Southern-Style Crispy Chicken Parmesan Recipe

There’s just something about the smell of chicken parmesan bubbling away in the oven that brings my whole family running to the kitchen like I rang the dinner bell. I still remember the first time I made this dish. It was right after Jimmy and I got back from a little anniversary getaway to an Italian spot in Savannah. He looked at me, all sweet and hopeful, and said, “Sugar, do you think you could make that chicken dish at home?”

Well, you know I wasn’t about to turn that down.

After a few trial runs (including one particularly tragic, overly crispy batch we won’t talk about), I finally found my groove. I gave it a little Southern comfort twist and turned it into the kind of dish we now make almost every Friday night. Jimmy gets the sweet tea (or sometimes a nice red), the kids help set the table, and I handle the crispy, cheesy magic. It’s become our little tradition and now I’m tickled to share it with y’all.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs
• 2 tablespoons milk
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup olive oil
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish

A few notes about these ingredients, because I know y’all might have some questions! For the chicken breasts, I like to pound them to an even thickness of about 1/2 inch. This helps them cook evenly and makes for the most tender result. If your chicken breasts are particularly large, you might want to slice them in half horizontally before pounding.

The marinara sauce can be store-bought (I won’t tell a soul!), but if you’ve got my Homemade Sunday Gravy recipe from last month’s post, that would be absolutely divine here. And for the cheese, freshly grated mozzarella melts so much better than the pre-shredded kind, though I understand we’re all busy and sometimes those shortcuts are necessary!

Southern-Style Crispy Chicken Parmesan Recipe

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This crispy chicken parmesan combines Italian tradition with Southern comfort food flair. Golden-brown breaded chicken cutlets topped with tangy marinara and melty mozzarella make for a family favorite that's perfect for weeknight dinners or special occasions.

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Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs
• 2 tablespoons milk
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup olive oil
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
2. Set up three shallow dishes for breading: In the first dish, combine flour, garlic powder, Italian seasoning, salt, and pepper. In the second dish, whisk together eggs and milk. In the third dish, mix breadcrumbs with 1/2 cup Parmesan cheese.
3. Preheat oven to 425°F and line a baking sheet with parchment paper or aluminum foil.
4. Dredge each chicken piece first in the flour mixture, then dip in egg mixture, and finally coat with breadcrumb mixture. Place on a plate.
5. Heat olive oil in a large skillet over medium-high heat. Cook breaded chicken for 3-4 minutes per side until golden brown.
6. Transfer browned chicken to prepared baking sheet. Top each piece with about 1/2 cup marinara sauce and divide mozzarella cheese evenly among them.
7. Bake for 15-20 minutes until chicken reaches 165°F internal temperature and cheese is melted and bubbly.
8. Let rest for 5 minutes before serving. Garnish with fresh basil leaves and additional Parmesan if desired.

Notes

For a gluten-free version, substitute gluten-free flour and breadcrumbs.

To reduce calories, skip pan-frying and instead spray breaded chicken with olive oil cooking spray before baking at 425°F for about 25 minutes, flipping halfway.

Leftover chicken parmesan can be stored in an airtight container in the refrigerator for up to 3 days.

For best reheating results, warm in a 350°F oven for 10-15 minutes rather than microwaving.

Step-by-Step Instructions

1. Prep the chicken: Pound each breast to an even thickness between two pieces of plastic wrap. This helps with even cooking and makes for juicier chicken.

2. Set up your breading station:

• Dish 1: flour, garlic powder, Italian seasoning, salt, pepper
• Dish 2: whisked eggs + milk
• Dish 3: Italian breadcrumbs + grated Parmesan

3. Bread the chicken: Dredge each piece in flour, dip in egg, then press into the breadcrumb mixture until fully coated.

4. Pan-fry until golden: Heat olive oil in a large skillet over medium-high heat. Fry each piece until crispy and golden brown, about 3–4 minutes per side. Don’t crowd the pan!

5. Assemble and bake: Transfer chicken to a baking sheet lined with parchment. Top each piece with marinara and shredded mozzarella. Bake at 425°F for 15–20 minutes, until bubbly and cooked through.

6. Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh basil and more Parmesan.

Substitutions and Alternatives

Now, I know not everyone has the same pantry items or dietary needs as my family, so here are some substitutions that work just as beautifully:

For a gluten-free version, you can substitute the all-purpose flour with your favorite gluten-free flour blend and use gluten-free breadcrumbs. My neighbor Judy has celiac disease, and she swears this version is just as delicious!

If you’re watching your calories, you can skip the pan-frying step and instead spray the breaded chicken with olive oil cooking spray before baking at 425°F for about 25 minutes, flipping halfway through. It won’t be quite as crispy, but it’s still mighty tasty.

For a different flavor profile, try using different cheeses! Provolone offers a smoky note, while fontina melts like a dream. You could even use a pepper jack for a little kick if you’re feeling adventurous.

And if chicken isn’t your thing, this same method works beautifully with eggplant slices (just salt them and let them sit for 30 minutes first to draw out the moisture), or even with boneless pork chops for a different twist.

How To Serve Chicken Parmesan

In our house, chicken parmesan is never served alone! I love to pair it with a big bowl of spaghetti tossed with a little extra marinara sauce and butter. A simple green salad with my homemade balsamic vinaigrette makes the perfect side dish to cut through the richness of the chicken.

For a lower-carb option, try serving your chicken parmesan over a bed of roasted spaghetti squash or zucchini noodles. It’s a wonderful way to sneak in some extra vegetables, especially for picky eaters (I’m looking at you, Jimmy Jr.!).

If you’re hosting a dinner party, this chicken parmesan makes a beautiful main course. Serve it alongside some garlic bread and a Caesar salad for a meal that’s sure to impress. And don’t forget a nice glass of Chianti or, if you’re like me and prefer something sweeter, a glass of Moscato pairs beautifully with the tangy tomato sauce.

For a fun twist that the kids absolutely love, make chicken parmesan sliders! Just cut the cooked chicken into smaller pieces and serve on dinner rolls with extra sauce and cheese. It’s perfect for game day or when you’ve got a house full of hungry teenagers.

Storage and Leftovers

If you’re lucky enough to have leftovers (which rarely happens in my house!), chicken parmesan stores beautifully. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken on a baking sheet and warm it in a 350°F oven for about 10-15 minutes until heated through. This method helps maintain that crispy exterior better than microwaving, though if you’re in a hurry, the microwave works too – just use 50% power to prevent the chicken from becoming tough.

Leftover chicken parmesan also makes the most amazing sandwich you’ve ever tasted! Just place it between two slices of crusty Italian bread with a little extra sauce and cheese, then grill it like you would a grilled cheese sandwich. My husband calls this his “Monday lunch special” and looks forward to it almost as much as the original dinner!

You can also chop up leftover chicken parmesan and use it to top a pizza or mix it into a pasta bake for a completely new meal. It’s like getting two dinners for the effort of one, and this busy mama certainly appreciates that!

More Delicious Recipes from ThisGalCooks.com

If you’re in the mood to continue your baking adventures, here are three delightful bread recipes from This Gal Cooks that pair beautifully with the comforting flavors of Chicken Parmesan:

100% Whole Wheat Bread

This hearty loaf is perfect for soaking up extra marinara sauce. With a touch of brown sugar and dry milk, it delivers a soft crumb and rich flavor.

👉 Get my 100% Whole Wheat Bread recipe

Sour Cream Banana Bread

A moist, tender quick bread that’s ideal for dessert or breakfast the next day. The sour cream adds richness, while ripe bananas bring natural sweetness.

👉 Get my Sour Cream Banana Bread recipe

Cast Iron Buttermilk Cornbread

Golden and crisp on the outside, soft on the inside, this Southern classic is a cozy companion to any Italian meal.

👉 Get my Cast Iron Buttermilk Cornbread recipe

Whether you’re planning a family dinner or just craving some homemade goodness, these breads are sure to complement your meal. Happy baking!