Enjoy a restaurant quality dinner with this incredibly flavorful Homemade Chicken Parmesan. The from-scratch sauce really sends this dish up a level!
A CLASSIC AND SIMPLE DINNER RECIPE
If you've ever had tender, juicy Chicken Parmesan while dining out, you know how delicious this dish can be. Making your own Homemade Chicken Parmesan doesn't have to be intimidating - let me show you how easy it can be! I truly think the homemade sauce is what really makes this dinner rich and full of flavor. Everyone will definitely be asking for seconds. We love the sauce so much, I included extra in the recipe to add to a side of pasta to really round out this meal!
FREQUENTLY ASKED QUESTIONS
Nope, if you're out of panko or don't care for it, you can use regular plain breadcrumbs.
Feel free to swap it out for provolone.
This recipe will work with boneless, skinless chicken thighs also.
I used peanut oil but you can use whatever cooking oil you have on hand.
Guess what?! They're actually the same thing. They're just different variations of the same name.
I'm actually not a wine drinker. I don't enjoy the taste of most wine, but in a sauce, it enhances the flavor profile. If it's not for you, you can use beef or chicken broth. But, just know that you won't actually taste the red wine separately in the sauce, it just adds a rich background flavor that can't be beat.
The most important step is to make sure your chicken is dry before starting the dredging and breading process. Pat the chicken dry if necessary with a paper towel. This helps the flour and other things stick to the chicken.
There are a few other ways to make it. To make these via other methods, follow the instructions for this recipe up until it's time to fry the chicken, then try one of these other ways.
Air Fryer: Air fry breaded chicken at 400F for 5 minutes, flip the chicken and continue to cook for another 5 minutes. Cover with cheese then cook a final time for 3 minutes, or until the cheese is melted and starts to turn golden brown.
Oven and Crockpot: Here's my baked chicken parmesan instructions for the oven and my instructions for making chicken parm in the Slow Cooker.
Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.
To reheat leftovers, use the microwave until it's warmed through again. Or, place chicken in a baking dish and cover with aluminum foil to reheat in the oven. The foil helps prevent the chicken from drying out while heating it back up.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- olive oil
- cloves garlic
- tomato paste
- dried oregano
- dried basil
- onion powder
- garlic powder
- kosher salt and black pepper
- dry red wine
- crushed tomatoes
- grated parmesan cheese
- granulated sugar
- unsalted butter
- chicken breasts
- all-purpose flour
- large eggs
- water
- panko breadcrumbs
- Italian seasoning
- mozzarella cheese
HOW TO MAKE HOMEMADE CHICKEN PARMESAN
In a large skillet over medium-low heat, add the olive oil and cook the garlic until fragrant, 30 seconds.
Add the tomato paste, oregano, basil, onion powder, garlic powder, salt, and pepper, stir together until combined and cook an additional 1 minute.
Add the wine, and stir it in. Add the crushed tomatoes, parmesan cheese, and sugar. Stir to combine, and bring to a simmer. Place on low heat, cover, and simmer for at least 20 minutes. Add the butter and stir it in to melt.
While the sauce is simmering, prepare the chicken. Cut the chicken in half lengthwise and set aside. In a shallow bowl, stir together the flour, garlic powder, onion powder, salt, and pepper. In another shallow bowl, whisk together the eggs and water. In a third shallow bowl, stir together the breadcrumbs, parmesan, and Italian seasoning.
One at a time, place the chicken into the flour mixture until lightly coated.
Dip it in the egg, and allow the excess to drip off.
Place into the breadcrumbs and press them in to coat the chicken well.
Place the breaded chicken onto a parchment-lined sheet tray and repeat with the remaining chicken pieces.
Preheat the oven to 425°F. Spray a sheet tray with cooking spray, and set aside.
In a large skillet over medium heat, add about ¼th inch of cooking oil. Once hot, fry the chicken in batches to not crowd the pan, until golden brown. About 2-3 minutes per side.
Drain the chicken on a paper-towel-lined plate, then place it onto the prepared sheet tray. Repeat with the remaining chicken.
Top each piece of chicken with ¼ cup of the sauce, followed by 2 slices of cheese.
Bake for 10-12 minutes until the cheese is melted and it starts to brown.
Serve immediately with spaghetti topped with the leftover sauce.
CRAVING MORE RECIPES?
- Crock Pot Garlic Parmesan Chicken (+Video)
- Sheet Pan Chicken Parmesan
- Panko Baked Chicken
- Chicken Parmesan Casserole
- Crock Pot Garlic Parmesan Potatoes
- Chicken Parmesan Cups
Homemade Chicken Parmesan
Ingredients
For the sauce:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup dry red wine (optional)
- 28 ounces crushed tomatoes
- ¼ cup grated parmesan cheese
- 1 teaspoon granulated sugar
- 2 tablespoons unsalted butter
For the chicken:
- 2 large chicken breasts
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- splash of water
- 1 ½ cups panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- 8 slices mozzarella cheese
Instructions
- In a large skillet over medium-low heat, add the olive oil and cook the garlic until fragrant, 30 seconds.
- Add the tomato paste, oregano, basil, onion powder, garlic powder, salt, and pepper, stir together until combined and cook an additional 1 minute.
- Add the wine, and stir it in.
- Add the crushed tomatoes, parmesan cheese, and sugar. Stir to combine, and bring to a simmer. Place on low heat, cover, and simmer for at least 20 minutes.
- Add the butter and stir it in to melt.
- While the sauce is simmering, prepare the chicken. Cut the chicken in half lengthwise and set aside.
- In a shallow bowl, stir together the flour, garlic powder, onion powder, salt, and pepper.
- In another shallow bowl, whisk together the eggs and water.
- In a third shallow bowl, stir together the breadcrumbs, parmesan, and Italian seasoning.
- One at a time, place the chicken into the flour mixture until lightly coated. Dip it in the egg, and allow the excess to drip off. Place into the breadcrumbs and press them in to coat the chicken well.
- Place the breaded chicken onto a parchment-lined sheet tray and repeat with the remaining chicken pieces.
- Preheat the oven to 425°F. Spray a sheet tray with cooking spray, and set aside.
- In a large skillet over medium heat, add about ¼th inch of cooking oil. Once hot, fry the chicken in batches to not crowd the pan, until golden brown. About 2-3 minutes per side.
- Drain the chicken on a paper-towel-lined plate, then place it onto the prepared sheet tray. Repeat with the remaining chicken.
- Top each piece of chicken with ¼ cup of the sauce, followed by 2 slices of cheese.
- Bake for 10-12 minutes until the cheese is melted and it starts to brown. Serve immediately.
Notes
- The butter at the end of the sauce adds a richness and smoothness to the sauce.
- We cook the tomato paste and spices with the garlic to bring out the flavors, this will enhance the overall flavor of the sauce.
- You can use regular plain breadcrumbs in place of the panko.
- There is enough sauce left over to use with your favorite pasta on the side with the chicken parmesan.
- You can use provolone in place of the mozzarella if you prefer.
- You can use your favorite jarred sauce but I think the homemade sauce really makes this dish.
- This will also work with boneless, skinless thighs.
- Reheat leftovers in the oven covered with foil to prevent the chicken from drying out or in the micrwaove until warmed through.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months,