This is one of the recipes that everyone should have in their lunch or dinner rotation. There’s something about Chicken Parmesan served over a plate of tomato pasta that feels like the ultimate comfort meal. Crispy golden chicken is topped with rich marinara and melted mozzarella, then paired with perfectly cooked pasta coated in the same flavorful tomato sauce. It’s a classic combination that’s hearty, satisfying, and always a crowd-pleaser.
This recipe delivers restaurant-quality results with simple ingredients. Every bite is the perfect balance of crispy chicken, cheesy goodness, and comforting tomato pasta.
💡 Tips, Tricks & Common Mistakes
- Pound the chicken thinly and evenly so it cooks uniformly.
- Use panko breadcrumbs for the crispiest coating.
- Fry over medium heat to ensure the chicken cooks through without burning the coating.
- Don’t smother the chicken with too much sauce—using just enough helps keep the crust crispy.
- Freshly grate the Parmesan for the best flavor and melt.
- Let the fried chicken rest for a few minutes before adding the sauce to preserve its crunch.
Chicken Parmigiana (Chicken Parm) Recipe
Description
Golden crispy chicken cutlets topped with marinara sauce, melted mozzarella, and Parmesan cheese. An easy Italian-American comfort food that's perfect for weeknight dinners.
Ingredients
Chicken
Breading
Marinara sauce
Toppings
Pasta
Instructions
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Prepare the chicken
Slice the chicken breasts in half horizontally and pound them to an even thickness of about 1 cm. Season both sides with salt, pepper and Italian seasoning.
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Bread the chicken
Prepare your breading station:
- Flour, salt, black pepper and paprika
- Beaten eggs, milk, paprika, oregano, salt and black pepper
- Panko breadcrumbs, parmesan, salt, paprika, oregano and black pepper.
Coat each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat well in the mixture of panko breadcrumbs.
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Make the marinara
In a saucepan, heat some olive oil. Add crushed garlic and cook until fragrant. Add crushed tomatoes, salt and black pepper.
Simmer on low heat for 20 minutes. Turn the heat off and add chopped basil.
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Fry the chicken
Heat about oil in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined plate.
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Assemble
Arrange the fried chicken in a baking dish. Spoon a thin layer of marinara sauce over each cutlet, then top with fresh and shredded mozzarella and grated Parmesan.
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Bake
Bake at 200°C for 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
For extra color, broil for 1–2 minutes at the end.
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Serve
Toss cooked spaghetti with remaining marinara.
Garnish chicken with fresh basil and serve immediately.
