Our Chicken Parmigiana recipe might take a little longer to throw together than some of my other dinners on the site, but it is SO worth it. Homemade breaded chicken with a quick but intensely flavorful marinara pair perfectly with high-quality parmesan, making it one of my favorite meals.

Chicken Parmigiana

Chicken Parmigiana is a classic Italian-American dish that’s beloved for its crispy breaded chicken covered in a rich tomato sauce and melted cheeses. This hearty entrée is perfect for a family dinner and offers a satisfying blend of textures and flavors. The key to a great Chicken Parmigiana lies in the quality of the sauce and the proper breading and frying of the chicken before it’s baked.

This dish, also known as Chicken Parmesan, features breaded chicken breasts smothered in a homemade tomato sauce and topped with Parmigiano Reggiano and mozzarella cheeses. This dish is baked until the cheese is bubbly and slightly browned, creating a mouth-watering crust that complements the tender chicken. While traditionally served over pasta, Chicken Parmigiana can also be enjoyed with a side of vegetables or a fresh salad.

I have always been such a Spaghetti with Meat Sauce fan, I have never really bothered much with any kind of red sauce with chicken variations. If I want chicken with pasta, I usually will make a Homemade Alfredo sauce and call it good.

First we are going to get our simple marinara sauce started. Place your olive oil and onion into a saute pan, and slowly saute until the onions are translucent.

Why you’ll love it!

Rich Flavor: The combination of the savory tomato sauce and the richness of the two cheeses enhances the simple chicken breast into a flavorful meal.
Texture Delight: From the crispy breading to the gooey cheese, this dish offers a variety of textures that are pleasing in every bite.
Comforting and Filling: Chicken Parmigiana is the epitome of comfort food, with hearty ingredients that satisfy hunger effectively.
Versatile: Perfect for a cozy family meal or a special occasion, it adapts easily to various sides and occasions.

You need more PASTA in your life.

Chicken Parmigiana shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Olive Oil
Sweet Onion
Garlic
Red Wine
Diced Tomatoes
Crushed Tomatoes
Parmigiano Reggiano Rind (optional)
Dried Basil
Dried Oregano
Red Pepper Flakes
Salt
Chicken Breasts
Flour
Garlic Powder
Onion Powder
Black Pepper
Eggs
Buttermilk
Panko Bread Crumbs
Italian Bread Crumbs
Mozzarella Cheese
Pasta
Extra Virgin Olive Oil

Serve with Traeger Garlic Bread!

How to make Homemade Chicken Parmesan

Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.

Start by sautéing chopped onions in olive oil until translucent, then add garlic and cook for another 1-2 minutes.
Combine the onion mixture with wine, diced and crushed tomatoes, cheese rind, basil, oregano in a saucepan. Simmer the sauce, seasoning with salt.
Prepare the chicken by trimming, halving, and pounding. Bread the chicken in a three-step process using flour, buttermilk and eggs, and a panko and breadcrumb mixture.
Fry the breaded chicken until golden, then arrange in a baking dish, top with tomato sauce and cheeses, and bake until the cheese bubbles.
Boil pasta, toss with olive oil and cheese, and serve with the baked chicken.

Have a nice Caesar Salad!

Chicken Parmesan FAQ

How should I store leftover Chicken Parmigiana?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I prepare Chicken Parmigiana in advance?

Yes, you can bread the chicken and make the sauce ahead of time. Assemble and bake before serving to maintain the best texture.

Try our Shrimp Marinara too!

Serve your chicken parmigiana with a generous portion of pasta. I tossed mine in extra virgin olive oil, a handful of reggiano, and a sprinkle of salt. Then a spoonful of sauce on the noodles, and a couple spoonfuls under the chicken. It was awesome.

More great pasta recipes to love!

Creamy Sun-Dried Tomato Pasta

Surf and Surf Alfredo

Chicken Alfredo Bake

Serve This With…

Traeger Cheesy Garlic Breadsticks

Zuppa Toscana

Grilled Garlic Butter Biscuits

Caesar Vinaigrette

Yield: 8 servings

Chicken Parmesan

Name: Chicken Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 medium sweet onion, chopped; 1/3 cup olive oil; 1 tablespoon garlic; 1/2 cup red wine; 1 - 15 oz can diced tomatoes; 1 - 28 oz can crushed tomatoes; 1 rind from parmigiano reggiano, optional; 1 teaspoon basil, dried; 1/2 teaspoon oregano, dried; 1/2 teaspoon red pepper flakes; salt to taste; 3 large chicken breasts, cut in half and pounded or sliced to equal thickness; 2/3 cup flour; 1 tsp salt; 1/4 tsp garlic powder; 1/4 tsp onion powder; couple of shakes of black pepper; 2 eggs; 1 cup buttermilk; 1 3/4 cup panko; 3/4 cup Italian bread crumbs; Oil for frying; 1 1/2 cups grated Parmigiano Reggiano; 3/4 pound mozzarella cheese, sliced into 1/4 inch thick slices; 1 pound pasta; Extra virgin olive oil for pasta

This homemade chicken parmesan is simple to make and is a family favorite here. The sauce is fresh and bright and the chicken is crunchy with a panko breading that is out of this world.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

Sauce:

1 medium sweet onion, chopped
1/3 cup olive oil
1 tablespoon garlic
1/2 cup red wine
1 - 15 oz can diced tomatoes
1 - 28 oz can crushed tomatoes
1 rind from parmigiano reggiano, optional
1 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/2 teaspoon red pepper flakes
salt to taste

Chicken:

3 large chicken breasts, cut in half and pounded or sliced to equal thickness
2/3 cup flour
1 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
couple of shakes of black pepper
2 eggs
1 cup buttermilk
1 3/4 cup panko
3/4 cup Italian bread crumbs

Misc

Oil for frying
1 1/2 cups grated Parmigiano Reggiano
3/4 pound mozzarella cheese, sliced into 1/4 inch thick slices
1 pound pasta
Extra virgin olive oil for pasta

Instructions

Sauté onions in olive oil over medium-low heat until translucent.
Add garlic and cook an additional 1-2 minutes.
Place onions, garlic, and olive oil into a saucepan, and add the wine, diced and crushed tomatoes, reggiano rind, basil, and oregano.
Heat to a simmer, stirring frequently. Add salt to taste.
Continue simmering while you cook the chicken, stirring occasionally.
Heat 1 inch of oil over medium to medium-high heat, and preheat your oven to 375.
Trim all visible fat from chicken breasts and cut in half. Pound or slice breasts to equal thickness, about 1 inch thick.
Mix flour, salt, garlic powder, onion powder, and black pepper in one container. Whisk together buttermilk and eggs in another container. Mix together panko and Italian bread crumbs in another.
Bread chicken by dusting with flour mixture, then fully coating in buttermilk mixture, and then coating well in the panko mixture. Set aside and repeat until all chicken is breaded.
Place the smallest piece of breaded chicken into the oil to test the temperature. Oil should bubble around the chicken immediately, and the chicken should take between 2-3 minutes per side to brown nicely.
Remove from the oil onto a paper towel-lined plate.
Don't worry about the chicken being entirely cooked through, as it will finish cooking in the oven.
Boil noodles until al dente, and then drain and toss with a drizzle of olive oil, a generous handful of reggiano, and a few shakes of salt.
Place the browned chicken into an oven safe dish, top with a few tablespoons of sauce, sprinkle with a generous amount of parmigiano reggiano, and then top with a thick slice of mozzarella.
Bake for 15-20 minutes, and then finish under the broiler until the cheese is bubbly and lightly browned.
Serve with pasta, immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 918Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 149mgSodium: 1789mgCarbohydrates: 98gFiber: 7gSugar: 36gProtein: 48g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Nicole Johnson

Website

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.