Crispy Chicken Parmigiana

Crispy Chicken Parmigiana is a classic comfort food that brings together a crunchy, golden-brown chicken cutlet topped with rich marinara sauce and melted cheese. The crispy outside contrasts perfectly with…

By Ava
•
December 7, 2025
•
Reading time: 6 min

Save to Pinterest



Print

Tip: save now, make later.

Crispy Chicken Parmigiana is a classic comfort food that brings together a crunchy, golden-brown chicken cutlet topped with rich marinara sauce and melted cheese. The crispy outside contrasts perfectly with the juicy, tender chicken inside, making every bite satisfying and full of flavor. It’s a favorite for anyone who loves a hearty meal with simple, familiar ingredients like breaded chicken, tomato sauce, and gooey cheese.

I love making this dish because it’s pretty straightforward but still feels special. The key for me is getting the chicken nice and crisp without overcooking, so it stays juicy inside. Also, using a good, flavorful marinara sauce really lifts the whole dish. Sometimes I sprinkle a bit of fresh basil on top to add a little fresh twist that brightens up all those warm, cheesy flavors.

For serving, I usually go with a side of spaghetti or a fresh green salad to keep things balanced. It’s great for a cozy weeknight dinner or even when friends come over because it feels like a treat but doesn’t take forever to prepare. Whenever I whip up Crispy Chicken Parmigiana, it’s a crowd-pleaser, and the leftovers (if there are any) taste just as good the next day!

Key Ingredients & Substitutions

Chicken breasts: Pounding the chicken ensures it cooks evenly and stays tender. If you prefer, boneless thighs work well too and stay juicy.

Bread crumbs: I like using panko because it gives extra crunch. For a gluten-free option, try crushed cornflakes or gluten-free crumbs.

Parmesan cheese: This adds salty, nutty flavor to the breading. You can substitute with Pecorino Romano or omit if dairy-free.

Mozzarella cheese: Fresh mozzarella melts beautifully with a creamy texture. If you want less moisture, use low-moisture shredded mozzarella.

Marinara sauce: A good sauce makes all the difference. Homemade or store-bought both work, but pick a flavorful, well-seasoned one.

How Can You Get the Chicken Extra Crispy Without Overcooking It?

Perfect crispiness comes from frying at the right temperature and not overcrowding the pan. Here’s what I do:

• Heat your oil on medium-high until shimmering but not smoking.
• Fry chicken pieces in batches so the temperature stays steady and chicken cooks evenly.
• Fry for 3-4 minutes per side until golden brown, then drain on paper towels to remove excess oil.
• Using panko crumbs helps keep the crust crisp even after baking.

Also, don’t skip the flour-egg-crumbs dredging steps; this triple coating helps the crust stay crunchy and locks in juices.

Equipment You’ll Need

• Large skillet – perfect for frying the chicken evenly and getting a crispy crust.
• Meat mallet or rolling pin – helps pound the chicken to an even thickness so it cooks perfectly.
• Three shallow bowls – for the flour, eggs, and breadcrumb mixtures to keep your dredging organized.
• Baking sheet lined with parchment paper – makes cleanup easy and keeps the chicken from sticking while baking.
• Spatula or tongs – to flip the chicken safely without breaking the crust.

Flavor Variations & Add-Ins

• Use Italian sausage crumbles instead of chicken for a twist with more bold flavor.
• Add fresh sliced mushrooms or spinach under the cheese for extra veggies and moisture.
• Replace mozzarella with provolone or fontina for a different melting cheese taste.
• Mix red pepper flakes into the breadcrumb coating for a little heat if you like spice.

How to Make Crispy Chicken Parmigiana?

Ingredients You’ll Need:

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1 lb), butterflied and pounded to about 1/2 inch thickness
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 1/2 cups Italian-style breadcrumbs (preferably panko for extra crispness)
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Olive oil, for frying (about 1/2 cup)

For the Topping:

• 1 cup marinara sauce (homemade or good-quality store-bought)
• 8 oz fresh mozzarella cheese, sliced or shredded
• Fresh basil leaves, thinly sliced, for garnish

How Much Time Will You Need?

This recipe takes about 20 minutes for preparation, including pounding and breading the chicken, plus 10-12 minutes baking time. Frying the chicken will add another 8-10 minutes depending on batch size. In total, expect about 40 minutes from start to finish for a crispy, delicious Chicken Parmigiana.

Step-by-Step Instructions:

1. Prepare the Oven and Chicken:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Season both sides of each pounded chicken breast with salt and pepper.

2. Set Up Breading Station and Coat Chicken:

In three separate shallow dishes, place the flour, beaten eggs mixed with water, and a breadcrumb mixture that includes Italian breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning. Dredge each chicken piece first in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.

3. Fry the Chicken:

Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the breaded chicken pieces for 3-4 minutes per side until golden brown and crispy. Avoid crowding the pan – fry in batches if necessary. Transfer cooked chicken to a paper towel-lined plate to drain.

4. Assemble and Bake:

Place the fried chicken on the prepared baking sheet. Spoon marinara sauce evenly over each piece, then top with sliced or shredded mozzarella cheese. Bake in the oven for 10-12 minutes until the cheese is melted, bubbly, and just beginning to brown.

5. Garnish and Serve:

Remove the chicken from the oven and sprinkle with fresh sliced basil. Serve hot as is or alongside pasta, a fresh salad, or garlic bread for a full meal.

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken breasts, but make sure to thaw them completely in the refrigerator overnight before pounding and breading. This ensures even cooking and a crispy texture.

Can I Bake Instead of Frying the Chicken?

Absolutely! For a lighter option, you can brush the breaded chicken with olive oil and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through. The crust may be less crispy than frying but still delicious.

How Should I Store Leftovers?

Store leftover chicken parmigiana in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to help maintain the crispiness of the coating.

Can I Use Different Cheeses?

Yes! While fresh mozzarella provides great melt and creaminess, you can substitute with low-moisture mozzarella, provolone, or fontina depending on your preference. Just keep the cheese amount similar for balanced flavor and texture.