Chicken Parmigiana

Chicken Parmigiana

Crispy breading, tender chicken, smothered in mozzarella and marinara....what's not to love!
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 1000.64 kcal


  • 1 large non-stick skillet


  • 6 thinly sliced boneless chicken breasts *see notes
  • 1/4 cup all-purpose flour
  • 3 eggs
  • 2 cups breadcrumbs (preferably Italian seasoned)
  • 3 tbsp Pecorino Romano cheese (grated)
  • 1 tbsp basil (dried)
  • 1 tbsp parsley (dried)
  • 1 tbsp garlic salt
  • 1 tsp pepper
  • 1 tsp Italian herb seasoning (I prefer McCormack Italian Herb Seasoning Grinder)
  • 1 cup olive oil
  • 6 mozzarella slices (fresh)
  • 6 basil leaves (fresh)
  • parsley (fresh, for garnish)


  • Preheat oven to 325 degrees F.
  • Gather 3 wide, shallow dishes. You could use a pie dish. In the first dish, add flour. In the second bowl, whisk the eggs. In the 3rd bowl, mix the breadcrumbs, Pecorino Romano cheese, dried basil, dried parsley, garlic salt, and pepper.
  • Line all 3 dishes, plus a 4th plate for the breaded chicken. First, coat the chicken in the flour. Then, dip the chicken in the egg, both sides. Then, coat both sides of chicken in breading mixture.Place on plate and repeat steps for each chicken breast.
  • Heat olive oil over medium high heat in a large non-stick skillet. You’ll know when the oil is ready by adding a small piece of breading to the oil, when it sizzles, it’s ready. I also like to put a few fresh basil leaves in the oil. I think it just adds more flavor, but this is optional.
  • Add 3 pieces of chicken, at a time, to the skillet. Don't overcrowd the skillet. Cook chicken for 3 - 4 minutes on each side, until golden brown. Place on a baking sheet and repeat steps for each chicken breast.
  • Place a slice of mozzarella cheese and a fresh basil leaf on top of each piece of chicken. Grind the Italian seasoning over the mozzarella, though this is optional.
  • Put chicken in oven for about 7 minutes, until the mozzarella cheese is melted.
  • Remove from oven. Top with marinara and serve over fresh pasta (I prefer angel hair). Garnish with fresh parsley and enjoy!


  • If you cannot find thinly sliced chicken breasts at the grocery store, simply make your own. Put a boneless chicken breast between 2 pieces of parchment paper. Then, pound with a rolling pin or mallet until the chicken breast is about 1” thick.
  • This dish pairs well with Chianti or Cabernet Sauvignon.
  • I also like to serve this with homemade garlic bread.


Calories: 1000.64kcal
Keyword chicken, chicken parm, chicken parmesan, chicken parmigiana, italian dinner
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