Easy Chicken Parmesan Recipe (Crispy and Juicy)

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Learn how to make easy chicken Parmesan with juicy chicken, a crispy Parmesan-panko coating, homemade tomato sauce and melted mozzarella. Follow this recipe step by step for a classic Italian-American dinner.

Also known as chicken parmigiana, this dish starts with breaded chicken cutlets pan-fried until golden, then finished in the oven. Spoon the sauce over the center and leave some of the crispy edges uncovered.

INGREDIENTS — SERVES 4

For the chicken:
• 2 large boneless, skinless chicken breasts — about 700 g / 1½ lb total
• 50 g / 1.8 oz all-purpose flour
• 2 eggs
• 100 g / 3.5 oz panko breadcrumbs
• 60 g / 2.1 oz finely grated Parmesan, divided: 40 g for the coating and 20 g to finish
• 160 g / 5.6 oz low-moisture mozzarella, shredded
• Salt and black pepper
• Olive oil or neutral oil, for frying
• Fresh basil, to finish

For the tomato sauce:
• 400 g / 14 oz crushed tomatoes or plain passata
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

TIPS FOR THE BEST TEXTURE

• Use evenly sized, thin chicken cutlets so they cook more evenly.
• Let the tomato sauce thicken before spooning it over the chicken.
• Choose low-moisture mozzarella rather than fresh mozzarella stored in liquid.
• Keep some of the breading uncovered and serve freshly cooked.
• Regular breadcrumbs can replace panko, but the coating will have a different texture.

Serve your homemade chicken parm with spaghetti, a green salad or your favorite vegetables.

What would you serve with yours? Let me know in the comments.

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