My chicken Parmesan recipe is foolproof! I’ve cooked chicken parm in so many different ways, but this method is my tried and true go-to. I use a combination of techniques to get perfectly crispy chicken every time. My secret is to pan-fry the chicken, then bake it in the oven. This makes the breading extra crunchy! Plus, I use juicy chicken thighs to keep things super moist and delicious. Trust me, this is the best baked chicken Parmesan recipe!
Baked Chicken Parmesan Recipe
When I see chicken Parmesan on the menu at a restaurant, it’s almost always what I order! There’s just something about crispy breaded chicken with lots of marinara sauce and melty cheese that always hits the spot.
With that being said, I’ve ordered this meal countless times and have experimented with a bunch of different recipes. My fried then baked chicken Parmesan recipe is the best – and easiest – one by far! Simple ingredients, easy-to-follow steps, and just 20 minutes of prep make this recipe a winner.
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How to Store and Reheat
Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
This chicken Parm is a great freezer meal! I recommend letting it cool completely before completely wrapping it in plastic wrap and/or aluminum foil to store for up to 3 months.
I like to bake the dish directly from frozen at 350°F for around 75 minutes. It’s a perfect dish to keep in your freezer to reach for on busy days.
Recipe Tip!
When testing this recipe, I found that using fresh mozzarella cheese made the chicken soggy. I ended up using low-moisture mozzarella because it melted better and didn’t make the chicken soggy.
Top Reader Review
“I’ve never used Chicken thighs before making this last night but they are so much juicer! loved it!” -Sara
Chicken Parmesan Recipe
Ingredients
- Canola oil for frying
- 2 cups all-purpose flour
- 3 large eggs
- 1½ cups Panko breadcrumbs
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 8 boneless, skinless chicken thighs pounded thin (about 1½ pounds)*
For Assembly
- 8 ounces low-moisture mozzarella cheese thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup marinara sauce
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat the oven to 350°F. In a large skillet, heat ½ inch of canola oil to 350°F.
- Meanwhile, prepare three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs together. In the third bowl, mix the panko breadcrumbs with the oregano, basil, and grated cheese then season with salt and pepper.2 cups all-purpose flour, 3 large eggs, 1½ cups Panko breadcrumbs, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Season the chicken with salt and pepper and dredge them in the flour; shaking off the excess. Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl, then fully coat with the breadcrumb mixture.8 boneless, skinless chicken thighs
- Fry the chicken in multiple batches until cooked through and browned, about 6 minutes per side. Transfer to a rack set over a rimmed baking sheet.
- Arrange the fried chicken in a 9×13-inch baking dish and top each with ⅛ cup marinara sauce, followed by mozzarella and parmesan cheeses. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.8 ounces low-moisture mozzarella cheese, 1 cup freshly grated Parmigiano-Reggiano cheese, 1 cup marinara sauce
Notes
- Make sure the oil does not get too hot before adding the chicken pieces. If the oil is too hot, the breading will burn and the chicken will be raw.
- Don’t overcrowd the pan. This will reduce the oil temperature, leading to soggy chicken.
- Let the chicken drain on a wire rack after frying to remove excess oil.
- If you like brown and crispy cheese, place the pan under your broiler for the last 5 minutes of baking.
How to Make Chicken Parmesan Step by Step
Prep a Dredging Station: Preheat the oven to 350°F. In a large skillet, heat ½ inch of canola oil to 350°F. Meanwhile, prepare three shallow bowls. In the first bowl, add the 2 cups of all-purpose flour. In the second bowl, beat 3 large eggs together. Mix 1½ cups of Panko breadcrumbs with 2 teaspoons of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and 3 tablespoons freshly grated Parmigiano-Reggiano cheese in the third bowl.
Dredge the Chicken: Season 8 boneless, skinless chicken thighs with salt and pepper to taste and dredge them in the flour; shaking off the excess. Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl, then fully coat with the breadcrumb mixture.
Fry the Chicken: Fry the chicken in multiple batches until cooked through and browned, about 6 minutes per side. Transfer to a rack set over a rimmed baking sheet.
Top and Bake: Arrange the fried chicken in a 9×13-inch baking dish and top each with ⅛ cup marinara sauce, followed by 1 ounce of mozzarella and ⅛ cup of Parmigiano-Reggiano cheese. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
One of my all time favorite recipes. This is so good and so easy to make and seriously the perfect weeknight meal. Thanks for such an easy to follow recipe.
One of mine too! I’m glad I can share it with you!
This Parmesan chicken is so dang good!
Glad to hear you enjoyed it!
This was so good!! Quickly became a favorite at my house!
One of ours over here too! Glad I could pass it from my table to yours!
Chicken parm is one of my favorite things and yours looks great. I’d totally reach through the screen right now and take a piece if it were possible.
Once you make it, come back and let me know what you think!
I’ve never used Chicken thighs before making this last night but they are so much juicer! loved it!
Yes, that’s my favorite part about using the thigh!