Chicken Parmigiana (Printable View)

Golden breaded chicken baked with tangy marinara and bubbling mozzarella-Parmesan blend

# 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 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

→ For Assembly

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

# Cooking Steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness.
03 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine breadcrumbs, ½ cup Parmesan, oregano, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, dip in egg mixture, then coat thoroughly with the breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts for 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Pour in marinara sauce, dried basil, and sugar. Simmer for 5 minutes.
07 - Spread 1 cup of sauce in the bottom of the baking dish. Place fried chicken breasts on top. Spoon remaining sauce over each piece. Sprinkle evenly with mozzarella and remaining ½ cup Parmesan.
08 - Bake uncovered for 18–20 minutes, or until cheese is bubbling and chicken reaches an internal temperature of 165°F.
09 - Garnish with fresh basil or parsley. Serve immediately.

# Expert Tips:

01 -
  • The contrast between the crispy exterior and tender, juicy chicken inside is absolutely worth every minute of prep work
  • Homemade chicken parm tastes infinitely better than restaurant versions, plus your kitchen will smell incredible
  • Leftovers reheat beautifully and actually taste even better the next night when flavors have mingled
02 -
  • Letting breaded chicken rest on a wire rack for a few minutes after frying prevents the crust from becoming soggy
  • Patting chicken completely dry before breading makes the coating stick much better during frying
  • Using freshly grated Parmesan instead of the pre-grated kind makes a noticeable difference in melting and flavor
03 -
  • Use a meat thermometer to avoid overcooking, as chicken breast dries out quickly past 165°F
  • Let the dish rest for five minutes after baking before serving, which helps the cheese set slightly and makes serving easier

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