Chicken Parmesan
This Chicken Parmesan starts with thin, Parmesan-panko breaded cutlets browned in a skillet. The cutlets are cut into substantial pieces and finished over sauced penne in a shallow baking dish, with melted mozzarella and golden crust still visible. Most of the marinara goes on the pasta: sauce-covered crumbs will soften, but the exposed edges keep more of their texture. Pound the chicken evenly and check its temperature after baking rather than judging doneness by the melted cheese.
Ingredients for Chicken Parmesan
- About 1 1/2 lb boneless, skinless chicken breasts (680g), sliced into 4 cutlets
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour (60g)
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs (90g)
- 1/2 cup finely grated Parmesan (50g), divided
- 1 teaspoon dried Italian seasoning
- About 1/3 cup neutral frying oil, plus more as needed
- 12 oz dry penne (340g)
- 1 jar marinara sauce, about 24 oz (680g)
- 6 oz shredded low-moisture mozzarella, about 1 1/2 cups (170g)
Optional garnish: 1–2 tablespoons chopped parsley or basil.
Another short tubular pasta can replace penne. Regular breadcrumbs will work in place of panko, though the coating will be finer.
How to Make Chicken Parmesan
- Prepare the chicken: Preheat the oven to 400°F (205°C). Slice the breasts into 4 cutlets and pound them to an even thickness of about 1/2 inch. Pat dry and season with the salt and pepper.
- Cook the pasta: Boil the penne in salted water until about 1 minute shy of the package’s al dente time. Drain and toss with the marinara, reserving about 1/2 cup sauce for the chicken. Spread the pasta in a shallow 9-by-13-inch oven-safe baking dish.
- Bread the cutlets: Put the flour and beaten eggs in separate shallow dishes. In a third dish, mix the panko, 1/4 cup Parmesan, and Italian seasoning. Coat each cutlet in flour, then egg, letting the excess drip off, and finally the crumbs. Press gently to help the coating adhere.
- Fry until golden: Heat about 1/3 cup oil in a 12-inch skillet over medium to medium-high heat until shimmering, not smoking. Fry the cutlets without overlapping, in batches as needed, for roughly 3–4 minutes per side. Turn once, and add a little more oil between batches if the pan becomes dry. Transfer the golden cutlets to a wire rack if available.
- Assemble: Cut the browned cutlets into substantial strips or pieces. Arrange them with gaps over the penne so some pasta remains visible. Spoon a little reserved marinara onto each cutlet, then add the mozzarella and remaining Parmesan, leaving some golden breading exposed.
- Bake and check: Bake uncovered for about 7–10 minutes, until the mozzarella melts and the sauce is hot. Begin checking the thickest chicken piece around 7 minutes; it must reach 165°F (75°C) before serving. If the cheese has melted but the chicken is not done, continue baking and check again. Let stand for about 3 minutes, then add parsley or basil if using.
How to Keep the Coating Golden
Fry in uncrowded batches so moisture can escape and the crumbs brown rather than steam. A brief stop on a wire rack keeps the underside from sitting against a flat surface while the remaining cutlets cook.
Keep most of the sauce on the pasta and leave some chicken edges uncovered. The sauced areas will soften, but the exposed coating retains more texture. For another crumb-coated chicken dinner, try Oven-Baked Ranch Chicken with Golden Panko Crust.
Why the Pasta Gets Only a Short Bake
The penne cooks separately and goes into the dish slightly firm so it does not turn mushy in the oven. The chicken browns separately to build its crust. The final bake melts the cheese and finishes the chicken; it is not a long casserole bake.
Serving, Storage, and Reheating
Serve directly from the baking dish, lifting chicken pieces onto each portion of pasta. A simple green salad works alongside it.
Refrigerate leftovers promptly in an airtight container for up to 3 days. If practical, store the chicken separately from the pasta. Reheat the chicken in the oven until thoroughly hot and warm the pasta separately; the sauced coating will be softer than when freshly made.
Nutrition
Approximate per serving, based on 6 servings: 740 calories, 50g protein, 29g fat, and 72g carbohydrates. Approximate per 100g: 175 calories, 12g protein, 7g fat, and 17g carbohydrates. Values are estimates; the amount of frying oil absorbed and the marinara used will affect them.
Equipment
- 9-by-13-inch oven-safe baking dish
- 12-inch skillet
- Large pot
- Three shallow dishes
- Wire rack
- Meat thermometer
Ingredients
For the Chicken
- About 1 1/2 lb boneless, skinless chicken breasts (680 g), sliced into 4 cutlets
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour (60 g)
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs (90 g)
- 1/2 cup finely grated Parmesan (50 g), divided
- 1 teaspoon dried Italian seasoning
- About 1/3 cup neutral frying oil, plus more as needed
For the Pasta and Topping
- 12 oz dry penne (340 g)
- 1 jar marinara sauce, about 24 oz (680 g)
- 6 oz shredded low-moisture mozzarella, about 1 1/2 cups (170 g)
Optional Garnish
- 1–2 tablespoons chopped parsley or basil
Instructions
- Preheat the oven to 400°F (205°C).
- Slice the chicken breasts into 4 cutlets and pound them to an even thickness of about 1/2 inch. Pat dry and season with the salt and pepper.
- Boil the penne in salted water until about 1 minute shy of the package’s al dente time. Drain and toss with the marinara, reserving about 1/2 cup sauce.
- Spread the sauced penne in a shallow 9-by-13-inch oven-safe baking dish.
- Place the flour and beaten eggs in separate shallow dishes. In a third dish, mix the panko, 1/4 cup Parmesan, and Italian seasoning.
- Coat each cutlet in flour, then egg, letting excess drip off, and then the breadcrumb mixture. Press the crumbs gently to help them adhere.
- Heat about 1/3 cup oil in a 12-inch skillet over medium to medium-high heat until shimmering but not smoking. Fry the cutlets without crowding, in batches as needed, for about 3–4 minutes per side, turning once. Add more oil between batches if needed.
- Transfer the golden cutlets to a wire rack if available. Cut them into substantial strips or pieces and arrange them with gaps over the penne.
- Spoon a little reserved marinara onto each cutlet. Add the mozzarella and remaining Parmesan, leaving some golden breading exposed.
- Bake uncovered for about 7–10 minutes, until the mozzarella melts and the sauce is hot. Begin checking the thickest chicken piece around 7 minutes; it must reach 165°F (75°C) before serving. Continue baking and check again if needed.
- Let stand for about 3 minutes. Garnish with parsley or basil if using.
Tips
- Pound the chicken to an even thickness so the cutlets cook evenly.
- Fry in uncrowded batches so the coating browns instead of steaming.
- Transfer fried cutlets to a wire rack to keep their undersides from sitting on a flat surface.
- Keep most of the marinara on the pasta and leave some chicken edges uncovered to preserve more coating texture.
- Check the chicken’s internal temperature rather than relying on melted cheese to judge doneness.
Variations
- Different Pasta: Replace the penne with another short tubular pasta.
- Regular Breadcrumb Coating: Use regular breadcrumbs instead of panko for a finer coating.