If you’re looking for the Best Chicken Parmesan. One taste of this tender, moist chicken breast with a deliciously crispy coating, topped with a rich homemade tomato sauce and ooey-gooey melted mozzarella cheese, oven-baked to perfection and you’ll agree that this is the Best Chicken Parm Recipe you’ve ever tasted!
It’s such an easy dish to make, that you’d think it’s always the perfect meal to get when you order at your favorite Italian Restaurants. Unfortunately, it’s not.
Chicken Parmesan (also called Chicken Parmigiana) was one of the most popular dishes in my restaurant days. Sadly, most of the time, the chicken parm you’re served in restaurants comes out too dry or doesn’t have enough sauce, cheese or flavor.
But I’m going to share the Italian Chef’s secret chicken parmesan recipe with you and your life will never be the same!
You can find more parm-style deliciousness with my Eggplant Parm and Veal Parm.
What Ingredients do I need to make a Restaurant-Style Chicken Parm?
Let’s start by gathering the ingredients we need to make my Restaurant Style Chicken Parm. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
These are the ingredients I used to make chicken parmesan.
- chicken breast
- mozzarella cheese
- spaghetti sauce
- parsley
- all-purpose flour
- sea salt and black pepper
- seasoned bread crumbs
- eggs
- water or milk
- vegetable oil
How do I make Chicken Parmesan?
The key to making the perfect chicken parmesan is in flattening the skinless breasts (which also tenderizes them) with a meat mallet. This makes for the perfect bite. Not too thick, so the flavors don’t carry through and are not too chewy.
The chicken breasts should weigh between 4-5 ounces each.
Flattening the Chicken Breast
Cover the boneless skinless chicken breasts with plastic wrap before pounding them. It keeps bits of chicken from flying around the room and makes the process easier.
If you don’t have a meat hammer, a regular hammer (wrapped in plastic) will do. Use the flat side of the hammer not the part you drive nails in with. Just don’t go crazy the chicken; you don’t want to tear up the chicken breast.
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I recommend this meat hammer if you want to work like a chef and get a little medieval with your meats -> Westmark (Robusto-Spezial) Meat Hammer.
While pounding the chicken breast, don’t strike straight down. You want to push the meat towards the outer edges while you pound. We want the breast intact; this is the best way to gain size without breaking the breast apart.
Do I have to pound the chicken breasts for Chicken Parmesan?
The short answer is no. But trust me, the difference between a pounded chicken breast and a not-pounded breast is night and day. The pounded breast will be more tender and will spread out more allowing you to cover it with more sauce and cheese. And that means more flavor.
Once the chicken breasts have been prepped, it’s onto the breading station.
Breading the chicken
Set up three shallow bowls (or other containers) that you are big enough to get the flattened chicken breast in for the breading process.
- flour seasoned with sea salt and black pepper
- egg wash (eggs whipped with milk or water)
- Italian seasoned bread crumbs (or your choice of bread crumbs)
Start by dipping each piece of chicken into the seasoned flour. Then into the egg wash, and finally into the seasoned bread crumbs.
**Make sure to get a good coating on the chicken breast at each step of the process.
Once all the chicken breasts have been breaded, you’re ready to move on to the next step.
Chef Dennis Tip:
I hate breading food. It’s a messy job and no matter how hard I try I can’t do the one dry-hand one wet-hand process. So when I bread chicken or eggplant, I triple the amount I’m making so I don’t have to go through the process as often.
Make a large batch, fry them up, freeze them, and store them in ziplock bags. Then on a day, you’re too tired to cook you’ll have deliciousness waiting for you in the freezer!
When you’re done breading the chicken cutlets it’s time to fry the chicken up to a golden brown.
Frying the chicken cutlets
Heat a large saute pan on high heat and add about half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them.
Fry the chicken cutlets until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown (2-3 minutes per side). I usually use corn oil to pan-fry the chicken, but olive oil will also work.
Drain the fried chicken cutlets on racks over a sheet pan (or baking sheets). Allowing fried food to drain removes much of the fat associated with frying. Most of the fat will not penetrate the food, staying only on the outer layer (as long as the oil is hot enough).
This half-sheet pan with a wire rack is perfect for draining fried foods.
The skies the limit for the number of toppings you can add to a perfectly breaded and fried chicken cutlet.
Chef Dennis Tip:
If you’re serious about home frying, I suggest the T-Fal Deep Fryer. It’s the one I use at home for any deep-fried foods.
The secret to making a perfect Chicken Parm is using enough tomato sauce on top of the fried chicken cutlet to cover it completely.
Some restaurants give you a huge order of chicken cutlets, then don’t use enough pasta sauce or cheese to cover them. If I wanted a plain fried chicken cutlet, I’d order one!
It’s all about the sauce and the cheese.
And while you don’t want to smother the chicken cutlet with mozzarella cheese (okay maybe you do). Don’t scrimp on the cheese!! And although it’s called chicken parmesan, parmesan cheese is not the star of the dish. Although I recommend serving chicken parm with grated parmesan cheese or grated Romano cheese.
And for that restaurant-style look, sprinkle finely chopped parsley on top of the cheese before putting the chicken parm in the oven to finish cooking.
The parsley melts into the cheese, making the Chicken Parmesan even more tantalizing…..sigh.
What else can I make with a fried chicken cutlet?
Try a few of my favorite toppings:
- swap out shredded mozzarella with fresh mozzarella.
- bacon, tomatoes, and Swiss cheese
- sauteed broccoli rabe, roasted peppers, and provolone cheese
- sauteed broccoli and cheese sauce
- mushrooms, sauteed spinach, and melted bleu cheese crumbles
See how easy it is to create deliciousness? Have fun with the toppings making your own signature chicken dish, it doesn’t always have to be about Chicken Parm.
Now, this is a Chicken Parmesan that you’ll love eating! The sauce adds flavor and the cheese adds that ooey-gooey deliciousness that turns that chicken cutlet into a superstar.
Recipe FAQ’s
In order to get a crisp (not soggy) chicken cutlet the oil must be hot enough. In the restaurant, we cook at 350 degrees in the fryer. If you don’t have an instant-read thermometer, heat the oil until it’s shimmering but not smoking. It should be hot enough, so a piece of breading dropped into the oil will sizzle.
Technically it is not. You won’t find chicken parm in Italy, it was created by Italian Americans to mimic Parmigiana di Melanzane, which is made with eggplant.
Traditionally chicken parm is served with pasta. But other options are veggie noodles, Caesar salad, mashed or roasted potatoes, rice, or garlic bread.
I like using Italian seasoned bread crumbs and often add a little more seasoning to them. But you can use plain bread crumbs or panko bread crumbs, and add your own seasonings to make chicken parm. It’s all up to you.
Yes, you can. While I prefer making my own sauce, there is nothing wrong with cutting out that step and using your favorite store-bought tomato sauce.
Lathiya
The chicken Parm recipe was great and made a great weekend lunch.
Sharon
I love being able to make classic chicken parm right at home with this recipe. It was perfect for date night.
HEATHER PERINE
OMG perfection!!! Loved all your tips and helpful photos – made making it a breeze. 🙂 Delicious will make again!
Mama Maggie's Kitchen
My family absolutely loved your chicken parm!
Swathi
It was so delicious, I love this chicken parmesan, Perfect homemade dinner for any day.
Debra
Great tips….and it was incredibly delicoius.
Kerri
Chicken Parm is one of my favorite comfort meals ever. This was a delicious meal that the whole family loved!
Amy
Oh your chicken parm was so delicious! Can’t go to the pub during lockdown and it was perfect to make at home!
Robyn
This is such a winning chicken recipe that my whole family loved! Thanks for sharing that great tip about tripling the amount then freezing the rest when breading chicken – I hate that job too!
Marina
Fantastic chicken recipe, so comforting and delicious. Everyone loved it
Taleen
This was amazing! I love chicken parm and I was excited to make it for my family.
Gloria
Well you just proved that you can make restaurant quality meals right at home. With the price of food going up, eatng out is not possible for lots of people. This was the perfect recipe for any night of the week.
Emily Flint
Thanks Dennis, you always do the best job of breaking down the steps to make a delicious meal! This Chicken Parm was amazing!!!
Sue
This Chicken Parm is one of my all-time favorites. “its all about the sauce and cheese” – these are words to live by!!!!
Akiko
I love your website, with so many great cooking tips in addition to these great recipes! This chicken parm was better than any I’ve had at restaurants! Thanks for sharing!
Amanda Marie Boyle
I’ve never thought to bread and then freeze my chicken – thanks for the tip!
Sarah James
Your chicken parm was so delicious. Thanks for the tip about flattening the chicken breast
Meesha
This is one of my favourite comfort foods and it turned out so well! Thanks for sharing!
Andréa Janssen
This is my favorite chicken Parmesan recipe. Thank you for sharing the recipe
Alexandra
So delicious -it’s now my family’s favourite dish. We loved being able to recreate it at home using your delicious recipe. Thank you!