Crispy Chicken Parmigiana is a classic favorite that brings together crunchy, golden-brown chicken cutlets topped with gooey melted cheese and rich, tangy tomato sauce. It’s a comforting dish that’s both familiar and incredibly satisfying, with a perfect balance of crispy texture and cheesy warmth.
I love making Crispy Chicken Parmigiana because it’s a great way to turn simple ingredients into something special and homey. The key for me is getting the chicken nice and crispy on the outside while keeping it juicy inside. Then topping it with lots of mozzarella and parmesan cheese just makes it feel like a warm hug on a plate.
One of my favorite ways to enjoy this dish is alongside a big bowl of spaghetti or a fresh green salad to lighten things up. It’s also a total crowd-pleaser whenever I make it for family or friends — everyone loves that crispy, cheesy goodness. Whenever I have leftovers, reheating them brings back all those wonderful flavors, making it just as good the next day.
Key Ingredients & Substitutions
- Chicken breasts
- Using thin cutlets or pounding the chicken helps it cook evenly and stay juicy. If you prefer, chicken thighs can be used for more flavor, but they might need slightly longer cooking.
- Breadcrumbs
- Italian seasoned breadcrumbs add great flavor and crunch. If unavailable, mix plain breadcrumbs with a bit of garlic powder, dried oregano, and basil.
- Cheese
- Mozzarella gives that nice gooey melt while Parmesan brings sharpness. For a twist, try provolone or fontina instead of mozzarella.
- Marinara sauce
- Homemade or store-bought works fine. Choose one with balanced herbs and tomato flavor. For a quick fix, mix crushed tomatoes with garlic and basil.
How Do I Get the Perfect Crispy Chicken Without It Getting Greasy?
Crispy chicken is key in parmigiana. Here’s how I get it right every time:
- Pound chicken evenly to about ½ inch thick; it cooks faster and crisps better.
- Coat in flour first to help the egg stick, then in egg, and finally in the breadcrumb blend for a good crust.
- Use enough oil to cover the base of your pan well, and heat it to medium-high before adding chicken—hot oil means crispier crust and less oil absorption.
- Don’t crowd the pan; cook in batches if needed, flipping only once halfway through cooking.
- Drain cooked chicken on paper towels to remove excess oil before adding sauce and cheese.
Equipment You’ll Need
- Large skillet – perfect for frying the chicken evenly to get that golden, crispy crust.
- Three shallow bowls – for the flour, beaten eggs, and breadcrumb mixture; makes breading quick and organized.
- Large pot – to boil the pasta easily without crowding.
- Baking sheet – to broil the assembled chicken with sauce and cheese for a bubbly, melted topping.
- Tongs or a slotted spatula – helps flip the chicken gently without losing the breading.
Flavor Variations & Add-Ins
- Try ground turkey or pork cutlets as a leaner or different protein option; they crisp up well and taste great with the cheese.
- Mix fresh or sun-dried tomatoes into the marinara sauce for a deeper, tangy flavor.
- Add sliced mushrooms or sautéed spinach under the cheese for extra veggies and texture.
- Swap out mozzarella for provolone or fontina cheese for a different melting texture and taste.
How to Make Crispy Chicken Parmigiana
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese, divided
- Olive oil, for frying
For the Topping and Pasta:
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce (store-bought or homemade)
- 8 ounces spaghetti or your favorite pasta
- Fresh basil leaves, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25 minutes for preparation and cooking, plus an additional 5 minutes under the broiler to melt the cheese. Cooking the pasta and frying the chicken happen simultaneously for an efficient process. You’ll have a delicious meal ready in under 40 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice each chicken breast horizontally to make two thinner pieces or pound them evenly to about half an inch thick. Season both sides with salt and pepper to taste.
2. Bread the Chicken:
Set up three shallow bowls—one with flour, one with beaten eggs, and one with a mix of Italian seasoned breadcrumbs and half of the grated Parmesan cheese. Coat each chicken piece first in the flour, then in the egg, and finally in the breadcrumb mixture. Press gently to ensure the coating sticks well.
3. Cook the Pasta:
Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain and keep warm.
4. Fry the Chicken:
Heat olive oil in a large skillet over medium-high heat. Fry each breaded chicken piece for about 3 to 4 minutes on each side, until golden brown and crispy. Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
5. Assemble and Broil:
Preheat your broiler. On a baking sheet, spread some marinara sauce. Place the fried chicken pieces on top, spoon more sauce over them, then sprinkle with shredded mozzarella and the remaining Parmesan cheese. Broil for 2 to 4 minutes, watching closely until the cheese is melted, bubbly, and slightly golden.
6. Serve:
Place the cooked spaghetti on plates, ladle additional marinara sauce over the pasta, then top with a cheesy chicken cutlet. Garnish with chopped fresh basil leaves for a bright, fresh flavor.
7. Enjoy:
Serve immediately, alongside a fresh salad or garlic bread if desired. Dig in and enjoy the perfect mix of crispy chicken, gooey cheese, and savory tomato sauce!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before preparing. This helps ensure even cooking and proper breading.
What’s the Best Way to Store Leftovers?
Store leftover chicken parmigiana in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken crispy and the cheese melty.
Can I Make This Dish Ahead of Time?
Absolutely! You can bread and fry the chicken ahead, store it separately, and assemble with sauce and cheese just before broiling and serving to keep it fresh and crispy.
What Can I Use Instead of Italian Seasoned Breadcrumbs?
If you don’t have Italian seasoned breadcrumbs, mix plain breadcrumbs with garlic powder, dried oregano, basil, and a little salt for a homemade alternative that works great.