Chicken Parm Recipe
Strips of Tender Chicken, topped with Marinara Sauce, Provolone, & Parmesan.
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Ingredients
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Chicken
Sauce & Cheese
Garnish & Serving
Method
Chicken
Prepare chicken
Slice each chicken breast crosswise into 3/4-inch strips (about 4–6 strips per breast depending on size). If breasts are thick, halve horizontally first to create even thickness. Pat strips dry with paper towels.
Season and set up dredging station
Season chicken strips on both sides with salt, black pepper, and garlic powder. Place flour in a shallow bowl. In a second shallow bowl whisk the eggs with milk until combined. In a third bowl mix breadcrumbs, 1/4 cup grated Parmesan, and dried Italian seasoning.
Dredge
Take each strip and dredge in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into breadcrumb mixture until well coated. Transfer coated strips to a wire rack or plate.
Pan-fry chicken
Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / medium-high). Add chicken strips in a single layer without crowding (work in batches if necessary). Fry 2–3 minutes per side until golden brown and internal temperature reaches 155–160°F. Transfer cooked strips to a paper towel–lined plate to drain.
Assemble & Bake
Preheat oven
Preheat oven to 400°F (200°C).
Arrange chicken in baking dish
Spread about 1/2 cup of marinara sauce in the bottom of a 9x9-inch or similar baking dish to prevent sticking. Arrange the fried chicken strips in a single layer on top of the sauce.
Top with sauce and cheese
Spoon remaining marinara sauce evenly over each chicken strip (about 1/2 cup left per 4 strips). Place one slice of provolone over each strip; if slices are large, tear to fit. Sprinkle the 1/4 cup grated Parmesan evenly over the top.
Bake until cheese melts
Bake in the preheated oven for 8–12 minutes or until cheese is melted, sauce is bubbling, and chicken internal temperature reaches 165°F. For a browned top, switch oven to broil for 1–2 minutes, watching carefully to avoid burning.
Finish & Serve
Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves torn over the top, a light drizzle of olive oil and a pinch of chili flakes if desired. Serve hot with pasta, a side salad, or on a roll as a chicken parm sandwich.