Chicken Parmigiana

The steam hitting my glasses every time I opened the oven door became a running joke that Tuesday night. My roommate kept asking if everything was okay while I hovered there watching the cheese bubble and brown. Honestly I could not tear myself away.

My grandmother would shake her head at how much cheese I use but she never refused a slice. Last winter my neighbor called asking what smelled so good and ended up staying for dinner. Now she asks for the recipe every time she sees me.

Ingredients

• Chicken breasts: Pounding them thin ensures even cooking and creates that perfect meat to breading ratio
• Flour: The essential first layer that helps everything else stick
• Eggs and milk: Whisked together they create the perfect adhesive for the breadcrumbs
• Italian breadcrumbs: These add that authentic flavor and texture
• Parmesan cheese: Half goes into the breading for extra flavor half on top because more cheese is always better
• Oregano and garlic powder: Classic Italian seasonings that make every bite sing
• Salt and pepper: Do not skip these as they bring all the flavors together
• Olive oil: For achieving that restaurant quality golden crust
• Marinara sauce: Homemade is wonderful but a good store bought version works perfectly on busy weeknights
• Garlic cloves: Fresh garlic in the sauce makes all the difference
• Dried basil and sugar: Balance the acidity of the tomatoes
• Mozzarella cheese: The cheese pull of dreams
• Fresh basil or parsley: Adds brightness and makes the dish look like it came from a restaurant

Instructions

Preheat and prepare:

Get your oven to 400 degrees and grease a baking dish lightly so nothing sticks

Pound the chicken:

Place each breast between plastic wrap and pound until even about half an inch thick for uniform cooking

Set up three stations:

Flour in one bowl whisked eggs and milk in another and breadcrumbs mixed with half the Parmesan and seasonings in a third

Bread each piece:

Dredge in flour dip in egg mixture then press firmly into the breadcrumb mixture to coat completely

Fry until golden:

Heat oil in a large skillet and cook chicken two to three minutes per side until crispy and golden brown

Make the sauce:

Sauté garlic in olive oil then add marinara basil and sugar letting it simmer for five minutes

Layer it up:

Spread sauce in the baking dish top with chicken spoon more sauce over each piece then shower with mozzarella and remaining Parmesan

Bake to perfection:

Bake uncovered for eighteen to twenty minutes until cheese bubbles and chicken reaches 165 degrees internally

Garnish and serve:

Sprinkle fresh herbs on top and watch everyone gather around the table

Save

This recipe became our go to for celebrating everything from promotions to bad days at work. Something about that bubbling cheese just makes problems feel smaller.

Make It Your Own

I have tried panko breadcrumbs for extra crunch and they work beautifully though I still love traditional Italian best. The sauce can be spiced up with red pepper flakes if you like heat.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness perfectly. Garlic bread is obviously non negotiable.

Storage and Reheating

The leftovers actually taste better the next day if there are any. Reheat in a 350 degree oven until hot throughout to keep that crispy texture intact.

• Do not microwave it or you lose the crunch
• Freezes well for up to three months if wrapped tightly
• Let it cool completely before storing to prevent soggy breading

Save

Some meals are just meant to be shared and this one always brings people to the table faster than anything else I make.

Recipe FAQs

→ How do I keep the chicken from drying out?

Pound the chicken breasts to an even thickness before breading to ensure uniform cooking. Don't overcook - the internal temperature should reach 165°F. The protective breadcrumb coating and sauce layer help retain moisture during baking.

→ Can I make chicken parmigiana ahead of time?

Yes! Prepare the chicken through the frying step up to a day in advance. Refrigerate the fried pieces, then assemble with sauce and cheese just before baking. Add 5-10 minutes to the baking time if starting from cold.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 10-15 minutes until hot and bubbly. Avoid microwaving as it makes the breading soggy. For best results, add a splash of extra sauce before reheating to keep everything moist.

→ Can I bake instead of fry the chicken?

Absolutely! For a lighter version, bread the chicken and place on a greased baking sheet. Spray generously with olive oil cooking spray and bake at 400°F for 20-25 minutes, flipping halfway, until golden and cooked through.

→ What cheese combinations work best?

While mozzarella provides that perfect melt, adding Parmesan brings salty depth. For extra flavor, try incorporating provolone or grated Romano. Avoid pre-shredded cheese blends as they don't melt as smoothly.

→ How can I make the breading extra crispy?

Use panko breadcrumbs instead of traditional for extra crunch. Let the breaded chicken rest for 10 minutes before frying to help the coating adhere better. frying before baking creates the crispiest texture.