Description
Easy Chicken Parmesan Recipe made with crispy pan-fried chicken, melty provolone, and rich marinara sauce. This simple Italian-American classic is perfect for a cozy weeknight dinner. Quick to prepare and packed with bold, comforting flavors. Make it tonight!
Ingredients
4 boneless, skinless chicken breasts (about 1.5 pounds)
1 cup all-purpose flour
1 cup panko or homemade breadcrumbs
3/4 cup grated Parmigiano-Reggiano cheese
2 large eggs
2 tablespoons milk
1/4 cup avocado or vegetable oil (plus more as needed)
4 cups marinara sauce (store-bought or homemade), warmed
4 slices provolone cheese
1/2 bunch fresh basil leaves
Salt and freshly ground black pepper, to taste
Instructions
- Prep the Chicken: Start by placing a chicken breast between two pieces of wax paper or plastic wrap. Pound it gently to an even 1/2-inch thickness. Repeat with remaining chicken.
- Season and Set Up Breading Station: Lightly season both sides of each chicken breast with salt and pepper. Set up three shallow bowls: one with flour and a pinch of salt, another with whisked eggs and milk, and the third with a mix of breadcrumbs, half the Parmesan, salt, and pepper.
- Bread the Chicken: Dredge each chicken piece in flour, dip into the egg wash, then coat with the breadcrumb mixture, pressing gently to ensure an even layer. Set breaded chicken aside.
- Pan-Fry: Heat oil in a large skillet over medium heat. Cook chicken breasts for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
- Assemble in Baking Dish: Preheat your oven to 350°F (176°C). Spoon marinara sauce into the bottom of a 9×13-inch baking dish, creating a thin base layer. Place fried chicken on top.
- Top and Bake: Add a spoonful of marinara to each chicken breast, top with fresh basil, sprinkle with remaining Parmesan, and add a slice of provolone. Bake, uncovered, for 15–20 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F.
Notes
Use a thermometer to ensure chicken reaches 165°F.
Pat chicken dry before breading to help coating stick.
Cook in batches to avoid overcrowding the pan.
Store leftovers in fridge for 3 days or freeze up to 2 months.
Reheat in oven for best texture.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked, Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 579
- Sugar: 11g
- Carbohydrates: 43g
- Protein: 43g