I love making Chicken Parmigiana because it’s simple, indulgent, and always a hit at the dinner table. The crispy chicken cutlets paired with tangy tomato sauce and creamy melted cheese create the perfect balance of texture and flavor. It’s a versatile dish — I can bake or fry the chicken, serve it over pasta, or enjoy it as a sandwich. It’s the ultimate comfort food that never fails to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by seasoning the chicken breasts on both sides with salt and pepper, rubbing it in well so the flavor absorbs.
I prepare three shallow bowls — one with flour, one with beaten eggs and milk whisked together, and one with breadcrumbs.
I dredge each chicken breast in flour, shaking off the excess, then dip it into the egg mixture, and finally coat it thoroughly with breadcrumbs.
I repeat this process with all the chicken pieces and lay them on a foil-lined tray.
To cook, I either heat olive oil to 375°F (190°C) and fry each chicken breast until golden brown on both sides or bake them in a preheated oven at 350°F (175°C) for 15–20 minutes until cooked through.
Once cooked, I place the chicken breasts on a plate, over cooked pasta, or inside a sandwich roll, then spoon warm marinara sauce over the top.
I add slices of mozzarella and sprinkle grated parmigiano on top.
I then place the chicken under the broiler for 2–3 minutes, just until the cheese is bubbling and slightly browned.
I finish by sprinkling fresh chopped basil on top before serving.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
I sometimes use provolone instead of mozzarella for a sharper flavor. For a lighter version, I bake the breaded chicken instead of frying it. If I want a touch of spice, I add red pepper flakes to the marinara sauce. When I feel like something different, I make a Chicken Parmigiana sandwich on crusty bread with extra sauce and melted cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them in the oven at 180°C (350°F) for about 10–15 minutes until hot and crisp again. I avoid microwaving, as it can make the breading soggy. The chicken can also be frozen for up to 2 months; I thaw it overnight before reheating.
FAQs
Can I bake instead of fry the chicken?
Yes, I often bake it for a lighter version. It still comes out crispy and delicious.
What’s the best cheese to use?
I prefer fresh mozzarella for its creamy melt and parmigiano for sharp flavor, but provolone or fontina also work well.
Can I make this ahead of time?
Yes, I bread the chicken ahead and refrigerate it for a few hours before frying or baking.
How do I keep the breading from falling off?
I make sure the chicken is dry before dredging and press the breadcrumbs gently so they adhere well.
What can I serve with Chicken Parmigiana?
I love serving it with spaghetti, roasted vegetables, or a simple green salad.
Can I use store-bought marinara sauce?
Yes, but I prefer homemade for a fresher taste. If using store-bought, I choose one with simple ingredients.
Can I make this gluten-free?
Yes, I use gluten-free breadcrumbs and flour to make it completely gluten-free.
How can I make it extra crispy?
Double-dipping the chicken in egg and breadcrumbs gives an extra crunchy crust.
Is it possible to air fry the chicken?
Yes, I air fry it at 200°C (400°F) for about 10–12 minutes, flipping halfway, for a healthier version.
Conclusion
I love how this Authentic Chicken Parmigiana delivers all the rich, satisfying flavors of Italian-American comfort food. The crispy chicken, savory marinara, and melted cheese create a perfect harmony of taste and texture. Whether I’m serving it for a family dinner or a special occasion, it’s a dish that always brings everyone to the table with smiles.
This Authentic Chicken Parmigiana combines crispy breaded chicken cutlets with rich marinara sauce, melted mozzarella, and parmigiano for the ultimate Italian-American comfort food. Juicy, cheesy, and full of flavor, it’s perfect served over pasta, in a sandwich, or on its own.
Season chicken breasts on both sides with salt and pepper.
Prepare three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs.
Dredge each chicken breast in flour, shaking off excess, then dip in egg mixture, and coat thoroughly with breadcrumbs. Set aside on a tray.
Heat olive oil in a large skillet to 190°C (375°F). Fry chicken for 3–4 minutes per side until golden and cooked through, or bake in a preheated oven at 175°C (350°F) for 15–20 minutes.
Transfer cooked chicken to a baking tray. Spoon warm marinara sauce over each piece.
Top with slices of mozzarella and a sprinkle of grated parmigiano.
Place under the broiler for 2–3 minutes until the cheese is melted and lightly browned.
Sprinkle with chopped basil and serve hot with pasta, salad, or crusty bread.
Notes
Use provolone instead of mozzarella for a sharper flavor variation.
Bake instead of fry for a lighter version or air fry at 200°C (400°F) for 10–12 minutes.
Double-dip the chicken in egg and breadcrumbs for extra crispiness.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat in the oven at 180°C (350°F) to maintain crispness.
