Chicken Parmesan Recipe

I think about this meal whenever I need a truly satisfying weeknight dinner.

Is there anything better than a crispy, golden-brown chicken cutlet smothered in rich tomato sauce and bubbling, melted cheese? This chicken parmesan recipe delivers exactly that classic comfort with a delicious new twist—a smoky red pepper marinara. It’s the perfect family-friendly meal, ready for weeknight dinners but special enough for company. This version streamlines the process for the home cook while delivering restaurant-quality flavor. The extra step of adding roasted red peppers and smoked paprika to the sauce truly elevates this classic chicken parmesan.

Ingredients

This list of organic ingredients ensures a high-quality chicken parmesan meal. For a simple and satisfying result, here’s what you need:

• Chicken Breasts: 4 boneless, skinless breasts, ~150-180g (5-6 oz) each. Pounding to 1cm thickness ensures even cooking and tenderness. Season generously with 1/2 tsp fine sea salt and 1/4 tsp black pepper before breading.
• Breading Ingredients: 60g (1/2 cup) all-purpose flour for initial dredge; 2 large eggs, beaten, for binder; 120g (1 1/2 cups) Panko breadcrumbs for a crispy coating. Panko breadcrumbs create a lighter, crispier texture than traditional breadcrumbs.
• Frying Oil: 120ml (1/2 cup) vegetable oil for shallow frying the cutlets. Neutral-flavored oil like vegetable or canola oil is ideal for achieving a golden crust. Ensure the oil is hot before adding the chicken to prevent a soggy crust.
• Marinara Base: 30ml (2 tablespoons) olive oil, 1 medium yellow onion finely diced, and 3 cloves garlic minced. These aromatics form the foundation of the homemade smoky marinara sauce. Sauté until the onion is softened and the garlic is fragrant.
• Smoky Marinara Components: 1 can (400g / 14.5 oz) crushed tomatoes and 1 jar (200g / 7 oz) roasted red peppers, drained. Blend the red peppers with a portion of the tomatoes to create a smooth, rich base. Season with 5ml (1 tsp) dried oregano, 5ml (1 tsp) smoked paprika, and 1.25ml (1/4 tsp) red pepper flakes (optional). Swap note: Use jarred peppers for convenience (or roast your own if you have time).
• Topping Cheeses: 120g (1 cup) shredded mozzarella cheese and 30g (1/4 cup) grated Parmesan-style cheese. Low-moisture mozzarella melts smoothly without releasing excess liquid. Finely grated Parmesan adds a salty, nutty flavor dimension to the final baked dish. Swap note: Use Pecorino Romano instead of Parmesan for a sharper, saltier kick.
• Garnish: 15g (1/4 cup) fresh basil leaves, roughly chopped. Basil adds a fresh, aromatic finish that complements the tomato sauce. Add just before serving for best presentation.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

I find this process makes for a much easier chicken parmesan recipe on a busy weeknight. I always use my 9×13 baking dish for this, as it’s the perfect size for four cutlets and gives a little extra space between them.

1. Prepare the Chicken Cutlets: Pat the chicken breasts dry with paper towels; place each breast between two sheets of parchment paper or plastic wrap. Pound each breast evenly to about 1 cm (1/2 inch) thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
2. Set Up Breading Station: Place flour in a shallow dish, beaten eggs in another dish, and Panko breadcrumbs in a third dish. Dredge each cutlet first in flour, shaking off the excess, then dip into the egg wash, ensuring full coverage. Finally, press the cutlet firmly into the Panko breadcrumbs until thoroughly coated on all sides; set aside.
3. Make the Smoky Red Pepper Marinara: Heat 30ml (2 tablespoons) 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 more until fragrant. In a blender or food processor, combine the drained roasted red peppers with about 1/4 cup of the crushed tomatoes and blend until smooth. Add the blended mixture, remaining crushed tomatoes, dried oregano, smoked paprika, and red pepper flakes (if using) to the saucepan; simmer for 15 minutes, stirring occasionally.
4. Preheat Oven and Fry Cutlets: Preheat oven to 200°C (400°F). Line a baking dish with a thin layer of the prepared Smoky Red Pepper Marinara. Heat 120ml (1/2 cup) vegetable oil in a large skillet over medium-high heat. Fry breaded chicken cutlets in batches for 3-4 minutes per side, until golden brown and cooked through; transfer to a wire rack to drain excess oil. If your oil isn’t hot enough, the breading may absorb too much oil and become soggy; ensure it’s shimmering before adding chicken.
5. Assemble and Bake: Arrange the fried chicken cutlets in a single layer over the sauce in the prepared baking dish. Spoon additional Smoky Red Pepper Marinara generously over each cutlet, ensuring it covers the surface. Evenly sprinkle shredded mozzarella cheese over the chicken, followed by the finely grated Parmesan-style cheese.
6. Finish and Serve: Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, broil for the last 1-2 minutes for extra browning on the cheese, watching carefully to prevent burning. Let rest for 5 minutes before serving; garnish with fresh basil leaves to finish this impressive chicken parmesan cutlet.

Preventing Soggy Chicken Parmesan

The key to perfectly crispy chicken parmesan is managing moisture. Panko breadcrumbs are far superior to standard breadcrumbs for maintaining crispness because they absorb less oil during frying. Ensure chicken cutlets are fully drained on a wire rack after frying, before transferring to the baking dish. Avoid over-saucing the cutlets before baking to prevent the breading from becoming saturated; spooning the sauce over the top, rather than placing the chicken directly into a puddle of sauce, helps immensely.

Make-Ahead Chicken Parmesan and Freezing Instructions

You can prepare this chicken parmesan recipe in advance for easy weeknight dinners. Fully fry the cutlets, cool them completely, then store in the refrigerator for up to 3 days. When you’re ready to eat, assemble and bake as directed.

To freeze, assemble the dish in a freezer-safe dish with cutlets, sauce, and cheese; freeze for up to 3 months. Thaw overnight before baking as directed. For high-protein snacks, you can also freeze individual cutlets after frying and reheat them separately in a toaster oven or air fryer.

Best Sides to Serve with Chicken Parmesan

Pair this rich and comforting dish with sides that complement the flavors without overwhelming them. Classic pasta sides like spaghetti or linguine tossed in olive oil or extra sauce work well for a satisfying family dinner.

Serve alongside a fresh green salad with a light vinaigrette to cut the richness. Roasted or steamed green vegetables, such as asparagus or broccoli, offer a simple and healthy side option. This approach helps create a balanced meal for healthy eating.

FAQs

Q: Why pound the chicken breasts?

A: Pounding ensures the chicken cooks evenly and quickly, resulting in a tender cutlet rather than a dry, unevenly cooked breast. This is essential for a high-quality chicken parmesan recipe.

Q: Can I bake the chicken instead of frying it?

A: Yes, for a healthier alternative. Spray the breaded cutlets with cooking oil and bake on a rack at 400°F (200°C) for 20-25 minutes, flipping halfway. The texture will be slightly different, but it’s still a delicious family-friendly meal option and great for low-carb meals if served over zucchini noodles.

Q: Can I make the marinara sauce ahead of time?

A: Absolutely. The Smoky Red Pepper Marinara can be made up to three days in advance and stored in the refrigerator; the flavors often deepen overnight. This makes for super-quick meal prep on a busy weeknight.

Q: How can I prevent the cheese from burning during baking?

A: Cover the baking dish loosely with aluminum foil if the cheese begins to brown too quickly. Only use the broiler for the last minute or two for controlled browning. When I make chicken parmesan, I often spray the foil with cooking spray to prevent the cheese from sticking.

Q: What kind of mozzarella cheese works best for melting?

A: Low-moisture shredded mozzarella melts smoothly and evenly without releasing excessive moisture that can make the breading soggy. I also find that fresh mozzarella releases too much liquid, so avoid that unless you pat it very dry first.

Q: Can I use boneless chicken thighs instead of breasts?

A: Yes, you can substitute chicken thighs. They are richer in flavor and tend to stay moister. Adjust the pounding and cooking times slightly to account for the different thickness and fat content, aiming for 165°F (74°C) internal temperature.

Conclusion

This chicken parmesan recipe with homemade smoky marinara is a perfect example of a comforting classic elevated for family dinners. It’s a guaranteed crowd-pleaser that delivers on flavor and satisfaction, and it’s one of my go-to high-protein meals for weeknights. Pin this recipe to try for your next cozy dinner and share the joy!

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