Golden Breaded Chicken Parmesan

This Golden Breaded Chicken Parmesan is a crisp, cheesy, and saucy classic that I keep coming back to. With a crunchy golden crust, savory marinara, and melty mozzarella, it’s the ultimate comfort meal that never fails to impress. I love how it brings together simple ingredients in such a bold and satisfying way.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, flavorful, and always a hit at the dinner table. The chicken stays juicy on the inside and perfectly crisp on the outside, and the layers of cheese and sauce make every bite irresistible. It’s great for family dinners, date nights, or even meal prepping for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and pepper

• All-purpose flour

• Eggs

• Italian-style breadcrumbs

• Grated Parmesan cheese

• Olive oil (for frying)

• Marinara sauce

• Shredded mozzarella cheese

• Fresh basil or parsley (optional, for garnish)

Directions

1. I start by pounding the chicken breasts to an even thickness and seasoning both sides with salt and pepper.

2. I set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and Parmesan cheese.

3. I dredge each chicken piece in flour, dip it in eggs, then coat it thoroughly with the breadcrumb mixture.

4. I heat olive oil in a skillet over medium heat and fry the chicken for 3–4 minutes per side, until golden and crisp.

5. I transfer the chicken to a baking dish, spoon marinara sauce over each piece, and top with shredded mozzarella.

6. I bake in a preheated oven at 400°F (200°C) for 15–20 minutes, until the cheese is melted and bubbly.

7. I garnish with chopped fresh basil or parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep and 30 minutes to cook, so I usually have everything ready in under 1 hour.

Variations

• I sometimes add a layer of provolone or fontina for a richer, cheesier top.

• For a spicy twist, I mix a pinch of red pepper flakes into the marinara.

• I use panko breadcrumbs when I want an extra crispy crust.

• I’ve also made a lighter version by baking the breaded chicken instead of frying it.

• For a gluten-free option, I use almond flour and gluten-free breadcrumbs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes to keep the crust crisp. The microwave works in a pinch, but the breading softens.

FAQs

Can I prepare this ahead of time?

Yes, I often bread the chicken in advance and refrigerate it until I’m ready to fry and bake. I’ve also assembled the full dish and baked it just before serving.

What kind of marinara sauce should I use?

I usually go for a simple, high-quality marinara. Sometimes I make my own with crushed tomatoes, garlic, and herbs for even more flavor.

How do I keep the breading from falling off?

I press the breadcrumbs firmly into the chicken and let it rest for a few minutes before frying. This helps everything stick better during cooking.

Can I freeze Chicken Parmesan?

Yes, I freeze the fully cooked dish in a freezer-safe container. To reheat, I bake it from frozen at 375°F (190°C) until heated through.

What should I serve with Chicken Parmesan?

I love pairing it with spaghetti, a fresh green salad, or roasted vegetables. Garlic bread on the side doesn’t hurt either.

Conclusion

This Golden Breaded Chicken Parmesan is one of my all-time favorite meals. It’s comforting, crisp, cheesy, and full of flavor. Whether I’m serving it on a weeknight or sharing it at a dinner party, it always earns compliments and clean plates.