Chicken Parmigiana is a timeless Italian-American dish that combines crispy breaded chicken cutlets with rich marinara sauce and a melty blend of mozzarella and Parmesan cheeses. The dish is beloved for its balance of textures—the crunch of the chicken, the smoothness of the sauce, and the gooey cheesiness on top.
Why We Love This Chicken Parmigiana Recipe
This Chicken Parmigiana recipe stands out because it focuses on creating layers of flavor without overcomplicating the process. The homemade tomato sauce has a subtle garlic aroma and gentle hints of oregano and chili, perfectly complementing the seasoned chicken cutlets. The cutlets themselves are golden brown and crisp, creating a textural contrast to the rich, melted cheese topping. You also love how versatile this dish is—you can enjoy it with pasta, on a sandwich, or simply on its own. It’s comforting, indulgent, and yet approachable for any home cook, making it a favorite for both weeknight meals and special occasions.
Ingredients for Chicken Parmigiana
For the Sauce:
- 1 28-ounce can plum tomatoes, hand-crushed or pulsed in a blender
- 5 cloves garlic, sliced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/2 teaspoon crushed hot red pepper flakes (optional)
- 1/2 teaspoon dried oregano (optional)
For the Chicken:
- 1 pound chicken cutlets, thin-sliced (about 6 cutlets)
- 1 cup flour for dredging
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 large eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1–2 cups olive oil or vegetable oil for frying
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmigiano Reggiano, finely grated
How to Make Chicken Parmigiana
Start by preparing the tomato sauce. Heat 1/4 cup of olive oil in a saucepan over medium-low heat. Add the sliced garlic and cook for 2–3 minutes, or until it begins to turn golden. If you want a subtle heat, include the crushed red pepper flakes and sauté for an additional 30 seconds. Add the hand-crushed tomatoes, stirring well to combine. Let the sauce simmer gently for about 10 minutes. Season with salt and oregano if desired, then taste and adjust seasonings. Set the sauce aside while you prepare the chicken.
Next, prepare the chicken cutlets. Mix 1 teaspoon kosher salt and 1/4 teaspoon black pepper into the flour. Dredge each cutlet in the seasoned flour, shaking off any excess. Dip the cutlets in the beaten eggs, then coat them in Italian-seasoned breadcrumbs. Place the breaded cutlets on parchment paper while you heat the oil. Pour 1–2 cups of oil into a large frying pan, heating it to around 350–370°F. Fry the cutlets in batches for 3 minutes per side, until golden and crisp. Transfer the cooked cutlets to a wire rack to drain and cool slightly.
Assemble your Chicken Parmigiana by preheating the oven to 400°F. Spread a quarter-inch layer of sauce on the bottom of a baking dish. Arrange the fried chicken cutlets on top, spacing them evenly. Cover the cutlets with more sauce, then sprinkle shredded mozzarella evenly over each piece. Add half of the grated Parmigiano Reggiano on top. Bake for 5 minutes if the cutlets are warm, or 12–15 minutes if they are cold. Broil for 30–60 seconds to achieve a golden-brown top. Remove from the oven and sprinkle the remaining Parmesan cheese over the chicken. Let it rest for 5 minutes before serving.
How to Serve Chicken Parmigiana
Chicken Parmigiana is versatile and can be enjoyed in several ways. Serve it on its own for a hearty, protein-packed meal. Pair it with pasta, such as spaghetti or penne, allowing the sauce to coat the noodles for a satisfying combination. You can also serve it alongside roasted vegetables or a fresh green salad for a lighter approach. For a fun twist, place the chicken in a sandwich with fresh bread and a bit of extra sauce, creating a warm, cheesy chicken parm sandwich. Remember, presentation matters: arrange the cutlets neatly, drizzle extra sauce if desired, and sprinkle a touch more Parmesan for an inviting finish.
Expert Tips for Chicken Parmigiana
To make the perfect Chicken Parmigiana, focus on texture and balance. Ensure your chicken cutlets are thin and even to promote quick and uniform cooking. Avoid overcrowding the frying pan to maintain crispiness. When making the sauce, simmer it slowly for maximum flavor extraction from the tomatoes and garlic. Taste as you go and adjust seasonings gradually. Use freshly grated Parmesan rather than pre-grated for better melting and flavor. Finally, broil at the end briefly to get that appealing golden crust without drying out the cheese or chicken. These small steps make a big difference in flavor and presentation.
How to Store Chicken Parmigiana
Leftover Chicken Parmigiana can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the cutlets in an oven preheated to 350°F until warmed through. Avoid microwaving if possible, as it can make the breading soggy. You can also freeze portions by wrapping the cooled chicken cutlets individually in plastic wrap, then placing them in a freezer-safe container or bag. Reheat directly from frozen, baking at 350°F until fully warmed, ensuring the cheese melts and the cutlets retain their crispness.
Variations of Chicken Parmigiana
There are several ways to put your own spin on Chicken Parmigiana. Swap out mozzarella for provolone or Fontina for a slightly different cheesy flavor. Add fresh basil or parsley on top for extra freshness. For a lighter version, bake the cutlets instead of frying them, which reduces oil while keeping the dish flavorful. You can also experiment with different types of breadcrumbs, like panko, to increase crunchiness. Serve the dish over polenta or zucchini noodles for a low-carb variation. Each variation offers a unique take while maintaining the classic comforting taste of this beloved dish.
FAQ about Chicken Parmigiana
What cut of chicken is best for Chicken Parmigiana?
Thin-sliced chicken cutlets work best because they cook quickly and evenly while maintaining a tender interior and crispy exterior.
Can I use pre-made tomato sauce instead of homemade?
Yes, but homemade sauce is recommended for the freshest flavor. If using pre-made sauce, choose one with simple ingredients and minimal additives.
How do I keep the chicken crispy after baking?
Frying the cutlets first and allowing them to drain on a wire rack helps retain crispiness. Avoid covering the dish with foil while baking, and broil briefly at the end to achieve a golden crust.
Can Chicken Parmigiana be made ahead of time?
Absolutely. Prepare the cutlets and sauce separately, then assemble just before baking. This helps maintain freshness and texture.
What can I serve with Chicken Parmigiana?
Serve with pasta, roasted vegetables, or a fresh green salad. For a twist, use it as a sandwich filling with crusty bread.
How long can leftovers last?
Stored in an airtight container, leftovers last up to 3 days in the fridge. Freeze for longer storage.
Chicken Parmigiana
Equipment
- Saucepan
- Large Frying Pan
- Baking Dish
- Wire Rack
Ingredients
- 1 28-ounce can plum tomatoes (hand-crushed or pulsed in a blender)
- 5 cloves garlic (sliced)
- 1/4 cup olive oil
- salt and pepper (to taste)
- 1/2 tsp. crushed hot red pepper flakes (optional)
- 1/2 tsp. dried oregano (optional)
- 1 lb chicken cutlets (thin-sliced, about 6 cutlets)
- 1 cup flour (for dredging)
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 large eggs (beaten)
- 1 1/2 cups Italian seasoned breadcrumbs
- 1–2 cups olive oil or vegetable oil (for frying)
- 1 1/2 cups mozzarella cheese (shredded)
- 1/2 cup Parmigiano Reggiano (finely grated)
Instructions
- Heat olive oil in a saucepan over medium-low heat. Add sliced garlic and cook until golden, about 2-3 minutes. Add crushed tomatoes, stir well, and let simmer for 10 minutes. Season with salt, pepper, and optional spices.
- Mix kosher salt and black pepper into flour. Dredge each chicken cutlet in the seasoned flour, dip in beaten eggs, and coat with breadcrumbs. Place on parchment paper.
- Heat oil in a large frying pan to 350-370°F. Fry cutlets in batches for 3 minutes per side until golden and crisp. Transfer to a wire rack to drain.
- Preheat the oven to 400°F. Spread a layer of sauce in a baking dish, arrange fried cutlets on top, cover with more sauce, and sprinkle mozzarella and half of the Parmesan on top.
- Bake for 5-15 minutes depending on the temperature of the cutlets. Broil for 30-60 seconds for a golden top.
- Remove from the oven, sprinkle remaining Parmesan, and let rest for 5 minutes before serving.
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