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Chicken Parmigiana

Creamy, bubbly mozzarella over hearty tomato sauce and crisp-crusted chicken—this Chicken Parmigiana is a classic comfort dish that’s approachable for weeknights and special dinners alike. With a gentle, straightforward process, you’ll get golden-brown chicken, a savory sauce, and melted cheese that pulls in perfect strings. Serve with pasta, a green salad, or garlic bread for a complete, satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 skinless, boneless chicken breasts, pounded to even thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup shallow dish of breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup marinara or tomato sauce
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano or Italian seasoning
  • to taste salt and pepper
  • 2 Tablespoons fresh basil, chopped (optional)
  • 1 Tablespoon butter

Instructions
 

  • Pat the chicken breasts dry and lightly season both sides with salt and pepper. If they’re very thick, gently pound to an even thickness (about 1/2 inch). This helps them cook evenly and stay juicy.
  • Set up a breading station: place flour in a shallow dish, beat eggs in another, and mix breadcrumbs with grated Parmesan in a third. Dredge each chicken cutlet first in flour, then dip in egg, and finally coat with the breadcrumb-Parmesan mixture. Press lightly so the coating adheres.
  • Heat olive oil in a large skillet over medium heat. Add the chicken and cook until the crust is golden and crisp, about 3-4 minutes per side. It won’t be fully cooked through at this stage; you’re just getting color and flavor.
  • Preheat your oven to 375°F (190°C). Remove the chicken from the skillet and set aside. In the same pan, add a touch more oil if needed and sauté minced garlic for about 30 seconds until fragrant.
  • Pour a thin layer of marinara into a baking dish. Place the seared chicken on top. Spoon more sauce over each piece, then sprinkle with shredded mozzarella and a little extra Parmesan if you like. Add a final light drizzle of olive oil.
  • Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C). If you prefer a crisper top, you can broil for 1-2 minutes at the end, watching closely.
  • Garnish with fresh basil if you have it, and let the dish rest for a couple of minutes before serving to allow the sauce to set slightly and the flavors to meld.
  • Serve with your favorite pasta, a green salad, or crusty garlic bread for a complete meal. Leftovers refrigerate well for up to 3 days and can be reheated in the oven to preserve the texture.