Chicken Parmesan is one of those dishes everyone recognizes, but I wanted a version that feels a little lighter, a little fresher, and still completely comforting. This take on Chicken Parmesan (Parmigiana) keeps all the cheesy, saucy goodness, but leans into seasonal, quality ingredients and a cleaner method that works for weeknights.
Instead of heavy breading and oily frying, I use thin, tenderized chicken cutlets, a well-seasoned breadcrumb mix, and the choice to either pan-fry or bake. The pan-fry route gives you that classic, rich flavor; the baked method is great if you want less oil and a bit less mess. Both use the same base recipe, so you can switch depending on your mood or what you have time for.
The twist here is focusing on what’s in season and nearby. A good jarred marinara works, but if you’ve got late-summer or early-fall tomatoes, a quick homemade sauce takes this to another level. Same with cheese: fresh mozzarella from a local dairy and real parmesan (not the shaker) make a huge difference in flavor and texture, without adding any extra effort to the process.
I like making this when I want something familiar, but don’t feel like deep-frying or dealing with a long ingredient list. It’s straightforward: bread, brown, bake, and finish under the broiler. You can serve it over simple pasta, polenta, or just with a big green salad and crusty bread. If you’re into seasonal, farm-to-table cooking, this is a solid way to turn basic chicken and pantry staples into a classic that feels a little more modern and a lot more doable.
Let’s Make Chicken Parmesan (Parmigiana)
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Fresh Finds for Your Recipe
- 3 chicken breasts, sliced in half lengthwise to create 6 cutlets
- 1/2 cup all-purpose flour (or gluten-free flour blend or white whole wheat)
- 3 eggs, whisked
- 1/3 cup olive oil, divided (plus more for baking method, if using)
- 1 1/2 cups breadcrumbs
- 1/2 cup parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian herb blend (thyme, oregano, basil, rosemary)
- 1 teaspoon garlic powder
- 6 slices mozzarella
- 1 1/2 cups marinara sauce (use a good-quality jarred or homemade)
- 1/3 cup parmesan cheese, shredded (for topping)
- 2 tablespoons fresh basil, chopped
The Method: A Step-by-Step Guide
- Preheat your oven to 425°F (220°C) for the pan-fry-then-bake method. Lightly oil a large baking dish and set it aside.
- Tenderize the chicken by placing the cutlets in a large zip-top bag or between two sheets of parchment. Pound them with a rolling pin or the smooth side of a meat mallet until they’re about 1/2 inch thick. Pat each cutlet very dry with paper towels so the coating sticks well.
- In a shallow dish, combine the breadcrumbs, 1/2 cup shredded parmesan, salt, pepper, Italian herb blend, and garlic powder. Stir until the seasoning looks evenly distributed.
- Set up a simple breading station with three shallow dishes: one with flour, one with whisked eggs, and one with the seasoned breadcrumb mixture.
- Working with one cutlet at a time, coat the chicken in flour on both sides, then shake off any excess. Dip it into the egg, letting the extra run off, then press it firmly into the breadcrumbs. Use your hands to press the crumbs in so you get full coverage. Repeat with all the chicken.
- Heat about 3 tablespoons of olive oil in a cast iron skillet or heavy pan over low to medium heat. When the oil is hot, brown the chicken cutlets for 2–3 minutes per side, just until the crust is golden. You’re not cooking them through yet. Work in batches, adding more oil as needed, and transfer browned cutlets to the prepared baking dish.
- Layer a slice of mozzarella on each cutlet, then spoon marinara sauce over the top, spreading it lightly but not completely covering the edges (this helps keep the crust crispy). Bake, uncovered, for about 14 minutes, or until the chicken is cooked through.
- Remove the dish from the oven and sprinkle the remaining 1/3 cup shredded parmesan evenly over the chicken. Switch your oven to broil on HIGH and broil for about 1 minute, watching closely, until the cheese is melted, bubbling, and lightly browned.
- Finish with chopped fresh basil scattered over the top. Let the Chicken Parmesan rest for a few minutes so the juices settle, then serve right away.
- For the baked-only method (less oil): Preheat your oven to 450°F (230°C). Follow steps 2–5 to bread the chicken. Arrange the cutlets on a generously oiled baking pan and lightly spray or brush the tops with about 2 tablespoons olive oil. Bake for 25 minutes, then top with mozzarella, marinara, and parmesan and bake for another 5 minutes. Broil on HIGH for 1 minute to brown the cheese, then garnish with fresh basil and serve.
Choosing Pan-Fry vs Bake
Both methods work well; it really comes down to how you like to cook and what you’re aiming for. If you want that classic restaurant-style Chicken Parmesan with deep flavor and a super-crispy crust, go with the pan-fry-then-bake option. Browning the cutlets in a skillet builds flavor fast and gives the breadcrumbs a richer, golden color you can’t quite match in the oven alone.
If you’re watching oil use or just don’t want to stand at the stove, the baked-only version is a solid alternative. It uses less oil, there’s less splatter, and you can slide the tray in the oven and walk away. The texture is slightly lighter, and it pairs really well with simple sides like roasted seasonal vegetables or a farm greens salad. For busy nights, I often choose the baked method; for guests or a “classic” vibe, I pan-fry first.
Getting Crispy Breading
Good Chicken Parmesan starts with a crisp, well-seasoned crust. The most important step is to dry the chicken thoroughly before you coat it. Any extra moisture makes the flour clump and the breading slide off. Press the breadcrumbs into the cutlets firmly so they cling instead of just dusting the surface. When pan-frying, keep the heat at low to medium so the crumbs turn golden without burning before the inside cooks.
Another key detail: don’t crowd the pan. If you stack or overlap cutlets, steam gets trapped and softens the coating. Cook in batches and give each piece space. For the baked-only method, the light brushing or spraying of oil on top is what helps the crust crisp in the oven. If you have a wire rack that fits on your sheet pan, placing the chicken on that lets hot air circulate and improves crispness even more.
Best Marinara to Use
Since this recipe is simple, the marinara sauce really matters. If you’re buying it, look for a jar that has tomatoes, olive oil, garlic, herbs, and not much else. Skip anything overly sweet or full of additives. A clean, tomato-forward sauce lets the chicken, parmesan, and mozzarella shine without tasting heavy or muddy.
If you have access to good seasonal tomatoes, a quick homemade sauce is worth the extra 15–20 minutes. Sauté garlic in olive oil, add crushed fresh or canned tomatoes, salt, and a pinch of dried oregano or basil, and simmer until slightly thickened. Keep the sauce on the thicker side so it doesn’t soak the breading. Whether jarred or homemade, taste and adjust the seasoning before you spoon it over the chicken so you’re layering flavor, not just moisture.
Cheese Swaps and Extras
Mozzarella and parmesan are classic, but you have options. Fresh mozzarella melts beautifully and gives a softer, creamier top; low-moisture mozzarella browns more easily and stays a bit firmer. If you like a sharper flavor, add some aged provolone or a little pecorino romano with the parmesan. Just keep the total cheese amount similar so the dish doesn’t get too heavy or greasy.
For a slightly lighter feel, you can reduce the mozzarella slices and bump up the parmesan instead, which adds flavor without as much stretch. Want more structure? Sprinkle a small handful of breadcrumbs over the cheese before broiling for a crunchy top layer. Fresh basil is ideal, but in cooler months you can finish with flat-leaf parsley or a drizzle of good extra-virgin olive oil for brightness. Stick with real block cheese you shred yourself; pre-shredded blends often have anti-caking agents that affect melting.
Your Questions Answered
Can I prep Chicken Parmesan in advance without losing the crispy texture?
You can definitely prep parts of this recipe ahead, but there are a few details to keep it from going soggy. Bread the chicken and place the cutlets in a single layer on a tray, then refrigerate uncovered or loosely covered for up to 8 hours. This helps the coating set and dry slightly. Wait to add sauce and cheese until just before baking, or the breading will soften. You can also brown the cutlets earlier in the day, cool them on a rack, and then assemble with marinara and cheese right before they go into the oven.
What’s the best way to reheat leftovers so the chicken stays tender?
For leftovers, avoid the microwave if you can; it tends to make the breading rubbery and the chicken dry. Instead, preheat your oven to about 350°F (175°C). Place the Chicken Parmesan in a baking dish, cover loosely with foil, and heat for 12–15 minutes until warmed through. Then remove the foil and heat for another 3–5 minutes so the top can re-crisp slightly. If it looks dry, add a spoonful of extra marinara around the chicken before reheating, not on top of the crust. This method keeps the inside moist while giving the outside a bit of life again.
Chicken Parmesan (Parmigiana)
Ingredients
For the Chicken:
- 3 chicken breasts chicken breasts sliced in half lengthwise to make 6 cutlets
- 1/2 cup all-purpose flour or gluten-free blend / white whole wheat
- 3 eggs eggs whisked
- 1/3 cup olive oil for frying (or use for brushing if baking)
Breadcrumbs:
- 1 1/2 cups breadcrumbs
- 1/2 cup Parmesan cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian herb blend thyme, oregano, basil, rosemary
- 1 teaspoon garlic powder
For the Topping:
- 6 slices mozzarella
- 1 1/2 cups marinara sauce
- 1/3 cup Parmesan cheese shredded
- 2 tablespoons fresh basil chopped
Instructions
- Preheat the oven and gather all ingredients and equipment.
Pan-fried Chicken Parmesan
- Set oven to 425°F (220°C) and line a baking dish for finishing the cutlets.
- Prepare the chicken: place each cutlet in a large resealable bag or between parchment sheets and pound gently until about 1/2 inch thick. Pat cutlets dry with paper towels.
- Make the breadcrumb mixture by combining breadcrumbs, 1/2 cup shredded Parmesan, salt, pepper, Italian herbs, and garlic powder in a shallow dish.
- Set up a breading station with flour in the first dish, beaten eggs in the second, and the breadcrumb mixture in the third.
- Dredge each cutlet in flour, tapping off extra, dip into the eggs, then press into the breadcrumbs so they adhere on both sides. Repeat until all cutlets are coated.
- Heat olive oil in a skillet over low–medium heat. Add a few cutlets at a time and brown until golden, about 2–3 minutes per side; transfer browned cutlets to the prepared baking dish.
- Top each browned cutlet with a slice of mozzarella, spoon marinara over the cheese, then sprinkle with the remaining Parmesan.
- Bake uncovered for about 14 minutes, then switch the oven to broil and broil on high for 1 minute, or until the cheese is bubbling and lightly browned. Remove and scatter chopped basil over the top before serving.
Baked Chicken Parmesan (lower oil option)
- For the baked version, preheat oven to 450°F (230°C). Prepare and bread the cutlets as described above.
- Arrange the breaded cutlets in a baking pan that has been brushed or sprayed generously with olive oil; brush or spray the tops of the cutlets with about 2 tablespoons olive oil to encourage browning.
- Bake the cutlets for 25 minutes, then remove from oven, add mozzarella slices, spoon on marinara and sprinkle with Parmesan. Return to the oven for 5 more minutes.
- Finish under the broiler for 1 minute to brown the cheese, then top with chopped basil and serve immediately.
