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Q1075 Q1075
This restaurant-worthy Chicken Parmesan recipe is easy to make and bake in the oven with marinara and mozzarella! Serve this with pasta for an Italian dinner that your family will love!
Chicken Parmesan
You’ve just found the crispiest, most restaurant-worthy Chicken Parmesan recipe out there! In this recipe, I use some chef-inspired techniques combined with years of my own chicken parmesan-making experience to create the best dish that you and your family will love!
Each layer in this breading has the best flavors and textures. And baking the chicken parmesan on a baking sheet (instead of in a dish with marinara sauce), ensures that you have super crispy chicken that will stay crispy until the very last bite.
Be sure to read through my pro tips to guarantee success with this recipe, and to see why it really is the best!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken to create 2-3 thinner slices. Use a meat tenderizer to pound to 1/2-inch thick. Pat dry and season with salt and pepper. Dredge in flour, egg, and breadcrumb mixtures and fry in oil until crispy. Set aside on a wire cooling rack.
Transfer chicken to a baking sheet and top with marinara sauce and mozzarella cheese. Bake at 400° for 15 minutes. Garnish with parsley and serve!
Make Ahead Method
REFRIGERATOR METHOD (1-2 DAYS AHEAD)
- Prepare and refrigerate: Bread and fry the chicken as outlined, don’t add sauce/cheese. Let it cool completely. Cover in an airtight container and refrigerate for 1-2 days.
- When ready to serve: Place chicken in a casserole dish (without cheese/sauce), cover and bake at 425° for 10 minutes to heat it through. Remove cover and spoon sauce on top and add cheese. Bake uncovered for 15 minutes, or until cheese is melted. Serve!
FREEZER METHOD: (3-4 MONTHS AHEAD)
- Prepare and freeze: Bread and fry the chicken as outlined, don’t add sauce/cheese. Flash freeze on a large plate for 1-2 hours. Wrap individually in foil and place in a labeled gallon freezer bag, seal out the air. Store for 3-4 months.
- When ready to serve: Let thaw completely overnight. Place breaded chicken in a casserole dish. Cover and bake at 425° for 10 minutes to heat it through. Remove cover and spoon sauce on top and add cheese. Bake uncovered for 15 minutes, or until cheese is melted. Serve!
PRO TIPS
Pound the chicken thin: This is how the restaurants serve it. Note the chicken plumps up a little bit when cooked, so go thin!
For the egg layer: Beat the eggs until super frothy to make them light and airy, that’s key! Use your fingers to slide excess egg coating off of the chicken gently, so that it is wet enough to grip the breadcrumbs, but not so much that it will bleed through the breading.
Make sure the oil is sufficiently heated before you add the chicken, this ensures the breading stays intact as it should fry immediately. Otherwise it can get soggy and won’t be as crispy.
I like to bread 1-2 pieces of chicken at a time instead of all at once.While the first batch fries, I’ll bread the next batch. This keeps things extra crispy.
Small adjustments to the heat, up/down, will be needed throughout frying to ensure it doesn’t get too hot or too cool.
Low Moisture, Whole Milk mozzarella will melt the best. Shred it from a block, it will melt and taste best that way.
I use Dragone mozzarella and Belgioioso parmesan cheese for this recipe.
Bake these on a baking sheet instead of in a skillet/casserole dish. This ensures the bottom and sides stay super crispy, and there is plenty of room for the chicken. Overlapping or crowding a dish will also lead to soggy results. I’m all about the crisp. You can always spoon marinara on a plate and serve the Chicken Parmesan on top!
Be sure to serve this with some Garlic Bread with Cheese. My Pink Sauce Pasta is a nice addition as well!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze well!
- To reheat: Thaw completely and bake in a covered casserole dish at 350° for 20-25 minutes.
