Chicken Parmesan Recipe (Easy, Quick, & Delicious)
Chicken Parmesan from scratch made easy, crispy, cheesy, and ready in an hour. A quick homemade dinner the whole family will love.
I recently got back from a trip, ready to do some baking, and discovered my sourdough starter was in a truly sad state. It happens, right?
My husband requested Chicken Parmesan with cheesy garlic bread for dinner and I was able to deliver in under an hour with this from scratch chicken parm recipe plus my go-to quick French loaf which I use as the base for the BEST cheesy garlic bread.
If you’d rather watch than read, check out this video where I make this delicious chicken parm from scratch with a fresh French loaf turned garlic cheesy bread.
Why You’ll Love This Recipe
Here’s why you’ll love this Italian-American classic:
- Crispy, Juicy Chicken: The double breading technique creates a golden, crispy crust while keeping the chicken tender and juicy inside. It’s a perfect balance of textures.
- Quick and Easy: This recipe is fast and simple, making it ideal for busy weeknights when you want a comforting homemade meal without spending hours in the kitchen. The whole meal can be made in about an hour.
- Ultimate Comfort Food: Chicken Parmesan is a classic comfort food that satisfies with its mix of melted cheese and rich tomato sauce, especially when paired with cheesy garlic bread. It’s the kind of meal that brings people together and leaves everyone happy and full. I love serving it with my favorite homemade pasta recipe the fresh, tender noodles elevate the entire dish and make it feel extra special.
What You’ll Need
INGREDIENTS
- 4 chicken breasts, halved
- Buttermilk, for soaking
- Egg yolk (reserved from egg wash)
- 3 cups of flour
- 1 tablespoon or more of salt
- 1 scant tablespoon of pepper
- ½ tablespoon of onion powder
- ½ tablespoon of garlic powder
- 1 tablespoon of smoked paprika
- Oil for frying (Lard, tallow, or coconut oil)
- Marinara sauce
- Provel cheese (any Italian blend that melts well will work)
- Other: Pasta
Step by Step Instructions
Here’s how to make delicious chicken Parmesan at home. You don’t need any fancy equipment, and if you follow the steps below carefully, you’ll get great results.
Halve 4 skinless chicken breasts so that you have a bunch of nice chicken pieces, and soak them in buttermilk.
In a Ziploc bag, combine 3 cups of flour, 1 tablespoon or more of salt, 1 scant tablespoon of pepper, ½ tablespoon of onion powder, ½ tablespoon of garlic powder, and 1 tablespoon of smoked paprika.
Shake well to combine.
Remove the chicken from the buttermilk and add the reserved egg yolk to the buttermilk; whisk to combine.
Coat each piece of chicken in the flour mixture.
Dip the flour coated chicken in the buttermilk and egg mixture, ensuring it is fully coated.
Then, coat the chicken in the flour mixture again (double coating).
Heat ¾ inch of lard, tallow, or coconut oil in a large skillet. The oil should be around 360°F (medium-high heat). Test by looking for readiness.
Fry the chicken cutlets in the hot oil until golden brown and cooked through on each side.
While the breaded chicken is frying, heat up marinara sauce in a separate pan.
Place the fried chicken on a cookie sheet lined with parchment paper.
Top each piece of chicken with homemade marinara sauce and Provel cheese.
Bake in the oven for about 5 minutes, or until the cheese is melted. Your chicken parm is now ready for serving!
You want to serve your chicken parmesan immediately after baking to ensure the chicken is crispy and the cheese is melted and bubbly. Arrange the chicken over a bed of hot pasta like spaghetti, linguine, or fettuccine, and spoon the remaining tomato sauce over it. Pair it with a side of garlic cheese bread and a fresh salad.
Storage
Keep any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, pop it in the oven at a medium heat of 350°F for about 10 minutes to crisp it back up. You can also freeze the chicken (without the sauce) for up to 3 months. Just bake it from frozen in the oven for the best results.
FAQ
1. What cheese works best for a good Chicken Parm?
The crispy chicken recipe uses Provel cheese, a St. Louis specialty known for its unique melting properties. This melty cheese is a blend of cheddar, Swiss, and provolone cheeses that melts very smoothly and doesn’t become stringy, creating a creamy texture. Any good, melty, Italian cheese blend works!
2. What if you can’t find Provel?
Mozzarella and Parmesan are a classic combination. Mozzarella cheese provides a gooey melt, while Parmesan cheese adds a sharp, savory flavor. Provolone is also a good option for its rich flavor and smooth melt. You can use any of these cheeses or a combination based on your preference.
3. Are there any variations I can make to this dish?
Yes! For the raw chicken, you can add Italian seasoning, such as basil, oregano, or thyme, to the flour mixture to enhance its flavor. In the garlic butter, you can experiment with different fresh herbs from your garden, like oregano, thyme, or rosemary, instead of or in addition to parsley. You can also adjust the amount of garlic in the garlic butter to suit your preference.
4. Can I use a different type of flour for breading the chicken?
Yes, you can use a different type of flour, but I recommend all-purpose flour. I recommend all-purpose flour because it has a nice balance of gluten, which helps the breading stick and crisp up well while keeping the coating light and crunchy. Other kinds of flours, like cake flour or bread flour, can also work, but they might result in a coating that’s too soft or too dense.
5. Can I Cook the Chicken Differently?
Yes, you have a few options with this easy chicken parmesan recipe. You want crispy, tender chicken, right? You can fry the chicken as directed in the recipe for a crispy crust. For a healthier option, you can bake the chicken. For baked chicken parmesan, bread the chicken as directed, place it on a baking sheet, and bake at 400°F (200°C) for about 20-25 minutes, or until cooked through and golden brown.
You can also use air fryer chicken. Bread the chicken as directed, preheat your air fryer to 375°F, and air fry for 12-15 minutes, flipping halfway through, until cooked through and crispy. Rotisserie chicken can also be used to save time, but it won’t have the same crispy breading; simply top the cooked chicken with sauce and cheese and bake until the cheese is melted.
How did this classic Chicken Parmesan recipe turn out for you? Let me know in the comments below!
Chicken Parmesan Recipe (Easy, Quick, & Delicious)
Chicken Parmesan made easy—crispy, cheesy, and ready in an hour. A quick homemade dinner the whole family will love.
Ingredients
- 4 chicken breasts, halved
- Buttermilk, for soaking
- Egg yolk (reserved from egg wash)
- 3 cups of flour
- 1 tablespoon of salt
- 1 tablespoon of pepper
- ½ tablespoon of onion powder
- ½ tablespoon of garlic powder
- 1 tablespoon of smoked paprika
- Oil for frying (Lard, tallow, or coconut oil)
- Marinara sauce
- Provel cheese
- Other: Pasta
Instructions
- Halve 4 skinless chicken breasts and soak them in buttermilk.
- In a Ziploc bag or shallow dish, combine 3 cups of flour, 1 tablespoon of salt, 1 tablespoon of pepper, ½ tablespoon of onion powder, ½ tablespoon of garlic powder, and 1 tablespoon of smoked paprika.
- Shake well to combine.
- Remove the chicken from the buttermilk and add the reserved egg yolk to the buttermilk; whisk to combine.
- Coat each piece of chicken in the flour mixture.
- Dip the flour-coated chicken in the buttermilk and egg mixture, ensuring it is fully coated.
- Coat the chicken in the flour mixture again (double coating).
- Heat ¾ inch of lard, tallow, or coconut oil in a large skillet. The oil should be around 360°F (medium-high heat). Test by looking for readiness.
- Fry the chicken cutlets in the hot oil until golden brown and cooked through on each side.
- While the breaded chicken is frying, heat up marinara sauce in a separate pan.
- Place the fried chicken on a cookie sheet lined with parchment paper.
- Top each piece of chicken with homemade marinara sauce and Provel cheese.
- Bake in the oven for about 5 minutes, or until the cheese is melted. Your chicken parm is now ready for serving!
- You want to serve your chicken parmesan immediately after baking to ensure the chicken is crispy and the cheese is melted and bubbly.
- Arrange the chicken over a bed of hot pasta like spaghetti, linguine, or fettuccine, and spoon the remaining tomato sauce over it. Pair it with a side of garlic bread and a fresh salad.
Notes
Storage
Keep any leftovers in an airtight container in the fridge for up to 3 days. When you're ready to eat, pop it in the oven at a medium heat of 350°F for about 10 minutes to crisp it back up. You can also freeze the chicken (without the sauce) for up to 3 months. Just bake it from frozen in the oven for the best results.
