The Chicken Parmesan Everyone Loves
The cozy classic that never gets a single complaint.
There are some dinners that feel universally loved — like, no notes, no substitutions, no one asking “what else do we have?” This chicken parmesan is one of those meals.
This is The Chicken Parmesan Everyone Loves. Crispy chicken, simple but flavorful tomato sauce, melty cheese… but with one very important step at the end that makes this feel extra special and just a little restaurant-y (without being annoying to make).
It’s familiar, comforting, and exactly what you want chicken parm to be — but done in a way that actually keeps the chicken crispy and the cheese melty in every single bite.
Why This Chicken Parm Always Wins
Chicken parmesan can be hit or miss. Too soggy. Too dry. Cheese sliding off in one sad sheet. Sauce soaking through the breading.
This version avoids all of that.
Here’s why it works:
- Thin, evenly pounded chicken cooks fast and stays juicy
- A mix of panko + traditional breadcrumbs gives the perfect crunch
- The tomato sauce is simple and balanced — not overpowering
- The cheese is broiled with the sauce, not baked directly on the chicken
That last part? Game changer.
A Quick Chicken Parm Fun Fact 🍅
Chicken parmesan isn’t actually from Italy — it’s Italian-American. It’s inspired by eggplant parmigiana, but adapted once chicken became more affordable and popular in the U.S.
Which explains why it feels nostalgic and comforting in a very American way. It’s not trying to be fancy — it’s trying to be good.
Let’s Talk About the Crispy Chicken
The chicken gets sliced thin so it cooks quickly and evenly. A simple breading — flour, egg, breadcrumbs — does all the heavy lifting. The combo of panko and traditional breadcrumbs gives you that golden, shatter-y crunch without being too airy or too dense.
This is the kind of breading that stays crispy even after sauce enters the chat — which is kind of the whole point.
The Simple Marinara Moment
The sauce is intentionally unfussy: oil, shallots, tomato paste, crushed San Marzano-style tomatoes, salt. That’s it.
It’s smooth, rich, slightly sweet, and lets the tomatoes shine. Nothing extra, nothing distracting — just a really solid, classic marinara that plays well with crispy chicken and cheese.
The Step That Changes Everything
Instead of spooning sauce directly onto the chicken and baking it all together, here’s the move:
The marinara goes into a small nonstick skillet.
The cheese goes on top.
It gets broiled until bubbly and melty.
Then that glorious, cheesy sauce gets poured over the crispy chicken.
Why this matters:
- The chicken stays crispy
- The cheese melts perfectly
- Every bite gets sauce and cheese
- Nothing gets soggy
It’s a small step that makes a big difference — and once you do it this way, it’s hard to go back.
What This Tastes Like
Crunchy, golden chicken.
Bright, rich tomato sauce.
Stretchy mozzarella.
Salty Parmesan.
It’s cozy, familiar, and deeply satisfying — the kind of dinner that makes everyone happy without trying too hard.
How We Serve It
This chicken parm works with:
- pasta (my fave is angel hair)
- a simple salad
- garlic bread
- roasted veggies
Or just on its own, because honestly, it holds its own just fine.
Why This One Earned Its Name
This isn’t a “new twist” or a “reinvented” chicken parmesan. It’s the version people ask for again. The one that works every time. The one that feels like home.
It’s The Chicken Parmesan Everyone Loves — and it really lives up to the name.
The Chicken Parmesan Everyone Loves
Ingredients
Crispy Chicken
- 1 lb chicken breasts sliced in half horizontally (4 thin pieces)
- 1½ tsp salt
- Freshly ground black pepper to taste
- ½-1 cup all-purpose flour
- 2-3 eggs beaten
- 1 cup panko breadcrumbs
- 1 cup traditional breadcrumbs
- Avocado or Vegetable Oil for frying
San Marzano Marinara Sauce
- 2 tbsp Avocado oil
- 2 shallots minced
- 2 tbsp tomato paste
- 1 28-oz can San Marzano–style crushed tomatoes
- 1 tsp salt
- 1 tbsp brown sugar
- 1 tsp Italian Seasoning
Cheesy Top Layer
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the Chicken: Season the chicken on both sides with salt and pepper.
- Set Up Breading Station: Place the flour in one shallow bowl, beaten eggs in a second bowl, and combine the panko and traditional breadcrumbs in a third bowl.
- Bread the Chicken: Dredge each piece of chicken in flour, then egg, then the breadcrumb mixture, pressing gently to adhere.
- Make the Sauce: (Let breaded chicken rest for a moment and get your sauce going). In a saucepan, heat the oil over medium heat. Add the minced shallots and cook until softened, about 2–3 minutes. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes (I usually add a bit of water to the can and add that as well), brown sugar, seasoning, and salt, then simmer for 10–15 minutes until slightly thickened.
- Fry the Chicken: Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per side. Transfer to a wire rack and keep in a warm oven.
- Broil the Cheesy Sauce (Special Step): Spoon a ladel or two of the marinara into a small nonstick skillet. Sprinkle the mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese is melted, bubbly, and lightly golden.
- Finish the Chicken: Pour the broiled cheesy marinara generously over the crispy chicken pieces.
- Serve: Serve immediately while hot and crispy.
