Chicken Parmigiana

Pair with a nice Chianti or fruity Zinfandel

Chicken Parmigiana

Servings: 6


  • 6 boneless, skinless chicken breast halves
  • 1/2 teaspoons / kosher salt
  • Freshly ground black pepper
  • All-purpose flour for dredging
  • 2 cups / dry breadcrumbs
  • 2 large eggs
  • Vegetable oil for frying
  • 8 large basil leaves shredded
  • 3 cups / good jarred marinara
  • 8 ounces / low-moisture mozzarella shredded
  • 1/2 cup / freshly grated Parmesan cheese more as needed


  1. Preheat the oven to 425°F.
  2. Place the chicken pieces in large, a re-sealable Ziploc style bag, press out the air and seal. Lightly pound the chicken breasts, just to make them an even thickness. Season the chicken with the salt and pepper.
  3. Spread flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a wide shallow bowl. Dredge the chicken in flour, tapping off the excess. Dip the chicken in egg, letting the excess drip back into the bowl. Coat the chicken on all sides in the breadcrumbs.
  4. Heat 1/2 inch vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken, in batches if necessary. Cook until browned and crispy, about 3 to 4 timed minutes per side depending on the size of the breasts. Drain on paper towels.
  5. Stir shredded basil into the marinara. In a medium bowl, toss together the grated cheese.
  6. In a baking dish or two large enough to fit the chicken in one layer, spread 1 1/2 cups of the marinara. Lay the chicken breasts on the sauce. Top with remaining marinara. Sprinkle with the grated cheeses.
  7. Bake until chicken is cooked through and topping is browned and bubbly, about 20 to 25 minutes.