Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're naturally more moist and flavorful, though you may need to adjust the cooking time slightly as thighs can take a bit longer to cook through.

How do I keep my chicken parmesan from getting soggy?

The key is to avoid overloading with sauce before baking. Use just enough marinara on top to flavor the chicken without drowning it. Also, make sure your oil is hot enough when frying to create a good seal on the breading, and don't cover the chicken with sauce until just before baking.

Can I make this gluten-free?

Yes! Simply substitute gluten-free flour and breadcrumbs in equal amounts. Many stores now carry gluten-free panko breadcrumbs that work perfectly in this recipe. Just double-check that your marinara sauce is also gluten-free.

Is there a way to make this healthier?

For a lighter version, skip the frying step altogether. Instead, spray the breaded chicken with olive oil cooking spray and bake at 425°F for about 15 minutes until nearly cooked through, then add your sauce and cheese and continue baking until finished. You can also use reduced-fat mozzarella and whole wheat breadcrumbs.

Homemade Chicken Parmesan Recipe

Name: Homemade Chicken Parmesan Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 4 chicken breasts, boneless and skinless, cut in half horizontally to make 8 pieces; 1 cup all-purpose flour; 3 large eggs; ½ teaspoon salt; ½ teaspoon pepper; 1 cup Panko breadcrumbs; ½ cup breadcrumbs (Italian style or regular); ½ cup Parmesan cheese, grated; 2 tablespoons parsley, fresh, chopped; 3 tablespoons vegetable oil (for frying); 24 ounces marinara sauce (1 jar); 2 cups mozzarella cheese, shredded; ⅓ cup Parmesan cheese, grated; 2 tablespoons basil, fresh, chopped

Description

Chicken Parmesan is a classic Italian-American dish that features juicy, breaded chicken breasts topped with marinara sauce, melted mozzarella, and Parmesan cheese. Perfectly crispy on the outside and tender on the inside, this recipe is a comforting meal that’s easy to make and ideal for family dinners or special occasions. Serve it over spaghetti or with a side of vegetables for a complete and delicious meal.

Ingredients

Units Scale

Chicken

4 chicken breasts, boneless and skinless, cut in half horizontally to make 8 pieces
1 cup all-purpose flour
3 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Panko breadcrumbs
1/2 cup breadcrumbs (Italian style or regular)
1/2 cup Parmesan cheese, grated
2 tablespoons parsley, fresh, chopped
3 tablespoons vegetable oil (for frying)

Toppings

24 ounces marinara sauce (1 jar)
2 cups mozzarella cheese, shredded
1/3 cup Parmesan cheese, grated
2 tablespoons basil, fresh, chopped

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Instructions

Preheat the oven
Preheat your oven to 425°F to ensure it’s ready to bake your chicken after frying.
Prepare breading ingredients
Arrange your breading station with three shallow dishes. Add flour to the first dish. In the second, beat the eggs with salt and pepper. In the third, mix Panko breadcrumbs, regular breadcrumbs, grated Parmesan, fresh parsley, and additional salt and pepper to taste.
Prepare chicken
Dip each piece of chicken into the flour, ensuring it’s fully coated, and shake off any excess. Next, dip the chicken into the beaten eggs, followed by the breadcrumb mixture, pressing firmly to adhere the coating evenly.
Fry the chicken
Heat vegetable oil in a large pan over medium heat. Fry each breaded chicken piece for about 4 minutes on each side until golden brown. Alternatively, use an air fryer at 380°F for 7 minutes, flipping halfway through. Don’t worry about cooking the chicken completely; it will finish cooking in the oven.
Assemble Chicken Parmesan
Spread 1 ½ cups of marinara sauce in a 9×13-inch baking dish or on a baking sheet. Place the fried chicken pieces on top. Spoon a couple of tablespoons of marinara sauce over each piece. Sprinkle mozzarella cheese and grated Parmesan evenly over the chicken.
Bake
Bake the assembled dish for 10–15 minutes or until it turns golden and bubbly and the internal temperature of the chicken reaches 165°F.
Garnish and serve
Remove the dish from the oven and garnish with freshly chopped basil. Serve over cooked pasta for a satisfying meal.

Notes

Serving suggestions: Pair this dish with a side of spaghetti, Italian green beans, steamed broccoli, or a tossed salad. For an extra treat, add garlic bread or sautéed spinach with garlic and olive oil.
Leftovers: Fully cooked Chicken Parmesan can be stored in the refrigerator for 3–5 days. However, storing the sauce separately from the chicken can help prevent the breading from getting soggy when reheated. Use the microwave or oven for reheating.

Nutrition

Calories: 520kcal
Sugar: 6g
Sodium: 1020mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 37g
Cholesterol: 175mg