Chicken Parmesan

A crispy, juicy chicken cutlet topped with tangy marinara sauce and a layer of Parmesan and gooey mozzarella cheese — there is a reason we all love Chicken Parmesan. When it’s done right, there are few things better than this classic Italian-American dish.

Chicken Parmesan, Chicken Parmigiana, or simply “Chicken Parm,” was originally created in the northeastern United States by Italian immigrants. It became instantly popular, and by the early 1950s, it was a restaurant and home cook staple.

While there may be more weeknight-friendly versions that come together a bit quicker, this dish always feels worth it in the end. Every step has a purpose, ensuring you get the perfect flavor and texture in every single bite. Here’s how to make really good Chicken Parm. 

After going through all that effort to make a beautiful crispy chicken cutlet, the last thing you want is to end up with a soggy meal. To avoid this, add the chicken straight to the baking sheet during assembly — there should be no sauce underneath! A lighter layer of sauce on top, about 1/4 cup per cutlet, is all you need. And, don’t spread it all the way to the edges — let those get extra crispy when you broil the cheese. If you like a saucier Chicken Parmesan, serve more marinara on the side for spooning on as you go.

• Butterfly the chicken breasts. Cut the chicken breasts in half horizontally to make eight thin (but not too thin!) chicken cutlets.
• Marinate the chicken. A quick 15-minute marinade in garlic, lemon juice and olive oil will ensure the chicken stays flavorful and juicy later on. You can use that time to set up your breading stations.
• Bread the chicken. Dip chicken pieces first into flour, then egg, and finally panko breadcrumbs to achieve the ultimate crunch. Rest breaded chicken in the fridge on a wire rack for at least 30 minutes to ensure the breading sticks to the chicken.
• Fry the chicken. The pieces of chicken are thin, so they only need to fry for a few minutes on each side. Work in batches to avoid crowding.
• Broil the chicken. Spoon marinara sauce over the chicken, leaving the edges uncovered, and sprinkle with Parmesan and mozzarella cheese. Broil until the cheese is melted and browned in spots.

• Keep it gluten-free. Gluten-free all purpose flour blend and breadcrumbs will yield a cutlet that’s just as crispy as the regular stuff.
• Butterfly the chicken. Instead of pounding the breasts, cut them in half horizontally. Not only is it easier and less messy than pounding, but slightly thicker pieces ensure the cutlets don’t dry out.
• Use store-bought sauce. Pick up a jar of your favorite sauce at the grocery store (you’re doing enough work here).
• Chill after breading. This helps the breading layers solidify and stick to the chicken better while frying.

Chicken Parm goes well with so many sides, but you can’t go wrong with the classic spaghetti and marinara sauce. Creamy warm polenta or mashed potatoes also make a good base. For a lighter option, try serving it with Caesar salad or roasted broccoli. Or, use the cutlets to make the best Chicken Parmesan sandwich you’ve ever tasted.