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This family- and weeknight-friendly chicken parmesan will rival your favorite Italian restaurant’s version.
Chicken parmesan is a major family pleaser, but the traditional recipe can be time-consuming to make. Between the homemade sauce and pounding, breading, and pan-frying the chicken — not to mention melting the cheese over the chicken in the oven — the classic preparation takes well over an hour and leaves you with a sinkful of dishes. This easy recipe incorporates a few smart shortcuts, like using good-quality jarred sauce and chicken tenderloins, making it totally doable on a weeknight. You’ll notice that I don’t smother the chicken with sauce and cheese; this keeps the crust crispy (and you can always serve more sauce on the side). Chicken parm is a great dish to serve when you have people over since much of the prep can be done ahead of time. Serve with pasta, spaghetti squash, a salad, or a roasted vegetable.
What You’ll Need To Make Chicken Parmesan
- Most recipes call for boneless skinless chicken breasts, which need to be sliced in half horizontally and pounded thin. I use chicken tenderloins, which can be quickly flattened with the palm of your hand to ensure even, quick cooking. Unlike the ready-to-cook thinly sliced chicken cutlets you find at the store, they are guaranteed to be tender and juicy.
- I recommend using jarred marinara sauce. The recipe only calls for 1-1/2 cups of sauce, so it doesn’t make sense to make it from scratch, especially when there are plenty of good store-bought options (I like Rao’s or Victoria).
- Japanese-style panko creates a feathery, crisp crust, and it also stays crispy long after it is cooked, so you don’t have to pan-fry the chicken at the very last minute.
- Mozzarella cheese is usually called for in chicken parmesan recipes. However, I prefer fontina, a semisoft cheese with a buttery, nutty flavor. Fontina stays gooey after it’s melted, while mozzarella tends to turn rubbery as soon as it comes out of the oven. Most large supermarkets carry Swedish or Danish fontina (with a red wax rind), which is ideal for cooking. If you can’t find it, shredded whole milk mozzarella is fine.
Step-by-Step Instructions
Step 1: Prep and Bread the Chicken
Begin by prepping the tenderloins. You may notice a white tendon at the end of the tenderloin. Go ahead and trim it off with a knife or kitchen shears. Using the palm of your hand, gently flatten the tenderloins so that they are an even 1/4-inch thickness.
Season the flattened chicken all over with 1-1/4 teaspoons salt and 1/2 teaspoon pepper.
In a large shallow bowl (I use a pie plate), combine the panko, 3/4 cup of the Parmigiano Reggiano, the oregano, the thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Mix well, making sure there are no clumps of cheese.
Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.
Dredge the chicken in the flour, coating evenly.
Dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere.
Place the breaded chicken on a lined baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time. The breaded tenders can also be frozen for up to 3 months.)
Step 2: Pan-Fry the Chicken
In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer.
Cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Cook the remaining chicken in the same manner, adding additional oil only if necessary.
Step 3: Top the Chicken with Cheese and Broil
Place the cooked chicken on a foil-lined baking sheet. Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy.
Broil until the cheese is melted and bubbling, 1 to 2 minutes.
Step 4: Serve
Warm the marinara sauce, then taste and adjust seasoning to your liking. With store-bought sauce, I find a generous pinch of sugar and some fresh basil go a long way.
Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
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Chicken Parmesan
Metric Cup Measures
By Jennifer Segal
This family- and weeknight-friendly chicken parmesan will rival your favorite Italian restaurant’s version.
Servings: 6
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes
Ingredients
- 2 pounds chicken tenderloins
- 2 teaspoons salt, divided
- ¾ teaspoons freshly ground black pepper, divided
- 1½ cups panko
- ¾ cup plus 2 tablespoons grated Parmigiano Reggiano, divided
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup flour
- 3 large eggs
- Olive oil, for cooking
- 1½ cups homemade or store-bought marinara sauce, best quality such as Rao's or Victoria
- 6 oz fontina, shredded (about 1½ cups)
- 3 tablespoons fresh chopped basil
Instructions
- Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even ¼-inch thickness. Season the chicken all over with 1¼ teaspoons of the salt and ½ teaspoon of the pepper.
- In a large shallow bowl, combine the panko, ¾ cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Mix well, making sure there are no clumps of cheese.
- Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
- Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
- Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
- Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
- Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
- Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
- Freezer-Friendly Instructions: The breaded cooked chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.
Pair with
- Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano
- Focaccia
Nutrition Information
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- Per serving (About 12 servings)
- Serving size: 1 piece
- Calories: 410
- Fat: 25 g
- Saturated fat: 8 g
- Carbohydrates: 24 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 21 g
- Sodium: 751 mg
- Cholesterol: 101 mg
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
- Dinner
- Freezer-Friendly
- Make-Ahead
- Italian
- All Seasons
- Basil
- Cheese
- Chicken Tenderloins
- Comfort Food
- Panko
- Tomatoes
Comments
Huge hit with the family!
Seasoning, moisture, crispness all on point. No surprise, your recipes are the go to when I want to seem like a chef😊
Fun modification: I planned a Mexican dinner, but the husband was craving your chicken parm.
Switched the marinara out for a ranchero sauce, served with Mexican rice. Equally stellar reviews! This is some really great chicken.- — Cassandra on June 24, 2023
- Reply
Easy and tasty!
- — Elaine on June 6, 2023
- Reply
Love it! Made it tonight and it was a HIT!
- — Neal Breakfield on May 1, 2023
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Even with all the steps involved, it was easy and really delicious. Yesterday was service for 12. I did not like working with the tenderloins though: it was a little difficult to remove the tendons and keep a pretty shape. I NEVER bread and fry (this was the request of the bday boy) but I will do these again.
- — Sandra Martell on April 16, 2023
- Reply
It was quick, easy, and delicious! Such a great recipe when you’re craving some comfort food.
- — Alme Phelan on March 19, 2023
- Reply
I found this to be delicious but a bit salty. It will be a keeper but I will eliminate most of the salt.
- — Kathy on March 1, 2023
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This was amazing, Jenn! I am not known for my cooking skills and I even impressed myself! Thanks!
- — Uzma Knouss on January 18, 2023
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As Always! A winning Recipe!
- — jan on October 27, 2022
- Reply
Tried this last night and it was a HIT! New favorite. I love the simplicity yet overwhelming love for this dish. Great job and thank you! 🙂
- — Lulu on October 26, 2022
- Reply
Jen could you cook this in the oven or maybe an air fryer?
- — Gill on October 20, 2022
- Reply
Hi Gill, I really think the chicken is best fried. That said, you could probably bake them if you spray them with a generous amount of oil first. Place them on a baking rack over a sheet pan so they can brown on both sides. I’d bake at 350 degrees and start checking them at 20 minutes. They may take longer but 20 minutes is a good place to start. And I don’t have an air fryer or know enough about how to use one to way whether or not these would work in there. Sorry! Please LMK how it turns out if you try it in the oven. 🙂
- — Jenn on October 20, 2022
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FAQs
What is chicken parmesan explanation? ›
Chicken parmesan, or chicken parmigiana (Italian: pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.
Why is my chicken parmesan tough? ›One of the best ways to avoid “tough” chicken parm is to tenderize the meat! This step is used in my recipe by pounding the chicken cutlets in a ziplock bag. This not only makes them thinner to cook faster but breaks down the meat and changes the texture to be super tender once it's baked!
Why is my chicken parm soggy? ›The key to great non-soggy chicken Parmesan? Don't put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. If you like a lot of sauce on your chicken Parmesan, that's fine, you can always serve extra sauce on the side.
How old is chicken parmesan? ›It was most likely a collision of a northern Italian veal cotoletta with the cheese and tomato sauce of a southern Italian eggplant melanzane parmigiana. The first written chicken parmigiana recipes appear in the New York Herald and the New York Times in 1953 and 1962 respectively.
Why is it called parmesan? ›By the 1530s, Italian nobles began to refer to the cheese as Parmesano, meaning “of or from Parma.” Given the close ties between the Italian and French nobility, it's no surprise that the name was shortened to Parmesan in the French courts of the day.
What is parmesan chicken made of? ›- 3 boneless skinless chicken breasts , cut in half horizontally to make 6 breast halves*
- ½ cup freshly grated parmesan cheese , divided.
- 2 eggs.
- 1 cup panko bread crumbs.
- 1 cup Italian style bread crumbs , or panko.
- 1 teaspoon garlic powder.
- 3 Tablespoons oil.
The calcium in milk is thought to kick-start a natural enzyme in the chicken that helps it tenderize. It also breaks up the acidity and heat.
How do you keep chicken crispy in sauce? ›Cornstarch Coating
The cornstarch helps to absorb any excess moisture from the chicken and creates a delicate, crunchy texture on the outside. The cornstarch coating also helps to keep the chicken crispy for longer, even after it's been tossed in sauce.
Chicken parmigiana encompasses everything we love about Italian food in one bite—the chicken's juicy interior, the crisp coating of the fried breadcrumbs on the meat's exterior, the bright and slightly sweet flavor of the rich tomato sauce, and the silky texture of the mozzarella, slightly browned under a broiler.
Do they eat chicken parm in Italy? ›Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.
Who invented chicken parmesan? ›
And while no one knows who invented it, it's widely accepted that it came to be in the restaurants of Italian immigrants on the east coast. Broadsheet traces one of the first chicken parm recipes to 1944 Maryland, where it was (and still is) served over a bed of spaghetti.
Is chicken parmesan good for you? ›Chicken Parmesan or Parmesan Chicken contains high amounts of niacin, phosphorus, selenium, and protein. Niacin (Vitamin B3) can reduce LDL or the bad cholesterol and increase HDL or the good cholesterol. Selenium plays an important roll in thyroid health. Both selenium and niacin can reduce asthma symptoms.
What does parmesan mean food? ›a hard, dry variety of Italian cheese made from skim milk, usually grated and sprinkled over pasta dishes and soups.
Why is parmesan so special? ›Because of its simple and natural ingredients and its unique aging process, Parmigiano Reggiano is an excellent source of nutrients such as calcium, amino acids, protein, and vitamins. A single ounce of Parmigiano has 9g of protein (2g more than beef), and 321mg of calcium (nearly 10 times more than milk).
What is a fun fact about chicken parmesan? ›The dish originated from 20th-century Italian diaspora. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in Italy.
What is chicken parmesan in Italy? ›Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.