Chicken Parmesan Recipe - Allrecipes.com
Chicken Parmesan Recipe
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How to Make Chicken Parmesan
Discover the secret to Chef John’s perfect chicken parmesan. See more
  • READY IN 1 hr

Chicken Parmesan

Recipe by  

"Winner of our first ever reader poll and my niece Brittany's favorite meal ever. My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  3. Beat eggs in a shallow bowl and set aside.
  4. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
  5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Footnotes

  • Cook's Note:
  • Use high-quality prepared tomato sauce for a better end result. You may substitute pesto or dried Italian herbs of your choice for basil, or omit entirely. If using fresh mozzarella, cut it into cubes instead of shredding it.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2012

Great recipe! Juicy and flavorful exactly as written.

 
Most Helpful Critical Review
Jun 20, 2012

I use a little more flavorful breading, 1cup of panko, 1cup of seasoned bread crumbs, and a cup of parmesan cheese with 2 tablespoons of finely chopped fresh parsley, a teaspoon of fresh chopped Thyme and a teaspoon of garlic powder. I brown the chicken in half butter and half olive oil. I also cook some angel hair while the chicken is browning, and put it under the chicken in a casserole dish, cover with foil and bake for 20 minutes, remove foil, add cheese and bake another 10 minutes

 
Aug 03, 2012

This recipe was really easy to follow & turned out great! My 1st try at chicken parmesan, total success :-)

 
Oct 01, 2012

Have to admit if it's not easy and/or tasty I won't put the effort in. The WHOLE famiily loved this, and every recipe gets easier each time its' made, right? I only used 1/2 the Panko. I didn't use the crumbs sparingly either. I only put 2 c in, and had the other 2 c in a bowl in case they were needed. I cut the chicken breasts in half before using the meat mallet. The fillet seemed too big without doing this, and it was easier for someone to have a second helping. I used Barilla Roasted Garlic sauce. I Loved the sifter for the flour; that worked great! Given that I had twice as many fillets, next time, I would probably use half the oil, so I could have clean oil and maybe do the chicken in 2 batches. (I also used paper towels for excell oil.) As much as I loved this recipe, given the calories/fat, I would not make it as often as I'd like. 10/2012- Just made this again for Sunday dinner, the family LOVES this recipe! I skipped/forgot the provolone this time around and used shredded mozzerella. Even though it's not as crispy, I made sure to have enough for leftovers. Also- use paper towels to collect extra oil after frying. TIP- If you buy chicken in bulk, then cut, trim, and pound with mallet before freezing for later use, this saves lots of time during actual recipe.

 
Oct 31, 2012

Incredible dish! Great for dinner guests. For those folks cooking in high altitude, 15 or 20 minutes is not quite enough to cook the chicken breasts. You might want to cook them a little longer (6-7 minutes) on top of the stove or microwave them for several minutes (3 minutes)before serving. Cut them in half to check doneness before serving. If you put them back in the oven for too long, the cheese might burn.

 
Aug 05, 2012

I made this exactly as directed and it was GREAT! So easy and fast - fabulous use of bnls/sknls chicken breast. It came out moist & tender with the crunchy top - perfect. Served it on angel hair pasta with buttered italian bread and it was a hit. Thank you John - your wife is lucky to have you! I love your videos & sense of humor, and your food is excellent! (swoon...get me the fainting couch!)

 
Aug 01, 2012

Absolutely perfect! I used spaghetti sauce instead of tomato sauce and my very picky fiancee loved it! The crispy chicken was great!

 
Sep 23, 2012

This is very easy to make! It is very delicious and turns out just as it should

 

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Nutrition

  • Calories
  • 676 kcal
  • 34%
  • Carbohydrates
  • 81 g
  • 26%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 50.6 g
  • 101%
  • Sodium
  • 1294 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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