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classic chicken parmesan recipe
- Total Time: 105 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This classic chicken parmesan recipe offers a comforting and quick family meal, perfect for busy parents and budget-conscious cooks. It features crispy pan-fried chicken breasts baked with a smoky red pepper marinara, creamy lemon basil ricotta, and melted mozzarella and Parmesan cheeses.
Ingredients
- 4 boneless, skinless chicken breasts (approx 180-200g each)
- 0.5 cup (60g) all-purpose flour
- 1 tsp (5g) garlic powder
- 0.5 tsp (2.5g) onion powder
- 0.5 tsp (2.5g) dried oregano
- 1 tsp (5g) fine sea salt, divided
- 0.5 tsp (2.5g) freshly ground black pepper, divided
- 2 large eggs
- 1 tbsp (15ml) water
- 2 cups (160g) Panko breadcrumbs
- 0.5 to 0.75 cup (120-180ml) light olive oil or neutral vegetable oil, for pan-frying
- 2 tbsp (30ml) olive oil, for sauce
- 1 medium yellow onion (150g), finely diced
- 4 garlic cloves, minced
- 1 can (800g) crushed tomatoes
- 1 jar (200g) roasted red peppers, drained and finely chopped
- 1 tsp (5g) smoked paprika
- 1 tsp (5g) Calabrian chili paste
- 0.5 cup (120ml) vegetable stock
- 1 cup (250g) whole milk ricotta cheese
- 0.25 cup (30g) fresh basil leaves, finely chopped (plus more for garnish)
- 1 tsp (5g) lemon zest
- 8 oz (220g) low-moisture mozzarella cheese, shredded or thinly sliced
- 0.5 cup (50g) microbial rennet Parmesan cheese, finely grated (plus extra for garnish)
Instructions
- Prep the Chicken: Preheat oven to 190°C (375°F). Line a large baking sheet with parchment paper or lightly grease a 9×13 inch baking dish. Place each chicken breast between two sheets of parchment paper. Pound evenly with a meat mallet until about 1 cm (0.4 inches) thick. Season both sides of the pounded chicken with 0.5 tsp (2.5g) salt and 0.25 tsp (1.25g) black pepper.
- Set Up Breading Station: In the first shallow dish, combine flour, garlic powder, onion powder, dried oregano, 0.25 tsp (1.25g) salt, and 0.125 tsp (0.5g) black pepper. In the second, whisk eggs with 1 tbsp (15ml) water until slightly foamy. In the third, spread out Panko breadcrumbs.
- Bread the Chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off excess. Then dip into the egg wash, allowing excess to drip off. Finally, press firmly into the Panko breadcrumbs, ensuring it’s fully coated. Set aside the breaded chicken on a clean plate.
- Pan-Fry to Golden: Heat 0.5 to 0.75 cup (120-180ml) light olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place 2-3 breaded chicken cutlets in the hot oil (do not overcrowd) and fry for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 74°C / 165°F). Transfer to a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
- Make Marinara and Ricotta: While chicken fries, heat 2 tbsp (30ml) olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, roasted red peppers, smoked paprika, Calabrian chili paste, vegetable stock, remaining salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, allowing flavors to meld and the sauce to thicken slightly. In a small bowl, combine ricotta cheese, chopped fresh basil, lemon zest, a pinch of salt, and pepper for the creamy ricotta.
- Assemble and Bake: Spoon a thin layer of the Smoky Red Pepper Marinara onto the bottom of the prepared 9×13 inch baking dish. Arrange the pan-fried chicken cutlets over the sauce. Spread a small dollop (about 1 tbsp / 15ml) of the Lemon Basil Ricotta onto the center of each chicken cutlet. Top with shredded mozzarella and a sprinkle of grated Parmesan cheese. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the chicken is heated through.
- Rest and Serve: Remove the baking dish from the oven and let rest for 5 minutes before serving. Garnish with fresh basil and a dusting of Parmesan for an elegant touch.
Notes
Choose plump, fresh chicken breasts and good quality crushed tomatoes. Freshly grated Parmesan cheese truly elevates the dish. For a stovetop finish, cover and simmer chicken with sauce and cheese for 10-15 minutes instead of baking. For a crispier finish, air fry breaded chicken at 190°C (375°F) for 15-20 minutes, then top with sauce/cheese and air fry for 5 more minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Pan-frying, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet (approx 350g)
- Calories: 650 calories
- Sugar: 10 g
- Sodium: 1000 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 150 mg