The delicious homemade chicken parmesan is the classic comfort food dish of many Italian homes. While this is a simple version that may not be just like grandma made, it is delicious and filled with layers of flavor. Anyone can make chicken parm at home with this recipe!
- Chicken Parmesan
- Can I Use a Jar of Ready-Made Sauce?
- Can I Make Using Other Meats?
- What Cheese Goes on Chicken Parmesan?
- What Should I Serve with Homemade Chicken Parmesan?
- How Do I Know My Chicken Parmesan is Cooked Through?
- Handy Kitchen Tools
- How to Make Chicken Parmesan
- More Tasty Chicken Recipes
- 📖 Recipe
One of the most popular Italian dishes you will find in the United States has to be the classic chicken parmigiana. This version is a simple method that provides good flavor and while not truly traditional, an excellent substitute.
Keeping this in your recipe box will be a great go-to meal when you need to impress but don't want to spend hours over a detailed menu.
Can I Use a Jar of Ready-Made Sauce?
If you prefer, you can certainly use any prepared pasta sauce instead of a homemade sauce. Homemade has a fresher flavor, but in a pinch, or if you just prefer a specific brand of sauce, certainly skip to preparing the chicken and grab a jar from the pantry instead.
Another option is to make your own homemade pasta sauce in larger batches ahead of time to freeze and pull out for recipes like this one. It saves time and gives you even more flavor!
Can I Make Using Other Meats?
You can definitely make this with proteins other than chicken breasts. We have used chicken thighs, turkey tenderloins, veal cutlets, and even eggplant in the past for the same recipe. I have even seen a few variations that used sliced tofu in place of the meat for a vegetarian option.
If using a different cut of meat, the main thing to remember is the cooking time may need to be lowered. Additionally, you will want to verify that the internal temperature has reached a safe temperature for that cut of meat before serving.
What Cheese Goes on Chicken Parmesan?
For this recipe, a combination of Parmesan and mozzarella is used. The salty parmesan helps build flavor in the sauce and adds a bit to the chicken itself when baking. Mozzarella melts beautifully and has that mild flavor that compliments the richness of the sauce.
While Parmesan may be in the name, that does not mean you must use it in the recipe. You can also replace the Parmesan with Romano, Manchego, or Asiago.
As for the mozzarella, I have seen this made with Provolone, Gouda, Gruyere, Jack, and Havarti. A nice creamy cheese that melts well with a mild flavor is best in my opinion.
What Should I Serve with Homemade Chicken Parmesan?
Traditionally, this dish is served over a bed of pasta. You can definitely do this with a basic spaghetti or angel hair pasta and use the additional sauce in the pan for the pasta. I've even served with this easy sundried tomatoes pasta or the spicy garlic pasta recipe.
I also like serving it with this homemade bruschetta as a starter or the semi-homemade cheesy garlic bread on the side. Of course, a few veggies are always worthy of pairing with this, and I love the garlic parmesan sauteed zucchini the best.
How Do I Know My Chicken Parmesan is Cooked Through?
The best way to make sure your chicken is cooked through is to use an instant-read meat thermometer to see if it has reached 165°F internally. Another option is if when you cut through the chicken the juices run clear and there is no longer any visibly pink meat.
When baking chicken like this that I know I will probably let sit for 5 to 10 minutes before plating, I often remove it from the oven at just 160°F as I know the residual heat will bring it to temperature while it sits.
- Boneless skinless chicken breasts
- Olive oil
- Chili flakes
- Brown sugar
- Canned tomatoes
- Mozzarella cheese
Handy Kitchen Tools
How to Make Chicken Parmesan
In a large skillet, heat olive oil over medium heat.
Add onions and saute for 3 to 4 minutes until tender. Then add in the garlic and cook for an additional 1 minute.
To the pan, add the red pepper flakes, dried oregano, and brown sugar and stir.
Reduce the heat to low, and add the canned tomatoes and basil to the pan. Simmer for 10-minutes, stirring regularly.
Use an immersion blender to blend the sauce until smooth if desired. Then add ⅓ cup of Parmesan and 1 teaspoon salt to the sauce. Remove from heat and set aside.
Preheat the oven to 375°F and lightly spread ½ of the prepared sauce onto the bottom of a 9-inch by 13-inch baking dish.
Using three shallow dishes, add flour to one, eggs (beaten) to the second, and breadcrumbs in the last.
Pat the chicken breasts dry then season both sides with salt.
First, dredge the chicken in the flour, then the eggs, then the breadcrumbs to coat.
In a large skillet, heat cooking oil over medium heat. Once hot, cook the chicken breasts for 2 to 3 minutes per side, until golden brown.
Place the cooked chicken breasts into the prepared baking dish.
Cover the chicken breasts with additional pasta sauce. Add a heaping spoon per breast, but don't cover completely.
Top with sliced or shredded mozzarella and an additional sprinkle of Parmesan per chicken breast.
Bake for 20 to 25 minutes until the chicken is cooked through and has reached 165°F internally.
More Tasty Chicken Recipes
Chicken breasts are one of the go-to proteins in our menu because they are so versatile and also so affordable. If that is the case in your home, then you too may want to check out these recipes for just a little more flavor in your routine. Make sure to print, pin, or bookmark the recipes to use in the future.
- Creamy Chicken Marsala 30-Minute Recipe
- Korean Sheet Pan Chicken Breast with Vegetables
- The Easiest BBQ Chicken Breasts You'll Ever Make
- Flavor Packed Blackened Chicken Breasts Recipe
- Crunchy Barbecue Baked Chicken Tenders
The Best Homemade Chicken Parmesan
A simple homemade chicken parmesan is the ultimate comfort food meal that is ready in just one hour and is sure to please!
- 4 tablespoons olive oil
- 1 medium white onion, chopped
- 5 garlic cloves, sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 sprigs fresh basil
- 2 teaspoons brown sugar
- ⅓ cup grated Parmesan
- 14-ounce can diced tomatoes, with juice
- ¼ cup vegetable oil
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- 1 cup all-purposee flour
- 2 eggs
- 1 ½ cups breadcrumbs
- 8 slices or 1 cup shredded mozzarella cheese
- In a large skillet, heat olive oil over medium heat.
- Add onions and saute for 3 to 4 minutes until tender. Then add in the garlic and cook for an additional 1 minute.
- To the pan, add the red pepper flakes, dried oregano, and brown sugar and stir.
- Reduce the heat to low, and add the canned tomatoes and basil to the pan. Simmer for 10-minutes, stirring regularly.
- Use an immersion blender to blend the sauce until smooth if desired. Then add ⅓ cup of Parmesan and 1 teaspoon salt to the sauce. Remove from heat and set aside.
- Preheat the oven to 375°F and lightly spread ½ of the prepared sauce onto the bottom of a 9-inch by 13-inch baking dish.
- Using three shallow dishes, add flour to one, eggs (beaten) to the second, and breadcrumbs in the last.
- Pat the chicken breasts dry then season both sides with salt.
- First, dredge the chicken in the flour, then the eggs, then the breadcrumbs to coat.
- In a large skillet, heat vegetable oil over medium heat. Once hot, cook the chicken breasts for 2 to 3 minutes per side, until golden brown.
- Place the cooked chicken breasts into the prepared baking dish.
- Cover the chicken breasts with additional pasta sauce. Add a heaping spoon per breast, but don't cover completely.
- Top with sliced or shredded mozzarella and an additional sprinkle of Parmesan per chicken breast.
- Bake for 20 to 25 minutes until the chicken is cooked through and has reached 165°F internally.
For additional flavor, add 1 teaspoon Italian seasoning blend to the breadcrumbs before coating the chicken.
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Amount Per Serving: Calories: 1378Total Fat: 73gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 40gCholesterol: 314mgSodium: 2689mgCarbohydrates: 85gFiber: 5gSugar: 19gProtein: 93g
Laurie Ann Wheeler
I want to try this but I can't see the reviews, only the star rating. Does anyone have any feedback on this recipe?
We just posted this recipe yesterday! 🙂 You can judge there's even a video about it 🙂 Feel free to share your experiences!
I would be happy to 🙂 Thank you for posting! I love chicken parm.
Made this yesterday and it was amazing!!!! Wish I could share a pic!
Made this tonight, it was really good but SPICY!!
Next time I’ll use half the red pepper flakes and 1/2 - 1 can of tomato sauce. My pan may have been too large but it was hard to blend with my immersion blender.
Family loved it though, me too. Not a bite of leftovers.