Crispy Chicken Parmesan is breaded chicken breasts that are pan fried to golden perfection and topped with marinara, mozzarella cheese, and Parmesan Cheese. Then it is baked just until the cheese is melted. This classic recipe is a family favorite that is on the table in about thirty minutes.
My family loves this recipe. There is nothing quite like Chicken Parmesan. It makes the whole house smell so good. This particular chicken recipe comes together real fast. For an over the top meal suitable for company I love to serve it with Italian Chopped Salad with Fresh Italian Dressing and Pasta con Broccoli.
How do you make Chicken Parmesan?
Start by cutting those large thick chicken breasts in half lengthwise. This will assure even and thorough cooking. Then in a shallow bowl whisk together the Parmesan cheese, bread crumbs, basil, oregano and parsley. Next lightly beat the egg in a shallow bowl. In the last shallow bowl add the flour.
Salt and pepper the chicken breasts. Dredge the chicken breasts in the flour. Next dip the chicken breasts into the egg mixture. Then dredge them into the breadcrumb mixture coating both sides. Melt a little butter and heat a little oil in an on ovenproof large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides. Now place the skillet in the oven while you get the sauce ready.
In a microwavable bowl mix the marinara and the balsamic vinegar. Heat at a reduced power until hot. Now pull the chicken back out of the oven and place the skillet over a burner on low heat. Slowly add the heated marinara. Next sprinkle with mozzarella and provolone. Finally cover loosely with aluminum foil and simmer for a few minutes or until the cheese has melted.
Recipe notes and helpful tips
- This chicken parmigiana recipe moves pretty fast so have your bowls and ingredients ready to go.
- Be sure to split those big fat chicken breasts lengthwise. They will cook all the way through and it will still be an ample portion of chicken.
- Nothing beats a homemade marinara if you have the time but there are plenty of good wholesome jarred marinara to choose from.
- If Provel Cheese is available to you use it in place of the Provolone. However it is only available in some parts of the Midwest.
- When choosing a good quality balsamic vinegar look for vinegar labelled as Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia. By Italian law these vinegars must be aged for a minimum of twelve years.
- Use an oven proof skillet so that this dish can easily be taken from stove top to oven and back again. Be very careful and do not forget that the handle with will get very hot so use oven gloves or potholders.
- This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.
We are big chicken eaters so I am always creating new easy ways to keep us out of our chicken rut. After all chicken is so versatile. There are are just so many things you can do with it and so many different flavor variations.
More chicken recipes to try
Easy Chicken Parmesan Recipe
Ingredients
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup Italian or Panko breadcrumbs
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon dried parsley
- 1 egg
- 1/2 cup all purpose flour
- 2 large chicken breasts halved lengthwise to make 4 chicken cutlets
- salt and pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 cups marinara sauce
- 2 teaspoons balsamic vinegar
- 1 cup freshly grated mozzarella cheese
- 1/2 cup shredded provolone cheese
Instructions
- Mix Parmesan cheese, breadcrumbs, basil, oregano and parsley in shallow dish.
- Slightly beat the egg in a shallow bowl.
- Add the flour to a shallow bowl.
- Salt and pepper chicken breasts. Dredge the chicken in the flour. Then dip in the beaten egg turning over to coat the chicken. Dredge the chicken breasts in the breadcrumb and Parmesan mixture. Let sit for about 10 minutes.
- Place butter and oil in a large ovenproof skillet, melt and coat the pan. Cook chicken on medium-high heat until golden brown. About 5 minutes each side. Place skillet in oven at 300 degrees for 5 minutes.
- Mix the marinara sauce and balsamic vinegar in microwavable bowl. Heat for 2 minutes at 50% power or until warm. Remove chicken from oven. Carefully add the marinara. Sprinkle the mozzarella and provolone cheese evenly over the chicken. Cover loosely with foil and allow to simmer for about 5 minutes or until the cheese is melted.
Notes
- This chicken parmigiana recipe moves pretty fast so have your bowls and ingredients ready to go.
- Be sure to split those big fat chicken breasts lengthwise. They will cook all the way through and it will still be an ample portion of chicken.
- Nothing beats a homemade marinara if you have the time but there are plenty of good wholesome jarred marinaras to choose from.
- If Provel Cheese is available to you use it in place of the Provolone. However it is only available in some parts of the Midwest.
- When choosing a good quality balsamic vinegar look for vinegar labelled as Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia. By Italian law these vinegars must be aged for a minimum of twelve years.
- Use an oven proof skillet so that this dish can easily be taken from stove top to oven and back again. Be very careful and do not forget that the handle with will get very hot so use oven gloves or potholders.
- This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
This post was originally published May 1, 2018 and was republished May 15, 2020 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Erin
I know for sure this Chicken Parmesan would be a huge hit in my house!
Kimberly
Such a delicious classic and perfect for our weeknight rotation!
Amanda
This was so pleasant to make and it came out delicious!
Tara
Oh yum! What a wonderful, flavorful classic. I absolutely love your photos and how easily the chicken comes together.
Sue
I could eat chicken parmesan every day and not get tired of it. And with this easy and fast recipe, I might do that very thing!
Jenn
This is my family’s favorite chicken recipe! Your recipe always works out beautifully, and the flavors are just delish! I’m teaching my kids how to make it now, too!
Emily Flint
I’m always looking for easy and delicious chicken recipes and I’m so glad I found this one, everyone loved it!
Jeannette
Nothing better than comfort food, and that’s what this recipe is all about! Love a good chicken parm, especially loaded with cheese. Thanks for sharing such a wonderful dish!
Noelle
Such a classic recipe! Love all the flavors, thanks for sharing! made for the perfect dinner
Meagen
Such a delicious and easy recipe. The whole family is a fan! We will definitely be making it again!
Melissa
I made it and everyone loved it! So delicious!!!
Anna
This was the best chicken Parmesan I’ve ever had! Thank you for the recipe!
Lisalia
YUMMY! This was delicious. I think the balsamic vinegar gives it JUST the right depth of flavor. The secret ingredient.
Jen Talley
Chicken parm is one of my favorite recipes! My mom always made it when I was growing up. I can’t wait to try your recipe! I looks delicious!
Beth Pierce
Thanks so much Jen! I hope you enjoy it as much as we do!
Emily
Chicken Parm is one of my favorite weeknight recipes! This version is so delicious and cheesy, the whole family loved it!
Aimee Mars
My husband absolutely loves chicken parmesan and for some odd reason, I rarely make it! I can’t wait to surprise him with this delicious recipe.