Crispy, cheesy, and smothered in rich marinara sauce—Chicken Parmigiana is a beloved Italian-American dish that never fails to impress. Whether you’re preparing it for a cozy family dinner or a special occasion, this recipe delivers the perfect balance of crunch, flavor, and comfort.
Why You’ll Love This Chicken Parmigiana Recipe
- Extra Crispy Coating: Double breading ensures a golden, crunchy crust.
- Rich and Savory Sauce: Homemade marinara adds a deep, fresh tomato flavor.
- Melty Cheese Goodness: A perfect blend of mozzarella and Parmesan for a gooey, flavorful finish.
- Versatile Serving Options: Pair it with pasta, garlic bread, or a fresh salad.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (butterflied and pounded to ½-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vegetable oil (for frying)
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for spice)
- Salt & pepper to taste
For Topping:
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
Step-by-Step Instructions
1. Prepare the Chicken
- Butterfly the chicken breasts and pound them to an even ½-inch thickness.
- Season both sides with salt and pepper.
2. Set Up the Breading Station
- Place the flour in a shallow dish.
- In another dish, beat the eggs.
- In a third dish, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, and dried oregano.
- Dredge each chicken piece in flour, dip in beaten eggs, then coat thoroughly with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
3. Fry the Chicken
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry each chicken cutlet for about 3-4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
4. Make the Sauce
- In a saucepan, heat olive oil over medium heat.
- Sauté minced garlic for 1 minute until fragrant.
- Add marinara sauce, dried basil, and red pepper flakes. Simmer for 5 minutes.
- Season with salt and pepper to taste.
5. Assemble and Bake
- Preheat oven to 400°F (200°C).
- Place fried chicken cutlets in a baking dish.
- Spoon marinara sauce over each cutlet.
- Sprinkle shredded mozzarella and grated Parmesan on top.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve and Enjoy!
- Garnish with fresh basil leaves.
- Serve hot with pasta, garlic bread, or a side salad.
Tips for the Best Chicken Parmigiana
- Use fresh mozzarella for the best melt and flavor.
- Let the fried chicken rest on a wire rack before baking to keep it crispy.
- Double the sauce if serving with pasta for extra flavor.
- Make it ahead by frying the chicken in advance and baking just before serving.
PAIRINGS
Red Wine Pairings (Best Choice)
Since Chicken Parmigiana is rich with tomato sauce, cheese, and crispy breading, it pairs best with medium to full-bodied red wines with good acidity to complement the dish’s flavors.
- Chianti Classico – A classic Italian pairing! Chianti’s bright acidity and cherry notes balance the richness of the dish.
- Sangiovese – Similar to Chianti, it has tart red fruit flavors and herbal undertones that enhance the tomato-based sauce.
- Barbera – This Italian red has low tannins and high acidity, making it a great match for the tangy marinara sauce.
- Zinfandel – Its bold fruitiness and peppery notes complement the crispy chicken and melted cheese.
- Montepulciano d’Abruzzo – A smooth, medium-bodied red with dark fruit flavors that pairs well with Parmesan and tomato sauce.
