Chicken Parmesan Recipe

Prepare the chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, halve horizontally or place between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish and season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the eggs with 2 tablespoons milk until combined. In a third shallow bowl, combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Dredge the chicken

Working one piece at a time: coat a breast in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press firmly into the breadcrumb mixture to evenly coat both sides. Place breaded breasts on a wire rack set over a baking sheet. Let rest 5–10 minutes to help crust adhere.

Pan-fry until golden

Preheat oven to 425°F (220°C). In a large ovenproof skillet over medium heat, add 1/4 cup olive oil and 2 tablespoons butter. When oil is shimmering and butter has melted, add 2 breaded breasts (do not crowd). Cook 3–4 minutes per side until golden brown and crust is set. Add more oil if needed and transfer cooked cutlets to the wire rack. Repeat with remaining breasts. Internal temperature will finish in the oven; aiming for 155–160°F before baking is fine.

Warm the sauce

While frying, pour marinara into a small saucepan and warm over low heat until just simmering, stirring occasionally. Season to taste with salt and pepper if needed.

Assemble in skillet or baking dish

Spoon about 1/2 cup warmed marinara into the bottom of a large ovenproof skillet or 9x13 baking dish to create a thin layer. Arrange the fried chicken cutlets on top of the sauce. Spoon 1/2 cup marinara over each cutlet (amount adjusted slightly for size). Top each with approximately 3 ounces shredded or 1–2 slices mozzarella and a sprinkle (about 1 tbsp) of extra grated Parmesan.

Bake to melt and finish

Place the skillet or baking dish in the preheated 425°F (220°C) oven and bake 10–12 minutes, until cheese is melted, bubbly, and edges begin to brown and internal temperature reaches 165°F. If you want extra browning on the cheese, broil 1–2 minutes—watch closely to avoid burning.

Garnish

Remove from oven and let rest 3–5 minutes. Scatter fresh basil leaves and chopped parsley over the top, if using.

While the chicken finishes in the oven, cook pasta according to package directions in generously salted water until al dente. Drain and toss with a little olive oil or reserved 1/4 cup of the warmed marinara to prevent sticking.

Serve each chicken cutlet over a bed of pasta, spoon additional sauce alongside, and finish with extra grated Parmesan and a lemon wedge on the side if desired.