Name: Classic Chicken Parmigiana with Tomato Sauce and Melted Mozzarella Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces; 1 tsp kosher salt (or 3/4 tsp table salt); 1/2 tsp black pepper; 1/2 tsp Italian mixed herbs; 1/3 cup all-purpose flour; 2 eggs; 1 garlic clove, minced; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp Italian mixed herbs; 1 1/2 cups panko breadcrumbs; 1/2 cup finely grated parmesan cheese (store-bought sand-like preferred); 1/2 tsp salt; 1/4 tsp black pepper; 2 cups olive oil (or vegetable or canola oil); 1 tbsp olive oil; 2 garlic cloves, finely minced; 1/4 cup onion or shallots, very finely chopped; 1/4 tsp red pepper flakes (optional); 1/4 tsp Italian mixed herbs; 1/4 cup white wine (optional); 400g/14 oz tomato passata (tomato puree); 1/2 cup chicken stock or broth (or water); 1/4 tsp salt; 1/4 tsp black pepper; 10 basil leaves, roughly chopped (or pinch dried basil, optional); 2 cups shredded mozzarella cheese (or enough slices to cover chicken); 3/4 cup finely grated parmesan cheese (preferably freshly grated); 1 tbsp extra virgin olive oil; 5 basil leaves, roughly chopped (for garnish)

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Introduction

Chicken Parmigiana is a classic Italian-inspired dish featuring tender breaded chicken breasts topped with rich tomato sauce and melted cheese. This recipe guides you through making a crispy, flavorful chicken parm that’s perfect for a comforting weeknight dinner.

The image shows several pieces of crispy fried chicken covered with a thick layer of melted white cheese that looks smooth and creamy, with small golden spots where the cheese is slightly toasted. Underneath the cheese, you can see some red tomato sauce peeking through, adding a rich color contrast. The golden-brown fried chicken pieces have a crunchy texture with some slight oil sheen. The dish is topped with fresh green herbs, roughly chopped, scattered evenly over the cheese. The close-up view highlights the layered textures and colors, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces
1 tsp cooking/kosher salt (or 3/4 tsp table salt)
1/2 tsp black pepper
1/2 tsp Italian mixed herbs
1/3 cup plain/all-purpose flour
2 eggs
1 garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp Italian mixed herbs
1 1/2 cups panko breadcrumbs
1/2 cup finely grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
2 cups olive oil (or vegetable or canola oil)
1 tbsp olive oil
2 garlic cloves, finely minced
1/4 cup onion or eschallots, very finely chopped
1/4 tsp red pepper flakes (optional)
1/4 tsp Italian mixed herbs
1/4 cup white wine (optional)
400g / 14 oz tomato passata (tomato puree)
1/2 cup chicken stock or broth (or water)
1/4 tsp salt
1/4 tsp black pepper
10 basil leaves, roughly chopped
2 cups shredded mozzarella cheese (or enough slices to cover)
3/4 cup finely grated parmesan cheese
1 tbsp extra virgin olive oil
5 basil leaves, roughly chopped (for garnish)

Instructions

Step 1: Sprinkle both sides of the chicken pieces with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp Italian mixed herbs. Place in the refrigerator and let them dry brine for 30 minutes.
Step 2: To make the tomato sauce, heat 1 tbsp olive oil in a saucepan over medium heat. Add minced garlic and finely chopped onion, cooking for about 3 minutes until the onion is translucent.
Step 3: Stir in red pepper flakes and 1/4 tsp Italian mixed herbs, cooking for 15 seconds. Pour in the white wine if using, raise the heat, and simmer until mostly evaporated and the winey aroma is gone.
Step 4: Add tomato passata, chicken stock, 1/4 tsp salt, and 1/4 tsp pepper. Cover and simmer on low for 10 minutes until the sauce thickens. Keep warm.
Step 5: Preheat the oven to 180°C (350°F). Prepare three shallow bowls: one with flour, one with whisked eggs mixed with minced garlic, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp Italian herbs, and one with a mixture of panko breadcrumbs, 1/2 cup parmesan, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 6: Dredge each chicken piece first in flour, shaking off excess, then dip into the egg mixture letting excess drip off, and finally press firmly into the breadcrumb mixture. Place the crumbed chicken on a plate as you go.
Step 7: Heat 2 cups of olive oil in a skillet over medium-high heat until it reaches 180°C (350°F). Fry 2 or 3 chicken pieces at a time for 2 minutes on the underside until golden, then flip and cook for 1 1/2 minutes on the other side.
Step 8: Transfer fried chicken to a rack lined over paper towels to drain excess oil. Repeat with remaining pieces.
Step 9: Arrange the chicken on a baking tray. Spoon about 1/3 cup of tomato sauce over each piece, covering roughly 80% of the chicken and leaving edges crispy.
Step 10: Sprinkle chopped basil over the sauce, then pile shredded mozzarella generously on top, followed by a sprinkle of grated parmesan. Drizzle with extra virgin olive oil.
Step 11: Bake in the preheated oven for 15 minutes, until cheese is melted with a few golden brown spots. Avoid overbaking to keep the chicken tender.
Step 12: Remove from oven, garnish with additional chopped basil, and serve immediately. Leftover tomato sauce can be served on the side if desired.

Tips & Variations

For a lighter version, bake the breaded chicken instead of frying it.
Use homemade tomato sauce for a fresher taste or substitute passata with crushed canned tomatoes.
Add a pinch of smoked paprika to the breadcrumb mix for extra flavor.
If fresh basil is unavailable, dried basil can be used, though fresh herbs add the best aroma.

Storage

Store leftover Chicken Parmigiana in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through to preserve crispiness as much as possible. Avoid reheating multiple times to maintain quality.

How to Serve

A close-up view of several pieces of chicken covered with three layers: a crispy golden-brown fried chicken base, topped with a layer of bright red tomato sauce, and finished with a gooey, melted creamy white cheese layer that spreads unevenly over each piece. Freshly chopped green basil leaves are sprinkled on top, adding color contrast. The dish is set against a white marbled texture, and the focus sharpens on the texture of the melted cheese and the crunchy chicken underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They are juicier but may require slightly longer cooking time due to their thickness.

Is it necessary to dry brine the chicken?

Dry brining improves flavor and helps the chicken stay juicy, but if short on time, seasoning immediately before breading and cooking is still fine.