The Best Chicken Parmesan Recipe for Perfect Crispy Chicken

This best chicken parmesan delivers tender, juicy chicken with a perfectly crispy and golden crust, smothered in a rich tomato sauce and gooey, melted mozzarella.

It’s indulgent, satisfying, and topped with fresh herbs for an unforgettable dinner. Whether it’s a Sunday feast or a quick weeknight pick-me-up, this dish combines restaurant-worthy flavor with approachable techniques.

What makes this recipe special? The secret lies in a few chef-approved tricks: marinating the chicken in buttermilk for ultimate tenderness, creating a flavorful breadcrumb coating with Parmesan, and using minimal oil for the crispiest crust. If you’ve been searching for homemade chicken parmesan that’s bursting with flavor and always turns out perfectly, this is it.

My Story Behind This Best Chicken Parmesan

When I was in culinary school, I first discovered the art of making crispy chicken parmesan. I was hooked the moment I tasted that combination of savory chicken, rich sauce, and gooey cheese. Over the years, I’ve fine-tuned the recipe to make it accessible for home cooks without losing its restaurant-quality appeal.

Originally, this dish was a Sunday favorite in my family, but I realized with the right shortcuts, it could easily transform into an easy chicken parmesan recipe for busy weeknights.

Using fresh ingredients like mozzarella and high-quality tomato sauce makes all the difference, and I’m thrilled to share this foolproof version with you.

Ingredients for Best Chicken Parmesan

• 3 boneless, skinless chicken breast halves
• 1 3/4 cups buttermilk, divided
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 loaf crusty Italian bread, crust removed, sliced into 1/2-inch slices
• 5 ounces grated Parmesan cheese, plus more for serving
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1 quart Italian-American red sauce (see notes)
• 1/2 cup vegetable or canola oil
• 10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
• 2 tablespoons minced fresh parsley, basil, or a mix

How to Make Best Chicken Parmesan

1. Slice chicken breasts in half horizontally, then pound each piece to 1/4-inch thickness.
2. In a bowl, mix 1 1/2 cups buttermilk, minced garlic, salt, and pepper. Coat chicken and marinate in the fridge for at least 4 hours or overnight.
3. Dry out bread slices on a rack for 4 hours, then blend into fine crumbs with 4 ounces Parmesan cheese and black pepper.
4. Set up a dredging station with separate plates for flour, beaten eggs with remaining buttermilk, and breadcrumb mixture.
5. Coat each chicken piece with flour, then egg mixture, and finally, press into breadcrumbs, ensuring a thick coating.
6. Heat oil in a large skillet to 375°F. Fry chicken in batches until golden and crisp, about 2 minutes per side. Drain on paper towels.
7. Preheat the oven to 425°F. Spread 1/3 of the sauce in a casserole dish, layer chicken on top, and add remaining sauce.
8. Top with a mix of mozzarella and Parmesan cheese. Bake until cheese is melted and bubbly, about 20 minutes.
9. Garnish with fresh parsley or basil, and grate additional Parmesan on top. Let rest for 3 minutes before serving.

My Chef Tips for the Best Chicken Parmesan

• Brine the chicken: Marinating in buttermilk guarantees tender and flavorful chicken.
• Dry breadcrumbs: Let the bread dry completely to create the crispiest coating.
• Don’t skip the frying: A quick pan-fry adds an unbeatable crunch before baking.
• Choose the right sauce: Use high-quality tomato sauce like Rao’s for maximum flavor.
• Balance the cheese: Combine fresh mozzarella with Parmesan for the perfect balance of gooey and savory.
• Make ahead: You can bread the chicken a day in advance and store it in the fridge.
• Reheat like a pro: Warm leftovers in a 350°F oven to keep the breading crisp.

Best Chicken Parmesan FAQs

What’s the key to making crispy chicken parmesan?

The secret is in the breading. Start with dry breadcrumbs and press firmly onto the chicken to create a thick layer. Frying before baking also ensures that restaurant-quality crunch.

Can I make this a healthy chicken parmesan?

Yes! Use whole wheat breadcrumbs and bake the chicken instead of frying for a lighter version that still satisfies the craving.

What’s the best mozzarella for chicken parmesan with mozzarella?

I recommend using fresh mozzarella sold in vacuum-sealed packaging. Avoid water-packed varieties as they’re too moist and can make the dish soggy.

How do I store leftover chicken parmesan?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to crisp the breading back up before serving.

What’s the calorie count for this recipe?

Each serving contains approximately 694 calories, with 35g of fat, 44g of carbs, and 51g of protein.

Ready to Make This Best Chicken Parmesan?

With tender chicken, a golden crust, rich tomato sauce, and perfectly melted cheese, this recipe covers all the bases. It’s easy to make yet feels like a special treat every time. I promise your family will love it as much as mine does.

What’s your favorite way to enjoy chicken parmesan? Let me know in the comments, and don’t forget to tag me on social media when you try this best chicken parmesan recipe!