Name: Best Chicken Parmesan Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts (sliced thinly in half); 2 large eggs; 1/2 cup buttermilk; 1/2 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 3/4 cup flour; 1/4 cup cornstarch; 1 tablespoon kosher salt; 1/2 teaspoon pepper; 2 teaspoons oregano; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1 1/2 cups Panko bread crumbs; 1 inch vegetable oil (for frying); 1 (24-oz) jar good quality marinara sauce (e.g., Rao’s); 1 (14-oz) can petite diced tomatoes; 1 teaspoon kosher salt; 2 teaspoons oregano; 1/2 teaspoon garlic powder; 1 teaspoon dried basil; 2-4 tablespoons fresh basil (chopped, optional); Large pot of water; 1 tablespoon salt; 12 ounces spaghetti or other long pasta; 1/4 cup Parmesan cheese (shredded); 1/2 cup mozzarella cheese (shredded)

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Introduction

Chicken Parmesan is a beloved Italian-American classic that combines crispy breaded chicken with a rich tomato sauce and melted cheese. This recipe delivers tender, juicy cutlets coated in flavorful breadcrumbs, topped with savory marinara and gooey mozzarella, perfect for a comforting dinner.

The image shows a crispy brown breaded chicken breast topped with a thick layer of melted white cheese mixed with bits of red tomato sauce, sprinkled with small pieces of green herbs on top. Over the cheese, there are dollops of bright red tomato sauce adding color contrast. Around the chicken, fresh green spinach leaves spread over a white marbled textured surface, with some extra tomato sauce spots adding to the detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts (sliced thinly in half)
2 large eggs
1/2 cup buttermilk*
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup flour
1/4 cup cornstarch
1 tablespoon kosher salt
1/2 teaspoon pepper
2 teaspoons oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 1/2 cups panko bread crumbs
1 inch of vegetable oil (or any high smoke point oil)
1 (24-oz) jar good quality marinara sauce
1 (14-oz) can petite diced tomatoes
1 teaspoon kosher salt
2 teaspoons oregano
1/2 teaspoon garlic powder
1 teaspoon dried basil
2-4 tablespoons fresh basil (chopped, optional)
Large pot of water
1 tablespoon salt
12 ounces spaghetti or other long pasta
1/4 cup parmesan cheese (shredded)
1/2 cup mozzarella cheese (shredded)

Instructions

Step 1: Use a sharp knife to slice each chicken breast in half horizontally to create thin cutlets. You should have 4 thin pieces shaped like the original breasts but thinner.
Step 2: In a small bowl, mix 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle this seasoning over the chicken and rub it onto all edges.
Step 3: In a medium bowl, whisk together 2 eggs and 1/2 cup buttermilk. Add the chicken pieces and let them marinate for 15-30 minutes or up to 24 hours if time allows.
Step 4: Prepare your dredging station using two shallow bowls. In the first, combine 3/4 cup flour, 1/4 cup cornstarch, 1 tablespoon kosher salt, 1/2 teaspoon pepper, 2 teaspoons oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. In the second bowl, place 1 1/2 cups panko bread crumbs.
Step 5: Heat vegetable oil in a high-sided skillet over medium heat until a thermometer reads 400°F. Use about 1 inch of oil, adjusting volume for your pan size. This may take 15 minutes or more.
Step 6: Bread the chicken pieces by first dipping them in the egg mixture, then coating thoroughly with the seasoned flour mixture. Dip the floured chicken back into the egg mixture, let it drip off, then press into the panko crumbs until well coated.
Step 7: Fry the breaded chicken in the hot oil in batches, leaving space between pieces. Fry 2 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a wire rack to keep crispy. Maintain oil temperature at 400°F between batches.
Step 8: While frying, make the sauce. In a medium pot, combine the marinara sauce, diced tomatoes, 1 teaspoon kosher salt, 2 teaspoons oregano, 1/2 teaspoon garlic powder, 1 teaspoon dried basil, and fresh basil if using. Heat over medium until bubbly, then keep warm.
Step 9: Boil pasta in salted water according to package directions until al dente. Drain and toss with a little oil to prevent sticking.
Step 10: Place fried chicken cutlets in a broil-safe dish. Spoon sauce generously over each piece, leaving edges uncovered to keep crispness. Sprinkle with a mixture of parmesan and mozzarella cheese.
Step 11: Broil on the highest rack for 2-5 minutes, watching closely and checking every minute until cheese melts and bubbles without burning. Remove from oven.
Step 12: Garnish with fresh basil and serve chicken hot with pasta and extra sauce on the side.

Tips & Variations

Use fresh basil in the sauce and as a garnish to brighten the flavors.
For a spicier kick, increase the cayenne pepper slightly or add red pepper flakes to the dredging mix.
Try substituting mozzarella with provolone or fontina for different melty textures.
If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon lemon juice and let sit 5 minutes as a substitute.

Storage

Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to keep the breading crisp. Sauce and pasta can be stored separately and reheated gently on the stove or in the microwave.

How to Serve

A close-up view of a crispy golden-brown breaded chicken cutlet topped with a thick layer of melted, stretchy white mozzarella cheese, covered partially by bright red marinara sauce, and sprinkled with small green herb pieces. The cheese is gooey, stretching slightly between pieces of chicken, showing the fresh texture. Around the chicken lies fresh green basil leaves adding a fresh touch. The whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used but slice them thinly for even cooking and breading adherence. The flavor will be richer but the texture slightly different.

What can I use if I don’t have panko bread crumbs?

You can substitute regular bread crumbs, but panko provides a lighter, crispier coating. For a gluten-free version, use gluten-free panko or crushed gluten-free crackers.