Best Chicken Parmesan

This Chicken Parmesan is the ultimate comfort food—crispy golden cutlets coated with Parmesan and panko breadcrumbs, topped with rich marinara and melty mozzarella, then broiled to bubbly perfection. Served with a side of spaghetti, it’s a classic Italian-inspired dish that’s hearty, satisfying, and perfect for family dinners or special occasions.

Why You’ll Love This Recipe

This homemade chicken parmesan is everything you love about the restaurant version—only better.

• Crispy breaded chicken cutlets with a Parmesan crust

• Rich marinara sauce and gooey mozzarella topping

• Quick—ready in just 35 minutes

• Comfort food that never disappoints

• Perfect for family-style dinners

• Pairs beautifully with pasta, salad, or garlic bread

• Customizable with your favorite cheeses or herbs

• A crowd-pleaser for both kids and adults

• Easy to double for meal prep or gatherings

• Classic Italian-American flavor at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ pound thin spaghetti

• 8 ounces Bocconcini (fresh mozzarella), cut into thin slices

• 2 cups canola oil (for frying)

• 2 pounds chicken cutlets (thinly sliced chicken breasts)

• 1 cup all-purpose flour

• 4 teaspoons kosher salt, divided

• 2 teaspoons black pepper, divided

• 2 large eggs, slightly beaten

• ⅔ cup whole milk

• 1 cup panko breadcrumbs

• 1 cup Parmesan cheese, freshly grated

• 1 tablespoon fresh parsley, minced (optional)

• 2½ cups marinara sauce (homemade or store-bought)

Directions

1. Cook pasta: Bring a large pot of salted water to boil. Cook spaghetti according to package instructions. Drain and set aside.

2. Prep mozzarella: Place Bocconcini slices between paper towels to remove excess moisture.

3. Heat oil: In a skillet, heat canola oil over medium-high until it reaches 350–375°F. Line a baking sheet with paper towels and a cooling rack.

4. Set up breading station:

   • Pan 1: Flour, 2 tsp salt, 1 tsp pepper

   • Pan 2: Eggs and milk, whisked

   • Pan 3: Panko and Parmesan, mixed

5. Season chicken: Pat chicken dry, then season with remaining 2 tsp salt and 1 tsp pepper.

6. Bread cutlets: Coat chicken in flour, then egg mixture, then breadcrumb-Parmesan mix.

7. Fry chicken: Fry cutlets in hot oil, 2½ minutes per side, until golden and cooked through. Place on cooling rack.

8. Assemble: Place chicken on a broiler-safe pan. Spoon 2 tbsp marinara over each cutlet, top with mozzarella, and sprinkle with parsley if desired.

9. Broil: Place under broiler just until cheese melts and bubbles. Watch closely to prevent burning.

10. Serve: Plate chicken with spaghetti topped with marinara.

Servings and timing

This recipe makes 6 servings.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Variations

• Cheese lovers: Add provolone or fontina for extra melty topping.

• Baked version: Instead of frying, bake breaded cutlets at 425°F for 20 minutes, flipping halfway.

• Gluten-free: Use gluten-free flour and breadcrumbs.

• Herb crust: Mix Italian seasoning or oregano into breadcrumbs.

• Spicy twist: Add crushed red pepper to marinara or breadcrumb coating.

• Lighter option: Pan-fry in less oil or air fry at 390°F for 12–14 minutes.

• Zoodle side: Swap spaghetti for zucchini noodles for a low-carb meal.

• Mozzarella alternative: Use shredded mozzarella or burrata.

• Extra crispy: Double-dip cutlets (flour → egg → flour → breadcrumbs).

• Make-ahead: Bread chicken and refrigerate for up to 8 hours before frying.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Freeze breaded (uncooked) chicken cutlets for up to 2 months. Bake or fry directly from frozen.

• Reheat: Warm in a 350°F oven until hot and crisp. Avoid microwaving to keep crust crispy.

FAQs

Can I use regular mozzarella instead of Bocconcini?

Yes, fresh mozzarella or shredded mozzarella works well.

Can I bake instead of fry?

Yes, bake at 425°F for 20 minutes or air fry for a lighter version.

How do I keep the crust crispy?

Pat chicken dry before breading and don’t overcrowd the pan when frying.

What type of pasta goes best with chicken parmesan?

Spaghetti is traditional, but penne, fettuccine, or rigatoni also work.

Can I make this ahead of time?

Yes, bread chicken ahead and refrigerate. Fry and assemble just before serving.

What oil is best for frying?

Canola, vegetable, or peanut oil—anything with a high smoke point.

How do I know when chicken is done?

It should reach an internal temperature of 165°F and be golden brown.

Can I use chicken thighs instead of breasts?

Yes, but make sure they’re boneless and thinly sliced.

Can I use store-bought marinara?

Yes, but a good-quality marinara makes a big difference.

Can I freeze leftovers?

Yes, but for best texture, freeze cutlets before frying or after breading.

Conclusion

This Best Chicken Parmesan recipe delivers everything you crave in this Italian-American classic—crispy, cheesy, saucy, and comforting. Easy enough for weeknights but impressive enough for dinner parties, it’s a timeless dish that always satisfies. Serve with spaghetti, salad, and garlic bread for the ultimate meal.