Be sure to try my Italian Sausage Pasta recipe next!
Chicken Parmesan
You’ve just found the crispiest, most restaurant-worthy Chicken Parmesan recipe out there! In this recipe, I use some chef-inspired techniques combined with years of my own chicken parmesan-making experience to create the best dish that you and your family will love! Each layer in this breading has the best flavors and textures. And baking the chicken parmesan on a baking sheet (instead of in a dish with marinara sauce), ensures that you have super crispy chicken that will stay crispy until the very last bite. Be sure to read through my pro tips to guarantee success with this recipe, and to see why it really is the best!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken to create 2-3 thinner slices. Use a meat tenderizer to pound to 1/2-inch thick. Pat dry and season with salt and pepper. Dredge in flour, egg, and breadcrumb mixtures and fry in oil until crispy. Set aside on a wire cooling rack.
Transfer chicken to a baking sheet and top with marinara sauce and mozzarella cheese. Bake for 15 minutes. Garnish with parsley and serve!
Make Ahead Method
Refrigerator Method (1-2 days ahead)
Prepare and refrigerate: Bread and fry the chicken as outlined, don’t add sauce/cheese. Let it cool completely. Cover in an airtight container and refrigerate for 1-2 days. When ready to serve: Place chicken in a casserole dish (without cheese/sauce), cover and bake at 425° for 10 minutes to heat it through. Remove cover and spoon sauce on top and add cheese. Bake uncovered for 15 minutes, or until cheese is melted. Serve!
Freezer Method: (3-4 months ahead)
Prepare and freeze: Bread and fry the chicken as outlined, don’t add sauce/cheese. Flash freeze on a large plate for 1-2 hours. Wrap individually in foil and place in a labeled gallon freezer bag, seal out the air. Store for 3-4 months. When ready to serve: Let thaw completely overnight. Place breaded chicken in a casserole dish. Cover and bake at 425° for 10 minutes to heat it through. Remove cover and spoon sauce on top and add cheese. Bake uncovered for 15 minutes, or until cheese is melted. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze well! To reheat: Thaw completely and bake in a covered casserole dish at 350° for 20-25 minutes.
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Tried This Recipe?
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Meat Tenderizer– To pound the chicken flat and make it extra tender. Slotted Spatula– I use this to remove the chicken from the oil and place it on a wire cooling rack. It allows excess oil to drip underneath which keeps it crispy. Kitchen Tongs– I use these (along with a spatula) to carefully handle the chicken for flipping. This keeps it intact and allows me to ensure oil doesn’t splatter. Wire Cooling Racks– Placing the chicken on this after frying allows excess oil to drop from the bottom, keeping it extra crispy. Large Baking Sheet– I use this light colored baking sheet. There is plenty of room- for all of the chicken. Box Cheese Grater– Shred/grate the cheese from a block for best texture and flavor. Meat Thermometer– To ensure the middle of the chicken is cooked to 165°.
