If you’re craving a classic comfort meal that delivers crispy, juicy chicken with layers of flavor, Chicken Parmigiana is your answer. This iconic dish, also known as Chicken Parmesan, combines tender chicken breasts coated in a perfectly seasoned, crunchy crumb, topped with rich tomato sauce and melted cheese. You’ll love how each bite offers a satisfying contrast between the crisp crust and the gooey, cheesy topping.
Why You’ll Love This Chicken Parmigiana Recipe
This version of Chicken Parmigiana stands out because it focuses on maximizing juiciness and crispiness—two things that can be tricky to get right together. By dry brining the chicken first, you lock in moisture without making the crumb soggy. The breadcrumb coating uses panko combined with parmesan for a crunch that holds up under the sauce and cheese.
The tomato sauce is simple but flavorful, simmered gently with garlic, onion, and herbs for a balanced, slightly tangy taste. The final bake melts mozzarella and parmesan cheese into a bubbly golden topping that’s both rich and light. Whether you serve it with pasta or a fresh salad, this Chicken Parmigiana will quickly become a family favorite.
Ingredients You Need to Make Chicken Parmigiana
To make this delicious Chicken Parmigiana, gather these ingredients. Measurements are provided to serve six, so you can enjoy generous portions.
Brined Chicken Marinade:
- 3 chicken breasts (about 300g each), sliced horizontally into 6 thin pieces
- 1 teaspoon kosher or cooking salt (or ¾ teaspoon table salt)
- ½ teaspoon black pepper
- ½ teaspoon Italian mixed herbs (a mix of basil, parsley, oregano)
For Dusting and Dredging:
- ⅓ cup plain all-purpose flour
- 2 eggs
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon Italian mixed herbs
Parmigiana Bread Crumbing:
- 1½ cups panko breadcrumbs (or regular breadcrumbs)
- ½ cup finely grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying:
- 2 cups olive oil (or vegetable/canola oil)
Tomato Sauce:
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- ¼ cup finely chopped onion or shallots
- ¼ teaspoon red chili flakes (optional)
- ¼ teaspoon Italian mixed herbs
- 400g (14 oz) tomato passata (pureed tomatoes)
- ½ cup chicken stock or water
- Salt and pepper to taste
For Layering:
- 10 fresh basil leaves, roughly chopped
- 2 cups shredded mozzarella cheese (or slices)
- ¾ cup finely grated parmesan cheese
- 1 tablespoon extra virgin olive oil
Optional Garnish:
- Fresh basil leaves
How to Make Chicken Parmigiana: Step-by-Step Directions
Dry Brine the Chicken: Sprinkle salt, pepper, and Italian herbs on both sides of each chicken piece. Place them in the fridge uncovered for 30 minutes. This step helps the chicken stay juicy and flavorful.
Prepare the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Add garlic and onion and cook until the onion turns translucent, about 3 minutes. Stir in chili flakes and Italian herbs, then add tomato passata and chicken stock. Season with salt and pepper. Cover and simmer on low heat for 10 minutes until the sauce thickens. Keep warm.
Set up the Crumbing Stations: Preheat your oven to 180°C (350°F). Spread the flour in one shallow bowl. In another bowl, whisk eggs, garlic, salt, pepper, and herbs. In a third bowl, mix panko breadcrumbs, parmesan, salt, and pepper.
Dredge the Chicken: Coat each chicken piece first in flour, shaking off the excess. Dip it into the egg mixture, allowing excess to drip off. Then press it firmly into the breadcrumb mixture to coat well. Place crumbed chicken on a plate and repeat for all pieces.
Fry the Chicken: Heat olive oil in a skillet over medium-high heat until it reaches 180°C (350°F). Fry 2 or 3 pieces at a time for about 2 minutes on the first side until golden, then flip and cook 1.5 minutes more. Transfer cooked chicken to a rack on a paper towel-lined tray to drain excess oil.
Assemble the Parmigiana: Arrange the fried chicken pieces on a baking tray. Spoon about 1/3 cup of the tomato sauce over each piece, covering roughly 80% but leaving the edges crispy. Sprinkle chopped basil over the sauce. Pile shredded mozzarella cheese on top, then sprinkle with parmesan. Drizzle olive oil over everything.
Bake: Place the tray in the oven and bake for 15 minutes until cheese melts and develops some golden brown spots. Avoid overbaking to keep the chicken tender.
Finish and Serve: Remove from oven and garnish with fresh basil leaves if you like. Serve immediately for the best crispy, cheesy experience.
How to Serve Chicken Parmigiana
Serving Chicken Parmigiana is all about balancing its rich, cheesy flavors with something fresh or simple. Classic pairings include spaghetti tossed with olive oil and garlic or a crisp green salad dressed lightly with lemon and olive oil. The warm tomato sauce and melted cheese on the chicken make it hearty enough to enjoy on its own, but pasta or steamed vegetables round out the meal nicely.
If you want to get creative, try serving it alongside roasted vegetables like zucchini or asparagus, or a light couscous salad with fresh herbs and lemon. Adding a squeeze of fresh lemon juice over the top just before serving can brighten the flavors even more.
For a casual meal, place the chicken on crusty bread for a sandwich-style treat. You can also keep extra tomato sauce on the side for dipping.
Expert Tips to Make Perfect Chicken Parmigiana Every Time
- Don’t skip the dry brine: This step ensures your chicken stays juicy even after frying and baking. It’s a simple technique that makes a big difference.
- Use panko breadcrumbs: Their larger flakes create a crunchier crust that stays crisp longer. If you can’t find panko, blitz stale bread in a food processor for homemade crumbs.
- Press the crumb coating well: When you dredge the chicken, press firmly to make sure the crumb sticks and forms a thick, even layer.
- Monitor oil temperature: Keep your frying oil around 180°C (350°F). Too hot and the crust will burn; too cool and the chicken will absorb oil and become greasy.
- Don’t overload the sauce: Spoon enough tomato sauce to cover most of the chicken but leave edges crispy. This contrast makes every bite enjoyable.
- Use fresh mozzarella if possible: It melts beautifully and adds creaminess without being too greasy. Avoid pre-shredded cheese with additives.
- Bake just long enough: Melt and lightly brown the cheese but don’t bake too long or the chicken will dry out.
How to Store Chicken Parmigiana
If you have leftovers, store the chicken and sauce separately in airtight containers. Keep the crumbed chicken in the fridge for up to two days. Before reheating, warm the chicken in a hot oven for a few minutes to bring back some crispiness. Then add sauce and cheese on top and bake briefly until melted.
Avoid storing chicken already covered in sauce as it will make the crumb soggy. For best results, reheat only what you will eat right away.
You can also crumb the chicken ahead of time and refrigerate it uncovered for up to 24 hours before frying. This helps save time on busy days.
Variations of Chicken Parmigiana You Can Try
While this classic Chicken Parmigiana recipe is hard to beat, there are ways you can switch it up to suit your taste or dietary needs.
- Use chicken thighs: Boneless, skinless thighs stay even juicier than breasts and add richer flavor.
- Bake instead of frying: For a lighter option, toast the breadcrumbs first, then coat chicken and bake at 200°C (390°F) with a drizzle of oil. This creates a golden crust without frying.
- Add different herbs: Mix fresh oregano, thyme, or rosemary into the breadcrumb mix for varied flavor profiles.
- Use a different cheese blend: Try combining mozzarella with provolone or fontina for a different melt and taste.
- Make it spicy: Add extra chili flakes to the tomato sauce or sprinkle cayenne in the crumb for a kick.
- Try gluten-free crumbs: Use gluten-free panko or crushed nuts as a coating for those avoiding gluten.
- Swap tomato passata: Use your favorite marinara or homemade tomato sauce if you prefer a chunkier texture.
These small changes keep the core deliciousness but let you enjoy new flavors each time you make it.
Frequently Asked Questions About Chicken Parmigiana
What cut of chicken works best for Chicken Parmigiana?
Boneless, skinless chicken breasts are classic and easy to work with. Boneless thighs are an excellent alternative if you want juicier meat.
Can I prepare Chicken Parmigiana ahead of time?
Yes, you can crumb the chicken and refrigerate for up to 24 hours before cooking. Cooked chicken with sauce is best served fresh but can be refrigerated separately and reheated.
Is frying necessary or can I bake the chicken?
Frying gives the crispiest crust, but baking is a great healthier alternative. Toast the breadcrumbs and bake with oil for a golden finish.
How do I keep the crumb coating from getting soggy?
Dry brining the chicken and frying at the right temperature help keep the coating crisp. Add sauce just before baking and avoid soaking the chicken in sauce.
What can I serve with Chicken Parmigiana?
Pasta, green salads, steamed or roasted vegetables, and crusty bread all pair beautifully.
Can I freeze Chicken Parmigiana leftovers?
It’s best to freeze the chicken and sauce separately. Wrap tightly and thaw overnight in the fridge before reheating.

Chicken Parmigiana
Ingredients
- 3 pieces chicken breasts (about 300g each, sliced horizontally into 6 thin pieces)
- 1 teaspoon kosher or cooking salt (or ¾ teaspoon table salt)
- ½ teaspoon black pepper
- ½ teaspoon Italian mixed herbs (a mix of basil, parsley, oregano)
- ⅓ cup plain all-purpose flour
- 2 pieces eggs
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon Italian mixed herbs
- 1½ cups panko breadcrumbs (or regular breadcrumbs)
- ½ cup finely grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups olive oil (or vegetable/canola oil for frying)
- 1 tablespoon olive oil (for tomato sauce)
- 2 cloves garlic (finely minced)
- ¼ cup finely chopped onion or shallots
- ¼ teaspoon red chili flakes (optional)
- ¼ teaspoon Italian mixed herbs
- 400 grams tomato passata (pureed tomatoes)
- ½ cup chicken stock or water
- Salt and pepper to taste
- 10 pieces fresh basil leaves (roughly chopped)
- 2 cups shredded mozzarella cheese (or slices)
- ¾ cup finely grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- Fresh basil leaves (for garnish)
Instructions
- Dry brine the chicken by sprinkling salt, pepper, and Italian herbs on both sides. Refrigerate uncovered for 30 minutes.
- Prepare the tomato sauce: Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook until translucent (about 3 minutes). Stir in chili flakes and herbs, then add tomato passata and chicken stock. Season with salt and pepper, cover, and simmer for 10 minutes.
- Preheat oven to 180°C (350°F). Set up crumbing stations: Spread flour in one bowl, whisk eggs, garlic, salt, pepper, and herbs in another, and mix breadcrumbs and parmesan in a third.
- Dredge the chicken: Coat each piece in flour, dip in the egg mixture, then press into the breadcrumb mixture. Place crumbed chicken on a plate.
- Heat olive oil in a skillet over medium-high heat. Fry chicken pieces for about 2 minutes on each side until golden brown. Transfer to a rack on a paper towel-lined tray to drain.
- Assemble: Arrange fried chicken on a baking tray. Spoon tomato sauce over each piece, sprinkle with basil, and top with mozzarella and parmesan. Drizzle with olive oil.
- Bake for 15 minutes until cheese is melted and golden brown. Serve immediately, garnished with fresh basil leaves.
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