Chicken Parmigiana Restaurant Style

Need more Italian-inspired chicken recipes? Try my chicken marsala, chicken Florentine, chicken caprese, and chicken piccata next! Chicken parmigiana is one of those dishes every Italian restaurant has on their menu (and the one dish I ALWAYS order!), but very few actually do it justice. The trick comes down to simplicity. With a few pantry staples, you can have crispy, juicy chicken. Add some red sauce and melted mozzarella cheese into the mix, and you have pure, simple Italian comfort food.

Why I love this recipe

Layer upon layer of flavor. We’re talking panko-crusted chicken fried and topped with a homemade red sauce and TWO layers of gooey cheese. What’s not to love? Extra crispy and savory. Each piece of chicken is coated in panko and parmesan cheese, and when fried, it creates a gorgeous parmesan crust. A surefire family favorite. My family raves over my chicken parm, and I guarantee yours will too. Quick and easy. Okay, maybe not as quick as my air fryer chicken parmesan, but it’s super speedy compared to other parts out there! Leftovers! As much as I love fresh chicken parm, I have to say I love a chicken parmi sub even more. We always make some with our leftovers!

Ingredients needed

For the tomato sauce: Funny enough, the chicken parmigiana recipe originated in the US in the early 20th century. It features crispy chicken cutlets covered in tomato sauce, parmesan, and mozzarella, all layered and baked until the cheese melts. You may also see it abbreviated as chicken parmesan, or if you’re in Australia, you’d call it chicken parma or chicken parmi!

Olive oil. To sauté the aromaitcs. Onion and garlic. Two key aromatics. If possible, I prefer using fresh over powders. Tomato paste. For a rich tomato flavor and to thicken the sauce. Diced tomatoes. Opt for a good quality brand (I like San Marzano) since this’ll be the base of the sauce. Italian seasoning. I just used a store-bought seasoning blend. You can always adjust the flavor with even more dried herbs, like oregano, basil, and parsley. Sugar. To help neutralize the acidity of the tomatoes and balance the sauce.

For the chicken parm:

Chicken breasts. Buy boneless skinless chicken breasts and cut them in half, or keep it simple and buy pre-cut chicken breast cutlets. Kosher salt and black pepper. To season the chicken and sauce. Thyme. Use dried or fresh thyme. Onion and garlic powder. To season the chicken. Eggs. To dredge the chicken. Flour. Also to dredge the chicken. I just use plain all-purpose flour. Panko bread crumbs. I always prefer panko over regular breadcrumbs, which are lighter and hold onto less oil, keeping the chicken crispy. Mozzarella. The finishing layer of chicken parm. I prefer fresh mozzarella over shredded mozzarella cheese as the fresh stuff melts more smoothly. Parmesan cheese. Some will be added to the breaded and some as a topping. I prefer freshly grated when possible. Frying oil. Like avocado oil, canola oil, or vegetable oil. Parsley. For garnish.

How to make chicken parmigiana

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t skip pounding the meat. Getting the cutlets thin and even in size allows them to cook faster, so they stay crispy without getting soggy. It also helps the center remain juicy. Use my homemade tomato sauce(es). Many of you love my pomodoro sauce and sugo, and both work for this recipe. Of course, a store-bought marinara sauce is also fine. Consider your pan. I like frying chicken in a thick, heavy duty pan, like cast iron or a Dutch oven. I find it retains heat better and guarantees even browning. Serve the chicken parm over a bed of pasta for a more complete meal. Garnish the dish with fresh basil for a pop of color.

Storage instructions

To store: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. To freeze: Allow the leftovers to cool completely, then store them in a freezer-safe container for 3-4 months. Reheating: Reheat in the oven at 350F/175C or the air fryer at 300F/149C until warm and crispy.