The BEST Chicken Parmesan Recipe (2024)

Brittany Kline | Updated January 18, 2024 Recipes

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Even though I love dump recipes and my two other chicken parmesan recipes, this one is till my absolute favorite. It is a classic recipe that we make for almost every single one of our dinner guests.

Oh – here are my other two recipes before I forget:

As a perfect compliment to Homemade Spaghetti Sauce Recipe, this recipe for Chicken Parmesan is as good as any you’ll findin an Italian restaurant. And it’s easy, too! I’ve been making this for my wife for years, and she loves it. When she had to change her diet to eating gluten-free, I adjusted a few ingredients to accommodate her. Fortunately, this recipe can be easily made gluten-free (details below).

Here is how to create the ultimate chicken parmesan recipe:

It starts with whole chicken breasts, trimmed. Place them in a plastic freezer bag and pound them to about 3/8 to 1/2 inch thickness using the flat side of the tenderizer. I can usually get three goodportionsof chicken from a normal-sized chicken breast after pounding.

Season with some kosher salt and black pepper, and then prepareto coat them. I use a three-step process: flour, eggs and breadcrumbs.

First, drench in flour and shake off the excess.

Then drop the chicken into the beaten egg mixture.

Once totally covered, shake off the excess and place onto the breadcrumbs.

Press the chicken into the breadcrumbs deeply on both sides, flipping a few times. This helps the coating stick really well, and completely cover every square inch of the chicken.

Now it’s ready for frying. Make sure that the oil is hot but not smoking. Place the chicken in the oil, and fry for five minutes total, flipping halfway through. Remove from the pan and blot excess oil with paper towels (this keepsthe chicken nice and crispy, not oily and greasy!).

Chicken Parmesan

Are you looking for the BEST recipe for chicken parmesan? This recipe is better than any one I've had at a restaurant and with my homemade Italian Spaghetti Sauce it brings it out of this world!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings: 6

Author: Brittany Kline

Ingredients

2 chicken breasts trimmed
1/2 cup all-purpose white four gluten-free option: use a gluten-free flour substitute, we used Better Batter
2 eggs beaten with 1/4 cup water
1 cup breadcrumbs gluten-free option: use gluten-free breadcrumbs, we used Schar Gluten Free Bread Crumbs
1 tsp Kosher salt
Black pepper
Peanut oil enough to cover the bottom of your pan about 1/4" deep
2 cups shredded whole milk mozzarella cheese
Homemade Italian Spaghetti Sauce
Parmesan cheese

Instructions

In a plastic freezer bag, or under a sheet of plastic wrap, pound chicken breasts to 3/8" to 1/2"
Cut each chicken breast into 3 equal sized pieces and lightly season with kosher salt and black pepper
Drench the chicken in flour, shaking off the excess.
Dip the chicken in the beaten egg and cover completely.
In a dish with the breadcrumbs mixed with 1 tsp kosher salt, coat all sides of the chicken.
Heat peanut oil in a pan; hot but not smoking.
Place chicken in the pan and cook for 5 minutes, flipping once halfway through.
Blot excess oil with paper towels.
Place chicken on a cookie sheet and top with mozzarella cheese.
Place in broiler and cook until cheese is bubbly.
Spoon sauce over chicken, garnish with parmesan cheese and parsley.

And if you like this one, you might be interested in my 40 other slow cookerdump recipes! They are seriously amazing!