This crispy homemade Chicken Parmesan recipe is easier than you think and the ultimate comfort food. Pan fried and then oven baked, this quick and easy homemade Chicken Parmesan is crispy and crunchy on the outside but moist and tender on the inside, even when covered in tomato sauce and melty mozzarella cheese!

Crispy Homemade Chicken Parmesan

Chicken Parmesan is one the most ordered and most loved dishes .. ever! Also known as Chicken Parmigiana, it’s easy to see why everyone loves this classic family favorite dish. Moist chicken breaded and fried, covered in tangy tomato sauce and then sprinkled with melted mozzarella cheese baked until bubbly and all served up on a bed of pasta is a food lovers dream! Well.. for everyone but THIS girl.

Soggy Breading Chicken Parm Situation

Don’t get me wrong, I love chicken Parmesan now but for most of my existence (*cough.. *cough … actual years in numbers not required), I couldn’t see what the big deal was. My contempt for all things chicken parm was because once upon a time, I decided to give Chicken Parmesan a try and it was horrible.  The breading was soggy, the chicken was boring and the cheese was that plastic cheese that doesn’t even melt.

Let me go back to the part about soggy breading.  No. Just .. no. I am one of those people that cannot stand wet bread. French toast? .. extra crispy, please. Thanksgiving stuffing? … crunchy top, please. Bread pudding? .. go talk to my husband because that’s a big no-go for me.

But THIS oven baked Parmesan Chicken recipe is sure to WOW you and as you bite into that oven baked chicken cutlet and hear that Panko crusted crunch you will throw your fork down, run to your computer…possibly knocking over a small, slow-moving child on your way.. and hit that PRINT button on this recipe with all your might! Yes, Friends… it’s just THAT good!

WHY THIS CRISPY CHICKEN PARMESAN IS THE BEST

• Not only is this Crispy Homemade Chicken Parmesan recipe amazing, it’s also really easy and quick to put together.  
• This chicken Parmesan is super crispy on the outside and moist on the inside because we pan fry it briefly on the stove before finish cooking it in the oven.
• There are no unusual ingredients in this recipe… nope, just delicious easy dinner ideas made using ingredients already in your pantry.
• No extra cooking time needed making homemade sauce.  While I do love a good homemade tomato sauce, this baked chicken Parmesan recipe is made using your favorite spaghetti sauce.
• No soggy breading = very happy chicken eaters.
• Tons of flavor is being added to the crispy coating of your chicken so no blah chicken bites!
• Ready in just 30 minutes!! 
• Because I am not adding sauce to my chicken before baking it, my chicken stays super crispy.

Parmesan Chicken Ingredients

• Chicken cutlets or chicken breasts cut lengthwise
• Eggs
• Panko breadcrumbs, Italian seasoned if possible – found in the same aisle as regular breadcrumbs, these Japanese breadcrumbs are drier so they produce a crispier coating.
• Grated Parmesan cheese
• Onion powder and Salt
• Spaghetti or marinara sauce
• Vegetable oil
• Mozzarella cheese
• Fresh parsley
• Pasta, traditionally spaghetti

SUBSTITUTIONS and VARIATIONS

• Chicken – Substitute the chicken breasts for eggplant slices. Slice your eggplant into large, thick slices then bread them, fry them and layer them with sauce and parmesan cheese before baking
• Panko – The panko bread coating can be substituted with crushed cracker, regular breadcrumbs, crushed cornflakes or just grated Parmesan cheese.
• Cheese – Instead of mozzarella, try Monterey Jack, Provolone, Feta or Italian Blend shredded cheese.

HOW TO MAKE HOMEMADE CHICKEN PARMESAN

• Preheat oven to 400 degrees and set an over safe cooking rack on a 13 x 9 cooking tray.
• In a large skillet, heat vegetable oil over medium-high heat until hot and shimmering.
• Pour Panko crumbs and grated Parmesan cheese in a large dipping bowl and whisk the eggs together with the onion powder and 1/2 teaspoon of salt in another.

• Dredge the chicken cutlets through the whisked eggs on both sides, evenly coating them.

• Next, dredge the chicken through the breadcrumbs, lightly pressing down  to make sure the cutlet is evenly coated on both sides.

• Set aside and follow this assembly with all of your chicken cutlets.
• Add 2 or 3 cutlets to the vegetable oil and fry chicken for 3-4 minutes on each side or until lightly browned.

• When both sides have been cooked, remove cutlets to the cooking rack on the baking tray.
• Top each chicken cutlet with 2 or 3 slices of mozzarella cheese.

• When all pieces have been fried and covered with cheese, place the cooking tray with the racks in your oven and bake for 15-20 minutes until cheese is melted the chicken is completely cooked through and no longer pink.

• While your chicken is cooking, bring a large pot of water to boil. Add pasta and cook according to manufacturers instructions.
• Pour your favorite spaghetti or marinara sauce into a medium saucepan and warm over medium heat.
• When your chicken is cooked, remove from oven. Plate your pasta and sauce and add your chicken cutlet. Garnish with more sauce, more Parmesan and Italian parsley.

PRO TIPS FOR PERFECT BAKED CHICKEN PARMESAN

• Cover your entire piece of chicken in egg and breadcrumbs. No naked spots!
• You will notice I don’t add sauce to my chicken before baking it. If you prefer lots of sauce, feel free to add a few spoonful’s on top of your chicken before adding your cheese.
• If you find you need more oil before frying the second batch of chicken, remove the first batch when it is done and add a few more tablespoons of oil to your skillet.  Heat for a minute or so before adding your next batch of chicken to fry.
• Don’t skimp on the cheese, the oooey gooey cheese really makes the best chicken Parmesan!
• Use good quality cheese for this recipe.  You don’t need to break the bank but you don’t want to grab the cheese that doesn’t even melt.
• Grab your favorite spaghetti or marinara sauce for this recipe.  If you enjoy a particular sauce, why not enjoy this chicken parmesan recipe with your favorite flavor?  I like Mids sauce, myself!
• Shopping and see a wide low bowl in the kitchen dish section? Grab a few! They are the perfect size needed for a ‘breading station’.

WHAT DO YOU SERVE CHICKEN PARMESAN WITH?

• Mashed potatoes or parsnips
• Zucchini noodles
• Spaghetti, fettuccine or any other pasta you like
• Salad
• Veggies

LIGHTENED UP CHICKEN PARMESAN

You make a few changes to serve up a lightened chicken Parmesan recipe. Leave out using flour in the breading steps as I have. You can also skip the breading altogether and serve up this recipe using oven baked chicken breasts.  You can also lower your carb count by serving this over zucchini noodles in place of pasta.

This is seriously the best chicken Parmesan recipe and did you do the math on this?  This is a hearty, comfort food dinner idea ready and hitting your dinner table in just 30 minutes!! Win, win and WIN!  …. now go pick up that kid you mowed over … feed him a cupcake or something!

MORE 30 MINUTE MEAL IDEAS

• Swedish Chicken Meatballs 
• Oven Broiled Mexican Flank Steak
• Homemade Hamburger Helper 
• Date Night Sun-Dried Tomato Pesto Pasta
• Mexican Stuffed Peppers

Enjoy!!

Crispy Baked Parmesan Chicken

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This crispy homemade Chicken Parmesan recipe is easier than you think and the ultimate comfort food. Pan fried and then oven baked, this quick and easy homemade Chicken Parmesan is crispy and crunchy on the outside but moist and tender on the inside, even when covered in tomato sauce and melty mozzarella cheese! 

Heather

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Fry time 5 minutes minutes

Total Time 30 minutes minutes

Serving Size 4

Ingredients

• 3 large chicken breasts cut lengthwise
• 1 cup Panko breadcrumbs
• 1 cup Parmesan cheese grated .. plus more for sprinkling
• 4 eggs whisked
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 24 ounces jar favorite spaghetti sauce
• 16 ounces mozzarella cheese sliced
• 16 oz spaghetti pasta
• Italian parsley for garnish

Instructions

• Preheat oven to 400 degrees and set an over safe cooking rack on a 13 x 9 cooking tray.
• In a large skillet, heat vegetable oil over medium-high heat until hot and shimmering.
• Pour Panko crumbs and grated Parmesan cheese in a large dipping bowl and whisk the eggs together with the onion powder and 1/2 teaspoon of salt in another.
• Dredge the chicken cutlets through the whisked eggs on both sides, evenly coating them. Next, dredge the chicken through the breadcrumbs, lightly pressing down  to make sure the cutlet is evenly coated on both sides. Set aside and follow this assembly with all of your chicken cutlets.
• Add 2 or 3 cutlets to the vegetable oil and fry chicken for 3-4 minutes on each side or until lightly browned. When both sides have been cooked, remove cutlets to the cooking rack on the baking tray. Top each chicken cutlet with 2 or 3 slices of mozzarella cheese.
• When all pieces have been fried and covered with cheese, place the cooking tray with the racks in your oven and bake for 15-20 minutes until cheese is melted the chicken is completely cooked through and no longer pink.
• While your chicken is cooking, bring a large pot of water to boil. Add pasta and cook according to manufacturers instructions.

  Pour your favorite spaghetti or marinara sauce into a medium saucepan and warm over medium heat.
• When your chicken is cooked, remove from oven. Plate your pasta and sauce and add your chicken cutlet. Garnish with more sauce, more Parmesan and Italian parsley.

Notes

PRO TIPS FOR PERFECT BAKED CHICKEN PARMESAN

• Cover your entire piece of chicken in egg and breadcrumbs. No naked spots!
• You will notice I don't add sauce to my chicken before baking it. If you prefer lots of sauce, feel free to add a few spoonfuls on top of your chicken before adding your cheese.
• If you find you need more oil before frying the second batch of chicken, remove the first batch when it is done and add a few more tablespoons of oil to your skillet.  Heat for a minute or so before adding your next batch of chicken to fry.
• Don’t skimp on the cheese, the oooey gooey cheese really makes the best chicken Parmesan!
• Use good quality cheese for this recipe.  You don't need to break the bank but you don't want to grab the cheese that doesn't even melt.
• Grab your favorite spaghetti or marinara sauce for this recipe.  If you enjoy a particular sauce, why not enjoy this chicken parm with your favorite flavor?  I like Mids sauce, myself!
• Shopping and see a wide low bowl in the kitchen dish section? Grab a few! They are the perfect size needed for a 'breading station'.

Nutrition

Serving: 8g | Calories: 657.3kcal | Carbohydrates: 70.6g | Protein: 48.9g | Fat: 20.1g | Saturated Fat: 8.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.5g | Cholesterol: 208.6mg | Sodium: 806mg | Potassium: 91.4mg | Fiber: 5.1g | Sugar: 7.4g | Vitamin A: 800IU | Vitamin C: 2.5mg | Calcium: 272mg | Iron: 3.7mg

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Update Notes: This post was originally published in August of 2015 but was republished with an updated recipe, new photos, step by step instructions and tips in April of 2024.