Best Chicken Parmesan
Discover the secret to achieving restaurant-quality chicken parmesan at home with this perfected recipe. Crispy chicken, a rich homemade sauce, and a blend of cheeses create a dish that's sure to impress.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 2 pounds total)
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups panko breadcrumbs for superior crispiness compared to regular breadcrumbs
- 0.5 cup regular breadcrumbs creates the perfect texture balance
- 1 cup freshly grated Parmigiano-Reggiano cheese pre-grated options lack the aromatic complexity
- 2 teaspoons dried Italian herbs (oregano, basil, thyme blend)
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup all-purpose flour
- 0.5 cup olive oil for frying
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 28 oz San Marzano whole peeled tomatoes their natural sweetness elevates the dish
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 5-6 fresh basil leaves, torn)
- 1 piece bay leaf
- 0.5 teaspoon red pepper flakes optional for heat
- 1 teaspoon sugar balances acidity
- Salt and pepper to taste
For Topping
- 8 oz fresh mozzarella cheese, sliced provides that authentic stretch
- 4 oz provolone cheese, sliced adds complexity to the flavor profile
- 0.25 cup freshly grated Parmigiano-Reggiano
- Fresh basil leaves for garnish
Instructions
Preparation
- Begin with the foundation of your best chicken parmesan by properly preparing the chicken breasts. Place each breast between two sheets of plastic wrap and gently pound to an even thickness of about ¼ inch.
- Season both sides generously with salt and pepper.
Breading Station
- Set up a three-part breading station: In the first shallow dish, place the flour seasoned with salt and pepper. In the second dish, whisk together eggs and milk until combined. For the third dish, mix panko breadcrumbs, regular breadcrumbs, grated Parmigiano-Reggiano, dried herbs, garlic powder, onion powder, salt, and pepper.
- Consider adding a tablespoon of olive oil to your breadcrumb mixture to achieve crispy golden clusters.
Bread the Chicken
- Dredge each chicken breast in flour, then dip in the egg mixture and press into the breadcrumb mixture, ensuring an even coating on both sides.
- Let the breaded chicken rest for 15 minutes on a wire rack.
Prepare the Sauce
- Heat olive oil in a saucepan over medium heat, add minced garlic and diced onion, and sauté until translucent.
- Add crushed whole tomatoes, tomato paste, dried herbs, bay leaf, red pepper flakes, and sugar. Simmer for 20 minutes.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3-4 minutes per side until golden brown.
- Transfer to a paper towel-lined plate to absorb excess oil.
Assemble and Bake
- Preheat your oven to 425°F (220°C). Spread a layer of sauce in a baking dish, place the fried chicken on top, spoon additional sauce over each piece, and layer with provolone, mozzarella, and remaining Parmigiano-Reggiano.
Bake to Perfection
- Bake in the preheated oven for 15-20 minutes until cheese is bubbly and starting to brown. (Broil briefly if desired.)
Rest and Garnish
- Allow to rest for 5 minutes and garnish with fresh basil leaves before serving.
Notes
For extra flavor, consider pairing the dish with garlic bread or a fresh salad. Use gluten-free breadcrumbs for a gluten-free version.