Recipe

Crispy outside, juicy inside – Panko breadcrumbs and careful prep = golden perfection

Layered with flavor – Seasoned flour, garlic egg wash, and herbed breadcrumbs

Melted mozzarella magic – Gooey cheese over tangy marinara = the ultimate bite

Oven-finished – Keeps the chicken moist and cheese perfectly melted

Family favorite – Pairs beautifully with pasta and garlic bread

Easy to follow – Step-by-step instructions ensure success

What You’ll Need (Ingredient Highlights)

Chicken

Boneless, skinless chicken breasts – Sliced and pounded for even cooking

Vegetable oil – Used to sear for a crisp exterior

Flour Coating

All-purpose flour – Base for the breading

Seasoned salt & pepper – Infuses flavor from the first layer

Egg Wash

Eggs – Beaten until frothy for a light coating

Garlic powder – Adds depth

Breadcrumb Breading

Panko breadcrumbs – Extra crunchy

Parmesan cheese – Nutty and savory

Dried parsley & oregano – Classic Italian flavor

Topping

Marinara sauce – Use store-bought or homemade

Mozzarella cheese – Melts into a gooey layer

Fresh parsley – Adds color and freshness

Pro Tips Before You Start

Slice and pound chicken thinly – Ensures quick, even cooking

Use a wire rack after frying – Keeps chicken crispy before baking

Don’t skip the egg froth – Airy eggs = better binding

Bake on a light-colored sheet – Prevents overbrowning

Use a thermometer – Chicken is done at 165°F internally

How to Make Chicken Parmesan

Step 1: Prep and Preheat

Preheat your oven to 425°F (218°C).
Set up 3 shallow bowls:

Flour Mixture: Combine ½ cup flour, 1½ tsp seasoned salt, ¼ tsp pepper

Egg Mixture: Beat 2 eggs until frothy, mix in ½ tsp garlic powder

Breading Mixture: Combine 1½ cups panko, ⅓ cup grated Parmesan, 1 tsp parsley, 1 tsp oregano

Step 2: Prepare the Chicken

Slice each chicken breast in half lengthwise to create 2–3 thinner cutlets.

Place under plastic wrap and pound to ½-inch thickness using a meat mallet.

Pat dry, then season both sides lightly with salt and pepper.

Step 3: Dredge and Bread

First, coat the chicken in the flour mixture, pressing it into all crevices.

Shake off excess.
Next, dip into the egg mixture, then let any excess drip off.
Finally, press the chicken into the breadcrumb mixture until fully coated.

Step 4: Pan Fry to Crisp

Heat ¼ cup vegetable oil in a large skillet over medium-high heat.

Once hot, add the chicken in batches—do not overcrowd.

Cook each piece for 3–4 minutes per side until golden brown.

Adjust heat as needed.
Place finished pieces on a wire rack to stay crisp.

Step 5: Assemble for Baking

Transfer fried chicken to a light-colored baking sheet.

Top each piece with marinara sauce and shredded mozzarella cheese.

Step 6: Bake and Broil

Bake uncovered for 12 minutes, until cheese is melted.
For extra browning, broil for 1–2 minutes—watch closely!

Step 7: Garnish and Serve

Top with fresh parsley. Serve hot over spaghetti with garlic bread on the side.

Check chicken for doneness: internal temperature should be 165°F (74°C).

What to Serve It With

Classic spaghetti – The traditional pairing

Garlic bread with cheese – Soaks up all that marinara

Caesar or garden salad – Fresh and crisp contrast

Zucchini noodles – For a lighter option

Roasted vegetables – Like asparagus or broccoli

Variations / Substitutions

Use chicken thighs – Boneless, skinless thighs work well too

Make it gluten-free – Use gluten-free flour and breadcrumbs

Try provolone or fontina – Instead of mozzarella for a twist

Use fresh herbs – Add basil or thyme to the breadcrumb mix

Skip frying – Bake breaded chicken on a rack at 425°F for 20–25 min, flip once

Storage & Reheating Tips

Fridge – Store leftovers in an airtight container for up to 3 days

Freezer – Freeze before baking with sauce/cheese for best texture, up to 3 months

Reheat – In oven at 350°F until warmed through; avoid microwave if you want to keep it crispy

Make-ahead tip – Bread and fry chicken ahead, then bake fresh with sauce and cheese when ready to serve

FAQs

 How do I keep the breading from falling off?

Make sure to press the flour in, shake off excess egg, and firmly coat in breadcrumbs.

Can I prep this ahead of time?

Yes! Bread and pan-fry the chicken, then store in the fridge. Top and bake just before serving.

What’s the best cheese to use?

Mozzarella is classic, but provolone or a blend work great too.

Can I make this in an air fryer?

Yes, air fry breaded chicken at 375°F for 10–12 minutes, flipping halfway. Then top and melt cheese.

What marinara should I use?

Use your favorite store-bought brand or homemade for a fresher flavor.

Is it better to fry or bake?

Frying delivers the crispest texture, but you can bake it if you want to skip the oil.

Final Thoughts

This Chicken Parmesan is the kind of meal that makes everyone gather around the table faster than you can say “cheesy, crispy goodness.”

With a golden crust, rich marinara, and melted mozzarella, it’s satisfying comfort food you can count on—every single time.

Serve it up with pasta, garlic bread, and a big smile.