Authentic Italian Chicken Parmesan {Family Recipe}

Authentic Italian Chicken Parmesan topped with hearty tomato sauce, melted cheese, and herbs. This DELICIOUS Italian classic is one my family has been making for years. Made with simple ingredients, is full of flavor, and is a must-try recipe!

This tender breaded chicken is one of my all time favorite dishes! Growing up my mom would always ask us what we wanted for dinner for our birthday or for a special occasion – my top request is always this recipe.

It is a beloved meal in my family and it’s always a special occasion when my mom makes it. After having many versions of chicken parm over the years, I can say there isn’t one I’ve had better than this recipe.

An easy and crowd-pleasing dinner that makes plenty of leftovers if needed!

Is Chicken Parmesan and Chicken Parmigiana the same?

Yes! Although spelled differently, chicken parmigiana is also known as chicken parmesan. In the United States we know it as ‘chicken parm’, and in Australia as a ‘parmy’, ‘parmi’ or ‘parma.

How to Make it Low Carb

To make this recipe a little healthier and without breading use 1 1/2 cups of parmesan cheese mixed with the herbs, garlic powder, and salt & pepper. Dip chicken into egg, then parmesan cheese mixture, and then bake accordingly. The result will be so cheesy and delicious!

How to Make Authentic Italian Chicken Parmesan (Parmigiana) – Step by Step

(1) Place chicken cutlets/breasts in a ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer – chicken thickness should be 1/2 inch.)

(2) Dip chicken cutlets in flour on both sides.

(3) Then, transfer floured chicken and dip in egg on both sides.

(4) Last, dip both sides of chicken in bread crumbs. Evenly coat and pack breadcrumbs lightly with your hand

Make it Crispy

(5) In a cast-iron skillet or heavy pan, heat olive oil on medium heat. Lay breaded chicken in oiled pan and brown chicken for 2-3 minutes on each side.

(6) Place browned chicken cutlets in a baking pan or dish (9×13), layer with mozzarella then tomato sauce. Bake for 13-15 minutes – then sprinkle with shredded parmesan and mozzarella and broil on HIGH for 1 additional minute – cheese will be bubbling and browned.

Our Favorite Ways to Serve It

• Pasta – Spaghetti, rigatoni, penne, or any of your favorite gluten free pasta.
• Roasted assorted vegetables
• Zucchini noodles or vegetable noodles as a healthier replacement for pasta.

What to Use Instead of Breadcrumbs

If you do not have breadcrumbs, you can either make your own (see notes below) or grind up old-fashion oats, crushed regular corn flakes, or cracker crumbs.

Make Italian Breadcrumbs

This isn’t required but recommend to elevate your chicken parmesan even more. Homemade Italian breadcrumbs take only a few minutes and make a world of difference for this recipe!

How to make Italian breadcrumbs: Toast 5-7 slices of your choice of bread – whole wheat, Ezekiel bread, or gluten free. Blend toast in a food processor or high powered blender with 1 tsp garlic power, 2 tsp Italian herbs, and 1/2 tsp salt. SO easy and absolutely delicious!

Extra Helpful Recipes Tips

Tip

choosing the right baking vessel

Our Favorite Stainless Steel Pans

Growing up, my mom ALWAYS used her stainless steel hotel pans for Italian recipes – especially chicken parmesan. We recommend using them over glass baking dishes because of how well they heat up and help perfectly cook the chicken! They've been a staple in our kitchen for years.

Buy Now

• For chicken parmesan you can use either chicken breast or chicken cutlets. The difference? A chicken breast is the whole thing; a chicken cutlet is a slice of meat cut from a chicken breast. It is generally thinner than the whole breast.
• What makes this Authentic Italian Chicken Parmigiana delicious is using my family’s famous San Marzano Tomato Sauce. This sauce we simmer for several hours to perfection to get a thick, rich, and flavorful tomato sauce. You can also use your favorite sauce for this recipe. (Video below)
• Use a cast iron skillet for browning chicken. This heavy duty pan gets hot quick and helps brown the breading perfectly for this recipe. You can also use stainless steel if you don’t have cast iron on hand. 

Other Delicious Italian Recipes to Try

• Baked Eggplant Rollatini
• San Marzano Tomato Sauce
• Sweet & Spicy Italian Sausage Lasagna
• Cheesy Rotini Pasta with Roasted Vegetables
• Easy Baked Ziti

More Amazing Chicken Recipes 

• Easy Lemon Chicken Piccata 
• Roasted Lemon Rosemary Chicken & Potatoes
• 10-Minute Teriyaki Chicken & Broccoli
• Autumn Dijon Chicken Sheet Pan Dinner

If you tried this Authentic Italian Chicken Parmesan (Parmigiana) recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Authentic Italian Chicken Parmesan (Parmigiana)

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Crispy baked chicken with hearty tomato sauce, melted cheese, and herbs. A famous family recipe that is the BEST chicken parmesan I've had – A must-try recipe that makes plenty of leftovers! 

Servings 6

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Course: Main Course

Cuisine: American, Italian

Tags: authentic chicken parmesan, chicken parmigiana, easy chicken dinner

Calories: 454 kcal

Author: Bethany Kramer

Ingredients

For the Chicken

• 3 chicken breasts or cutlets, sliced in half into 6 cuts (see notes for difference)
• 1/2 cup all-purpose flour (use gf flour blend if needed)
• 3 eggs, whisked
• 1/3 cup olive oil

Breadcrumbs

• 1 1/2 cups bread crumbs (see notes to make homemade bread crumbs)
• 1/2 cup parmesan cheese, shredded
• 1/2 tsp (each) salt & pepper
• 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
• 1 tsp garlic powder

For the Topping

• 6 slices Mozzarella
• 1 1/2 cups tomato/marinara sauce
• 1/3 cup parmesan cheese, shredded
• 2 tbsp fresh basil, chopped

Instructions

1. Place chicken cutlets/breasts in a ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer – chicken thickness should be 1/2 inch.)

2. Breadcrumbs: In a bowl mix all of breadcrumb ingredients together. Set up a line of bowls with flour, whisked eggs, and breadcrumbs. 

3. Bread the Chicken: Dip chicken cutlets in flour on both sides. Then, transfer floured chicken and dip in egg on both sides. Last, dip both sides of chicken in bread crumbs. Evenly coat and pack breadcrumbs lightly with your hand.

4. Brown Chicken: Heat 3 tablespoons of oil at a time in a cast iron skillet or pan – brown chicken for 2 minutes on both sides.

5. Bake Chicken: Preheat oven at 425F. Lay browned chicken in a large baking pan or dish. Layer chicken: mozzarella slices then tomato sauce over top. Bake in oven for 14 minutes – remove from oven then sprinkle with shredded parmesan cheese. Place back in oven and broil on HIGH or 1 minute until cheese is melted and browned. Sprinkle with fresh basil and serve with your favorite pasta! 

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