Chicken parmesan is one of those dishes that sounds more complicated than it is. Once you make it at home, you’ll wonder why you ever ordered it out.
My version leans toward crispy — I like my chicken to have a proper crust, which means not drowning it in sauce before it goes in the oven. A little sauce underneath, a little on top, and plenty of cheese. The chicken stays juicy inside while the outside stays golden. That’s the goal.
I’ve tried plenty of variations over the years. More sauce, less sauce, different cheeses, adding herbs to the breadcrumbs. What you’ll find here is the version that my family requests most. It’s not the fanciest, but it’s the one that disappears fastest.
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Chicken Parmesan
Ingredients
- 4 skinless boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko bread crumbs or more as needed
- 3/4 cup grated Parmesan cheese divided
- 2 tablespoons all-purpose flour or more if needed
- 1/2 cup olive oil for frying or as needed
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella cut into small cubes
- 1/4 cup chopped fresh basil
- 1/2 cup grated provolone cheese
- 2 teaspoons olive oil
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
- Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
- Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
