My Classic Chicken Parmesan Recipe is lightly sautéed in oil, and then finished off in the oven. Serve this delicious chicken over spaghetti, and use my homemade marinara sauce for an even healthier spin!
Italian food is my “second favorite” cuisine after Tex-Mex, but it’s a very close second. I’m pretty sure I could live on pizza and pasta, with some ricotta, parmesan, and mozzarella cheese thrown in. I love creating new recipes and sharing with my family, because food is what brings us together. So here you go, fam. Let’s eat Chicken Parm!
This is a classic recipe that I’ve made several times, but just never wrote it down. You will probably see many others that are similar, because it is a classic. I made my own marinara sauce, but store-bought is just fine as well.
Ingredients needed for Classic Chicken Parmesan:
- Chicken – This recipe calls for three chicken breasts, butterflied and cut in half. See pictures below. If you are using extra large chicken breasts, you may want to pound them to make them thinner.
- Flour – Use all-purpose flour.
- Eggs – Just two eggs needed.
- Bread Crumbs – I used Italian bread crumbs, but you could use Panko, or even a combination.
- Parmesan Cheese – For best results, use a block of parmesan cheese, and freshly grate it.
- Seasonings – Kosher salt and freshly ground black pepper.
- Avocado Oil – Avocado Oil works best because of its high smoke point. You could also use canola oil.
- Marinara Sauce – You can use store-bought sauce, or try my homemade version for a healthier spin.
- Cheese – Use either a shredded mozzarella cheese or some ricotta.
- To serve – This classic dish is normally served over spaghetti, but you could serve it over veggies too like zucchini noodles or spaghetti squash.
How to make Classic Chicken Parmesan:
- Prep. Preheat oven to 400 degrees. Prepare a large baking dish with about two cups of marinara sauce. Spread to all sides of dish.
- Prepare the chicken. Using a cutting board, butterfly the chicken breasts, and then cut in half.
- Prepare the coating ingredients. In one dish, add the flour. In another dish, add the eggs, and whip with a wire whisk. In a third dish, combine the bread crumbs, freshly grated parmesan cheese, kosher salt, and freshly ground black pepper.
- Coat the chicken. Take one piece of chicken at a time and dip in the flour, coating on both sides. Then dip in the eggs, shaking off excess, and finally, coat in the bread crumb/parm cheese mixture. Repeat for all the chicken, and set aside on a separate plate.
- Sauté chicken. In a cast iron skillet, add a tablespoon of avocado oil (or canola oil) over medium high heat. Add two pieces of chicken to the pan and cook for a minute or two on each side, or until the chicken is slightly golden brown. Remove chicken to the prepared baking dish. Repeat with the remaining chicken.
- Add toppings to chicken. Add a spoonful of marinara sauce to each piece of chicken, followed by either some ricotta cheese or mozzarella cheese.
- Bake. Bake the chicken parmesan for about 15-17 minutes, or until cooked through. A digital thermometer should read 165 degrees when inserted into the thickest part of the chicken.
- Serve. Serve the chicken over pasta or veggies of your choice.
Variations to this recipe:
- Use other bread crumbs and/or spices – Use whatever bread crumbs you have, and spice it up to your liking – extra Italian spices or make it spicy with red pepper flakes.
- Skip the baking – You can continue cooking the chicken on the stove top, instead of finishing it in the oven. Just top with some warm marinara and some cheese.
- Add veggies – Instead of pasta, serve this chicken over your choice of veggies – spaghetti squash (our fav!), zucchini noodles, or sautéed mushrooms.
Classic Chicken Parmesan Recipe
- 2 pounds chicken breasts (or three chicken breasts) – each breast butterflied, and cut in half
- salt and pepper – to taste
- 1/2 cup flour
- 2 large eggs
- 3/4 cup Italian bread crumbs
- 1/2 cup parmesan cheese – freshly grated
- 3 Tablespoons avocado oil – or canola oil
- 3 cups marinara sauce – store-bought or try my homemade version
- 3/4 cup ricotta cheese
- pasta – to serve
- Preheat oven to 400 degrees. Prepare a large baking dish with about two cups of marinara sauce. Spread to all sides of pan.
- Butterfly the chicken breasts, and then cut in half. Add salt and pepper to both sides of the chicken, to taste.
- Prepare the chicken coating ingredients in three separate bowls. 1) the flour, 2) the whipped eggs, and 3) the mixture of bread crumbs, parmesan cheese, and salt and pepper.
- Heat a skillet to medium high heat, and add some avocado oil to coat the pan. Dip each chicken breast in flour, then eggs (shaking off excess), and then the bread crumb/cheese mixture, coating well in each ingredient bowl.
- Fry about two breasts at a time (or as many as you can fit without over-crowding the pan). Cook for a minute or two on each side (or until slightly golden), and then move the breasts to the baking dish, prepared with marinara sauce. Top each breast with another spoonful of marinara, and then either some ricotta cheese or shredded mozzarella cheese. Repeat for all chicken pieces.
- Bake for about 15-17 minutes, or until chicken is fully cooked (a digital thermometer should read 165 degrees) and the sauce is nice and bubbly.
- Serve the chicken over pasta of your choice and some crusty bread.