Chicken Parmigiana Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a resealable bag. Pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with 1 tsp kosher salt and 1/2 tsp ground black pepper.

Set up breading station

Arrange three shallow bowls: one with 1 cup all-purpose flour, seasoned lightly with 1/4 tsp salt; the second with 2 large beaten eggs mixed with 2 tablespoons milk; the third with 1 1/2 cups breadcrumbs combined with 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Dredge the chicken

Working one at a time, dredge each chicken breast in flour, shaking off excess; dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. Transfer coated breasts to a wire rack or plate and let rest for 10 minutes to help the coating adhere.

Shallow fry

Pour 1/2 cup vegetable oil into a large skillet and heat over medium-high until shimmering (about 350°F / 175°C). Add 2 breaded breasts at a time (don't crowd). Cook 3–4 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate or wire rack. Repeat with remaining breasts, adding a little more oil if needed. The chicken will finish cooking in the oven with the sauce.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so the garlic doesn't brown.

Simmer tomatoes

Add 24 oz crushed tomatoes and 1 tablespoon tomato paste to the pan. Stir to combine, then add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Preheat oven

Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the chicken in a single layer.

Assemble

Spread about 1/2 cup of the tomato sauce in the bottom of the baking dish to prevent sticking. Place the fried chicken breasts in the dish. Spoon remaining sauce evenly over each piece (about 1/3–1/2 cup per breast depending on preference). Top each breast with approximately 2 oz (about 1/2 cup total by volume) mozzarella (shredded or a slice) and sprinkle about 1 tablespoon extra grated Parmesan over each.

Bake to finish

Bake uncovered for 12–15 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly. If you want a browned top, switch to broil on high for 1–2 minutes — watch carefully to avoid burning.

Rest and garnish

Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley and scatter fresh basil leaves if using. Serve with lemon wedges on the side.

Serving suggestions

Serve chicken parmigiana over cooked spaghetti or with a side of garlic bread and a green salad.