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Crispy Chicken Parmesan Delight

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A quick and easy chicken parmesan recipe featuring a crispy panko crust and melty mozzarella cheese, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 to 1.5 pounds / 450-680g), pounded to even thickness
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup olive oil or vegetable oil (60ml) for pan-frying
  • 1 cup marinara sauce (240ml), store-bought or homemade
  • 8 ounces mozzarella cheese (225g), sliced or shredded
  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2-inch (1.3 cm) thickness.
  2. Season both sides of the chicken breasts lightly with salt and pepper.
  3. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
  4. Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko-Parmesan mixture until well coated.
  5. Preheat the oven to 425°F (220°C).
  6. Heat 1/4 cup oil in a large skillet over medium heat. Pan-fry the coated chicken breasts for about 3 minutes per side until golden brown but not fully cooked through.
  7. Transfer the chicken breasts to a baking dish. Spoon about 1/2 cup marinara sauce evenly over each piece.
  8. Layer sliced or shredded mozzarella cheese on top of the sauce.
  9. Bake in the preheated oven for 12-15 minutes until the cheese is melted, bubbly, and slightly browned.
  10. Remove from oven and let rest for 5 minutes. Garnish with torn fresh basil leaves if desired before serving.

Notes

For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with almond flour and gluten-free breadcrumbs. To get a browner cheese topping, broil for the last 1-2 minutes watching carefully to avoid burning. Let chicken rest after baking to keep it juicy. Pan-frying before baking locks in moisture and creates a crispy crust.

Nutrition

Keywords: chicken parmesan, crispy chicken, melty mozzarella, easy dinner, comfort food, panko crust, baked chicken

Find it online: https://emmaoven.com/crispy-chicken-parmesan-delight-recipe-easy-perfect-melty-mozzarella/