Breaded Chicken Parmesan – crispy, cheesy, saucy, and perfect for a comforting dinner:
Golden Breaded Chicken Parmesan
Ingredients
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs (beaten with 1 Tbsp water)
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 cup marinara sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- 2 Tbsp olive oil (for frying, plus more if needed)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Prep the chicken
- Pat chicken dry with paper towels. Pound to about ½-inch thickness for even cooking.
- Season lightly with salt and pepper.
- Bread the chicken
- Place flour in one shallow dish.
- In a second dish, whisk eggs with 1 Tbsp water.
- In a third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and black pepper.
- Dredge each chicken breast in flour, dip in egg, then coat in the breadcrumb mixture. Press the crumbs on firmly for a crisp crust.
- Pan-fry
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for 3–4 minutes per side until golden brown and crispy. (It doesn’t need to be fully cooked through; it will finish in the oven.)
- Transfer to a paper towel–lined plate.
- Assemble
- Preheat oven to 400°F (200°C).
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Place the breaded chicken on top. Spoon marinara over each piece, then sprinkle generously with mozzarella.
- Bake
- Bake uncovered for 15–20 minutes, until cheese is bubbly and chicken reaches an internal temp of 165°F (74°C).
- Serve
- Garnish with fresh basil or parsley.
- Serve with spaghetti, garlic bread, or a crisp green salad.
Pro Tip: For extra crunch, mix some panko breadcrumbs into your breadcrumb mixture!
Would you like me to also give you a quick homemade marinara sauce recipe to pair with this?