Chicken Parmesan

This easy chicken parmesan features a crispy breaded chicken breast shallow fried until golden, topped with homemade tomato sauce, fresh mozzarella and Parmesan, then finished under the broiler until bubbly. Fresh basil on top brings everything together.

Why You’ll Love It

• Super crispy chicken: Shallow frying creates a much better crust than baking the breaded chicken from the start.
• Ready in about 20 minutes: Flattening the chicken keeps the cooking time short.
• Simple ingredients: Chicken, tomato sauce, mozzarella and Parmesan are really all you need to make the classic flavours work.

Quick Recipe Summary

Flatten and season a chicken breast, then dredge it in flour, egg and breadcrumbs. Shallow fry the first side until golden, flip, then top with homemade tomato sauce, fresh mozzarella and Parmesan. Finish under the broiler until the cheese is melted and bubbly, then top with fresh basil.

Ingredient Notes & Substitutions

Chicken Breast

Pound one boneless, skinless chicken breast to approximately 1/2-inch thick. Keeping it an even thickness is important so it cooks through at the same rate.

Breadcrumbs

Italian-style breadcrumbs work well for a classic chicken parm. Panko can also be used for an even crunchier coating.

Homemade Tomato Sauce

A simple homemade tomato sauce is perfect here. Keep the layer relatively thin so the chicken doesn’t become soggy. A good-quality marinara can be substituted.

Fresh Mozzarella

Fresh mozzarella gives you that creamy, melty cheese layer. Pat off excess moisture before adding it to the chicken.

Parmesan

Freshly grated Parmesan adds saltiness and a sharper flavour that balances the mozzarella.

Fresh Basil

Add the basil after broiling so it stays fresh and fragrant.

How to Make Chicken Parmesan

1. Flatten the Chicken

Pound the chicken breast to an even 1/2-inch thickness and season both sides with salt and pepper.

2. Bread the Chicken

Coat the chicken in flour, followed by beaten egg and finally breadcrumbs. Press the breadcrumbs firmly onto the chicken to create an even coating.

3. Shallow Fry

Heat a thin layer of oil in an oven-safe skillet. Add the chicken and cook for 3–4 minutes on the first side until crisp and golden.

4. Flip and Add the Toppings

Flip the chicken and allow the second side to cook briefly. Spoon homemade tomato sauce over the top, followed by fresh mozzarella and Parmesan.

5. Broil

Place the skillet under the broiler for 2–4 minutes until the mozzarella is melted and starting to brown. Make sure the chicken reaches 165°F internally.

6. Finish with Basil

Top with fresh basil immediately before serving.

Pro Tips

Don’t drown it in sauce. A thin layer gives you plenty of tomato flavour without ruining the crispy breading.

Get the oil hot before adding the chicken. If the oil isn’t hot enough, the breadcrumbs will absorb more oil instead of immediately beginning to crisp.

Use an even chicken breast. Pounding the chicken isn’t just about making it thinner. Consistent thickness means consistent cooking.

Dry your mozzarella. Fresh mozzarella contains quite a bit of moisture, so patting it dry helps prevent a watery chicken parm.

Common Mistakes

Adding Too Much Sauce

More isn’t necessarily better. Excess sauce can quickly turn the crispy breading soggy.

Burning the Breading

If the breadcrumbs are getting dark before the chicken is cooked, lower the heat. The chicken will finish cooking under the broiler.

Walking Away From the Broiler

Fresh mozzarella can go from perfectly melted to heavily browned very quickly. Keep an eye on it the entire time.

Storage & Reheating

Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat it in an oven or air fryer at 375°F until warmed through and the breading has crisped back up. The microwave works, but the breading will be much softer.

FAQs

Can I make chicken parmesan with one chicken breast?

Absolutely. This recipe is specifically designed around one flattened chicken breast, making it an easy single-serving chicken parm.

Can I use panko breadcrumbs?

Yes. Panko will give you a slightly lighter and crunchier breading.

Why fry the chicken before broiling it?

Shallow frying develops the golden, crispy breading first. The broiler can then quickly melt and brown the cheese without requiring the chicken to spend much more time cooking.

What should I serve with chicken parmesan?

Serve it with spaghetti or another pasta tossed in tomato sauce for the classic option. It also works well with a Caesar salad, roasted vegetables, garlic bread or a simple arugula salad.