Crispy Chicken Parmigiana is a classic favorite that’s all about that golden, crunchy chicken topped with melty cheese and rich tomato sauce. The crispy coating on the chicken gives each bite a satisfying crunch, while the gooey mozzarella and tangy marinara bring everything together in a delicious mix of flavors and textures.
I love making this dish because it feels like a special treat but is surprisingly easy to whip up. One of my favorite tricks is to make sure the chicken is pounded evenly so it cooks perfectly and stays juicy inside. Plus, a quick broil at the end helps the cheese get that beautiful bubbly finish that everyone loves.
We often enjoy this with a simple side of spaghetti or a fresh green salad to keep things balanced. It’s a great meal for family dinners or when friends come over, since it’s comforting and always gets a happy reaction from the table. I’m pretty sure crispy chicken parm is one of those dishes everyone can agree on!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts is best for even cooking. Pounding them to an even thickness helps avoid dry edges. You can substitute with chicken thighs if preferred; just keep in mind they may take a little longer to cook.
Breadcrumbs: Panko breadcrumbs give extra crunch. If you don’t have panko, regular Italian-style breadcrumbs work fine. For gluten-free, choose gluten-free breadcrumbs or crushed cornflakes.
Cheese: Mozzarella melts beautifully to get that gooey topping. You can mix in some provolone or fontina for a slightly different flavor. Parmesan adds great depth to the crust but can be replaced with Pecorino Romano or grated Asiago.
Marinara sauce: Homemade is lovely but store-bought marinara is a great shortcut. Pick one with good herbs and no added sugar if you want to keep it fresh and balanced.
How Can I Get the Chicken Crispy Without It Getting Greasy?
Frying is key to that crispy coating, but controlling oil and technique makes all the difference. Here’s a simple approach:
- Use medium-high heat so the chicken crisps quickly without soaking up oil.
- Don’t overcrowd the pan – fry in batches if needed to maintain temperature.
- Drain the cooked cutlets on a wire rack or paper towels to remove excess oil.
- Press the breadcrumbs firmly onto the chicken before frying to create a solid crust.
These steps keep the coating crisp and light, so the chicken stays juicy inside without being oily.
Equipment You’ll Need
- Large skillet – perfect for frying chicken evenly and getting that golden crust.
- Baking sheet – to bake the chicken with sauce and cheese; makes cleanup easy too.
- Parchment paper – helps prevent sticking and keeps the baking sheet clean.
- Meat mallet or rolling pin – for pounding chicken to an even thickness so it cooks well.
- Shallow bowls – great for setting up your breading station with flour, eggs, and breadcrumbs.
Flavor Variations & Add-Ins
- Try using turkey cutlets instead of chicken for a leaner option that cooks quickly.
- Add chopped fresh basil or oregano to the breadcrumb mix for a herbal twist.
- Swap mozzarella for provolone or fontina cheese for a different melty flavor.
- Mix some sautéed mushrooms or spinach into the marinara sauce to add veggies.
How to Make Crispy Chicken Parmigiana?
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups plain breadcrumbs (Panko or Italian style)
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning or oregano
- 1 cup marinara sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- Fresh parsley or basil, chopped (for garnish)
- Olive oil, for frying
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and fry the chicken, plus 8-10 minutes baking time for the cheese to melt perfectly. So, plan for about 30 minutes total from start to finish for a delicious meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. Slice each chicken breast horizontally to create two thinner cutlets, about ½ inch thick. If needed, gently pound the cutlets to an even thickness for uniform cooking. Season both sides of each cutlet with salt and pepper.
2. Bread the Chicken:
Set up three shallow dishes: one with flour, one with beaten eggs mixed with water, and the third with breadcrumbs, Parmesan cheese, and Italian seasoning. Dredge each chicken cutlet in the flour first, shaking off any excess. Dip it into the egg wash, then coat thoroughly with the breadcrumb mixture, pressing the crumbs onto the chicken for a crispy crust.
3. Fry the Chicken:
Heat a generous layer of olive oil in a large skillet over medium-high heat. When hot, fry each chicken cutlet for about 3-4 minutes per side or until golden brown and crispy. Transfer the cooked cutlets to the prepared baking sheet.
4. Bake with Sauce and Cheese:
Spoon a couple of tablespoons of marinara sauce over each crispy chicken cutlet, spreading evenly. Then, sprinkle shredded mozzarella cheese generously on top. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese melts, bubbles, and turns slightly golden.
5. Serve and Garnish:
Remove from the oven and sprinkle freshly chopped parsley or basil on top for a fresh touch. Serve your crispy chicken parmigiana hot, alongside pasta, a green salad, or crusty bread for a hearty, satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before slicing and preparing. Pat them dry to remove excess moisture so the breading sticks well.
Can I Bake Instead of Frying the Chicken?
Definitely! For a lighter version, you can bake the breaded chicken cutlets at 425°F (220°C) on a greased baking sheet for 20-25 minutes, flipping halfway through until golden and crispy. Then add sauce and cheese and bake until melted.
How Should I Store Leftovers?
Keep leftover chicken parmigiana in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covering loosely to avoid drying out, and add a splash of marinara if needed.
What Are Good Side Dishes to Serve With Chicken Parmigiana?
This dish pairs beautifully with spaghetti or your favorite pasta, a fresh green salad, steamed vegetables, or crusty garlic bread to soak up the sauce.