Chicken Parmesan Recipe

Ingredients

• 3boneless, skinless chicken breasts, halved horizontally to make 6 portions
• 50 g (½ cup), dividedfreshly grated Parmesan
• 2eggs
• 60 g (1 cup)panko breadcrumbs
• 110 g (1 cup)Italian-style breadcrumbs, or extra panko
• 3 g (1 teaspoon)garlic powder
• 45 ml (3 tablespoons)oil
• 680 g (24 ounces)marinara sauce, homemade or shop-bought
• 100 g (1 cup)shredded mozzarella
• to tastefresh basil leaves, for serving

Instructions

1. 1

   Prepare the chicken

   Slice each chicken breast horizontally into two thinner pieces, making six portions in total so they cook more evenly.

2. 2

   Mix the coating

   Beat the eggs in a shallow bowl. In another bowl, mix the Parmesan, panko, Italian-style breadcrumbs and garlic powder.

3. 3

   Bread the chicken

   Dip each piece of chicken in the beaten egg, then coat it thoroughly in the breadcrumb mixture, pressing the crumbs on so they adhere.

4. 4

   Pan-fry the chicken

   Heat the 45 ml oil in a large frying pan over medium heat. When hot, cook the chicken for 3–4 minutes on each side until golden; it can finish cooking in the oven.

5. 5

   Assemble the dish

   Heat the oven to 190°C. Spread some marinara in a baking dish, arrange the fried chicken on top, then spoon on more sauce. Sprinkle over the remaining Parmesan and the mozzarella.

6. 6

   Bake until bubbly

   Bake for 15–20 minutes, until the cheese has melted, is bubbling and has browned slightly.

7. 7

   Garnish and serve

   Take the dish out of the oven and leave it to cool briefly. Add fresh basil leaves before serving.

What is Chicken Parmesan?

Chicken Parmesan, also known as chicken parmigiana, is an Italian-American dish of breaded chicken served with tomato sauce and melted cheese. It draws on Italian traditions of breaded cutlets and tomato-and-cheese dishes, adapted into a hearty baked meal.

Here, a mix of panko and Italian-style breadcrumbs gives the chicken a crisp coating, while marinara and mozzarella bring the familiar saucy, cheesy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 55g protein, 42g carbs, 27g fat.

The chicken and cheeses provide most of the protein, while the breadcrumbs and marinara contribute much of the carbohydrate. Oil and cheese account for much of the fat, so balance a portion with vegetables or salad and a modest serving of pasta.

Choosing the coating

Panko: These light, flaky crumbs help create a crisp crust. Pairing them with Italian-style breadcrumbs adds a finer coating and seasoned flavour.

Parmesan: Grated cheese mixed into the crumbs adds savoury depth. Keep the reserved portion for sprinkling over the assembled chicken.

Getting an even crust

Egg first: Coat each piece in beaten egg before adding the crumbs so the coating has something to cling to. Let excess egg drip back into the bowl to avoid a thick, patchy layer.

Press gently: Pat the breadcrumb mixture onto both sides, especially around the edges. Handle the coated pieces carefully when moving them to the pan.

Pan-frying and baking

Golden colour: Cook the chicken in hot oil for 3–4 minutes per side, allowing the coating to brown before turning. If the pan is crowded, work in batches so the pieces fry rather than steam.

Oven finish: The chicken bakes at 190°C for 15–20 minutes under the sauce and cheese. Check that the thickest part is fully cooked before serving.

Sauce and cheese

Sauce base: A layer of marinara beneath the chicken helps keep the baking dish saucy. Spoon more over each portion, but leave some of the crumb coating visible if you want it to retain more crunch.

Cheese topping: Scatter the mozzarella and reserved Parmesan evenly so every portion gets a little of both. The dish is ready when the cheese has melted and is bubbling.

What to serve alongside

Pasta: Serve with spaghetti or another pasta shape, using extra marinara alongside if you like. A green salad or steamed greens bring a fresh contrast to the rich topping.

Bread: Crusty bread is useful for catching the sauce. For a lighter-feeling plate, add a generous portion of vegetables and serve a smaller amount of pasta.

Recipe notes & tips

• Slice the chicken to an even thickness so the portions cook at a similar rate.
• Set up the egg and crumb bowls before you start coating the chicken.
• Use a large pan or fry the chicken in batches to keep the coating crisp.
• Spread the sauce in a thin layer beneath the chicken rather than fully submerging it.
• Let the dish rest briefly after baking so the sauce and cheese settle before serving.

Variations

• Extra herbs: Add dried oregano or Italian seasoning to the breadcrumb mixture for a more herb-forward crust.
• Spicy sauce: Stir chilli flakes into the marinara for a gentle heat.
• Smaller portions: Cut the chicken into strips before breading and reduce the cooking time as needed.
• More vegetables: Serve with roasted courgette, aubergine or broccoli alongside the chicken.
• Cheese swap: Replace some of the mozzarella with provolone for a different melting cheese flavour.

Common mistakes to avoid

• Uneven chicken: Thick sections can take longer to cook; slice the breasts evenly and check the thickest part.
• Loose coating: Crumbs may fall off if they are not pressed on; coat the chicken firmly and handle it gently.
• Crowded pan: The chicken can steam instead of browning; fry in batches if the pieces do not fit with space around them.
• Too much sauce on top: A heavy layer can soften the crust; spoon it over the chicken without burying the coating.
• Relying on the cheese: A melted topping does not confirm the chicken is cooked; check the thickest piece before serving.

How to store

Refrigerate leftovers in a covered container within two hours and eat within 3 days. Reheat in an oven at 180°C until piping hot throughout; the breadcrumb coating may soften after storage.

Frequently asked questions