How to Make Chicken Parmesan
Also Known as Chicken Parmigiana or Pollo Alla Parmigiana
One of the most famous Italian dishes in America, Chicken Parmesan is a variation of the classic southern Italian dish, Eggplant Parmigiana. Although the term “parmigiana” comes from the northern Italian city of Parma, eggplant parmigian a originated in southern Italy. Some say Campania, others Sicily.
Chicken Parmesan is a classic comfort food that never goes out of style. Crispy breaded chicken, rich tomato sauce, and melted cheese come together in a dish that feels both hearty and satisfying.
You can make this Italian-American favorite right in your own kitchen without stress. Home cooks love it because it delivers big flavor with simple ingredients.
The best chicken Parmesan starts with juicy chicken breasts coated in seasoned breadcrumbs. Fry or bake them until golden and crisp.
Top with marinara sauce and mozzarella, then finish under the broiler until the cheese bubbles. The result is a restaurant-quality meal you can serve on a weeknight or for a special occasion. Pair it with pasta, salad, or garlic bread for a complete dinner.
This chicken Parmesan recipe is easy to follow and works for both beginners and experienced cooks. You control the seasoning, sauce, and cheese to make it your own. The dish also reheats well, making leftovers just as delicious the next day.
If you’re looking for an easy chicken dinner with Italian flavors, this recipe delivers. Learn how to make the best chicken Parmesan at home and enjoy a timeless favorite your whole family will love.
Chicken Parmesan Recipe
Ingredients
- 4 chicken breasts boneless and skinless
- 1 cup flour with a pinch of salt and pepper added
- 2 eggs
- 2 tablespoons water
- 1 cup bread crumbs
- ½ cup Parmesan cheese grated
- 2 tablespoons olive oil
- 8 ounces Mozzarella cheese sliced
- 1½ cups basic tomato sauce
Instructions
- Whisk the eggs and water together in one bowl and stir the Parmesan cheese into the breadcrumbs in another bowl.
- Keeping one hand for dry ingredients and the other for wet ingredients, dredge the breasts in the flour, coating both sides, then the egg/water mixture, and then the Parmesan/breadcrumb mixture.
- Sauté the breasts in the olive oil for one minute on each side in an ovenproof sauté pan until the breasts are golden brown. Don’t overcrowd the pan; your chicken breasts will steam and not sauté properly. (If you don’t have an oven-proof sauté (frying) pan, sauté in your pan and transfer to a casserole dish.
- Remove from heat, cover the breasts with basic tomato sauce and top with slices of mozzarella.
- Cook in the oven until the chicken is done, approximately 10 to 20 minutes, depending on the thickness of the chicken breasts.
- Remove from oven and serve.
Notes
Side Dishes That Pair Well With Chicken Parmesan
| Side Dish | Description | Why It Works |
|---|---|---|
| Spaghetti with Marinara | Al dente pasta tossed in a simple tomato-basil sauce. | Echoes the chicken’s marinara and balances richness with bright acidity. |
| Garlic Bread | Toasted baguette or Italian loaf with butter, garlic, and parsley. | Adds crunch and soaks up extra sauce and melty cheese. |
| Caesar Salad | Crisp romaine, Parmesan, croutons, creamy dressing. | Cool, crisp textures contrast the warm, saucy chicken. |
| Asparagus Salad with Lemon | Peppery greens, shaved Parmesan, lemon-olive oil vinaigrette. | Lemony bite cuts through the fried coating and cheese. |
| Roasted Broccoli | High-heat roasted florets with olive oil and sea salt. | Caramelized edges and bitterness balance the dish’s sweetness. |
| Sautéed Green Beans & Garlic | Tender-crisp beans tossed with olive oil, garlic, and chili flake. | Fresh snap and aromatics refresh the palate between bites. |
| Caprese Salad | Tomatoes, fresh mozzarella, basil, and a drizzle of balsamic. | Mirrors Italian flavors while adding juicy freshness. |
| Roasted Asparagus with Lemon Zest | Slim spears roasted until tender with a citrus finish. | Light, bright, and quick—keeps the plate from feeling heavy. |
| Buttered Noodles | Egg noodles or fettuccine with butter and parsley. | Mild, comforting base that lets the chicken shine. |
| Creamy Polenta | Soft cornmeal enriched with butter and Parmesan. | Silky texture complements the crisp cutlet and tomato sauce. |
| Italian Chopped Salad | Romaine, cucumbers, olives, tomatoes, pepperoncini, red wine vinaigrette. | Vinegar and crunch cleanse the palate and add contrast. |
| Roasted Potatoes with Herbs | Gold potatoes roasted with rosemary and garlic. | Hearty, crunchy edges pair well with the cheesy crust. |
Where Does the Name Chicken Parmesan Come From?
I find it interesting that most Americans, including myself, have thought the dish was named for Parmesan or Parmigiano-Reggiano cheese, one of the ingredients often used in preparing it.
If you search for Chicken Parmesan, you will find dozens of variations, some using Parmesan, some Pecorino, and others Mozzarella. Ricco DeLuca, one of my favorite chefs, taught me to use Munster cheese, my favorite version.
Another theory about how Parmigiana got its name is described by Anna Pomar in her book La Cucina Tradizionale Siciliana. She says Parmigiana “is the Italianization of the Sicilian dialectal word “parmigiana,” which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of eggplant in the dish.”
This recipe calls for my Basic Tomato Sauce and shows why it is essential to my cooking. As you will see, my basic tomato sauce is excellent as a base for numerous pasta sauces, but it is also an essential ingredient in my chicken Parmesan recipe.
What Cheese to Use?
The use of the term “Chicken Parmesan” can vary depending on regional preferences and individual interpretations. While some recipes and restaurants use mozzarella cheese to prepare Chicken Parmesan, the traditional Italian Parmigiana dishes typically feature Parmigiano-Reggiano cheese, a hard cheese with a distinct nutty flavor.
The term “Parmesan” in Chicken Parmesan refers to the style of the dish rather than the specific type of cheese used. It is believed to have been derived from the original Italian dish, Eggplant Parmigiana (Melanzane alla Parmigiana), made with layers of breaded and fried eggplant, tomato sauce, and Parmigiano-Reggiano cheese.
In the American adaptation of Chicken Parmesan, mozzarella cheese is often used instead of Parmigiano-Reggiano. Mozzarella is a more meltable cheese that provides a gooey, stringy texture when melted, which many prefer in Italian American cuisine. Mozzarella’s mild and creamy flavor also complements the chicken and tomato sauce in the dish.
The use of mozzarella in Chicken Parmesan is a variation that has become popular and widely accepted in American Italian cuisine. However, regional differences and personal preferences can influence the specific cheese choices in Chicken Parmesan recipes.
Ultimately, the name “Chicken Parmesan” has become a widely recognized term for breaded and fried chicken cutlets topped with tomato sauce and melted cheese, regardless of the type of cheese used.
Although more expensive, parmesan cheese, whose processing method has stayed the same in the last 700 years, is usually aged for two years.
Two reasons why Parmigiano-Reggiano has better taste and consistency than other Parmesan cheeses;
- the flavor of the milk comes from cows on strictly controlled diets and
- the strict production codes dating back centuries.
Mozzarella (maht-suh-REHL-lah) is a soft white cheese with a mild flavor typically made from cow’s milk. It came from southern Italy, originally made from water buffalo milk.
Try it if you can find real buffalo mozzarella in your local market. Although expensive, it’s like eating ice cream compared to frozen yogurt.
Combining Parmesan Cheese and Breadcrumbs
You can coat the chicken with Parmesan cheese and breadcrumbs when making Chicken Parmesan. This coating mixture adds flavor and texture to the chicken cutlets.
The combination of Parmesan cheese and breadcrumbs creates a flavorful and crispy coating for the chicken, which pairs well with the tomato sauce and melted cheese in Chicken Parmesan. You can adjust the seasoning and proportions of Parmesan cheese and breadcrumbs based on your preference.
To coat the chicken with Parmesan cheese and breadcrumbs, you can follow these general steps:
| Step | Instructions |
|---|---|
| Prepare the chicken cutlets | Start with boneless, skinless chicken breasts. Pound slightly to even thickness. Season with salt and pepper. |
| Create the coating mixture | Mix grated Parmesan cheese and breadcrumbs in equal parts. Add optional seasonings like oregano, basil, garlic powder, or paprika. |
| Coat the chicken cutlets | Dip chicken into the coating mixture. Press gently to adhere. Coat evenly on both sides and shake off excess. |
| Cook the chicken cutlets | Heat oil in a skillet over medium. Cook cutlets 4–5 minutes per side until golden and cooked through. Internal temperature should reach 165°F (75°C). |
| Assemble with sauce and cheese | Place cooked cutlets in a baking dish or skillet. Top with tomato sauce and shredded mozzarella or Parmesan. |
| Finish in the oven | Bake at 375°F (190°C) for 10–15 minutes until the cheese is melted and bubbly. |
Who Created Chicken Parmesan?
The exact origin of Chicken Parmesan (or Chicken Parmigiana) is uncertain, and there are multiple claims and theories regarding its invention. It is believed to have emerged in the United States within Italian American communities, where variations of breaded and fried meats with tomato sauce and cheese were popular.
One theory suggests that Chicken Parmesan was created by Italian immigrants or Italian American chefs as an adaptation of traditional Italian dishes like Eggplant Parmigiana (Melanzane alla Parmigiana) or Veal Parmigiana (Cotoletta alla Parmigiana). In these dishes, eggplant or veal cutlets are layered with tomato sauce and cheese, then baked or fried. The substitution of chicken cutlets for eggplant or veal is said to have given rise to the Chicken Parmesan we know today.
Another theory attributes the invention of Chicken Parmesan to Italian American immigrants in the northeastern United States, particularly in the New York area. It is said to have gained popularity in Italian American restaurants in the mid-20th century as a flavorful and satisfying dish.
The specific origin and inventor of Chicken Parmesan remain uncertain due to the dish’s evolution within Italian American communities over time. It is important to note that culinary creations often emerge through a process of cultural adaptation, blending traditions, and incorporating local ingredients and tastes.
Chicken Parmesan has become a beloved and widely recognized dish in Italian American cuisine, regardless of its precise origin. It reflects the culinary creativity and fusion of Italian immigrants in the United States, which continues to be enjoyed in Italian American restaurants and households today.
2 Responses
Hey there! When you refer to grated Parmesan, are we talking the powdery stuff?
One more thing, can I use the fresh breadcrumbs they sell at the bakery? Or does it need to be the kind in the can?
Hi Justine, in our house, I try to use freshly grated Parmesan cheese whenever possible. I’m not sure what you mean by the “powdery stuff” but if you are referring to the cheese in a green can, go for it if you can’t get your hands on the real deal. As for the fresh breadcrumbs, yes, they will work perfectly.