Chicken Parmesan is a cornerstone of Italian-American cuisine, a dish that feels like a hug on a plate. My love affair with Chicken Parmesan began in my childhood, where the tantalizing aroma wafting from the kitchen would draw me in every time. There’s something incredibly comforting about tender, crispy chicken topped with rich marinara and melted cheese, all served over a bed of perfectly cooked pasta. If you’re looking to make a fantastic Chicken Parmesan at home, this recipe stands out as the best—crispy, flavorful, and deeply satisfying.
Why You’ll Love This Dish
When it comes to weeknight dinners or family gatherings, this Chicken Parm recipe delivers on all fronts. Not only is it relatively quick to prepare, but it also incorporates everyday ingredients that you likely already have on hand. It’s perfect for impressing guests or indulging in a cozy night in. Plus, who can resist that golden-brown, crispy coating?
"This is the best Chicken Parm I’ve ever made! My family couldn’t get enough, and it was so easy to whip up!" – Home Cook Review
Step-by-Step Overview
Creating the best Chicken Parm involves a few simple steps. First, you’ll prepare and marinate the chicken to infuse flavor. Next, you’ll bread the chicken using a two-part dredging process. After frying until golden and crispy, you’ll simmer a quick marinara sauce and cook your pasta. Finally, layer the crispy chicken with sauce and cheese, broil, and serve it all together. Trust me; this dish will become a staple in your kitchen!
Gather These Items
Here’s everything you’ll need for this recipe:
- 2 large chicken breasts (sliced thinly in half)
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 & 1/2 cups Panko bread crumbs
- 1 inch of vegetable oil (or any high smoke point oil)
- 1 (24-oz) jar good quality marinara sauce
- 1 (14-oz can) petite diced tomatoes
- 1 teaspoon kosher salt
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 2-4 tablespoons fresh basil (chopped, optional)
- Large pot of water
- 1 tablespoon salt
- 12 ounces spaghetti or other long pasta
- 1/4 cup parmesan cheese (shredded)
- 1/2 cup mozzarella cheese (shredded)
Directions to Follow
- Prepare the chicken by slicing each breast in half horizontally to create thin cutlets.
- Season the chicken with garlic powder, salt, and pepper, rubbing it into all edges for maximum flavor.
- Marinate the chicken in a mixture of eggs and buttermilk for 15-30 minutes; this helps tenderize the meat.
- Set up a dredging station with a mix of seasoned flour and Panko breadcrumbs to create a delightful crunch.
- Heat the vegetable oil in a skillet over medium heat until it reaches 400°F—perfect for frying.
- Coat the chicken by dipping it into the egg mixture, then the seasoned flour, and finalize with the Panko breadcrumbs for that perfect crunch.
- Fry the chicken for about 2 minutes per side until golden brown and crispy.
- In a medium pot, prepare the marinara sauce and heat until bubbling, infusing the air with mouthwatering scents.
- While the sauce simmers, cook the spaghetti in a large pot of salted water according to package directions.
- Broil the fried chicken topped with marinara sauce and shredded mozzarella until the cheese is bubbly and slightly browned.
- Serve the crispy chicken over the spaghetti, and garnish with fresh basil for an extra pop of flavor.
How to Serve Best Chicken Parm Recipe
The best way to enjoy this Chicken Parm is to serve it steaming hot straight from the oven. Plate the crispy chicken over a hearty serving of spaghetti, drench it generously with marinara sauce, and finish with a sprinkle of freshly chopped basil and a dash of Parmesan cheese. For a complete meal experience, pair it with a crisp side salad or garlic bread, and if you’re feeling fancy, a glass of red wine!
Storage and Reheating Tips
To store any leftovers, let the Chicken Parmesan cool to room temperature, then place it in an airtight container. It can last in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through—this will ensure the breading stays nice and crispy. Avoid using a microwave for reheating, as it can make the chicken soggy.
Helpful Cooking Tips
- Make sure your oil is hot enough before frying; otherwise, the breading can fall off.
- If you prefer a lighter version, consider baking the breaded chicken instead of frying.
- For added flavor, elevate your marinara sauce with a splash of red wine or a sprinkle of crushed red pepper.
Recipe Variations
Feel free to experiment with this Chicken Parm recipe! Try different cheese combos like provolone or gouda for a unique twist. You can also swap out the spaghetti for zucchini noodles for a low-carb version, or use gluten-free breadcrumbs for a gluten-free option. For a spicy kick, throw in some jalapeño slices to the marinara sauce.
Your Questions Answered
How long does it take to prepare Chicken Parm?
The prep time is about 15-30 minutes, especially with marinating the chicken, and the cooking time is roughly 30 minutes.
What can I use instead of buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I freeze Chicken Parmesan?
Yes, you can freeze both leftover chicken and sauce. Just ensure they are in sealed containers. They can last for up to 3 months in the freezer.
Best Chicken Parmesan
A comforting Italian-American classic featuring crispy chicken topped with marinara and melted cheese served over spaghetti.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: None
Ingredients
- 2 large chicken breasts (sliced thinly in half)
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 & 1/2 cups Panko bread crumbs
- 1 inch of vegetable oil (or any high smoke point oil)
- 1 (24-oz) jar good quality marinara sauce
- 1 (14-oz can) petite diced tomatoes
- 1 teaspoon kosher salt
- 2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 2–4 tablespoons fresh basil (chopped, optional)
- Large pot of water
- 1 tablespoon salt
- 12 ounces spaghetti or other long pasta
- 1/4 cup parmesan cheese (shredded)
- 1/2 cup mozzarella cheese (shredded)
Instructions
- Prepare the chicken by slicing each breast in half horizontally to create thin cutlets.
- Season the chicken with garlic powder, salt, and pepper, rubbing it into all edges for maximum flavor.
- Marinate the chicken in a mixture of eggs and buttermilk for 15-30 minutes.
- Set up a dredging station with a mix of seasoned flour and Panko breadcrumbs.
- Heat the vegetable oil in a skillet over medium heat until it reaches 400°F.
- Coat the chicken by dipping it into the egg mixture, then the seasoned flour, and finally with the Panko breadcrumbs.
- Fry the chicken for about 2 minutes per side until golden brown and crispy.
- Prepare the marinara sauce in a medium pot and heat until bubbling.
- Cook the spaghetti in a large pot of salted water according to package directions.
- Broil the fried chicken topped with marinara sauce and shredded mozzarella until the cheese is bubbly and slightly browned.
- Serve the crispy chicken over the spaghetti and garnish with fresh basil.
Notes
Serve hot with a side salad or garlic bread for a complete meal. Avoid reheating in the microwave to keep the chicken crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 200mg
