Crispy breaded chicken, rich homemade tomato sauce, and melted mozzarella come together in this easy chicken Parmesan recipe that feels special without the fuss. It’s the kind of comforting Italian classic that turns an ordinary evening into something worth gathering around the table for.
Why You’ll Love This Recipe
- Golden, crunchy chicken cutlets paired with a bright, garlicky tomato sauce
- Straightforward steps that deliver restaurant-quality results at home
- Perfect for family dinners or impressing guests with minimal stress
Key Ingredients & Substitutions
- Breaded chicken cutlets: Thin, seasoned cutlets work best for even cooking; chicken thighs can be used if pounded thin.
- Canned whole peeled tomatoes: High-quality Italian-style tomatoes give the sauce depth; crushed tomatoes are a fine swap if that’s what you have.
- Fresh garlic and onion: These build the aromatic base; pre-minced garlic works in a pinch but fresh is brighter.
- Fresh mozzarella: Sliced for melting; low-moisture mozzarella shreds if you prefer less liquid.
- Fresh basil: Adds a fragrant finish; dried basil can substitute but use less and add earlier.
Quick Expert Tips
- Season the oil well with garlic before adding the onion so the flavor blooms fully.
- Fry the chicken in batches if needed to keep the oil hot and the crust crisp.
- Let the sauce simmer briefly after adding the tomatoes so it thickens slightly before assembling.
Recipe Card
- Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 4 | Calories: 520
- Ingredients:
- 4 thin breaded chicken cutlets
- 3–4 tablespoons olive oil, plus more for frying
- 4–5 garlic cloves, peeled and lightly smashed
- 1 medium onion, finely chopped
- 2 cans (28 oz each) whole peeled tomatoes (or equivalent)
- Handful of fresh basil leaves, plus more for garnish
- Salt and black pepper to taste
- 8 oz fresh mozzarella, sliced
- Freshly grated Parmesan cheese for finishing
- Optional: cooked pasta or fresh arugula for serving
- Equipment:
- Large skillet or sauté pan
- Baking dish (ceramic or enamel preferred)
- Tongs
- Wooden spoon
- Instructions:
- Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the smashed garlic cloves and cook until fragrant and lightly golden, about 1–2 minutes.
- Stir in the chopped onion and cook until softened and translucent, 4–5 minutes.
- Pour in the canned tomatoes with their juices. Break them up gently with a spoon. Season with salt and pepper, then add a handful of fresh basil leaves. Simmer for 10–12 minutes until the sauce thickens slightly.
- Meanwhile, heat enough oil in a separate skillet to shallow-fry the chicken. Cook the breaded cutlets until golden and crisp on both sides, about 3–4 minutes per side. Transfer to a paper towel-lined plate.
- Preheat the oven to 400°F (200°C). Spoon a layer of the tomato sauce into a baking dish. Arrange the fried chicken cutlets on top. Spoon more sauce over each piece.
- Top each cutlet with slices of fresh mozzarella. Bake for 12–15 minutes until the cheese is melted and bubbly.
- Remove from the oven, sprinkle with grated Parmesan and extra basil leaves. Serve hot, optionally with a side of arugula or pasta.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze fully cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm in a 350°F oven covered with foil until heated through, about 15–20 minutes. This keeps the chicken crispier than microwaving.
Final Thoughts
This easy chicken Parmesan recipe delivers everything you want from a classic Italian dish—crunchy coating, vibrant sauce, and gooey cheese—without complicated techniques. Give it a try and let me know how it turns out. Leave a 5-star rating and a comment below if you make it!