A Family Favorite with a Twist
“If I had a euro for every time someone asked me for my Chicken Parmesan recipe, I could probably buy a whole Italian villa by now.”
Okay, maybe that’s an exaggeration—but seriously, this dish is a crowd-pleaser like no other. Growing up, my family always had a special place for Chicken Parmesan. It was the meal of celebrations, comfort, and the occasional “Oops, I forgot it was my turn to cook” moment.
But here’s the thing—not all Chicken Parmesan is created equal. Some are soggy, some are dry, and some are just… sad. So, I’ve spent years tweaking, testing, and perfecting this recipe.
Today, I’m sharing my crispy, golden-brown, cheesy, flavor-packed Chicken Parmesan, complete with a homemade tomato sauce that’ll make your nonna proud (even if you don’t have one). Oh, and of course, a side of perfectly cooked spaghetti to soak up all that saucy goodness.
Let’s get cooking!
The Secrets to the Best Chicken Parmesan
The Ingredients That Make All the Difference
- Chicken Breasts – Pound them thin for extra tenderness.
- Panko Breadcrumbs & Parmesan – The ultimate crispy coating.
- Mozzarella & Parmesan Cheese – Because one cheese is never enough.
- Homemade Tomato Sauce – Ditch the jarred stuff, trust me.
- Spaghetti – The perfect sidekick.
Ingredient Substitutions
- No panko breadcrumbs? Use a mix of regular breadcrumbs and crushed crackers.
- Dairy-free? Swap mozzarella for vegan cheese and use nutritional yeast instead of Parmesan.
- Want to go gluten-free? Use GF breadcrumbs and rice flour for the dredging.
Pro Cooking Techniques
- Double-Dip Method for an extra crispy crust—coat in flour, then egg, then breadcrumbs.
- Let the breading set for 10 minutes before frying—it helps it stick better.
- Sear before baking—this locks in that crunch!
- Low and slow for the sauce—let the flavors develop.
The Ultimate Chicken Parmesan with Spaghetti
Equipment
- Large Skillet
- Baking Dish
- Saucepan
Ingredients
For the Chicken
- 2 large chicken breasts butterflied and pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil for frying
For the Tomato Sauce
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp red pepper flakes
- 1 tsp balsamic vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1 cup shredded mozzarella cheese
- 12 oz spaghetti cooked according to package directions
Instructions
- 1. Prepare the Chicken: Dredge the chicken breasts in flour, then dip in beaten eggs, and coat with a mixture of panko, Parmesan, garlic powder, oregano, salt, and pepper.2 large chicken breasts, 1 cup all-purpose flour, 2 eggs, 1 cup panko breadcrumbs, 1/2 cup Parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper
- 2. Fry the Chicken: Heat vegetable oil in a skillet and fry each piece for 2-3 minutes per side, until golden brown. Set aside on a paper towel-lined plate.1/2 cup vegetable oil
- 3. Make the Sauce: Heat olive oil in a saucepan, add garlic, cook for 30 seconds, then stir in crushed tomatoes, red pepper flakes, balsamic vinegar, sugar, salt, and basil. Simmer for 10 minutes.2 tbsp olive oil, 4 garlic cloves, 1 can (28 oz) crushed tomatoes, 1 tsp red pepper flakes, 1 tsp balsamic vinegar, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp dried basil
- 4. Assemble & Bake: Place chicken in a baking dish, spoon sauce over the top, and sprinkle with mozzarella. Bake at 375°F (190°C) for 15 minutes.1 cup shredded mozzarella cheese
- 5. Serve: Plate with spaghetti, garnish with fresh basil, and enjoy!12 oz spaghetti
Notes
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Bake at 350°F for 10 minutes to keep it crispy.
- Variations: Try using eggplant instead of chicken for a vegetarian version!
Nutrition
Your Turn!
What’s your family’s favorite comfort meal? Drop a comment below! And don’t forget to tag me on Instagram with your Chicken Parmesan masterpieces.
