Crispy Baked Chicken Parmesan with a Light Sauce and Three Cheese Blend Recipe

Introduction

Chicken Parmesan is a classic Italian-American dish that’s both comforting and delicious. This recipe features a crispy crust, a balanced amount of sauce and cheese, and fresh herbs for a flavor-packed meal that’s easy to make at home.

Ingredients

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper to taste
• 2 large eggs
• 1 cup panko bread crumbs, or more as needed
• ¾ cup freshly grated Parmesan cheese, divided
• 2 tablespoons all-purpose flour, or more if needed
• ½ cup olive oil for frying, or as needed
• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup freshly grated provolone cheese
• 2 teaspoons olive oil

Instructions

1. Step 1: Preheat your oven to 450 degrees F (230 degrees C). Place chicken breasts between two sheets of heavy plastic and pound them to an even thickness of ½ inch.
2. Step 2: Season the chicken breasts with salt and pepper evenly on both sides. Lightly coat them with flour using a sifter or strainer.
3. Step 3: Beat the eggs in a shallow bowl. In a separate bowl, mix the panko bread crumbs with ½ cup of grated Parmesan cheese. Dip each floured chicken breast into the egg, then press into the bread crumb mixture to coat both sides thoroughly. Let the breaded chicken rest at room temperature for 10 to 15 minutes.
4. Step 4: Heat ½ inch of olive oil in a large skillet over medium-high heat until shimmering. Fry the chicken breasts in batches without crowding until golden brown, about 2 minutes per side. The chicken will finish cooking in the oven.
5. Step 5: Transfer the fried chicken breasts to a baking dish. Spoon 2 tablespoons of tomato sauce over each piece. Top with equal portions of mozzarella cubes, chopped basil, and provolone cheese. Sprinkle the remaining Parmesan cheese on top and drizzle each with ½ teaspoon olive oil.
6. Step 6: Bake in the preheated oven for 15 to 20 minutes, until the cheese is bubbly and slightly browned and the chicken reaches an internal temperature of 165 degrees F (74 degrees C). Let the chicken rest briefly before serving.

Tips & Variations

• Pound the chicken evenly to ensure it cooks uniformly and stays juicy.
• Mix Parmesan cheese into the bread crumbs for extra crunch and flavor.
• For a different herb flavor, substitute fresh basil with pesto or dried Italian herbs.
• If you prefer more sauce, serve additional tomato sauce on the side rather than adding on top.
• Make sure the oven is fully preheated to achieve a nicely browned crust without drying out the chicken.

Storage

Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350 degrees F (175 degrees C) oven until warmed through to maintain crispiness. Avoid microwaving as it can make the breading soggy.

How to Serve

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 tend to be juicier but may require adjusting the cooking time slightly to ensure they are cooked through.

What can I substitute if I don’t have panko bread crumbs?

You can use regular bread crumbs, crushed crackers, or even crushed cornflakes as an alternative. Panko adds extra crunch, but other options will still work.

Crispy Baked Chicken Parmesan with a Light Sauce and Three Cheese Blend Recipe

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★★★★★

4.4 from 81 reviews

This Chicken Parmesan recipe by Chef John offers a deliciously crispy, flavorful take on a classic Italian-American dish. Unlike many restaurant versions that can be soggy with sauce, this method ensures a crisp crust by using a light layer of tomato sauce atop the breaded chicken breasts and a blend of fresh mozzarella, provolone, and real Parmesan cheese. The chicken is lightly breaded with panko mixed with Parmesan, pan-fried to golden perfection, then baked briefly to melt the cheese and finish cooking. Perfectly seasoned and topped with fresh basil, this easy-to-make recipe yields juicy, tender chicken with a satisfying crunch.

• Author: luca
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour, or more if needed
• 2 large eggs
• 1 cup panko bread crumbs, or more as needed
• ¾ cup freshly grated Parmesan cheese, divided
• ½ cup olive oil for frying, or as needed

Toppings and Sauces

• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup freshly grated provolone cheese
• 2 teaspoons olive oil (for drizzling)

Instructions

1. Preheat Oven and Prepare Ingredients: Preheat the oven to 450 degrees F (230 degrees C). Gather and prepare all ingredients for easy access.
2. Pound Chicken: Place chicken breasts between two sheets of heavy plastic or resealable freezer bags. Using a meat mallet, pound the chicken evenly to about 1/2-inch thickness. This ensures even cooking and tender meat.
3. Season and Flour: Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Using a sifter or strainer, lightly coat each breast evenly with all-purpose flour.
4. Prepare Egg and Breading Mixtures: Beat the eggs in a shallow bowl. In a separate bowl, combine the panko bread crumbs with ½ cup of grated Parmesan cheese.
5. Bread Chicken: Dip each flour-coated chicken breast into the beaten eggs, allowing excess to drip off. Then press both sides firmly into the breadcrumb-Parmesan mixture to coat thoroughly. Repeat for all breasts. Let the breaded chicken rest for 10 to 15 minutes on the counter to help the coating adhere better during cooking.
6. Pan-Fry Chicken: Heat ½ inch of olive oil in a large skillet over medium-high heat until shimmering. Fry the chicken breasts in batches (do not overcrowd) for about 2 minutes per side or until golden brown. The chicken will finish cooking in the oven.
7. Assemble in Baking Dish: Transfer the fried chicken breasts to a baking dish. Spoon 2 tablespoons of tomato sauce on top of each breast. Then distribute the mozzarella cubes evenly over each, followed by chopped fresh basil, and sprinkle with provolone cheese. Finally, sprinkle the remaining Parmesan cheese over the top and drizzle each chicken breast with ½ teaspoon of olive oil.
8. Bake: Bake in the preheated oven for 15 to 20 minutes until the cheese is melted, bubbly, and lightly browned, and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
9. Rest and Serve: Let the chicken rest briefly out of the oven before serving to allow juices to redistribute. Serve hot and enjoy your crispy, flavorful Chicken Parmesan!

Notes

• Use high-quality prepared tomato sauce for the best flavor.
• For a variation, substitute fresh basil with dried Italian herbs or pesto, or omit the herbs entirely.
• Do not oversauce the chicken to maintain a crisp crust; serve extra sauce on the side if desired.
• Allowing the breaded chicken to rest before frying helps the coating stick better and reduces sogginess.
• Pounding the chicken to an even thickness promotes even cooking and tenderness.
• Ensure the oven is fully preheated to 450°F for optimal cheese browning and crust crispness.

Keywords: Chicken Parmesan, Crispy Chicken Parmesan, Italian-American Chicken, Baked Chicken Parmesan, Panko Crusted Chicken