Ready to bring a taste of Italy to your kitchen? You really want to try this Amazing Chicken Parmesan recipe! This is a totally classic Italian dish, we’ve got crispy breaded chicken covered in homemade marinara sauce and gooey melted mozzarella, all served over your favorite pasta. It’s easy, delicious, and perfect for family dinner or an incredible weeknight meal!

This is a mouth-watering image of Chicken Parmesan, freshly prepared and ready to be served. Six golden-brown, breaded chicken fillets are neatly arranged on a wooden cutting board. Each fillet is topped with a rich and hearty red marinara sauce, oozing with flavor. Over the sauce, there's a generous portion of melted mozzarella cheese that has been broiled to perfection, creating a bubbly and slightly golden finish. Sprinkled on top of the cheese, you can see a dusting of finely chopped herbs, likely basil or parsley, adding a pop of color and fresh flavor to the dish. The presentation is rustic yet inviting, suggesting that the meal is homemade with care and attention to both taste and presentation.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

I’m serious, this might actually become your new favorite dish: juicy, flavor-packed chicken that you’ll marinate, bread, and fry to golden perfection. I’m serious, this one is truly amazing – no joke. 

Then, you’ll place it on a bed of al dente pasta, all under a homemade tomato sauce bursting with savory goodness. ITS SO GOOD!!!

This dish mixes simple gourmet techniques with classic flavors for a truly special creation.

The crispy chicken, perfectly cooked pasta, and flavor-loaded sauce will make everyone at the table ask for seconds.

And the melted mozzarella and Parmesan on top? That’s just heaven.  You’re are going to feel like you’re dining out, right in your own kitchen. This recipe? It’ll totally shake up your dinner routine. Let’s do this!

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Why this works

  1. Balance of Flavors: The buttermilk marinade infused with Italian herbs tenderizes the chicken.  Garlic, lemon zest, and Parmesan cheese in the breading adds a deep flavor that goes so well with the rich tomato sauce.
  2. Texture Contrast: Panko and traditional breadcrumbs give the chicken parmesan a crispy shell. Inside, it’s super juicy. Pair this with al dente pasta. Sprinkle creamy melted cheese on top – It’s an irresistible mix of textures. This is a very interesting article about Texture
  3. Versatility: This classic Italian recipe blends elements that are great alone and even better together. You can savor the breaded chicken by itself or with the pasta and sauce for a more complete Italian experience. Feel like mixing things up? Add extra spices, try a new pasta shape, or use a different cheese. It’s all about making it your own!
  4. Visual Appeal: Golden-brown chicken meets rich red sauce. Add creamy white cheese and fresh green herbs. This meal is a showstopper, tasting as incredible as it looks. Great for a casual family night or making occasions extra special.
  5. Make-Ahead Friendly: You can prepare many parts of this dish ahead of time. Marinate and bread the chicken in advance. Let the sauce simmer earlier in the day or the day before to deepen its flavor. This approach speeds up the final assembly.
  6. Umami and Acidity: The recipe incorporates elements like Parmesan, tomato paste. Feel free to mix in red wine, Worcestershire sauce, or anchovy paste. They’ll enhance the flavors and give a gentle hint of tanginess. Learn more about Umami here.

How to make Amazing Chicken Parmesan

1: Prep the Chicken and Pasta

  1. Marinate the Chicken: Mix buttermilk, minced garlic, dried Italian herbs, salt, and pepper in a bowl. Add the chicken breasts, making sure they’re coated. Let them marinate for at least 15 minutes – Overnight? Even better!!
  2. Bread the Chicken: Set up three shallow dishes—one with flour, salt, pepper, and garlic/onion powder; another with beaten eggs, water/milk, and minced garlic; and a third with Panko, breadcrumbs, Parmesan, seasoned salt, dried herbs, and lemon zest. Dredge the marinated chicken in the flour mixture, dip in the egg wash, and coat with breadcrumbs.
  3. Cook the Pasta: Bring a large pot of salted water to a boil, cook your pasta of choice until al dente, then drain. Optionally, toss with olive oil to prevent sticking.

2: Cook the Chicken and Make the Sauce

  1. Fry the Chicken: Heat olive oil in a skillet over medium-high heat. Fry the breaded chicken until golden and crispy on each side (about 4-5 minutes per side). Transfer to a greased baking tray.
  2. Make the Sauce: In a pot, sauté onions until soft, then add minced garlic and cook briefly. Stir in crushed tomatoes, tomato paste, and optional red wine. Season with sugar, salt, pepper, dried herbs, and red pepper flakes. Simmer for 8 minutes, then stir in fresh basil.

3: Assemble and Bake

  1. Assemble: Spread sauce over each chicken breast, top with mozzarella and Parmesan, and optionally sprinkle with buttered breadcrumbs.
  2. Bake: Bake at 430°F (220°C) for 15-20 minutes until the cheese is melted and bubbly, and the chicken is cooked through.
  3. Serve: Plate the pasta, add more sauce if desired, and top with the baked Chicken Parmesan. Garnish with fresh basil or parsley.

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Take It to the Next Level

  • Marinate with Care: Let your chicken bathe in a mixture of buttermilk with a hint of pickle juice or lemon juice. 2 to 3 hours is ideal, but even 15 minutes can have a tasty impact. The result will be incredibly tender and flavorful!
  • Add Some Herbs: Add fresh Italian herbs like basil and oregano to the breadcrumb mixture for an extra burst of flavor.
  • Garlic Butter Crumbs: Prior to coating the chicken melt some butter along with chopped garlic. Drizzle it onto the breadcrumb mixture. The combination of garlic and butter is absolutely amazing!
  • Roasted Garlic Marinara: Use a homemade marinara sauce with roasted garlic to deepen the flavors to just crazy levels!
  • Herb infused Breadcrumbs: Dice some parsley, basil or a hint of rosemary and blend it in with your breadcrumbs. This adds a flavor to the coating that dried herbs simply can’t match.
  • Roasted Tomato Sauce: Spend some *worth while* time roasting your tomatoes with garlic and olive oil before preparing the sauce. The taste becomes incredibly deep and flavorful — it tastes as though you’ve put in a ton of effort! Check this out on a fantastic way to roast tomato sauce
  • Umami Boost: Stir in some finely chopped anchovies or a smidge of anchovy paste when you’re cooking the garlic for the sauce. You won’t taste fish, just this incredible savory depth that makes the sauce pop. And what exactly is Umami you ask? Take a look at this great explanation
  • Balsamic Magic: Just before serving, swirl in a little high-quality balsamic vinegar into your sauce. It adds this amazing tangy-sweet finish that’s just, well… perfect.
  • Fresh Mozzarella: Please! Ditch the shredded stuff and go for fresh mozzarella. It melts so much creamier and just feels a little more special, you know?
  • Whip up a bit of Garlic Butter Pasta by mixing your cooked pasta with garlic butter and a handful of fresh herbs such, as basil and parsley. This simple addition really takes the dish up a level with a burst of flavor.
  • Just before serving, sprinkle some Parmesan cheese and lemon zest over your pasta. This combination brings all the flavors together beautifully giving it that finishing touch.
Overhead view of a pot filled with rich, thick tomato sauce being stirred with a wooden spoon. The sauce is made from crushed tomatoes and has a deep red color, with visible chunks of onion and garlic. An open can of crushed tomatoes and garlic cloves are seen in the background.

Chefs tips

  • Perfect Marinade: Marinate the chicken for 3 hours or a max of overnight for the best results. Marinating the chicken in buttermilk not only tenderizes it but also adds flavor, making for the best Chicken Parmesan.
  • Crunchy Breading: Make sure your oil is really hot before adding the chicken to the pan you chef you! You want it hot because you are trying to get a nice golden toast on the breading. Whatever you do, don’t crowd the pan; it keeps the temperature up, ensuring each piece gets perfectly golden and crispy. If you have to, do the breasts in batches.

Even Cooking: To make sure the chicken cooks evenly and ends up crispy, heat the oil well first. Mix Panko and regular breadcrumbs for more crunch. Don’t put too many pieces in the pan at once! This will keep the oil hot, making each piece nicely golden and crispy.

  • Golden Chicken: For golden chicken, fry in batches. This stops the oil from cooling down too much. It helps get that crispy, golden outside we all love!
  • Rich Sauce: Add a splash of red wine to the tomato sauce for added depth. Then make sure to let it simmer a bit longer – you want to cook off the alcohol.
  • Al Dente Pasta: Cook the pasta just until it’s al dente. It should have a slight bite to it. This adds an awesome texture contrast to the tender chicken and rich sauce
  • Cheesy Goodness: For that ooey-gooey cheesy love, use freshly grated mozzarella and Parmesan. They melt perfectly. Pre-shredded cheeses sometimes have stuff added to stop clumping, which can mess with how well they melt.
  • Resting Time: After baking, let the chicken sit for a few minutes. You want to make sure the juices to redistribute

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Key Ingredients

  • Garlic enhances the chicken marinade, breadcrumb coating and tomato sauce with its slightly tangy flavor resulting in a taste that spreads throughout the dish.
  • Parmesan Cheese contributes a salty and nutty umami essence that adds complexity to both the breadcrumb coating and cheese topping for that unique Italian flavor of the dish.
  • Crushed tomatoes give the sauce a tangy foundation that complements the decadence of the cheese and fried chicken, bringing all the flavors together. If you are interested, here is a great comparison of different canned tomato brands
  • Adding basil introduces a fragrant touch that contrasts with the richness providing a necessary sweet and peppery flavor to the overall taste.
  • Panko breadcrumbs are essential for achieving an tasty crust that captures the essence of the garlic, herbs and Parmesan – the critical parts of the dish!
  • Mozzarella cheese brings a velvety richness that melts perfectly on top of the chicken mix that with the sauce and BOOM! The classic, decadent mouthfeel in every bite.
  • Italian herbs, like oregano, basil and thyme bring aromatic flavors to both the chicken and sauce giving a herbal backbone.
  • If you like you can add wine to the tomato sauce for a layer of complexity offering a hint of sweetness and deep richness that enhances the sauces depth.
  • A dash of lemon zest provides a citrus aroma that levels up the breadcrumb coatings taste and balancing out the richness of the cheese and fried chicken.

Wine Pairings

  • Chianti:  A red wine that strikes a perfect balance. Between its acidity and tannins it works really well with our Chicken Parmesan, complementing the tomato sauce and Italian herbs.
  • Pinot Noir: When it comes to pairing wine with chicken parmesan opting for a red like Pinot Noir is a great choice. It’s really versatile and goes really with the crispy breaded chicken and savory marinara sauce.
  • Sangiovese: Another red selection offers a wonderful mix of acidity and fruitiness that perfectly complements the herbal and tomato flavors present in the dish.
  • Merlot: A nice Merlot is also an excellent pick. With its hints of plum and cherry it can enhance the richness of cheese, alongside the umami taste of chicken.
  • A zesty Sauvignon Blanc featuring citrus and herbal hints can balance out the richness. Almost like cleaning your palate, it will wake up your taste buds!
  • For those who fancy a Chardonnay especially with a hint of oak, its crispness balances the richness of the cheesy chicken.
A plated serving of Chicken Parmesan on a bed of spaghetti topped with marinara sauce. The chicken is covered in melted mozzarella and garnished with fresh basil leaves. Grated Parmesan cheese is sprinkled over the spaghetti, and a fork rests beside the dish, ready to enjoy.

Faq’s

Can I substitute chicken thighs for breasts?

Absolutely boneless skinless chicken thighs work well too. Just keep in mind they may require extra cooking time depending on their size.

How do I make sure the breading stays on the chicken?

Be sure to press the breading onto the chicken after each coating. Let the breaded chicken rest for 10 minutes, before frying to help the coating adhere better.

Is there a cheese option that doesn’t contain dairy?

Absolutely! You can get dairy mozzarella and parmesan cheese substitutes at health food stores.

Can I get everything ready beforehand?

Yes you can marinate the chicken prepare the sauce and even coat the chicken in breadcrumbs ahead of time. Just put it all together. Bake it when you’re set.

What’s the ideal way to warm up leftovers?

To keep the chicken crispy reheat the chicken parmesan in an oven at 350°F for around 10 or 15 minutes. Using a microwave might result in sogginess.

Is it okay to opt for store bought sauce of preparing it from scratch?

Absolutely! Using a top notch store bought marinara sauce can be a time saver. Still deliver flavors.

How can I tell if the chicken is fully cooked?

The chicken should reach a temperature of 165°F to ensure it’s done. You will want to use a meat thermometer to verify temps.

Can I bake instead of fry the chicken?

Absolutely! To make a baked Chicken Parmesan, preheat your oven and bake the breaded chicken breasts until golden and cooked through before adding the sauce and cheese.

What pasta goes best with Chicken Parmesan?

Spaghetti, linguine, or penne pasta are all excellent choices that hold up well with the sauce and chicken.

Equipment Needed

  • Shallow dishes or bowls: For preparing the marinade, flour mixture, egg wash, and breadcrumb mixture.
  • Whisk: To mix the marinade and egg wash.
  • Plate: To hold the flour mixture for coating.
  • Large skillet: For frying the chicken to golden perfection.
  • Oven tray or baking dish: To bake the chicken after frying.
  • Large pot: For boiling the pasta.
  • Colander: To drain the cooked pasta.
  • Medium-sized pot: For making the sauce.
  • Wooden spoon: To stir the sauce and sauté the garlic and onion. As well as keep from scratching your pan!
  • Meat thermometer (optional): To ensure the chicken is cooked safely to 165°F.
  • Cheese grater: If you’re grating your own Parmesan cheese.
  • Kitchen tongs: Helpful for flipping the chicken while frying.
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A plated serving of Chicken Parmesan on a bed of spaghetti topped with marinara sauce. The chicken is covered in melted mozzarella and garnished with fresh basil leaves. Grated Parmesan cheese is sprinkled over the spaghetti, and a fork rests beside the dish, ready to enjoy.
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Amazing Chicken Parmesan

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: Italian
Yield: 4
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How about craving something that hits the spot every time?
Our MARINATED Chicken Parmesan recipe is here to satisfy!
It starts with crispy, golden chicken, layers on a homemade tomato sauce, and tops it off with gooey cheese. Served over al dente pasta, this dish is a guaranteed hit for any meal.
Simple enough for weeknights, yet impressive for guests, it’s the ultimate way to bring a taste of Italy right into your home.
Get ready for a meal that’s not just good, but way too good to pass up. Let’s get cooking!

Ingredients

For Marinating the Chicken

  • 6 thin-sliced chicken breasts
  • 1 cup buttermilk
  • 2 tsp minced garlic
  • 1 tsp dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper to taste

For the Flour Mixture

  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic or onion powder

For the Egg Wash

  • 2 large eggs
  • 1 tbsp water or milk
  • 1 tsp minced garlic

For the Breadcrumb Mixture

  • 1 cup Panko breadcrumbs
  • 1/2 cup breadcrumbs (Italian or golden)
  • 1/3 cup freshly grated Parmesan cheese
  • 1 1/2 tsp seasoned salt
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • Zest of 1 lemon

For Frying

  • 1/2 cup olive oil

For the Pasta

  • 1 lb pound spaghetti or any pasta of your choice
  • Salt, for the pasta water
  • 2 tbsp olive oil (optional, to prevent sticking)

For the Sauce

  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely diced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine (optional)
  • 1 tsp sugar
  • Salt and pepper to taste
  • 1 tsp dried Italian herbs
  • 1/4 red pepper flakes (optional)
  • 2 tbsp fresh basil, chopped
  • 1 tsp Worcestershire sauce or anchovy paste (optional for umami)

Topping Ingredients

  • 8 oz mozzarella cheese, sliced or shredded
  • 1/3 cup fresh shredded Parmesan cheese
  • 2 tbsp fresh chopped basil or parsley, for garnish

For the Buttered Breadcrumbs

  • 1/4 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp freshly grated Parmesan cheese (optional)
  • A pinch of garlic powder (optional)

Instructions
 

  • In a shallow dish or bowl, whisk together buttermilk, minced garlic, dried Italian herbs, salt, and pepper.
  • On a plate, combine all-purpose flour, salt, pepper, and garlic or onion powder.
  • In a separate shallow dish, beat together eggs, water or milk, and minced garlic.
  • In another shallow dish or bowl, mix Panko breadcrumbs, Italian or golden breadcrumbs, freshly grated Parmesan cheese, seasoned salt, dried parsley, dried oregano, and lemon zest.
  • Add chicken breasts to the marinade, ensuring each piece is evenly coated. Cover and allow to marinate for at least 15 minutes, or 2 to 3 hours max for deeper flavor.
  • Dredge each marinated chicken breast in the flour mixture, shaking off the excess. Then, dip the floured chicken into the egg wash to coat evenly. Finally, coat the egg-washed chicken in the breadcrumb mixture to coat evenly.
  • Preheat the oven to 430°F | 220°C. Lightly grease an oven tray or baking dish with non-stick cooking oil spray. Heat olive oil in a large skillet over medium-high heat until hot. Fry chicken until golden and crispy, about 4-5 minutes each side. Place on the prepared baking tray/dish.
  • Heat the olive oil in a medium-sized pot over medium heat. Sauté onion until transparent, about 3 minutes. Then, add minced garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes and tomato paste. Optionally, add red wine for additional depth. Season with sugar, salt and pepper to taste, and dried Italian herbs. Optionally include red pepper flakes. Cover and simmer the sauce for about 8 minutes, or until it has thickened slightly. After the sauce has simmered and thickened, stir in fresh basil. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
  • Boil the Pasta:
    Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to the boiling water to flavor the pasta as it cooks.
    Cook the Pasta:
    Add 1 pound of spaghetti or your preferred pasta to the boiling water. Stir occasionally to prevent the pasta from sticking together. If using long noodles like spaghetti, wait until the pasta softens to gently fold it into the water completely.
    Check for Doneness:
    Follow the package instructions for cooking times, but generally, cook the pasta until it is al dente, which means it should be tender but still firm to the bite. Test a piece of pasta before draining to ensure it’s cooked to your liking.
    Drain the Pasta:
    Once the pasta is cooked, reserve about 1 cup of pasta water (optional, can be used to adjust the sauce consistency later) and then drain the pasta in a colander. If desired, toss the drained pasta with 2 tablespoons of olive oil to prevent it from sticking.
     
  • Spread about 1/3 cup of the sauce on each chicken breast, top with 2-3 slices of mozzarella cheese and about 2 tablespoons of fresh shredded Parmesan. Optionally, sprinkle with the buttered breadcrumb mixture. Bake for 15-20 minutes, or until the cheese is bubbling and melted, and the chicken is completely cooked through. Garnish the baked chicken Parmesan with fresh chopped basil or parsley. Plate the cooked pasta and top it with additional sauce from your Chicken Parmesan recipe if you like. Place a piece of the Chicken Parmesan on top of or beside the pasta. Garnish with fresh basil or parsley to echo the flavors in the chicken. 
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