Crispy Chicken Parmesan with Marinara & Melted Cheese
Golden, crunchy chicken cutlets topped with marinara, melted cheese, and fresh basil — what’s not to love? This streamlined chicken Parmesan delivers big flavor with minimal fuss. Perfect for busy weeknights, yet satisfying enough for Sunday supper.
Servings: 4 servings
Calories: 788kcal
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 Tbsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 large eggs, whisked
- 1 ½ cups panko breadcrumbs
- ½ cup Parmesan, freshly grated
- 2 Tbsp fresh basil, thinly sliced, plus 4 fresh basil leaves
- 3 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 28 oz marinara sauce, if using store-bought, I recommend Rao's
- 6-8 oz fresh mozzarella, sliced into ¼-inch thick rounds
Instructions
- Setup the breading station. Preheat oven to 375°F / 190°C. Setup a breading station with three bowls. In the first, place ½ cup flour, 1 tsp garlic powder, 1 Tbsp Kosher salt, and ¼ tsp black pepper, then stir to combine. In the second, place 3 whisked eggs. In the third dish, mix together 1½ cups panko breadcrumbs, ½ cup grated Parmesan, and 2 Tbsp sliced basil.
- Pound out the chicken breasts. Use the flat side of a meat tenderizer to pound out each chicken breast to about ¾-inch thickness. I like to place the chicken on a piece of parchment paper, then fold the excess parchment over on top of the chicken. This helps to make sure I don't destroy each chicken breast with the tenderizer.
- Bread the chicken. Pat chicken breasts dry with a paper towel, then dredge each fully in the flour. Shake off any excess, then transfer to coat in eggs. Finally, move the chicken to the last bowl and coat evenly on all sides with panko and Parmesan mixture. Place on a wire rack until ready to cook. Repeat with remaining chicken breasts.
- Pan fry the chicken cutlets. Heat a large skillet over medium-high heat, then add 3 Tbsp butter and 2 Tbsp olive oil. When butter begins to sizzle, about 1-2 minutes later, add breaded chicken and cook undisturbed, 3-4 minutes. Carefully flip each piece of chicken over — and check whether your pan is dry! If so, add another couple tablespoons of olive oil, otherwise the breadcrumbs will burn. Cook 3-4 minutes more. Remove chicken from pan when golden brown on both sides.
- Finish in an oven. Turn the heat off on your skillet, then carefully pour in 28 oz of store-bought or homemade marinara sauce. Add 4 basil leaves, then return chicken to the pan. Top each chicken breast with fresh mozzarella, covering as much of the chicken as possible. Cook in preheated oven for 10 minutes, or until the internal temperature of chicken is 165°F / 74°C. Place chicken under the broiler with high heat for about 2 minutes, just until the fresh mozzarella is golden brown and bubbling. Garnish with additional fresh basil as desired, then serve immediately.
Notes
- Breadcrumb swap: Traditional breadcrumbs work in place of panko, but the coating won’t be quite as crispy. Use what you have! Gluten-free panko or breadcrumbs can also be substituted.
- Using cutlets: Chicken cutlets can replace chicken breasts — they’ll cook a bit faster. Sear for 2–3 minutes per side, then finish in a 375°F / 190°C oven for 6–8 minutes, or until the internal temperature reaches 165°F / 74°C.
Nutrition
Serving: 1chicken breast | Calories: 788kcal | Carbohydrates: 26.5g | Protein: 67.1g | Fat: 45.6g | Saturated Fat: 17.6g | Cholesterol: 325mg | Sodium: 2770mg | Fiber: 3.3g | Sugar: 4.7g
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