Dinner

House Favorite Chicken Parmesan Recipe

ByThomas Greene November 15, 2025November 15, 2025

Introduction

This House Favorite Chicken Parmesan is a crispy, cheesy delight perfect for a comforting dinner. With a rich tomato sauce and golden melted cheese, it’s sure to impress family and friends. Serve it alongside garlic bread and a fresh salad for a balanced meal.

A white plate holds a serving of chicken parmesan and a side of cooked kale. The chicken parmesan has three layers: a crispy golden-brown breaded chicken base, a rich red tomato sauce covering the chicken, and a melted, bubbly layer of golden and white cheese on top, sprinkled with black pepper. Next to it is a pile of dark green kale with a rough texture, sprinkled with finely grated white cheese. A golden fork digs into the chicken parmesan, pulling up a cheesy, sauce-covered piece. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)
1 1/2 teaspoons salt + freshly ground pepper to taste
1/2 cup flour
2 eggs, beaten
1 cup panko breadcrumbs + 1 cup traditional breadcrumbs
Oil for frying
2 tablespoons oil
2 shallots, minced
2 tablespoons tomato paste
1 28-ounce can San Marzano Style Crushed Tomatoes
1 teaspoon salt
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Garlic bread, for serving
Green salad or kale salad, for serving

Instructions

Step 1: Season the chicken on both sides with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs, and one with a mix of panko and traditional breadcrumbs seasoned with a pinch of salt.
Step 2: Dredge each chicken piece in the flour, shaking off excess, then dip in the egg, and finally press firmly into the breadcrumb mixture until well coated.
Step 3: Heat a shallow layer of oil (about 1-2 inches) in a wide skillet over medium-high heat. When hot, fry the chicken pieces for a few minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove and drain on paper towels.
Step 4: In a large pot, heat 2 tablespoons of oil over medium heat. Add minced shallots and sauté for 3-4 minutes until softened.
Step 5: Stir in the tomato paste and cook for another 3-4 minutes to deepen the flavor.
Step 6: Add the crushed tomatoes and 1 teaspoon salt. Simmer the sauce gently for 15-20 minutes, or longer if you have time, stirring occasionally.
Step 7: Preheat your broiler to high. Spoon about 3/4 cup of sauce into a small oven-safe pan. Evenly layer 2-3 tablespoons of shredded mozzarella cheese on top, followed by a sprinkle of Parmesan.
Step 8: Broil the cheese for 4-5 minutes near the top of your oven until it is golden brown and bubbling.
Step 9: Carefully tilt the hot pan to slide the sauce and browned cheese over the fried chicken on a plate. Serve immediately with garlic bread and your choice of green or kale salad.

Tips & Variations

For a lighter version, try air frying the coated chicken instead of frying in oil.
Mixing panko with traditional breadcrumbs gives a great crispy texture.
Use San Marzano tomatoes for a rich, authentic sauce flavor.
Add fresh basil or oregano to the sauce for extra herbs.

Storage

Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crispiness. The sauce and cheese can be reheated separately in a saucepan or microwave.

How to Serve

A close-up view of a slice of lasagna on a white plate, showing three clear layers: the bottom layer is thick and chunky with bright red tomato sauce, the middle layer appears to be a rich, meaty sauce mixed with some pasta sheets, and the top layer is covered with melted, golden-brown cheese that looks gooey and slightly crispy on edges. The lasagna’s textures range from soft and saucy at the bottom to creamy and bubbly on top. It rests on a white marbled surface, with a small bit of green garnish visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can be more flavorful, but be sure to pound them to an even thickness for even cooking.

Is it necessary to use both panko and traditional breadcrumbs?

Combining panko and traditional breadcrumbs adds a nice balance of crunch and binding. However, you can use just one type if preferred.

Thomas Greene