The Best Chicken Parmesan

by Sheryl

Prep: 20 minutes | Cook: 20 minutes | Ready in: 35 minutes | Servings: 4

If you love chicken, you will surely enjoy this dish. The best Chicken Parmesan for busy days and busy bees like myself. Perfect alongside anything and comes out excellent whenever!


Marinara Sauce:

1 tablespoon olive oil
1/4 c finely chopped yellow onion
2 teaspoon garlic cloves, minced
1 (28 ounces) can crush Roma tomatoes
1/4 teaspoon dried oregano
2 fresh basil sprigs
salt and freshly ground black pepper


2 (8 ounces) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness
2 ounces whole-milk mozzarella cheese, shredded (1/2 c)
2 ounces provolone cheese, shredded (1/2 c)
1 large egg
1 tablespoon all-purpose flour
1 1/2 ounce Parmesan cheese, finely shredded (1/2 cup)
1/2 c Panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/3 c olive oil
1/4 c torn fresh basil

How to make The Best Chicken Parmesan

Step 1: To make the sauce, in a medium saucepan, heat a tbsp olive oil over medium-high heat.

Step 2: Once hot, add the onions in the pan and saute for about 2 minutes before adding in the garlic. Cook for 30 seconds more.

Step 3: Add the crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs into the pan. To taste, season with salt and pepper. Stir well.

Step 4: Simmer and adjust the heat to low. Continue to cook for 20 minutes, often stirring, until thickened. Take the basil out and remove the pan from the heat. Cover with lid.

Step 5: Meanwhile, lightly season the chicken with salt on each side. Allow sitting for about 10 minutes at room temperature.

Step 6: Before preheating the broiler, position first the oven rack about 4-inches from the broiler.

Step 7: Mix the flour and egg in a shallow dish until smooth.

Step 8: Toss the Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper in a different shallow dish.

Step 9: Use paper towels to pat dry the chicken. Soak individually the chicken in the egg mixture, coating evenly both sides. Let the excess runoff and dip into the Parmesan mixture. Press the crumbs onto the chicken and make sure to coat well on each side.

Step 10: Place the coated chicken on a plate and do the same process with the rest of the chicken cutlets.

Step 11: Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.

Step 12: Once hot and shimmering, add 2 pieces of the coated chicken cutlets and fry them for about 2 to 3 minutes without moving the pieces until the bottom is crispy and golden brown. Flip the chicken with tongs and cook the other side for another 2 to 3 minutes. The temperature of the chicken cutlets should reach 155 degrees F.

Step 13: Arrange the chicken cutlets on a baking sheet.

Step 14: In a small bowl, toss the mozzarella and provolone and sprinkle over the cutlets.

Step 15: Broil the chicken for about a minute or two until the cheese has melted.

Step 16: Serve immediately with 2 tbsp marinara sauce on top, and sprinkles of fresh basil. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 577Calories from Fat 324 | Fat 36g55% | Saturated Fat 10g63% | | Cholesterol 141mg47% | Sodium 848mg37% | Potassium 1085mg31% | Carbohydrates 24g8% | Fiber 4g17% | Sugar 10g11% | Protein 30g60% | Vitamin A 1060IU21% | Vitamin C 21.6mg26% | Calcium 408mg41% | Iron 4.1mg23%

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