Chicken Parmigiana Recipe

Pound and season

Position each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/2 inch (12 mm). This ensures even cooking. Pat dry with paper towel and season both sides with kosher salt, black pepper, and garlic powder.

Set up breading station

Arrange three shallow wide bowls or plates: one with the all-purpose flour, one with beaten eggs mixed with whole milk, and one with the breadcrumbs mixed with 1/2 cup grated Parmesan, dried Italian seasoning, and chopped parsley. Season the flour lightly with a pinch of salt and pepper.

Bread the chicken

Working one at a time, dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press firmly into the breadcrumb mixture to fully coat. Place breaded cutlets on a wire rack set over a baking sheet; allow to rest for 10 minutes to help the breading adhere.

Pan fry until golden

Heat a large ovenproof skillet over medium heat. Add olive oil and butter (if using) and heat until shimmering but not smoking. Fry the breaded cutlets 3–4 minutes per side, or until golden brown and crisp. The internal temperature at this stage will be around 140–150°F (60–65°C) — they will finish cooking in the oven. Transfer any excess oil off to the side if pan is too oily.

Preheat oven and prepare sauce

Preheat the oven to 400°F (200°C). Spoon a thin layer (about 1/4 cup) of marinara sauce into the bottom of the ovenproof skillet or into a shallow baking dish to prevent sticking.

Top cutlets

Arrange the seared chicken cutlets on top of the sauce in a single layer. Spoon about 1/2 cup marinara over each cutlet, spreading slightly but leaving some breading visible at the edges. Sprinkle each piece evenly with shredded mozzarella and a light dusting of the 1/4 cup grated Parmesan reserved for topping. Add a basil leaf on top of the cheese for each piece if using.

Bake until cheese melts and chicken finishes cooking

Transfer the skillet or baking dish to the preheated oven and bake 10–12 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly with slight golden spots.

Remove from oven and let rest for 3–5 minutes. Garnish with remaining chopped parsley and torn basil leaves. If desired, squeeze a little lemon over the cutlets for brightness. Serve each chicken parmigiana with extra warmed marinara on the side and freshly grated Parmesan passed at the table.

Suggested accompaniments: spaghetti tossed with olive oil and garlic, a simple green salad, or roasted vegetables.