Dinner

Chicken Parmesan

Name: Chicken Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 cups marinara sauce; 1 1/2 cups shredded mozzarella cheese; Salt and black pepper to taste; 2 tbsp olive oil; Chopped fresh basil for garnish (optional)

Byhamza November 5, 2025

Let’s Talk About Chicken Parmesan—The Way I Make It

So, Chicken Parmesan! Literally the first real meal I tried to make for my (then future) in-laws, and—let’s just say—it didn’t go off without a few burnt edges and a flour dusting disaster on the cat. But hey, I’ve mostly figured it out since, and even though I still occasionally get marinara on my shirt, it’s solidly become my go-to any time I need to impress or just feed someone who looks like they might faint from hunger. Also, it’s one of those dishes that, weirdly, makes my house smell like I’m way more accomplished than I actually am.

Why I Keep Coming Back to This Classic Dish

I make Chicken Parmesan when I want that particular kind of comfort food—like, the sort that basically says, “Hey, come hang out in my kitchen, let’s chat about your day, and sure, maybe I will have a glass of wine while I cook.” My family goes nuts for it (though my son tried to eat just the cheese one time), and it’s the only time I’ve seen my sister request seconds of something that isn’t dessert. Also, honestly, it’s pretty forgiving… except the time I tried doubling up on the sauce and ended up with chicken doing the backstroke. But hey, you live and learn—and then sometimes forget, and relearn.

My Ingredients List (With Real-Life Tweaks)

4 boneless chicken breasts (or honestly, thighs if that’s what you’ve got—thighs are juicier and sometimes cheaper)
1 cup breadcrumbs (panko is nice for crunch, but my grandmother swore by whatever stale bread we had; either way works, truly)
1/2 cup grated Parmesan cheese (don’t sweat the brand—I’ve even used the green can stuff and survived)
2 eggs, beaten (or a splash of milk in a pinch—eggs are just for stickiness)
1 cup flour (I eyeball this sometimes; a handful-ish)
2 cups marinara sauce (store-bought is fine, or you can check out this dreamy sauce that I sometimes use when I have time)
2 cups shredded mozzarella (or slices—honestly, use whatever cheese melts well; provolone’s great too)
Fresh basil (if you want to get fancy)
Salt and pepper (to taste, obviously)
Olive oil, for frying (vegetable oil has been called into duty more than once though)

How I Actually Make Chicken Parmesan (Step-By-Stepish)

Pound the chicken—not aggressively, just enough so it’s a bit flatter and cooks evenly. I use a rolling pin with reckless abandon, but if you’ve only got your hands, just go for it.
Season both sides with salt and pepper. Don’t skip this. Actually, I did once and wondered why it tasted like cardboard.
Set up your breading stations: one bowl for flour, one for eggs (beat ‘em up), one for breadcrumbs and Parmesan mixed together. Yes, it gets messy. But that’s the fun, right?
Dip each chicken piece first in flour (shake off the extra or you’ll get ghost clouds), then egg, then breadcrumbs/Parmesan. Press it so the coating sticks; this is where I sneak a corner taste (raw chicken NOT recommended—just the coating that falls off).
Heat a generous splash of olive oil in a frying pan over medium-high. Brown each chicken piece on both sides until it’s crisp and golden (about 3 minutes per side, give or take, and don’t crowd the pan). If they look a bit pale, don’t panic; they’ll finish up in the oven.
Preheat your oven to 400F (200C-ish). Actually, I always forget until the last second and just blast it to preheat while I fry.
Layer a bit of marinara in the bottom of a baking dish. Lay in your chicken. Spoon more sauce over each breast (I try not to drown them—personal preference), then top generously with mozzarella and more Parmesan if you’re feeling wild.
Bake about 20 minutes or until the cheese is bubbly and golden. If you want that melty-browned finish, give it a few more minutes under the broiler (just don’t walk away—ask me how I know… charred cheese is, uh, not great).

Notes (or: Things I’ve Learned the Hard Way)

If your sauce is watery, bake uncovered. Otherwise, it gets soup-like (I did this, like, last week again—oops).
Chicken breasts are huge nowadays—sometimes I halve them horizontally so they cook through better.
Don’t over-fry. It’ll cook in the oven; the frying is just for the outside.

Some Offbeat Variations I’ve Tested (Some Wins, Some Flops)

I swapped in eggplant slices for a vegetarian version—it wasn’t bad, just needed more salt, and the kids commented, so you know…
Tried adding a layer of prosciutto under the cheese once. Honestly, it was a little much, but probably great if you’re feeling ~fancy~!
I once attempted a gluten-free version with almond flour. Bit gritty, honestly, but maybe I did it wrong.

Gear I Use—But You Can Improvise

Breaded chicken likes a wire rack when cooling, sure, but if you don’t have one, a baking tray works. I use a meat mallet to pound, but a wine bottle in dire straits will do (been there). For the frying, a good old frying pan or even a deep sauté pan.

How I Store (Or, What Storage Actually Looks Like at My House)

I pop leftovers in the fridge, covered. In theory, they keep for up to 3 days. But honestly, in my house it never lasts more than a day! If you’re weirdly disciplined, you can reheat in the oven (microwave gets everything a bit rubbery—just my two cents).

How I Like To Serve Chicken Parmesan (And a Side Note)

I love this with spaghetti, but sometimes I go off script and pile it on a toasted ciabatta for a no-fuss sandwich. Salad on the side if I’m trying to be grown-up about things. And it’s also bizarrely good cold, straight out of the fridge—yes, I said it. Also, for true Italian-American comfort, check out this breakdown—Kenji goes deep and I learned a thing or two, even if I still cut a few corners.

Lessons Learned (a.k.a. Pro Tips From a Recovering Over-Rusher)

If you skip pounding the chicken, it cooks unevenly (I used to, but now I regret all those chewy bits.)
Don’t rush the frying. Underdone crumbs taste raw (blech).
And never, ever overload your baking pan with sauce—unless you’re into chicken soup (not the good kind).

Got Questions? Here’s What Folks Actually Ask Me

Why did my coating fall off? Honestly, probably too much moisture or not pressing enough. Or maybe you flipped it too early (been there!).
Can I freeze it? Yes, but it’s better unbaked, otherwise the coating gets a bit, I dunno, soggy. Not a disaster, but not peak crunch either.
Could I use turkey? Sure? I’ve even tried it with tofu once—though, not my favorite. But you do you!

And one more digression—it probably won’t help your Chicken Parmesan much, but if you have kitchen shears, keep them sharp. I use mine for everything from trimming meat to opening those impossible snack bags, and frankly, it’s changed my cooking life in small, non-heroic ways.

hamza