With barely any hassle, these chicken breasts turn into a mouthwatering Italian favorite that’s usually only found at fancy places. The outside stays super crunchy, the inside is moist, there’s tangy marinara, and loads of gooey cheese. Even my pickiest eaters always clean their plates with this one.
Why You’ll Love This Chicken Parmesan
What you need is probably already in your kitchen
Makes leftovers you’ll actually look forward to
No need to dress up or splurge for restaurant flavor at home
Crispy coating plus juicy chicken = best of both worlds
It feels special enough for a party but is easy for busy nights too
The very first time I made chicken parmesan, I had no clue what would happen. I was a nervous wreck in my kitchen, but it turned into our can’t-miss Sunday dinner that’s stuck around for eight years straight.
Hearty Ingredients
Chicken breast fillets: Your best bet is boneless, skinless pieces. If they’re different sizes, just pound them to match so everything cooks evenly
All-purpose flour: The base for your crispy outside. Grab what you normally use for baking
Eggs, beaten: These make the coating stick like a charm. Any regular eggs do the trick—no need to get fancy
Breadcrumbs: For that satisfying crunch everyone wants. Panko gives extra crunch, but any kind works
Parmesan, grated: Brings in a nutty kick. Fresh is always best for big flavor
Dried oregano: Adds that Italian-American comfort vibe. You want the leaves to be bright and fragrant
Basil (dried): Toss it in to bump up the herby taste. Give it a rub in your hands before adding
Garlic powder: Packs in tasty flavor without any risk of burning. Just check it’s not loaded with salt
Salt and pepper: Don’t skip these. Go with sea salt and freshly cracked black pepper for a bigger punch
Olive oil: Helps the breading get golden and crisp in the pan. Regular is fine—you don’t need the extra fancy stuff
Marinara (tomato-based): Your pick, store-bought or homemade. It brings the brightness that ties it all together
Mozzarella cheese, shredded: All about that melty, stretchy top layer. Pick low-moisture mozzarella so it melts just right
Simple Step-by-Step Instructions
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