Chicken Parmesan
Featured in Allrecipes Magazine

Chicken Parmesan

Made  times
Chef John 23754

"My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 676 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 81g
  • 26%
  • Protein:
  • 50.6 g
  • 101%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 1236 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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).


  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1182 Ratings

Most helpful positive review

Great recipe! Juicy and flavorful exactly as written.

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

Great recipe! Juicy and flavorful exactly as written.

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

3 stars because this was good with my common sense modifications. I do not know how any one of you got a good result as written. #1 - 4 c. of breadcrumbs?! Whoa! Not right. I used 1 c. plus 1/2c...

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 ...

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 longe...

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...

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

All I can say is Wow! I have made chicken parmesan using the most popular recipe from this site, but this recipe blew the other out of the park! This is a no brainer. My goal in writing this rev...

Other stories that may interest you