Chicken Parmesan
5 (1)

Chicken Parmesan<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
></div><span class='yasr-stars-title-average'>5 (1)</span></div>

Part of any home cooks repertoire needs to be How to make a Chicken Parmesan. If you don’t have one tucked away up your sleeve already then we got you! This is our world-famous Chicken Parmesan recipe and we’re pretty proud of it! Well, we think it’s world-famous anyway, so hopefully you all will like it and we’ll get it there one day!

Chicken Parm or Chicken Parma?

 Chicken Parmesan, or variations of the dish are loved all over the world. Growing up in Australia this dish is the number 1 menu item that is consumed in bars and pubs across the country. Down Under we refer to it simply as a ‘Parma’, or sometimes a ‘Parmi’ (which is just weird). Typical Australian approach to a language, if there’s a way to abbreviate it then we’ll do it!

The main difference we found between a Chicken Parm in the USA and a Parma in Australia is what it’s served with. In many cases you’ll get a Chicken Parm in the USA on a bed of Spaghetti & Red Sauce. Australia it’s served typically with golden French Fries and sometimes a terrible salad on the side, which is never eaten! One thing is unforgiveable though – if the Parma is plated on top of the Fries making them go all soggy. Completely unforgiveable!

How to make a Chicken Parmesan?

There are three core ingredients to create a great Chicken Parmesan: Chicken Breast, Tomato Sauce, and Mozzarella Cheese

Chicken Breast

A great Chicken Parmesan is all about the foundational ingredients. A good, large Chicken Breast is a must. Pounded out relatively thinly to get a large surface area, yet still thick enough for a big, tender, juicy bite

Tomato Sauce

The Tomato Sauce / Red Sauce must be good quality. Make this yourself every time to get the best result. Our Tomato Sauce is simple and prioritizes good quality Tomatoes (San Marzano every time if you can get them), reduced to concentrate the flavor. Another secret ingredient is Parmesan Cheese rind. If you have any leftover, keep it, and use it in the sauce as it ads great flavor

Chicken Parmesan Tomato Sauce
Save your Parmesan Cheese rinds and use them to enrich the Tomato Sauce

Mozzarella Cheese

Good quality Mozzarella Cheese (or ‘Mootz’ / ‘Mozzarell’ as they say in the Northeast of USA!) is a must to complete the foundation for a great Chicken Parmesan recipe. We prefer the large Mozzarella Balls that you can purchase from good Italian Delis. Break off some nice chunks and spread them liberally all over the top of the breaded, sauced Chicken so it melts all over it. You just can’t beat it

Additions to the Chicken Parmesan

There are a few additional ingredients that go great in a Chicken Parmesan that aren’t ‘foundational’. They are more about adding your own personal touches and flavors to create unique flavor profiles. A few of our favorite additions are good quality Ham, such as Parma Ham or Prosciutto. Place the Ham on top of the Sauce then Melt cheese on top and you’re eating well!

Another great addition to a good Parma is Feta Cheese. Apply the Feta alongside the Mozzarella for a beautiful, creamy, sharp taste. Get the good quality Feta in Olive Oil if you can. The additional Olive Oil just adds more flavor to the dish. It’s fantastic!

For this recipe we will be showing you how to make Chicken Parmesan, classic style: Chicken, Tomato, Cheese. Feel free to add these additions or anything else you like, it’s totally up to you. All we ask is if you do, please share with us how it went in the comments or on Instagram or Pinterest pages

Recipe Details


4 people

Prep time

20 minutes

Cooking time

1 hour

Total time

1 hour, 20 minutes

Chicken Parmesan Recipe


  • 4 large Skinless Chicken Breasts
  • 400ml / 14 oz. Can of Crushed Tomato
  • 2 tbsp. Tomato Paste
  • ½ Brown Onion, finely diced
  • 4 Garlic Cloves, finely chopped
  • 4 Sprigs of Thyme
  • 400g / 14 oz. Fresh Mozzarella
  • 2 Eggs, whisked
  • 1 Cup All-Purpose Flour
  • 1 cup Breadcrumbs
  • 2 Cups Frying Oil (Vegetable Oil or Canola Oil)
  • ¼ cup Basil, roughly chopped
  • 1 tsp. Olive Oil
  • Salt and Pepper
  • Optional: 1 Parmesan Rind


  1. Add the Olive Oil to a medium sized saucepan over medium heat on the stovetop. Once the Oil is heated, add the Brown Onions and cook for 4-5 minutes. Add the Garlic and cook for a further 1 minute until fragrant
  2. Add the Tomato Paste and cook for 2 minutes, mixing well to combine with the Onions. Then add the Can of Crushed Tomatoes, Thyme, 1 tsp. Salt, 1 tsp. Pepper, and Parmesan Rind (optional). Bring to a boil then reduce heat to low and simmer for 25 – 30 minutes
  3. While the Tomato Sauce is reducing you can prepare the Chicken. Begin by laying out a large sheet of Cling Wrap / Film on a chopping board. Place one Chicken Breast in the middle of the Cling Wrap, then add another layer on top
  4. Gently pound out the Chicken to flatten it as even as possible. You can use a mallet if you own one, otherwise a rolling pin, back of a saucepan or even a bottle of wine works well! We want to pound it, so it is about 1 Inch thick, evenly across the entire Chicken. Repeat this step for the remaining Chicken Breasts

Coating the Chicken

  1. Assemble 3 bowls to prepare the coating for the Chicken. The first bowl, add the Flour and 1 tbsp. Salt. The second bowl, the Eggs and the final bowl add the Breadcrumbs
  2. Add the Frying Oil to a large pan or Cast-Iron Skillet over medium / high heat. Once it read between 350 – 375 degrees it is ready for adding the Chicken
  3. Use one hand for the wet ingredients (the Eggs) and the other for the dry ingredients. Place the Chicken Breasts first in the flour, coating it well. Pat any excess flour off then place into the Egg Wash. Finally, place into the Breadcrumb bowl and cover well, then immediately add into the hot oil to begin frying

Chicken Parmesan Breading Station
setup your breading station with 3 bowls filled with egg, flour, and breadcrumbs

Note: When placing the Chicken in the Oil, always carefully add it in the direction facing away from you to avoid any Oil splashing on you

Fry the Chicken one piece at a time. This avoids overcrowding the pan which will lower the Oil temperature and make the Chicken greasy and unappetizing

  1. Fry for 4-5 minutes, then carefully flip over and fry the other side for the same time until golden brown and the Internal temperature reads 150 degrees. We’ll be broiling the Chicken in the final steps to finish the cooking process
  2. Set aside on an elevated wire rack with paper towels beneath to capture any dripping Oil. It’s important to elevate the Fried Chicken to avoid the bottom becoming soggy. Repeat this cooking process for the remaining pieces of Chicken

Assembling the Chicken Parmesan

  1. Place the Fried Chicken Pieces on a large baking tray, then spoon on a generous amount of Tomato Sauce over the top. Be sure to cover as much surface area as possible
  2. Finish by breaking off pieces of Mozzarella and placing them on top of the Tomato Sauce. Apply as much Cheese as you like. Personally, we like the entire surface to be covered with Cheese!
  3. Place the Chicken under the Broiler set on high and cook until the cheese turns Golden Brown, about 2-3 minutes. Remove from Broiler, finish with a sprinkle of Fresh Basil and serve immediately

Chicken Parmesan Close up
A delicious Chicken Parmesan with melty Mozzarella and a rich, tomato sauce

Personally, there’s a couple of favorite sides we like to have when eating this delicious Chicken Parmesan Recipe. You can’t go wrong with French Fries, or Mac and Cheese. If you feel like some Mac and Cheese, check this recipe out – you won’t be disappointed!

Finally, if you have any leftover Chicken Parm we’ve got you covered with our amazing Chicken Parm Sandwich recipe here (link coming soon). Happy Cooking!

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *