# Chicken Parmesan

Crispy breaded chicken cutlets, blanketed in marinara and melted mozzarella. A weeknight classic that delivers every time.

_Dinner · Italian-American_

Prep: 20 min · Cook: 25 min · Total: 45 min · Yields: 4 servings

## Ingredients

- 4 large boneless, skinless chicken breasts (about 6–8 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese (divided)
- ½ tsp garlic powder
- ⅓ cup olive oil (for pan-frying)
- 1 ½ cups marinara sauce
- 1 ½ cups shredded low-moisture mozzarella
- 2 tbsp fresh basil leaves (torn, to finish)

## Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound to an even 0.5-inch thickness using a meat mallet or heavy skillet.
2. Season both sides of the 4 chicken breasts with 0.5 tsp kosher salt and 0.25 tsp black pepper.
3. Set up a three-stage breading station: the 0.5 cup flour in one shallow dish, the 2 eggs beaten in a second, and the 1 cup Italian breadcrumbs mixed with 0.25 cup of the grated Parmesan and 0.5 tsp garlic powder in a third.
4. Dredge each cutlet in flour, shaking off the excess, then dip in the beaten egg, letting any drip off, then press firmly into the breadcrumb mixture to coat both sides.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with a wire rack.
6. Heat the 0.33 cup olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working in batches if needed, sear the breaded cutlets for 3 minutes per side until deep golden brown. Transfer to the wire rack.
7. Spoon about 0.33 cup of the marinara sauce onto each cutlet, spreading it to the edges.
8. Divide the 1.5 cups shredded mozzarella evenly over the sauced cutlets, then sprinkle the remaining 0.25 cup grated Parmesan on top.
9. Bake at 425°F for 12–15 minutes, until the cheese is fully melted, bubbling, and beginning to brown at the edges and the chicken is cooked through (internal temp 165°F).
10. Rest for 3 minutes, then scatter the 2 tbsp torn fresh basil over the top and serve immediately.

## Tip

> Press the breadcrumb coating firmly onto each cutlet and let the breaded pieces rest on a rack for 5 minutes before frying — this helps the crust adhere so it doesn't slide off when you flip.

Tags: comfort-food, weeknight, one-pan, italian-american

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Canonical: https://just-recipes.io/recipes/chicken-parmesan