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Homemade Chicken Parmesan

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!

A white plate with a piece of homemade chicken parmesan and a side of spaghetti next to it.

FREQUENTLY ASKED QUESTIONS

Do I have to use panko?

Nope, if you’re out of panko or don’t care for it, you can use regular plain breadcrumbs.

Do I have to use mozzarella?

Feel free to swap it out for provolone.

Can I use other cuts of chicken?

This recipe will work with boneless, skinless chicken thighs also.

What oil should I use to fry chicken?

I used peanut oil but you can use whatever cooking oil you have on hand.

What is the difference between Chicken Parmesan and Chicken Parmigiana?

Guess what?! They’re actually the same thing. They’re just different variations of the same name.

Do I have to use red wine?

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.

How do I keep breading on Chicken Parmesan?

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.

What if I don’t want to oil fry the Chicken Parmesan?

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.

How to store leftovers?

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.

A plate in the foreground with a serving of homemade chicken parmesan.

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
Olive oil, garlic cloves, tomato paste, dried oregano, dried basil, onion powder, garlic powder, kosher salt, black pepper, dry red wine, crushed tomatoes, grated parmesan cheese, granulated sugar, unsalted butter, chicken breasts, all-purpose flour, large eggs, water, panko breadcrumbs, grated parmesan cheese, Italian seasoning, and 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.

A skillet with garlic and olive oil.

Add the tomato paste, oregano, basil, onion powder, garlic powder, salt, and pepper, stir together until combined and cook an additional 1 minute. 

A skillet garlic, tomato paste, oregano, basil, onion powder, garlic powder, salt, and pepper.

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.

A skillet full of tomato sauce.

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.

Four bowls, one with chicken breasts, one with a breadcrumb mixture, one with egg mixture and one with flour and spices.

One at a time, place the chicken into the flour mixture until lightly coated.

Four bowls- one with chicken, one with a piece of chicken in the flour mixture, another bowl with panko mixture and a final bowl with egg mixture.

Dip it in the egg, and allow the excess to drip off.

4 Bowls of different breading ingredients with chicken in egg mixture.

Place into the breadcrumbs and press them in to coat the chicken well.

Chicken in a bowl, a bol with egg wash, a bowl with flour mixture, and a final bowl with chicken in the panko breadcrumbs.

Place the breaded chicken onto a parchment-lined sheet tray and repeat with the remaining chicken pieces.

A baking sheet full of breaded chicken.

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 1/4th 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.

Frying pan with oil and it's frying chicken breasts.

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.

A baking sheet full of breaded fried chicken with tomato sauce and mozzarella cheese slices on top.

Bake for 10-12 minutes until the cheese is melted and it starts to brown.

Looking down on a chicken parmesan serving.

Serve immediately with spaghetti topped with the leftover sauce.

A fork holding a bite of homemade chicken parmesan.

CRAVING MORE RECIPES?

A plate of chicken parmesan and spaghetti with tomato sauce.

Homemade Chicken Parmesan

Enjoy a restaurant quality dinner with this incredibly flavorful Homemade Chicken Parmesan. The from-scratch sauce really sends this dish up a level!
5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

Ingredients

For the sauce:

For the chicken:

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 1/4th 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,
Course: Main Course
Cuisine: American, Italian

Nutrition

Calories: 719kcal | Carbohydrates: 54g | Protein: 53g | Fat: 33g | Sodium: 2376mg | Fiber: 8g | Sugar: 17g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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