Parmesan Chicken Recipe

Pound and season

If chicken breasts are thick, slice horizontally to make 8 thinner cutlets or place each between plastic wrap and pound with a meat mallet to about 1/2-inch thickness. Pat dry with paper towels. Season both sides of each piece with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder (divide evenly).

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the 2 large eggs and 2 tablespoons milk until combined. In a third shallow bowl, combine breadcrumbs, 3 tablespoons grated Parmesan and 1 teaspoon dried Italian seasoning.

Coat the chicken

Working one piece at a time: dredge a chicken cutlet in flour, shaking off excess; dip into the egg mixture, letting excess drip back into bowl; then press into breadcrumb mixture to thoroughly coat both sides. Place coated cutlets on a wire rack or plate. Repeat for all cutlets.

Heat a large ovenproof skillet over medium heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. Once the butter foams and oil shimmers, add chicken cutlets (work in batches if necessary to avoid crowding). Cook 3–4 minutes per side until golden-brown and crisp. They do not need to be fully cooked through—about 160°F internal is fine before baking. Transfer browned cutlets to a plate and keep warm.

Prepare sauce base

In the same skillet over medium-low heat, add 2 teaspoons minced garlic and sauté 30 seconds until fragrant (scrape up browned bits). Pour in 2 cups tomato pasta sauce and stir to combine, bringing to a gentle simmer. Taste and adjust salt if needed.

Assemble in skillet

Nestle the browned chicken cutlets back into the simmering sauce in a single layer. Spoon a little sauce over each piece so they are not dry. Sprinkle shredded mozzarella evenly over the chicken, then scatter 1/4 cup additional grated Parmesan on top.

Bake to finish

Preheat oven to 400°F (200°C) if not already hot. Transfer the ovenproof skillet to the oven and bake 8–12 minutes, until cheese is melted and bubbling and chicken reaches 165°F internal. If you prefer a browned cheese top, broil 1–2 minutes at the end—watch carefully to avoid burning.

Remove skillet from oven. Let chicken rest 3 minutes. Garnish with torn fresh basil leaves and 2 tablespoons chopped parsley, and serve with lemon wedges on the side for squeezing over the chicken.