Panko-crusted chicken breast topped with homemade marinara sauce, melted whole milk mozzarella, and parmesan cheeses and baked until golden and bubbly.
Everyone needs a really good chicken parmesan recipe in their back pocket. I recipe test a lot. People probably have no idea how many dishes I create in my kitchen in my attempt to perfect a dish.
I have a philosophy -- I am building an online cookbook that I can pass on to my future generations. I want to work and work to create the best recipes so once it goes onto Modern Honey, then my search is complete. For example, once I recipe tested dozens of chocolate cakes. After devouring more cake than I would like to admit, I choose the ultimate recipe, and then I don't have to keep trying other chocolate cake recipes ever again.
This is how it has been with chicken parmesan. I have tried out so many different variations and am finally ready to share my favorite chicken parmesan recipe! It all comes down to the details -- the ingredients used and the different techniques that ultimately affect the final product. So now I can say this is the best chicken parmesan!
Here's the deal -- chicken parmesan can come out soggy, too bland, dry chicken, too dry bread crumbs, not enough cheese, not enough flavor. So I wanted to say goodbye to all of those issues and create a tender chicken breast coated in flavorful, crispy bread crumbs with a robust marinara sauce with fresh basil and an overabundance of melted mozzarella cheese.
Here's how to solve some of the chicken parmesan issues from the past. First, it is important to start out with thinly sliced chicken breasts. This helps the chicken to cook quicker, more evenly, and have a better breading to chicken ratio. I suggest buying thinly-sliced chicken breasts straight from the grocery store or you can slice a regular chicken breast in half lengthwise.
I have tried different types of bread crumbs -- traditional, Italian flavored, Panko, and half-n-half of traditional and Panko. I have determined that panko bread crumbs create the crispiest coating that stays on the chicken. The key is to dip the chicken into an egg mixture first and to make sure to press the panko bread crumbs onto the chicken. I do a double coat into the panko bread crumbs to ensure it really adheres to the chicken.
Another important tip is to SEASON the bread crumbs. By adding garlic powder and black pepper, it helps to create flavor in all of the layers of the chicken parmesan. It is integral to sprinkle salt all over the chicken before dipping it to give the chicken flavor.
Once it is time to cook the chicken, you want to heat your skillet to medium-high heat. Add both butter and oil to seal in the flavor and also create the most golden panko crust. Cook for about 4 minutes per side, depending on the thickness of the chicken.
You can make your own homemade marinara sauce or use a jarred variety. Heat up your marinara sauce while the chicken is cooking.
This chicken parmesan recipe calls for two types of cheese -- mozzarella and parmesan. I love to use whole milk mozzarella cheese instead of part-skim mozzarella since it is much creamier and richer. The extra fat makes a big difference. If at all possible, I prefer to grate my cheese fresh instead of buying pre-grated cheese. It just melts so much better!
Let the cheeses in this chicken parm to get nice and bubbly in the oven by placing it under the broiler. It makes all the difference!
This is the BEST Chicken Parmesan recipe I’ve ever made. I use gluten free Panko crumbs. It’s my go-to recipe.
Once again Melissa you have absolutely provided by far the best Chicken Parmesan recipe and I can’t thank you enough. I don’t usually change any of your ingredients; however, I did not have the ingredients to make the sauce but I did have a jar of Rao’s Marinara Sauce on hand which worked great. It was awesome and my husband loved it! I shared this recipe with my granddaughter (who is 21 & learning to cook) and since “hands on” is the best way to teach someone, we made it together! Yes, I will be making it again.
Wow this has to be the best chicken parm recipe I have ever had. Incredible flavor. I am constantly blown away on how amazing your recipes are!
Made this for my family one night and it was delicious! Definitely a recipe you should try! Quick and easy in my opinion!
Makes my mouth water!
Could I prep this recipie the night before?
as deanna wrote, this is the best chicken parm recipe ever. i used chicken thighs instead and baked in the oven longer to make sure it was cooked through. actually prepared it a day in advance and reheated to make my work day easier and all three of us raved. the crust was so perfect we will definitely be eating it without sauce and cheeses as well. thanks for another wonderful recipe, melissa.
I made this tonight with Kikkoman Gluten Free Panko crumbs and Victoria Tomato Basil Sauce and it turned out phenomenal. I haven’t had Chicken Parmesan since my celiac diagnosis but I found the panko crumbs at Sprouts and the recipe looked so easy and delicious that I knew I had to make it. Thank you for this great recipe. I’m sure I’ll be making it again!
WOW. We found modernhoney.com about a year ago, we have made countless recipes and have NEVER had one that wasn't simply amazing. This is the best chicken parm I have ever tasted. Never veer from her exact recipes, she is spot on!!
You just made my day! Thank you for trying so many of my recipes and for taking the time to comment. I am so happy you loved it! -- Melissa