Recipe Review

Make Classic Restaurant Chicken Parm for Dinner Tonight

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(Image credit: What’s In the Pan?)

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Chicken Parmesan is an Italian-American restaurant staple, and it’s easy enough to make at home on a weeknight. It seems complicated, but with some jarred marinara sauce and sliced mozzarella cheese, this easy-to-follow recipe brings the comfort food classic to the table in about 40 minutes.

Start with chicken breasts or chicken cutlets. Chicken cutlets have a more uniform shape and are easier to cook evenly than full breasts, but if you have a package of chicken breasts already you could always pound them to an even thickness, or cut them in half so they’re a more even size.

Bread the chicken by setting out three bowls or wide plates. The first bowl should be full of grated Parmesan; the second with whisked eggs; and the third with breadcrumbs, Italian seasoning, garlic powder, and salt and pepper. Holding the chicken in one hand, so as to keep the other hand free from touching the raw chicken, work your way along the line, dipping both sides of the chicken in the Parmesan, then the egg, and then the breadcrumbs. The breadcrumbs should be evenly coated over the chicken.

Once all the chicken pieces are coated, cook them in olive oil until they’re golden-brown and crispy. The author says that will take about three minutes per side. Then put them in an oven-safe dish — if you used a cast-iron pan to brown them, you could just use the same one — and cover them with mozzarella cheese and marinara sauce.

If you prefer to see cheese on top of your chicken Parm, you can cover the chicken in marinara sauce and then put the cheese on after that, but the author of this recipe says the “cheese-first method” makes the chicken Parm taste juicier in the end. Either way, finish it up by sprinkling Parmesan over the top and baking it for about 30 minutes. Top it with fresh basil and serve it over spaghetti, or put the chicken Parm on crusty Italian bread for a really great, homemade chicken Parm sandwich.

Get the recipe: Chicken Parmigiana from What’s in the Pan?

(Image credit: Leela Cyd)

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