Simple Italian Chicken Parmigiana (Print Version)
Crispy chicken, rich marinara, and melty mozzarella create a comforting Italian classic for any occasion.
# Ingredients:
→ Chicken Preparation
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Ground black pepper, to taste
→ Breading Station
04 -
1 cup all-purpose flour
05 -
2 large eggs, beaten
06 -
1 1/2 cups Italian-style breadcrumbs
07 -
1/2 cup grated Parmesan cheese
→ Sauce & Toppings
08 -
1 cup marinara sauce
09 -
1 1/2 cups shredded mozzarella cheese
10 -
1/4 cup grated Parmesan cheese
11 -
1/4 cup chopped fresh basil or parsley (optional)
→ Cooking
12 -
Olive oil, for frying
→ Serving (Optional)
13 -
Pasta of choice, cooked
# Steps:
01 -
Set oven to 375°F (190°C) and allow to preheat fully before baking.
02 -
Season chicken breasts with salt and pepper. Dredge each piece in flour, coat in beaten eggs, and then press into a mixture of breadcrumbs and 1/2 cup Parmesan cheese.
03 -
Heat a thin layer of olive oil in a large skillet over medium-high heat. Sear each chicken breast for 3–4 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.
04 -
Spread a layer of marinara sauce in a baking dish. Arrange fried chicken over sauce. Spoon remaining marinara over chicken, then top with mozzarella and 1/4 cup Parmesan cheese.
05 -
Bake chicken uncovered for 20 minutes until cheese is melted and bubbling. For a crisp top, broil for an additional 2–3 minutes as needed.
06 -
Garnish with basil or parsley if desired. Serve hot with cooked pasta, garlic bread, or side salad.
# Notes:
01 -
Pound chicken breasts to even thickness for uniform cooking and optimal texture.