Chicken Parmigiana (Printable)

Crispy breaded chicken with marinara and melted cheese

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - 1 cup grated Parmesan cheese, divided
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 4 tablespoons olive oil for frying

→ For the Sauce

12 - 2 cups marinara sauce
13 - 2 cloves garlic, minced
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried basil
16 - ½ teaspoon sugar, optional

→ For Assembly

17 - 2 cups shredded mozzarella cheese
18 - ¼ cup chopped fresh basil or parsley

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or a small amount of olive oil.
02 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness for uniform cooking.
03 - Arrange three shallow bowls. Place flour in the first bowl. In the second bowl, whisk together eggs and milk until well combined. In the third bowl, combine breadcrumbs, ½ cup Parmesan cheese, oregano, garlic powder, salt, and black pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Press firmly into the breadcrumb mixture to coat thoroughly on both sides.
05 - Heat 4 tablespoons olive oil in a large skillet over medium-high heat. Fry chicken breasts for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain. The chicken will finish cooking in the oven.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in marinara sauce, dried basil, and sugar if using. Simmer for 5 minutes, stirring occasionally.
07 - Spread 1 cup of sauce evenly across the bottom of the prepared baking dish. Arrange fried chicken breasts on top of the sauce. Spoon remaining sauce over each chicken piece. Sprinkle evenly with shredded mozzarella cheese and remaining ½ cup Parmesan cheese.
08 - Bake uncovered for 18 to 20 minutes, or until cheese is bubbling and lightly browned, and chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil or parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of that golden, crunch-giving crust and the way the mozzarella stretches into ridiculous strings when you take that first bite
  • That moment when you pull it from the oven and the whole kitchen smells like garlic, tomato sauce, and promise
  • How something so restaurant-worthy comes together with ingredients you probably already have in your pantry
02 -
  • Letting the breaded chicken rest on a wire rack after frying keeps the crust from getting soggy before baking
  • Room temperature chicken breasts pound more evenly and accept the coating better than cold ones
  • The sauce should be spread, not drowned, or you will lose that crucial crispy texture
03 -
  • Use panko breadcrumbs mixed with regular ones for extra crunch
  • Let the chicken rest for 5 minutes after baking so the cheese sets slightly

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