Breaded Chicken Parmesan Dinner
There are some dishes that just feel like a warm hug on a plate, and a really good Chicken Parmesan is one of them. It’s that wonderful combination of textures and flavours: a tender chicken breast, coated in a wonderfully crisp, savoury crumb, lying on a bed of rich, basil-infused tomato sauce, and all of it hidden under a blanket of gloriously melty mozzarella and sharp Parmesan cheese. It sounds like a lot of work, but I promise it’s more about a sequence of simple steps than any complex culinary skill. I used to struggle with this dish, often ending up with a soggy breadcrumb coating, until I discovered a few key techniques that guarantee a perfect crunch every single time.
This isn’t just another chicken recipe; it’s an event. It’s the kind of meal that makes a normal Tuesday evening feel a bit special. While many associate it with Italian restaurants, its roots are firmly in Italian-American kitchens, where it evolved into the beloved dish we know today. It works beautifully for a family dinner where you want something substantial and satisfying, but it’s also impressive enough to serve when you have friends over for a relaxed weekend meal. Everyone seems to love the moment you pull that bubbling, golden-brown dish from the oven.
In our house, this Parmesan Chicken has become a signature dish. It’s a wonderful alternative to other chicken staples, like our favourite Smoky Grilled Chicken Skewers Recipe, when we’re craving something a bit more indulgent. We’ll walk through this recipe together, step-by-step, so you can bring this fantastic meal to your own table.
Recipe Overview
This recipe focuses on creating distinct layers of flavour and texture. We start by making a simple but deeply flavourful tomato sauce. While that simmers, we prepare the chicken, ensuring it’s pounded to an even thickness for quick cooking. The real secret is in the three-stage breading process, which creates a coating that stays crisp even after being baked with the sauce and cheese. I’ve tested this with various breadcrumbs, and Panko is non-negotiable for that light, airy crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Chicken Parmesan
- Genuine Flavour: The sauce is rich with garlic and fresh basil, the chicken is juicy, and the combination of nutty Parmesan in the crumb and gooey mozzarella on top is just sublime.
- Ready in Under an Hour: From start to finish, this impressive dish comes together in about 45 minutes, making it entirely achievable for a weeknight dinner.
- Flexible Recipe: Feel free to add a pinch of chilli flakes to the tomato sauce for a little heat, or swap the mozzarella for Provolone for a slightly sharper, smokier cheese topping.
- Great for a Cosy Night In: This is ideal when you want to make a special effort without spending hours in the kitchen. It feels celebratory and comforting all at once.
- Family Tested: My family requests this so often, it’s become a staple in our home. Even my fussiest eater clears their plate when this Parmesan Chicken is on the menu!
Ingredients You’ll Need
For the best results, we use quality ingredients. A good tin of chopped tomatoes makes a huge difference to the sauce – I often use Mutti Polpa as it has a brilliant flavour and texture. And please, use a block of Parmesan and grate it yourself; the pre-grated kind often contains anti-caking agents that prevent it from melting as well.
- For the Chicken:
- 4 medium skinless, boneless chicken breasts (about 600g total)
- 75g plain flour
- 2 large free-range eggs, beaten
- 100g Panko breadcrumbs
- 50g Parmesan cheese, finely grated
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- 4 tbsp vegetable or sunflower oil, for frying
- For the Sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 x 400g tin of chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp sugar (to balance the acidity)
- A small handful of fresh basil leaves, torn
- For the Topping:
- 125g ball of fresh mozzarella, torn or sliced
- 25g Parmesan cheese, finely grated
Elena’s Tip: Don’t be tempted to skip flattening the chicken breasts. It’s the single most important step for ensuring the chicken is tender and cooks through quickly and evenly without the coating burning.
How to Make Chicken Parmesan
The process is straightforward: we’ll get the sauce simmering first, then prepare and fry the chicken, and finally assemble everything for a quick bake in the oven to melt the cheese until it’s perfect.
- Make the Tomato Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until soft and translucent. Add the crushed garlic and cook for another minute until fragrant.
- Simmer the Sauce: Stir in the chopped tomatoes, tomato purée, sugar, and a good pinch of salt and pepper. Bring to a gentle simmer and let it bubble away for 15-20 minutes, stirring occasionally, until it has thickened slightly. Remove from the heat and stir in the torn fresh basil leaves.
- Prepare the Chicken: While the sauce is simmering, prepare your chicken. Place each chicken breast between two sheets of baking parchment or cling film and use a rolling pin or meat mallet to pound it to an even thickness of about 1.5cm. This is key for even cooking.
- Set Up the Breading Station: You’ll need three shallow dishes. In the first, place the plain flour seasoned with salt and pepper. In the second, the beaten eggs. In the third, mix the Panko breadcrumbs, 50g of grated Parmesan, and the dried oregano.
- Bread the Chicken: Take one piece of chicken at a time. First, dredge it in the seasoned flour, shaking off any excess. Next, dip it completely in the egg mixture. Finally, press it firmly into the Panko-Parmesan mixture, ensuring it’s fully coated on all sides. I find that pressing the breadcrumbs on firmly really helps them stick during frying. Set the breaded chicken aside on a plate.
- Fry the Chicken: Heat the vegetable oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully place two chicken breasts in the pan (don’t overcrowd it). Fry for 2-3 minutes on each side until crisp and golden brown. The chicken doesn’t need to be cooked through completely at this stage as it will finish in the oven. Transfer the cooked chicken to a wire rack.
- Assemble the Dish: Preheat your oven to 200°C (180°C fan). Spread about half of the tomato sauce in the bottom of a large baking dish. Arrange the fried chicken breasts on top of the sauce in a single layer.
- Top and Bake: Spoon the remaining sauce over the centre of each chicken breast, leaving the crispy edges exposed. Top with the torn mozzarella and the remaining 25g of grated Parmesan. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted, bubbling, and starting to turn golden brown.
Tips From My Kitchen
- Temperature Control: When frying the chicken, make sure your oil is hot enough. If it’s too cool, the breading will absorb oil and become greasy. If it’s scorching hot, the crust will burn before the chicken has a chance to cook. The oil should shimmer, and a dropped breadcrumb should sizzle immediately.
- The Secret Step: I learned that letting the breaded chicken rest on a plate for 5 minutes before frying allows the coating to set and adhere much better. This small pause makes a huge difference in preventing the breadcrumbs from falling off in the pan.
- Make-Ahead: The tomato sauce can be made up to 3 days in advance and stored in the fridge. You can also bread the chicken a few hours ahead of time; just keep it covered in the fridge until you’re ready to fry.
- Storage: Leftover Chicken Parmesan can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 180°C for 10-15 minutes. This helps re-crisp the coating much better than a microwave would.
What to Serve With Chicken Parmesan
This dish is wonderfully rich, so it pairs well with simple sides that complement its flavours without overwhelming them. If you love this kind of satisfying Italian-American meal, you might also like my Classic Shrimp Scampi Recipe In Minutes.
- Spaghetti Aglio e Olio: A simple pasta tossed with garlic, olive oil, and a pinch of chilli flakes is a classic and perfect partner for soaking up that delicious tomato sauce.
- A Crisp Green Salad: A simple salad of rocket, cherry tomatoes, and cucumber with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the cheese and fried chicken.
- Wine Pairing: A medium-bodied Italian red wine like a Chianti Classico works beautifully here. If you prefer white, a crisp and dry Pinot Grigio will cleanse the palate nicely.
Frequently Asked Questions
Chicken Parmesan
Ingredients
Method
- Make the Tomato Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until soft and translucent. Add the crushed garlic and cook for another minute until fragrant.
- Simmer the Sauce: Stir in the chopped tomatoes, tomato purée, sugar, and a good pinch of salt and pepper. Bring to a gentle simmer and let it bubble away for 15-20 minutes, stirring occasionally, until it has thickened slightly. Remove from the heat and stir in the torn fresh basil leaves.
- Prepare the Chicken: While the sauce is simmering, prepare your chicken. Place each chicken breast between two sheets of baking parchment or cling film and use a rolling pin or meat mallet to pound it to an even thickness of about 1.5cm. This is key for even cooking.
- Set Up the Breading Station: You'll need three shallow dishes. In the first, place the plain flour seasoned with salt and pepper. In the second, the beaten eggs. In the third, mix the Panko breadcrumbs, 50g of grated Parmesan, and the dried oregano.
- Bread the Chicken: Take one piece of chicken at a time. First, dredge it in the seasoned flour, shaking off any excess. Next, dip it completely in the egg mixture. Finally, press it firmly into the Panko-Parmesan mixture, ensuring it's fully coated on all sides. I find that pressing the breadcrumbs on firmly really helps them stick during frying. Set the breaded chicken aside on a plate.
- Fry the Chicken: Heat the vegetable oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully place two chicken breasts in the pan (don't overcrowd it). Fry for 2-3 minutes on each side until crisp and golden brown. The chicken doesn't need to be cooked through completely at this stage as it will finish in the oven. Transfer the cooked chicken to a wire rack.
- Assemble the Dish: Preheat your oven to 200°C (180°C fan). Spread about half of the tomato sauce in the bottom of a large baking dish. Arrange the fried chicken breasts on top of the sauce in a single layer.
- Top and Bake: Spoon the remaining sauce over the centre of each chicken breast, leaving the crispy edges exposed. Top with the torn mozzarella and the remaining 25g of grated Parmesan. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted, bubbling, and starting to turn golden brown.
Notes
I really hope you give this Chicken Parmesan recipe a go. It’s one of those deeply rewarding meals to cook and even more rewarding to eat. It’s a true star in my recipe collection, right up there with our family’s much-loved Sticky Sweet Teriyaki Chicken Bowls. Let me know how you get on in the comments below – I’d love to hear about it!
Happy cooking,
Elena
