Chicken parmigiana (or “chicken parmesan” for those less inclined to use the traditional vernacular) is a classic Italian-American staple, made with juicy chicken breasts, a crisp, herby breadcrumb crust, and a generous portion of gooey cheese. It’s nestled under a spoonful of hearty marinara sauce and served alongside al dente pasta.
In the US, chicken parmesan is as easy to find on a menu at an Italian restaurant as spaghetti and meatballs. However, many people are surprised to learn that the traditional dish didn’t originate in Italy.
The relatively newer meal was conceptualized in the US after The Great Arrival of Italian families in the 20th century. More on that in a moment! Today, I’m sharing my homemade chicken parmigiana recipe, along with a history of the family-favorite dish and tips for making the process easier—and tastier.
I’ll show you how to get the best flavor from your chicken, how to make the breading stick better, and even the right way to sauce your pasta—all so you can have the best chicken parm ever. Whether it’s a special Sunday dinner with the family or just a casual weeknight meal, you will adore this dish.
Be sure to review the ingredients section for helpful information and substitutions. Then, peruse the FAQ section, my video tutorial, and the written recipe in full before starting to ensure your success.
Mangiamo!
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Chicken Parmigiana Ingredients & Tools
Here’s what you’ll need to make chicken parmigiana! You can find the complete measurements in the recipe card a few sections down.
- Start with boneless chicken breasts that are plump and pink, not white or grayish. I halve them, but you can buy thin-sliced chicken to save time.
- I soak the chicken in a saltwater brine with pickle juice for a few hours to tenderize the meat and enhance its flavor.
- All-purpose flour is the first component of our breadcrumb coating trifecta. It makes the coating crisper and acts as a bonding agent between the chicken and beaten egg, the second coating component.
- The eggs form a “glue” to secure plain breadcrumbs (third component and pièce de résistance) to the chicken. Use plain breadcrumbs so you can control the flavor. If you opt for seasoned breadcrumbs, I still recommend adding a pinch of herbs to amp it up.
- Flavor the crumbs with black pepper, grated parmesan cheese, and Italian seasoning. You can use a pre-mixed herb blend or make your own with oregano, basil, rosemary, thyme, and parsley. You’ll notice I don’t add salt—after multiple tests, I’ve decided the brine adds enough salinity. Adding salt to the dredge makes it too salty. Some people add garlic powder, but I don’t. I prefer fresh garlic in my side salad.
- Use salted or unsalted butter to fry the chicken. It adds a richer flavor than oil.
- Next up is cheese: fresh mozzarella, provolone, and parmesan. Use good-quality cheese (freshly shredded is best) and don’t skimp!
- And, finally, sauce. Choose your favorite jarred version, or make it homemade.
- I like to put freshly chopped basil on the table for topping. Chiffonade it (roll the basil up, then chop to make long ribbons) for a fancy touch.
- Don’t forget fresh pasta—it’s so, so much better than dried and worth the splurge for a nice dinner. It makes all the difference! I prefer the Giovanni Rana brand, and have found it’s pretty easy to find in big grocery stores. Look for it by the fancy cheeses near the deli, not in the dried pasta aisle.
This chicken parmigiana recipe is pretty simple to make, so you only need a few standard kitchen tools:
- Use a heavy-duty chef’s knife and sturdy cutting board to butterfly the chicken and chiffonade the basil.
- Grab a few shallow dishes in which you’ll dredge the chicken through the flour, eggs, and breadcrumbs. I just use dinner plates with raised edges.
- After dredging the chicken, it has to rest in the fridge for 15 minutes. Don’t put it directly on a plate without parchment paper, or the coating may stick to the plate.
- To fry the chicken, you need a heavy fry pan or skillet. We were recently gifted an Our Place Always non-stick, toxin-free saute pan, which has proven life-changing—you’ll notice it in my photos. I make basically everything in either it or my Hexclad now.
- After searing the chicken, I transfer it to a wire-rack-lined baking sheet to finish cooking in the oven. Using a wire rack allows hot air to circulate around each piece of chicken, keeping it crisp—top and bottom.
- Check the chicken for doneness with a meat thermometer. Cutting into chicken to check its color dries out the meat (all the juice runs out) and isn’t accurate.
- Microplane makes my favorite graters—use a coarse cheese grater for this recipe.
- Boil the pasta in a large pot and make your sauce in a heavy saucepan.
- You need a slotted pasta spoon or tongs to transfer pasta from the boiling water to the sauce—no straining! This is a favored trick among Italian chefs; starchy water helps the sauce adhere to the noodles in silky, delicious fashion. Game. Changer.
- Once the pasta is sauced, you should remove it from the heat and transfer it to a serving bowl. I place the chicken on a platter and serve everything on the table family-style, along with toppings and sides.
Chicken Parmigiana Recipe FAQs & Tips
Here are some helpful points to know before making chicken parmesan:
Q: Is “chicken parmesan” or “chicken parmigiana” the proper title?
A: In terms of food, they both refer to the same dish!
Q: Where did chicken parmesan originate?
A: I love diving into old Italian cookbooks and learning as much as possible about my favorite cuisine and heritage. It surprised me to find chicken parmigiana missing from the glossaries. So, I had to do deeper research.
Chicken parmesan became popular in the early 1900s after many Italian families immigrated to the United States. Chicken, a luxury ingredient back home, was suddenly widely available. Most culinary experts say it was then that Italian cooks started using chicken in their traditional eggplant parmesan, or melanzane alla parmigiana.
Hence, chicken parmigiana was born. However, the origin story doesn’t stop there. Let’s talk about linguistics for a minute—and I mean etymology, not linguine. 😉
Q: So, then, why is it called “chicken parmesan” if it’s topped with mozzarella?
A: Ironically enough, “parmigiana” might not refer to the type of cheese used in this recipe. While this is still a hotly debated topic, some sources say that “parmigiana” refers to locale—that is, it originated from Parma, a city in Northern Italy—while “Parmigiano,” like Parmigiano-Reggiano, is the title of the cheese from the same region.
However—here’s where the plot thickens—eggplant parm is said to have originated in Southern Italy, where the climate is sunnier and, thus, more conducive to growing the pretty purple plants. To this point, the word “parmigiana” may have derived from “petronciana,” the Persian word for eggplant when it was first imported to Europe.
One more fact for you word-nerds like me: in my research, I found the Sicilian words “parmiciana” and “palmigiana.” (Sicily is a Southern Italian island, by the way.) These words refer to overlapping wooden rows on shutters and roofs, respectively. Both may pay homage to the repeated, overlapping layers of fried eggplant in the traditional dish.
TL/DR: It doesn’t seem there’s a firm answer to the origin of the name chicken parmigiana. All we can agree on is that it’s delicious!
Q: Is it better to fry or bake chicken parmigiana?
A: Some recipes instruct you to fry paper-thin chicken cutlets in oil until they’re cooked through. However, I like to sear halved chicken breasts in butter and then finish them in the oven. I find that they’re juicier and more tender this way.
Plus, I hate frying.
This also makes the process faster when you’re cooking more than a few chicken breasts. Since you can only fit two or three cutlets in the pan at a time, you can sear ’em quickly in a few batches and then lay them all on a baking sheet. If you had to fully cook the chicken in the same amount of batches, it’d simply take longer to get through them all.
The sear-and-bake method also ensures you finish cooking all the chicken at the same time. This way, nothing gets cold or soggy sitting off to the side.
Q: How do I prevent the breadcrumb coating from falling off the chicken?
A: This is a super common chicken parmesan issue, but it’s easy to fix in a few steps:
- Dry the chicken really well with paper towels.
- Dip the chicken completely in flour, and then shake off any excess. Loose flour will prevent the egg and breadcrumbs from adhering properly.
- After dipping the floured chicken in the egg, press it down into the breadcrumbs. Gordon Ramsay does this a few times on each side and puts a bit of force into it.
- When dredging through the flour, egg, and breadcrumbs, try to get an even coating all over the chicken. Don’t leave any bare spots.
- Place the breaded chicken in a single layer on a parchment paper-lined baking sheet. Julia Child recommends chilling it in the fridge for 15 minutes to let the breading absorb the egg and the flour absorb the juice from the chicken’s surface.
- Once you set the chicken in the frying pan, don’t handle it too much. Let it sear, flip it carefully, and remove it gently. Since the chicken isn’t fully cooked at this point, the breadcrumb coating won’t be fully stuck yet, either, but it’ll finish in the oven.
Q: Do I have to brine the chicken before cooking it?
A: I highly recommend it—brine flavors and tenderizes the chicken. It adds the salty component to this meal, so I don’t use salt elsewhere. I’ve tested this recipe so many times and in many different ways, and you can definitely tell a difference. It’s best to follow the recipe exactly.
Psst—here are a few other things you should know about brining chicken:
- Don’t try to reuse or store the saltwater solution—once you remove the chicken, dump the solution down the drain and wash the dish very well.
- It is possible to over-brine meat, especially in brines with a higher salinity. This can cause it to fall apart and taste mushy. I typically brine the chicken a few hours before I plan to cook, but no more than six.
Q: Can I save the leftover breadcrumbs after coating the chicken?
A: They’re contaminated with raw chicken, so you can’t save them or eat them as is. You shouldn’t have many left over, anyway.
However, if you’re making a big Italian feast, and meatballs are on the menu, you can use the leftover breadcrumbs and egg in the meatball mix. It’s a great way to use up all of your ingredients!
Q: Is fresh pasta really better than dry pasta?
A: Easy—yes. Try it and thank me later. If you’re going to make a delicious chicken parmigiana feast, why skimp on an essential component?! Next question, please. 🙂
Chicken Parmesan/Parmigiana Recipe
First, take a peek at my chicken parmesan video tutorial:
Now, review the recipe and get started:
Chicken Parmigiana (Chicken Parmesan)
Ingredients
Brine Solution
- 4 cups cold water
- 1/2 cup pickle juice
- 1/4 cup salt (kosher)
Chicken Parmigiana
- 3 large chicken breasts (approx 3 lbs of chicken; alternatively, use six thin-sliced chicken breasts)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups plain breadcrumbs
- 2 tbsp dried Italian seasoning (or use 1 1/2 tsp of each: rosemary, thyme, basil, parsley, oregano)
- 1/2 tsp garlic powder (optional—I prefer to use fresh garlic in my sauce and salad dressing)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 6 tbsp butter
- 3 oz mozzarella cheese (freshly grated)
- 3 oz provolone cheese (freshly grated)
- 3 oz Parmigiano-Reggiano cheese (freshly grated; plus extra for serving)
- 3 cups marinara sauce (1 1/2 cups for the chicken and 1 1/2 cups for the pasta)
- 12-16 oz fresh pasta
- 1 oz fresh basil (chiffonade cut)
Instructions
Saltwater Brine
- Combine 4 cups cold water, 1/4 cup salt, and 1/2 cup pickle juice in a container large enough to fit all the chicken and liquid. I like to use a large, lidded storage dish, but a large bowl will also work.
- Stir the brine ingredients together until the salt dissolves.
- Cut each of the 3 large chicken breasts in half, splitting them lengthwise to create six thin chicken cutlets total. (Skip this step if you purchased thin-sliced chicken.)
- Place all of the chicken breasts into the brine solution, pushing each piece down to completely submerge the chicken in the liquid.
- Cover the dish with a lid or plastic wrap and store it in the refrigerator for four to six hours.
Chicken Parmigiana
- If you're making a homemade sauce, get this started early so it can simmer while you cook the chicken. Remember, we'll need about 3 cups, but we'll come back to this later.
- Preheat the oven to 400 degrees F. Set a wire rack on top of a baking sheet and spray the rack with non-stick cooking spray. (You can line the baking sheet with foil for easier clean-up if you'd like.)
- Thoroughly pat the chicken dry and set aside on a paper towel.
- Place the 1/2 cup all-purpose flour in a shallow dish.
- In another dish, beat the 2 large eggs.
- In a third dish, whisk together the 1 1/2 cups plain breadcrumbs, 2 tbsp dried Italian seasoning (or separate herbs), 1/2 tsp black pepper, 1/2 tsp garlic powder (if using), and 1/4 tsp red pepper flakes (if using).
- Line a large plate, serving board, or baking sheet with parchment paper.
- Dredge a piece of chicken through the flour, covering it completely on all sides. Then, shake off the excess flour back into the dish.
- Dredge the floured chicken breast through the egg, covering it completely on all sides. Let the excess egg drip off.
- Finally, press the floured and egged chicken breast into the seasoned breadcrumbs. Flip the chicken over a few times, pushing it down into the breadcrumbs to coat it completely in a generous layer of crumbs. Set carefully on the parchment paper.
- Repeat with all of the chicken cutlets.
- Place the breadcrumb-coated chicken in the refrigerator for fifteen minutes. In the meantime, start heating a skillet or frying pan over medium-high heat.
- Add two tablespoons of the 6 tbsp butter to the hot pan and let it melt. Place two chicken cutlets in the pan and fry for about two minutes or until golden brown. Flip the chicken and fry it on the other side for about two more minutes. Transfer to the wire rack.
- Repeat twice more, frying two cutlets each in two tablespoons of butter. A heavy pan will get hotter the longer you're frying. So, for the second and third batches, you may need to lower the heat slightly (I take it down to medium) to prevent burning.
- Once all the chicken is seared, transfer it to the oven and bake for 18-20 minutes, or until a meat thermometer reads 165 degrees F in the thickest part of the chicken.
- While the chicken bakes, boil 4 quarts of well-salted water for the pasta. Chiffonade the basil and set aside.
- Shred the 3 oz mozzarella cheese, 3 oz provolone cheese, and 3 oz Parmigiano-Reggiano cheese. Combine it in a bowl. (While grating the cheese, remember to grate extra parm for serving!)
- Once the chicken is finished baking, top it with the cheese. Each chicken breast should have about 1/4 to 1/3 cup of cheese, but you don't have to measure it—just divide the cheese evenly, sprinkled over each piece of chicken.
- Finally, spoon 1/4 cup of the 3 cups marinara sauce over each piece of chicken. If using jarred sauce, heat the remaining 1 1/2 cups over medium or medium-low heat now.
- Return the chicken to the oven for about five minutes, until the cheese melts and the sauce is warm.
- While the cheese melts, cook the 12-16 oz fresh pasta. Fresh pasta only takes a minute or two to cook, depending on the type. (Cook angel hair and spaghetti for 60-90 seconds, linguine or fettuccine for 90 seconds to 2 minutes. Follow package directions for best results.)
- Use tongs or a pasta ladle to transfer the pasta directly from the water into the sauce—don't strain it, just scoop the noodles from the pot into the pan. (The starchy pasta water blends with the sauce and helps it stick to the noodles. It's the authentic way!)
- Stir the pasta into the sauce until it's evenly coated, and transfer to a serving bowl. Place the chicken on a platter and set it and the pasta on the dinner table for a family-style feast. Serve immediately with Parmigiano-Reggiano and the 1 oz fresh basil.
Notes
- Salad made with butter greens, cherry tomatoes, thinly sliced shallots, and Parmigiano-Reggiano or Pecorino-Romano cheese
- Homemade vinaigrette made with equal parts olive oil and fresh lemon juice; flavor to taste with honey/sugar, salt, pepper, Italian herbs, minced garlic, and minced capers
- Garlic bread or fresh bread with balsamic/oil for dipping
- Red wine
- Refrigerate leftovers for 3-4 days
Mangiamo! Let’s Eat!
I hope you enjoy this chicken parmigiana recipe as much as we do!
We love this classic Italian-American dish and it’s a great option to serve friends and family. There’s nothing quite like gathering around a full, fragrant table teeming with delicious food and even better company.
If you have any questions, feel free to leave a comment at the bottom of this post. You can also DM me on Instagram. Speaking of, let’s connect—follow me for more tips, recipes, and food inspiration.
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XOXO,
PS—Don’t forget dessert!
Try my delicious Sicilian cannoli recipe for a sweet treat after your delicious chicken parmigiana!
