This Chicken Parmesan is everything the classic should be golden and crunchy on the outside, juicy inside, and topped with just enough sauce and cheese to enhance (not smother) the crust. The method is intentionally different from most restaurant versions: less sauce, smarter layering, and a blazing-hot oven that finishes the chicken without turning it soggy.
The result? A balanced, crisp-forward chicken Parm with bold flavor, melty cheese, and clean tomato notes. If you’ve ever been disappointed by a heavy, watery plate of chicken and cheese, this approach will change your mind.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Rest Time: 10 minutes
- Total Time: 45 minutes
- Servings: 4
Why This Chicken Parmesan Works
- Crispier crust: Panko mixed with real Parmesan adds crunch and flavor
- No soggy bottom: Sauce goes on top, never underneath
- Balanced cheese blend: Mozzarella for melt, provolone for bite, Parmesan for depth
- High-heat finish: A hot oven browns cheese fast without overcooking the chicken
Quick and Easy Chicken Noodle Soup
Ingredients
- 4 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (plus more if needed)
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- ¾ cup freshly grated Parmesan cheese, divided
- ½ cup olive oil, for shallow frying
- ½ cup prepared tomato sauce (high-quality preferred)
- ¼ cup fresh mozzarella, cut into small cubes
- ½ cup freshly grated provolone cheese
- ¼ cup chopped fresh basil
- 2 teaspoons olive oil
Step-by-Step Instructions
1. Preheat & Prep
Preheat the oven to 450°F (230°C). This high temperature is essential for browning the cheese while keeping the breading crisp.
2. Pound for Even Cooking
Place chicken breasts between two sheets of plastic wrap or inside resealable freezer bags. Pound to an even thickness of about ½ inch. This ensures uniform cooking and juicier results.
Season both sides generously with salt and pepper.
3. Set Up the Breading
Lightly dust each chicken breast with flour, shaking off excess.
In one bowl, beat the eggs.
In another bowl, mix panko with ½ cup Parmesan cheese.
Dip the floured chicken into the egg, then press firmly into the breadcrumb-Parmesan mixture, coating both sides well.
Place breaded chicken on a tray and let it rest at room temperature for 10–15 minutes. This helps the coating adhere and fry up crisp.
4. Fry Until Golden
Heat about ½ inch of olive oil in a large skillet over medium-high heat until shimmering.
Fry the chicken in batches (do not overcrowd), about 2 minutes per side, until lightly golden. The chicken will finish cooking in the oven.
Transfer to a baking dish.
5. Top Don’t Drown
Spoon about 2 tablespoons tomato sauce over each chicken breast—no more.
Top evenly with mozzarella cubes, provolone cheese, chopped basil, and the remaining Parmesan. Drizzle each piece with ½ teaspoon olive oil.
6. Bake to Finish
Bake uncovered for 15–20 minutes, until the cheese is bubbly and lightly browned and the chicken reaches 165°F (74°C) internally.
Let rest for a few minutes before serving.
Pro Tips for Perfect Chicken Parmesan
- Less sauce is more: Serve extra sauce on the side if desired
- Use real cheese: Freshly grated Parmesan makes a noticeable difference
- Don’t skip the rest: Letting breaded chicken sit prevents coating loss
- Swap flavors: Basil can be replaced with pesto or Italian seasoning
What to Serve With Chicken Parmesan
- Spaghetti or linguine with olive oil
- Garlic bread or focaccia
- Simple green salad or roasted vegetables
- Lemon-dressed arugula for balance
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Reheat: Oven or air fryer restores crispness best
- Avoid microwaving if you want to keep the crust crunchy
Nutrition (Per Serving)
- Calories: 471
- Fat: 25g
- Carbohydrates: 25g
- Protein: 42g
This Chicken Parmesan proves that restraint is the secret to greatness. Crisp breading, thoughtful layering, and a hot oven deliver a dish that’s bold, balanced, and never soggy—exactly how chicken Parm should be.
Chicken Parmesan Recipe
Ingredients
Method
- Preheat oven to 450°F (230°C).
- Pound chicken to ½-inch thickness and season well.
- Lightly flour chicken, dip in eggs, then coat with panko-Parmesan mixture.
- Rest breaded chicken 10–15 minutes.
- Pan-fry chicken until golden brown.
- Top with sauce, cheeses, and basil.
- Bake until bubbly and chicken reaches 165°F.
