Chicken Parmesan - A Beautiful Mess

This easy chicken parmesan, or chicken parm as I tend to call it, is one of those meals I will order at a restaurant but for a long time I didn’t make at home. But no more! It’s so easy and delicious. Plus, you can customize or serve this chicken parmesan recipe the way you like.

I like my chicken parm thin and crispy served with extra tomato sauce on the side with garlic bread. But you could also serve this over noodles or rice or all on it’s own—it’s that good and filling!

Related: Next up, try our pesto pasta, manicotti, baked ziti, or lasagna. Yum!

Ingredients

Chicken – skinless chicken breast
Salt
Black pepper
All-purpose flour
Milk
Italian bread crumbs
Parmesan cheese
Canola oil or Vegetable oil
Tomato sauce – any kind you like: homemade marinara sauce, vodka sauce, Pomodoro sauce
Mozzarella cheese
Fresh basil

You may also want some French bread, spaghetti noodles, or rice to serve with.

How to make Chicken Parmesan

First, cut the chicken breasts in half, lengthwise. While some people like to pound the chicken with a meat mallet or rolling pin to thin it I simply cut the pieces in half.

Generously season each side of the chicken cutlets with salt and pepper. Dip the pieces in flour, coating the outside. Then dip in milk. Then dip in Italian bread crumbs. I will use a shallow bowl, pie pan, or plates with a lip to do this in.

In a large saucepan or skillet, add enough oil to pan fry (about 1/2 inch or more). Over medium-high heat cook the breaded chicken for two minutes on each side.

Place the chicken in a lightly oiled baking dish or baking sheet and top with tomato sauce, grated Parmesan cheese and mozzarella. Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken golden brown. Top with fresh basil and serve.

Tips & Substitutions

For the breading, you can use two eggs whisked together instead of milk if you prefer. I think this makes the breading a little thicker, but it works well. Another option is buttermilk in place of the milk, this simply adds a bit more flavor and tanginess.
Bonus points – add Parmesan to the breading! Use the powdery kind and mix it in with the Italian bread crumbs.
To check your chicken is done, use a meat thermometer and check the thickest piece, it should reach 160°F.
Warm extra sauce to serve on the side – this keeps the chicken parmesan from getting soggy as it bakes.
I like fresh basil but you could also use fresh parsley, rosemary or thyme. Another addition for a little heat is to sprinkle on some red pepper flakes.
You can store any leftovers in an airtight container fin the refrigerator for a couple days. I don’t think chicken parm makes the best leftovers IMO. So, if we do have leftovers, what I do is chop it up into small pieces to toss in with pasta or over a salad. I feel this works better than trying to recreate the meal by rewarming.

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Crispy breaded chicken topped with tomato sauce and melty cheese.

Yield 4

Prep 15 minutes

Cook 10 minutes

Total 25 minutes

Instructions

First, cut the chicken breasts in half, lengthwise.
Generously season each side of the chicken cutlets with salt and pepper. Dip the pieces in flour, coating the outside.
Then dip in milk.
Then dip in Italian bread crumbs. I will use a shallow bowl, pie pan, or plates with a lip to do this in.
In a large saucepan or skillet, add enough oil to pan fry (about 1/2 inch or more). Over medium-high heat cook the breaded chicken for two minutes on each side.
Place the chicken in a lightly oiled baking dish or baking sheet and top with a little tomato sauce, grated Parmesan cheese and mozzarella.
Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken golden brown.
Top with fresh basil and serve with garlic bread or over pasta.

Notes

For the breading, you can use two eggs whisked together instead of milk if you prefer. I think this makes the breading a little thicker, but it works well. Another option is buttermilk in place of the milk; this simply adds a bit more flavor and tanginess.
Bonus points – add Parmesan to the breading! Use the powdery kind and mix it in with the Italian bread crumbs.
To check your chicken is done, use a meat thermometer and check the thickest piece, it should reach 160°F.
Warm extra sauce to serve on the side – this keeps the chicken parmesan from getting soggy as it bakes.
I like fresh basil but you could also use fresh parsley, rosemary or thyme. Another addition for a little heat is to sprinkle on some red pepper flakes.
You can store any leftovers in an airtight container in the refrigerator for a couple days. I don’t think chicken parm makes the best leftovers IMO. So, if we do have leftovers, what I do is chop it up into small pieces to toss in with pasta or over a salad. I feel this works better than trying to recreate the meal by rewarming.

Nutrition

Nutrition Facts

Chicken Parmesan

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Chicken Parmesan – A Beautiful Mess