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–+ servings

Chicken Parmesan

For the best chicken Parmesan, try Chef John's version that's pan-fried and then baked, delivering impressive results with a crispier crust than most recipes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian Inspired
Ingredients Method

Ingredients
  

  • 4 skinless boneless chicken breast halves
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs Italian seasoned
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara sauce
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Gather all ingredients and preheat your oven to 450°F (230°C).
  2. Pound chicken breasts to even thickness and season both sides with salt and pepper.
  3. Set up a dredging station: flour on one plate, beaten eggs in a bowl, breadcrumbs mixed with Parmesan on another plate.
  4. Coat each chicken breast in flour, dip in eggs, then press into the breadcrumb mixture.
  5. Heat olive oil in a large skillet over medium-high heat. Pan-fry chicken 2–3 minutes per side until golden brown.
  6. Transfer chicken to a baking dish. Spoon marinara sauce over each piece, then top with mozzarella.
  7. Bake in the preheated oven for 15–20 minutes, until cheese is melted and chicken reaches an internal temperature of 165°F (75°C).
  8. Remove from oven, let rest 5 minutes, then garnish with fresh basil. Slice and serve hot.
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