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. The secret is to pan-fry the chicken, then bake it in the oven! Using juicy chicken thighs keeps things super moist and delicious. This is one recipe you won’t want to skip!
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. This 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.
What’s in This Chicken Parmesan Recipe?
- Flour: All-purpose flour helps the eggs stick to the chicken.
- Eggs: Help the breadcrumbs stick to the floured chicken.
- Panko Breadcrumbs: Make this chicken parm super crispy!
- Spices: Dried oregano and basil enhance the flavor of the breadcrumbs.
- Cheese: Parmigiano-Reggiano enhances the flavor of the breadcrumbs and, combined with mozzarella, creates a gooey, cheesy topping.
- Chicken: I prefer boneless, skinless chicken thighs since we’re frying and baking the chicken. Thighs stay nice and juicy and are less prone to overcooking.
- Marinara Sauce: Keeps the chicken moist as it bakes and adds delicious Italian flavor.
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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 Parmesan 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 cook 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.
Notes and Tips
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 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 mozzarella cheese, 1 cup freshly grated Parmigiano-Reggiano cheese, 1 cup marinara sauce
Notes
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!