This Chicken Parmesan is crispy on the outside, juicy on the inside and topped with marinara sauce and melted cheese! It’s easier than you think!
See the step by step recipe down in the recipe card.
Table of Contents
This post has been generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!
If there is one thing that screams date night around here, it’s this Chicken Parmesan.
Chicken Parmesan (or Chicken Parmigiana) is one of those meals that seems like it’s a lot of work, but is actually simple to make!
Although there are a few steps, you’ll be surprised how quickly you can pop this in oven. Then it’s just a few minutes until melty, golden perfection 😉
Well if that crispy exterior wasn’t speaking straight to your heart (your stomach?? 😉 ), the fact that I whipped up this Chicken Parmesan with 100% Canadian dairy really makes it special.
Canadian farmers put so much love and hard work into producing quality, nutritious food for Canadian families — I love knowing that what’s on our dinner table comes from local farmers!
The best way to support Canadian dairy is to check out your local grocery stores — look for the Blue Cow logo to ensure your family is getting products made from 100% Canadian milk!
Not only is it local, it’s simply delicious!
- Use a smooth meat mallet, a heavy rolling pin or a flat bottomed cup to pound the thicker end of the chicken so that your chicken breasts are the same thickness all the way across. This will make sure our Chicken Parmesan is perfectly cooked and juicy all the way through!
- Dip the chicken breasts in the egg and milk mixture — this will help us to get great coverage for our crust since our dry ingredients will adhere better.
- Move the chicken from the wet to the dry, pressing the chicken into the coating mixture to ensure it sticks well.
- Heat a pan over medium-high heat and add the oil. When the oil is hot, add the coated chicken and cook on each side until browned.
- Top each chicken breast with tomato sauce and cheese, then bake in the oven until the cheese is bubbly and the chicken is cooked through.
Chicken should be cooked to an internal temperature of at least 165 degrees F in the thickest part. The exact cook time of any recipe will vary depending on how thick your chicken is.
The only way to safely test the internal temperature of any meat or poultry is with a meat thermometer — they are an inexpensive kitchen tool that will make all the difference!
- You can make this Chicken Parmesan recipe gluten free with gluten-free all purpose flour and gluten-free bread crumbs
- No buttermilk? No problem! Swap this out for whichever Canadian milk you have in your fridge without changing the rest of the recipe. You can also make your own buttermilk — click here to see how.
- You can customize this recipe more to your tastes by choosing a jarred marinara sauce that. Like it spicy? Find one with a little more heat!
- If you don’t have Panko bread crumbs, you can use regular dried bread crumbs — we just like to use Panko because it makes for extra crispy chicken!
- I prefer not to use too much sauce, so that the bottom of my chicken stays as crispy as possible. You can always add more to suit your tastes, or serve more with your pasta.
Frying the chicken quickly in a little bit of oil is the best way to get a truly golden and crispy crust, but if you prefer you can bake it in the oven.
Keep in mind that you are not necessarily using less oil, because the oil is still necessary for browning the chicken even if you are baking it. If you want to skip the oil, you can spray the pan and the top of the chicken with non-stick spray, but you won’t get quite the same crispy results.
Brush the pan with oil and add the coated chicken, then bake for 20 minutes or until chicken is cooked through (you may want to turn once to brown both sides).
Remove the chicken from the oven, top with sauce and cheese and bake until the cheese is melted.
- Juicy Air Fryer Chicken Breasts
- Crockpot Chicken Taco Soup
- White Chicken Skillet Lasagna — another date night meal!
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- 2 boneless skinless chicken breasts (150-200 grams each)
- ½ cup buttermilk
- ½ cup all purpose flour (65 grams)
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 2 large eggs
- ½ cup seasoned dry bread crumbs (60 grams)
- ¼ cup + 2 tablespoons finely shredded Parmesan cheese (20 grams + 10 grams)
- 2 tablespoons canola oil
- ½ cup tomato sauce
- ⅔ cup shredded mozzarella cheese (50 grams)
- Preheat the oven to 425 degrees F.
- Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan to pound the thicker end of the chicken breasts until they are an even size from one end to the other.
- Gather 4 shallow dishes to bread your chicken.
- In one dish, put your buttermilk.
- In another dish, stir together your flour, Italian seasoning, salt, paprika, and black pepper.
- In the third dish, whisk your eggs.
- In the fourth dish, combine your bread crumbs and 1/4 cup Parmesan cheese.
- Dip your chicken in the buttermilk, then the flour to coat. Move the chicken to the egg, and then coat well in the bread crumb mixture, pressing so that it adheres well. Repeat with the second chicken breast.
- Heat a large pan over medium heat and add the oil.
- When the oil is hot, add the chicken breasts and brown for about 2 minutes per side, just until golden (this can happen quickly, so don't run away!).
- Top each chicken breast with half of the tomato sauce, mozzarella cheese, and the 2 tablespoons Parmesan cheese.
- Bake at 425 degrees F until cooked through — the chicken needs to reach an internal temperature of at least 165 degrees F. Serve as desired over pasta or otherwise.
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