I’m sharing my Crispy Chicken Parmesan Recipe and the surprising trick behind its reliably crisp breadcrumb crust.
I keep coming back to this Crispy Chicken Parmesan Recipe because it nails the contrast I crave: a crackling panko breadcrumb shell and molten fresh mozzarella. Every bite surprises me with a crunchy edge and a gooey center, like something restaurant-level but without the fuss.
I’m not gonna pretend it’s fancy, but the flavors line up in a way that makes plain chicken feel like a celebration. If you like texture and a dramatic cheese pull, this version will get you curious fast.
It’s simple enough for a weeknight yet dramatic enough to brag about.
Ingredients
- Chicken breasts: Lean protein, filling and versatile, provides iron and B vitamins, mild flavor
- panko breadcrumbs: Light crunchy coating, mostly carbs, adds crisp texture and soaks less oil
- Parmesan cheese: Savory umami hit, salty, adds calcium and rich flavor, use sparingly though
- Mozzarella: Melty, mild and creamy, gives protein and calcium, balances acidic tomato sauce
- Marinara sauce: Tomato based, provides vitamin C and fiber, tangy and slightly sweet finish
- Olive oil: Healthy monounsaturated fats, helps browning, adds flavor but use moderate amounts
- Eggs: Bind the coating, add protein and moisture, helps breadcrumbs stick well
- Fresh basil: Bright herbal notes, low calorie, adds freshness and aroma at the end
- Garlic powder: Punchy savory flavor, small amount goes a long way, offers antioxidants
Ingredient Quantities
- 4 boneless skinless chicken breasts, about 1 1/2 to 2 lb total
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup all purpose flour
- 2 large eggs
- 2 tbsp whole milk
- 1 1/2 cups panko breadcrumbs (italian style ok)
- 1/2 cup finely grated Parmesan cheese plus extra for serving
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 3 tbsp olive oil for frying
- 2 tbsp unsalted butter optional for extra browning
- 2 cups marinara sauce, good quality
- 8 oz fresh mozzarella, sliced or torn
- Handful fresh basil leaves for garnish
- Freshly ground black pepper for finishing optional
How to Make this
1. Preheat your oven to 400°F (200°C). Pound each chicken breast to about 1/2 inch thickness, then season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2. Set up a dredging station: plate of 1 cup all purpose flour; bowl with 2 large eggs whisked with 2 tbsp whole milk; shallow bowl with 1 1/2 cups panko breadcrumbs mixed with 1/2 cup finely grated Parmesan, 1 tsp garlic powder, 1 tsp dried Italian seasoning and a pinch of salt and pepper.
3. Dredge each breast in flour, shake off excess, dip in the egg wash, then press firmly into the panko mixture so it sticks well. For an extra sturdy crust press the crumbs on and let the breaded breasts rest 8 to 10 minutes on a wire rack so they set.
4. Heat a large skillet over medium high heat, add 3 tbsp olive oil and 2 tbsp unsalted butter if you want extra browning. When the oil is shimmering (not smoking) add chicken and fry until deep golden, about 3 to 4 minutes per side. You’re not trying to cook through completely here just to get a great crust.
5. Spread a thin layer of the 2 cups marinara sauce on the bottom of a baking dish, place the seared chicken breasts on top, then spoon more marinara over each breast so they’re nicely sauced.
6. Top the sauced breasts with the 8 oz fresh mozzarella (sliced or torn) and sprinkle a little extra grated Parmesan over everything.
7. Bake in the preheated oven for about 10 to 12 minutes, until the cheese is melted and the chicken reaches 165°F internal temperature. If you like extra browning, put under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
8. Remove from oven, let rest 3 minutes so juices settle and cheese firms up a bit.
9. Finish with a handful of fresh basil leaves, an extra dusting of Parmesan and a crack of freshly ground black pepper if you want. Serve over pasta, with garlic bread or a simple salad.
Equipment Needed
1. Oven (preheat to 400°F / 200°C)
2. Meat mallet or rolling pin and a zipper bag or parchment for pounding chicken
3. Cutting board and chef’s knife
4. Three shallow bowls or plates for flour, egg wash and panko mix
5. Whisk or fork plus measuring cups and measuring spoons
6. Large skillet (cast iron or stainless) and tongs or a spatula for frying
7. Rimmed baking dish for saucing and baking the chicken
8. Wire rack and a rimmed baking sheet to let the breaded breasts rest and set
9. Instant read thermometer to confirm chicken hits 165°F
FAQ
Easy Crispy Chicken Parmesan Recipe Substitutions and Variations
- Panko breadcrumbs: swap with regular breadcrumbs or crushed cornflakes (use 1:1). Cornflakes give extra crunch, just pulse them in a bag to coarse crumbs and season since panko is usually lighter.
- All purpose flour: use cornstarch or rice flour 1:1 for a gluten free, extra crispy crust, or do a 50/50 mix of AP flour and cornstarch for best texture.
- Eggs: replace each egg with about 1/4 cup buttermilk or plain yogurt thinned with a splash of milk, or use a commercial egg replacer per package directions. Buttermilk adds nice tang and helps the coating stick.
- Fresh mozzarella: swap for shredded whole milk mozzarella or provolone slices. If you use shredded, pat it dry first and give it a quick minute under the broiler so it melts without sogging the crust.
Pro Tips
– Pat the chicken super dry before you bread it, dont skip that step. Wet meat = soggy crumbs, and if you pound them even theyll cook more evenly so you wont overcook the thin parts.
– For a rock solid crust press the panko on firmly and let the coated breasts rest a few minutes before frying, or stick them in the fridge for 15 to 20 minutes to set. If crumbs still fall off while frying the pan is either too cool or too crowded, dont overcrowd it.
– Use a combo of olive oil and a little butter for color, but keep the oil hot not smoking. Finish in the oven and pull the chicken when an instant read thermometer says about 160 F, it will rise to 165 while resting and stay juicier.
– Keep the bottom from getting soggy by draining excess fat from the pan and putting a little sauce under the chicken instead of drowning it. Use room temp, thinly sliced mozzarella so it melts fast and doesnt overcook the meat.
Easy Crispy Chicken Parmesan Recipe
I’m sharing my Crispy Chicken Parmesan Recipe and the surprising trick behind its reliably crisp breadcrumb crust.
4
servings
1021
kcal
Equipment: 1. Oven (preheat to 400°F / 200°C)
2. Meat mallet or rolling pin and a zipper bag or parchment for pounding chicken
3. Cutting board and chef’s knife
4. Three shallow bowls or plates for flour, egg wash and panko mix
5. Whisk or fork plus measuring cups and measuring spoons
6. Large skillet (cast iron or stainless) and tongs or a spatula for frying
7. Rimmed baking dish for saucing and baking the chicken
8. Wire rack and a rimmed baking sheet to let the breaded breasts rest and set
9. Instant read thermometer to confirm chicken hits 165°F
Ingredients
-
4 boneless skinless chicken breasts, about 1 1/2 to 2 lb total
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 cup all purpose flour
-
2 large eggs
-
2 tbsp whole milk
-
1 1/2 cups panko breadcrumbs (italian style ok)
-
1/2 cup finely grated Parmesan cheese plus extra for serving
-
1 tsp garlic powder
-
1 tsp dried Italian seasoning
-
3 tbsp olive oil for frying
-
2 tbsp unsalted butter optional for extra browning
-
2 cups marinara sauce, good quality
-
8 oz fresh mozzarella, sliced or torn
-
Handful fresh basil leaves for garnish
-
Freshly ground black pepper for finishing optional
Directions
- Preheat your oven to 400°F (200°C). Pound each chicken breast to about 1/2 inch thickness, then season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- Set up a dredging station: plate of 1 cup all purpose flour; bowl with 2 large eggs whisked with 2 tbsp whole milk; shallow bowl with 1 1/2 cups panko breadcrumbs mixed with 1/2 cup finely grated Parmesan, 1 tsp garlic powder, 1 tsp dried Italian seasoning and a pinch of salt and pepper.
- Dredge each breast in flour, shake off excess, dip in the egg wash, then press firmly into the panko mixture so it sticks well. For an extra sturdy crust press the crumbs on and let the breaded breasts rest 8 to 10 minutes on a wire rack so they set.
- Heat a large skillet over medium high heat, add 3 tbsp olive oil and 2 tbsp unsalted butter if you want extra browning. When the oil is shimmering (not smoking) add chicken and fry until deep golden, about 3 to 4 minutes per side. You’re not trying to cook through completely here just to get a great crust.
- Spread a thin layer of the 2 cups marinara sauce on the bottom of a baking dish, place the seared chicken breasts on top, then spoon more marinara over each breast so they’re nicely sauced.
- Top the sauced breasts with the 8 oz fresh mozzarella (sliced or torn) and sprinkle a little extra grated Parmesan over everything.
- Bake in the preheated oven for about 10 to 12 minutes, until the cheese is melted and the chicken reaches 165°F internal temperature. If you like extra browning, put under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
- Remove from oven, let rest 3 minutes so juices settle and cheese firms up a bit.
- Finish with a handful of fresh basil leaves, an extra dusting of Parmesan and a crack of freshly ground black pepper if you want. Serve over pasta, with garlic bread or a simple salad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 504g
- Total number of serves: 4
- Calories: 1021kcal
- Fat: 44.7g
- Saturated Fat: 16.1g
- Trans Fat: 0.25g
- Polyunsaturated: 3.9g
- Monounsaturated: 19.5g
- Cholesterol: 340mg
- Sodium: 1216mg
- Potassium: 963mg
- Carbohydrates: 60g
- Fiber: 3.1g
- Sugar: 6.5g
- Protein: 89.1g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 379mg
- Iron: 3.2mg