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Chicken Parmesan

This Chicken Parmesan recipe features crispy pan-fried chicken cutlets coated in seasoned Panko and Parmesan, layered with marinara sauce and gooey mozzarella, then baked to bubbly perfection. It’s a satisfying Italian-American classic that’s easier to make than you think.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 4 thin-sliced boneless skinless chicken breasts (about ½ inch thick)
  • Salt and pepper divided
  • ½ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 2 eggs
  • ½ teaspoon minced garlic
  • 3 dashes hot sauce optional
  • 1 ½ cups Italian Panko breadcrumbs
  • 1 cup Parmesan cheese divided
  • 3 tablespoons oil for frying
  • 16 ounces marinara sauce 1 jar
  • 8 ounces fresh mozzarella cheese sliced
  • 1 tablespoon chopped fresh basil

Method
 

  1. Preheat oven to 425°F. Prepare chicken by slicing or pounding to ½ inch thickness.
  2. Pat dry. Season with salt, pepper, and half the garlic powder.
  3. Set up breading stations: flour with seasonings, egg mixture with garlic and hot sauce,
  4. Breadcrumb mixture with seasonings and half the Parmesan.
  5. Dredge chicken in flour, dip in egg, then coat with breadcrumbs. Place on a baking dish.
  6. Heat oil in skillet until shimmering.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-parmesan-3/

Notes

• For extra-crispy results, bake chicken uncovered so steam doesn’t soften the crust.
• Can’t find fresh mozzarella? Shredded works just fine.
• Use a meat thermometer to check doneness—chicken is done at 165°F.