Chicken Parmesan brings crisp, breaded chicken together with homemade marinara and a generous layer of bubbling cheese. Browning the cutlets before they go into the oven gives the coating color, while baking them with sauce and cheese brings the flavors together.
The marinara starts with onion, garlic, and tomato paste, then simmers with crushed tomatoes and dried herbs. A finish of fresh basil adds a bright note to the rich tomato sauce and melted mozzarella.
Build a flavorful homemade marinara
Finely diced onion softens into the sauce, while minced garlic and tomato paste add savory depth. Stir them as they cook so the garlic does not scorch and the tomato paste is distributed before the crushed tomatoes go in.
Oregano and dried basil season the sauce as it gently simmers. Stir occasionally, and keep the heat gentle so the marinara cooks evenly without splattering. It should be easy to spoon over the chicken and cheese, rather than so thick that it is difficult to spread in the baking dish.
Keep the cutlets even and the coating crisp
Pounding the chicken to an even thickness helps the cutlets cook at a similar rate. Patting them dry before seasoning also gives the flour a better surface to cling to. For the most reliable doneness check, use an instant-read thermometer in the thickest cutlet; that piece is the best guide when thickness varies.
Set up the flour, beaten egg with water, and seasoned panko in separate shallow dishes. Let excess flour fall away before dipping each piece into the egg, then press it into the breadcrumbs so the coating adheres. Panko gives the outside a coarse crunch, while finely grated Parmesan and Italian seasoning bring savory flavor to the crust.
Brown the chicken in batches, leaving room in the skillet so the cutlets can develop a golden coating. Crowding makes it harder to brown them evenly. The chicken will finish cooking in the oven, so focus on coloring the breading rather than trying to complete the cooking in the skillet.
Layer the cheese and finish the dish
Spread marinara across the baking dish before arranging the cutlets, then spoon sauce over the chicken. The layer beneath keeps the dish saucy, while the topping brings tomato flavor into each bite. Add low-moisture mozzarella and grated Parmesan over the top for a melted, browned finish.
Bake until the chicken is cooked through, checking the thickest cutlet rather than relying on appearance alone. A brief broil helps the cheese bubble and brown in spots, so keep an eye on it during that final stage. Let the dish rest before serving, then scatter chopped fresh basil over the top.
Frequently Asked Questions
Why pound the chicken cutlets before breading?
Pounding helps make the cutlets an even thickness, so they cook at a similar rate. It also makes them easier to coat evenly with flour, egg, and the seasoned panko mixture.
How can I tell when the chicken is cooked through?
Check the thickest part of each cutlet with an instant-read thermometer. This is especially helpful if the pieces are not exactly the same thickness; the coating’s color alone does not tell you whether the centers are done.
Why brown the breaded chicken before baking it with sauce?
Skillet browning gives the panko coating a golden exterior before the cutlets are covered with marinara and cheese. Fry the pieces in batches so they have room to brown, then let the oven finish cooking the chicken.
Chicken Parmesan with Homemade Marinara
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings25
minutes39
minutes760
kcal1
hour9
minutesBreaded chicken cutlets are browned in a skillet, then baked in homemade marinara with mozzarella and Parmesan until bubbling and golden.
Ingredients
- Homemade marinara
1 tbsp olive oil
1/2 small yellow onion, finely diced
2 garlic cloves, minced
1 tbsp tomato paste
1 28-oz can crushed tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp kosher salt
1/4 tsp black pepper
- Chicken and coating
2 large boneless, skinless chicken breasts (about 1 1/2 lb), sliced into 4 cutlets
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup all-purpose flour
2 large eggs
1 tbsp water
1 cup panko breadcrumbs
1/3 cup finely grated Parmesan
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 cup olive oil, for frying
- Topping
8 oz low-moisture mozzarella, shredded
1/4 cup grated Parmesan
2 tbsp chopped fresh basil, for serving
Directions
- Heat the oven to 425°F. Set the chicken cutlets between sheets of plastic wrap and pound them to an even 1/2-inch thickness. Pat dry and season on both sides with the salt and pepper listed for the chicken.
- Make the marinara: Heat 1 tbsp olive oil in a saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally. Stir in the garlic and tomato paste and cook for 1 minute. Add the crushed tomatoes, oregano, dried basil, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Set out three shallow dishes. Put the flour in the first. Beat the eggs with the water in the second. In the third, combine the panko, 1/3 cup Parmesan, Italian seasoning, and garlic powder. Coat each cutlet in flour, dip it in egg, then press it into the breadcrumb mixture.
- Heat the 1/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the cutlets for 2 minutes per side, about 8 minutes total, until the coating is golden. Transfer them to a plate.
- Spread 1 cup marinara in a 9×13-inch baking dish. Arrange the cutlets in the dish and spoon 1 1/2 cups marinara over them. Top with the mozzarella and 1/4 cup Parmesan. Bake for 10 minutes, then broil for 2 minutes until the cheese is bubbling and browned in spots. Check that the thickest part of each cutlet reaches 165°F.
- Let the chicken rest for 5 minutes. Sprinkle with fresh basil and serve with any remaining marinara.
Notes
- Pound the cutlets to an even thickness so they cook at a similar rate; check the thickest one with an instant-read thermometer.
