Say hello to your new go-to comfort food: crispy, cheesy Chicken Parm! This recipe brings together perfectly breaded chicken, bubbling layers of mozzarella, and rich marinara sauce for a dish that feels like a cozy Italian hug!
Whether you're serving it over pasta or enjoying it solo, this classic never fails to impress!
If you love comforting chicken recipes, you are also going to LOVE my Marry me Chicken Pasta, Mediterranean Chicken & Baby Potatoes & Homemade Butter Chicken!
Jump to:
Ingredients
- Boneless Skinless Chicken Breasts
- All-Purpose Flour
- Eggs
- Italian Breadcrumbs
- Avocado Oil
- Mozzarella Cheese
- Parmesan Cheese
- Marinara Sauce
- Fresh Parsley
See recipe card for quantities.
Instructions
Fry chicken for 4-5 minutes on each side!
Top with marinara, mozzarella & parmesan!
Bake at 425 for 10 minutes!
Serve over some spaghetti & enjoy!
- Prep the Chicken:
Preheat your oven to 425°F (220°C). Slice each chicken breast in half horizontally to create thin fillets. Pound them gently to ensure even thickness. You’ll end up with 4 fillets. Season both sides with salt and black pepper. - Set Up the Breading Station:
- Arrange three shallow bowls: flour, beaten eggs & breadcrumbs!
- Dredge each chicken fillet in the flour, shaking off the excess. Dip into the egg, letting the excess drip, then press into the breadcrumbs to coat evenly.
- Pan-Fry to Perfection:
- Heat avocado oil in a large skillet over medium-high heat until shimmering. Fry the chicken in batches, 2–3 fillets at a time, for about 3–4 minutes per side, or until golden brown. Transfer to a baking sheet lined with parchment paper.
- Assemble the Parm:
- Spoon ⅓ to ½ cup of marinara sauce over each fillet. Top generously with mozzarella and a sprinkle of Parmesan.
- Bake Until Bubbly:
- Bake in the preheated oven for 10–15 minutes, or until the cheese is melted, golden, and bubbly, and the chicken is fully cooked (internal temp of 165°F/74°C).
- Finish and Serve:
- Garnish with fresh parsley and serve hot over spaghetti, or pair with a crisp side salad for a lighter take. Enjoy the ultimate Chicken Parm experience!
Please see recipe card at the end of this page for the full recipe instructions!
Substitutions
- Boneless Skinless Chicken Breasts: Boneless chicken thighs or turkey cutlets.
- All-Purpose Flour: Almond flour, cornstarch, or gluten-free flour blend.
- Eggs: Buttermilk, Greek yogurt thinned with water, or a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water).
- Italian Breadcrumbs: Panko breadcrumbs, crushed crackers, or gluten-free breadcrumbs.
- Avocado Oil: Olive oil, vegetable oil, or ghee.
- Mozzarella Cheese: Provolone, Fontina, or a dairy-free mozzarella alternative.
- Parmesan Cheese: Grana Padano, Pecorino Romano, or nutritional yeast for a dairy-free option.
- Marinara Sauce: Tomato sauce with Italian seasoning, pizza sauce, or homemade roasted tomato puree.
- Fresh Parsley: Fresh basil, cilantro, or thyme leaves.
Equipment
- Knife & Cutting Board
- Deep Skillet, for frying
- Cheese Grater
- Measuring Cups & Spoons
Storage
Store leftover Chicken Parm in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to maintain crispiness. Avoid microwaving to prevent sogginess, but if needed, cover loosely to retain moisture while reheating.
Top tips!
- Even Thickness is Key: Pound the chicken fillets evenly to ensure they cook through uniformly and stay juicy.
- Crispy Coating: Press the breadcrumbs firmly onto the chicken for a well-adhered, golden crust. Don’t skip frying—it’s essential for crunch!
- Cheese Perfection: Use fresh mozzarella for optimal meltiness and broil briefly for a beautifully golden, bubbly finish.
FAQs
Pre-shredded mozzarella works, but fresh mozzarella melts better and creates a creamier texture. If using pre-shredded, opt for a high-quality brand to avoid clumping.
No worries! Use a rolling pin or the bottom of a heavy skillet, placing the chicken between two layers of plastic wrap or parchment paper for easy cleanup.
Absolutely! Substitute the flour and breadcrumbs with gluten-free alternatives, and ensure your marinara sauce is certified gluten-free. The taste will be just as delicious!
Related
Looking for other creamy comfort recipes like this? Try these:
Dessert Pairings
These are my favorite desserts to serve with this Chicken Parm:
Easy & Cheesy Chicken Parm Recipe
Ingredients
Equipment
Method
- Prep the Chicken: Preheat your oven to 425°F (220°C). Slice each chicken breast in half horizontally to create thin fillets. Pound them gently to ensure even thickness. You’ll end up with 4 fillets. Season both sides with salt and black pepper.
- Set Up the Breading Station: Arrange three shallow bowls: Bowl 1: Flour, Bowl 2: Beaten eggs, Bowl 3: Breadcrumbs.
- Dredge each chicken fillet in the flour, shaking off the excess. Dip into the egg, letting the excess drip, then press into the breadcrumbs to coat evenly.
- Pan-Fry to Perfection: Heat avocado oil in a large skillet over medium-high heat until shimmering. Fry the chicken in batches, 2–3 fillets at a time, for about 3–4 minutes per side, or until golden brown. Transfer to a baking sheet lined with parchment paper.
- Assemble the Parm: Spoon ⅓ to ½ cup of marinara sauce over each fillet. Top generously with mozzarella and a sprinkle of Parmesan.
- Bake Until Bubbly: Bake in the preheated oven for 10–15 minutes, or until the cheese is melted, golden, and bubbly, and the chicken is fully cooked (internal temp of 165°F/74°C).
- Finish and Serve: Garnish with fresh parsley and serve hot over spaghetti, or pair with a crisp side salad for a lighter take. Enjoy the ultimate Chicken Parm experience!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply