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!
Nutrition
Notes
To Store:
Fridge: Store in an airtight container for up to 3 days. Keep the sauce and chicken together, the flavors meld overnight and it actually tastes really good reheated.
Reheat: Best reheated in the oven or air fryer at 375°F for 8 to 10 minutes to bring the crust back. Microwave works but the crust will soften.
Freeze: Freeze cooled portions in a sealed freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat in the oven.
Reheat: Best reheated in the oven or air fryer at 375°F for 8 to 10 minutes to bring the crust back. Microwave works but the crust will soften.
Freeze: Freeze cooled portions in a sealed freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat in the oven.
Pound the chicken thin before breading, even thickness is everything here. It cooks through at the same rate, the crust gets crispier, and you avoid that frustrating situation where the outside is done but the inside isn't!
Use panko breadcrumbs, not regular. Panko has a coarser texture that stays crispy even after the marinara goes on top and trust me the difference is huge. Regular breadcrumbs absorb the sauce and go soft every time.
Do not drown the chicken in sauce. Spoon just enough marinara to cover the center of each piece and leave the edges bare. This keeps the crust crispy where it counts.
Let the chicken rest for 2 minutes after it comes out of the oven before you cut into it. It makes a real difference to how juicy it stays and takes almost no effort!