Our Chicken Parmigiana recipe takes a bit more time than some weeknight dinners, but it’s absolutely worth the effort. Crispy, homemade breaded chicken topped with a bright, flavorful marinara and plenty of high-quality Parmigiano Reggiano and mozzarella creates a comforting, elegant meal I love to serve for family dinner.
Chicken Parmigiana
Chicken Parmigiana, also called Chicken Parmesan, is an Italian-American classic: breaded chicken breasts smothered in a rich tomato sauce and layered with Parmigiano Reggiano and mozzarella. The key to success is a well-seasoned sauce and a crisp, well-breaded chicken that finishes in the oven so the cheese melts and browns just right.
This dish pairs beautifully with pasta but also stands well alongside roasted vegetables or a fresh salad. Using panko in the breading gives an excellent crunchy texture that contrasts with the tender chicken and gooey cheese.
Why you’ll love it!
- Rich, balanced flavor: A bright marinara balanced with savory Parmigiano and creamy mozzarella elevates simple chicken breasts into a satisfying main course.
- Great texture: Crispy panko breading plus melting, slightly browned cheese makes every bite interesting.
- Comforting and filling: This is classic comfort food that fills and satisfies a crowd.
- Versatile: Serve over spaghetti, with garlic bread, or with a side salad for a complete meal.
You need more pasta in your life.
Recipe Shopping List
If you need to pick up ingredients, here’s a consolidated list. For exact amounts, refer to the ingredient section below.
- Olive oil and extra virgin olive oil
- Sweet onion, garlic
- Red wine (for the sauce)
- Diced tomatoes and crushed tomatoes
- Parmigiano Reggiano (and optional rind)
- Dried basil, dried oregano, red pepper flakes, salt
- Chicken breasts
- Flour, garlic powder, onion powder, black pepper
- Eggs, buttermilk
- Panko and Italian bread crumbs
- Mozzarella cheese
- Pasta
Serve with Traeger garlic bread or any crusty garlic bread of your choice.
How To Make This Recipe
Below is a simple overview of the process. Follow the detailed instructions in the recipe card farther down while you cook.
- Sauté chopped onion in olive oil until translucent, then add garlic and cook briefly.
- Add wine, diced and crushed tomatoes, Parmigiano rind (if using), and dried herbs. Simmer and season with salt.
- Trim and halve chicken breasts, then pound or slice to an even thickness. Set up a three-step breading station: flour and seasonings; egg + buttermilk; panko + Italian breadcrumbs.
- Bread the chicken: flour, dip in the buttermilk-egg mixture, then coat thoroughly with the panko/breadcrumb mix.
- Fry the chicken until golden (it does not need to be fully cooked), drain briefly, place in a baking dish, top with sauce and cheeses, then bake until the cheese is bubbling and lightly browned.
- Boil pasta to al dente, toss with a drizzle of extra virgin olive oil and grated Parmigiano, and serve immediately with the baked chicken.
Pair with a crisp Caesar salad or your favorite green salad.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture or in the microwave if short on time.
Yes. You can bread the chicken and make the sauce ahead of time. Assemble and bake just before serving so the breading stays crisp and the cheese melts properly.
When serving, toss the pasta with a little extra virgin olive oil, a generous handful of Parmigiano Reggiano, and a pinch of salt. Spoon sauce over the noodles and place the baked chicken on top. The contrast between the oiled, cheesy pasta and the saucy, cheesy chicken is what makes this dish so memorable.
More Pasta Recipes
- Broccoli Cheese Orzo
- Chicken Alfredo Bake
- Meatball Marinara
Serve This With
- Traeger Cheesy Garlic Breadsticks or any cheesy garlic bread
- Zuppa Toscana
- Grilled Garlic Butter Biscuits
- Chicken Caesar Salad
Chicken Parmesan
This homemade chicken parmesan is straightforward to prepare and a family favorite. The sauce is fresh and bright while the panko breading delivers a fantastic crunch.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
Sauce
- 1 medium sweet onion, chopped
- 1/3 cup olive oil
- 1 tablespoon garlic, minced
- 1/2 cup red wine
- 1 (15 oz) can diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 1 rind of Parmigiano Reggiano (optional)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt to taste
Chicken
- 3 large chicken breasts, halved and pounded to even thickness
- 2/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Black pepper to taste
- 2 eggs
- 1 cup buttermilk
- 1 3/4 cups panko
- 3/4 cup Italian bread crumbs
Misc
- Oil for frying
- 1 1/2 cups grated Parmigiano Reggiano
- 3/4 pound mozzarella, sliced about 1/4 inch thick
- 1 pound pasta
- Extra virgin olive oil for the pasta
Instructions
- Sauté the chopped onion in olive oil over medium-low heat until translucent.
- Add the garlic and cook for another 1–2 minutes.
- Transfer the onion and garlic with the oil into a saucepan. Add red wine, diced and crushed tomatoes, theParmigiano rind (if using), basil, and oregano.
- Bring to a simmer, stirring frequently. Season with salt to taste and continue to simmer while you prepare the chicken.
- Heat about 1 inch of frying oil over medium to medium-high heat. Preheat the oven to 375°F (190°C).
- Trim any visible fat from the chicken breasts, halve them, and pound or slice to about 1 inch thickness.
- Set up three bowls: seasoned flour; beaten eggs mixed with buttermilk; panko mixed with Italian bread crumbs.
- Working one piece at a time, dredge chicken in flour, dip in the buttermilk-egg mixture, and press into the panko mixture until well coated. Repeat for all pieces.
- Test oil temperature with a small piece of breaded chicken: the oil should bubble immediately. Fry chicken about 2–3 minutes per side until golden.
- Drain briefly on paper towels. The chicken does not need to be fully cooked through; it will finish in the oven.
- Boil pasta until al dente, drain, and toss with a drizzle of extra virgin olive oil, grated Parmigiano, and a pinch of salt.
- Place the browned chicken in an ovenproof dish, spoon a few tablespoons of sauce over each piece, sprinkle generously with Parmigiano Reggiano, and top with a slice of mozzarella.
- Bake for 15–20 minutes, then broil briefly until the cheese is bubbly and lightly browned.
- Serve immediately over the prepared pasta.
Nutrition Information (per serving)
Calories: 918 · Total Fat: 37g · Saturated Fat: 14g · Cholesterol: 149mg · Sodium: 1789mg · Carbohydrates: 98g · Fiber: 7g · Sugar: 36g · Protein: 48g
Nutrition data is an estimate. If you have specific dietary concerns, consult a trusted nutrition source.