Tender & Crispy Chicken Parmesan

If you love a great classic Italian dish, I can’t wait for you to try this Tender & Crispy Chicken Parmesan (Chicken Parmigiana). Crispy yet juicy, breaded chicken breasts are topped with a tangy tomato sauce and a layer of provolone cheese.

You should also check out a few more chicken recipes like my Creamed Spinach Stuffed Chicken Breast, Chicken Parmesan Sandwich, Creamy Chicken Marsala, Creamy Cast Iron Tuscan Chicken, Sicilian Chicken & Spinach Saute, and Roasted Cast Iron Chicken.

plate of chicken parmesan

This is one of my favorite recipes to make and the kids actually look forward to this one.

The ingredients basically consist of breaded chicken breast smothered in a savory tomato sauce and topped with as much provolone cheese as one can handle — sounds like a winner, winner chicken dinner to me!

four pieces of chicken parmesan in a row

This is a straightforward dish that won’t much time to prepare. The unique flavors you get from the Parmesan cheese added to the tomato sauce, and the chicken’s crispiness adds some serious harmony to this delightful dish. Enjoy it by itself or pair it with a side of spaghetti for a complete meal.

Ingredients you’ll need to make Chicken Parmesan:

chicken parmesan ingredients
  • First, we must make the tomato sauce. This will be placed on top of the breaded chicken and underneath the provolone cheese. For the sauce, you’ll need Crushed Tomato Sauce, Freshly Chopped Basil, Parmesan Cheese, Crushed Red Pepper, Black Pepper, and Himalayan Salt.
  • For the chicken, you’ll prepare this in two steps: Season & Coat. And cutting your Chicken Breast in half, you’ll season them with Paprika, Black Pepper, Garlic Powder, Ground Thyme, and Himalayan Salt. For the “coating” process, you’ll need All-Purpose Flour, Eggs, Italian Breadcrumbs, and Parmesan Cheese.
  • And last but not least, Provolone Cheese and Fresh Basil to top it all off.

How to Make Chicken Parmesan:

  1. In a small pot, combine tomato sauce, garlic, basil, Parmesan cheese, red pepper, black pepper, and Himalayan salt, then cook for 5 minutes. I like to “doctor up” my tomato sauce to put my twist on it.
  2. For the chicken, slice each breast in half and tenderize the chicken with a meat tenderizer (paid link). Feel free to have some fun with this step. Season each side with paprika, black pepper, garlic powder, ground thyme, and Himalayan salt. 
  3. Once the chicken is seasoned, slightly coat with all-purpose flour. Set to the side.
  4. In a bowl, scramble eggs. Set to the side.
  5. Using a large ziplock bag, mix the breadcrumbs and grated Parmesan Cheese.
  6. Dredge the chicken in the eggs first, then coat with the breadcrumb mixture.
  7. Cook your chicken for 3 to 4 minutes on each side and add to a baking pan when done. (Note: Be careful not to overcook the chicken breast. Thinner halves will only need 3 minutes, where larger slices may require 4 minutes.)
  8. Top off each chicken breast with tomato sauce, Provolone cheese (free to add an extra slice if you love cheese as I do), and a few sprinkles of freshly chopped basil. Broil for 30 seconds until the cheese melts.
  9. If you want to serve your chicken Parmesan with spaghetti, cook as instructed and set it to the side until the chicken Parmesan is done. You can serve it on the side or place your chicken parmesan on top of a bed of spaghetti.
overhead of chicken parmesan on baking pan

If you want to show off your kitchen skills with little effort on your end, this simple and easy Chicken Parmesan recipe is the perfect dinner idea. This recipe definitely deserves a spot on the dinner table.

Plated chicken parmesan with a side of spaghetti and tomato sauce
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Plated chicken parmesan with a side of spaghetti and tomato sauce

Tender & Crispy Chicken Parmesan

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  • Author: Eric Jones
  • Total Time: 25 minutes
  • Yield: 4 1x


Tender & Crispy Chicken Parmesan takes juicy, breaded chicken breasts and tops them with a tangy tomato sauce and provolone cheese.


Units Scale
  • 28 oz fire-roasted crushed tomato sauce
  • 1/2 tsp minced garlic
  • 2 tbsp fresh basil, chopped and divided
  • 3/4 cup parmesan grated cheese, divided
  • 1/2 tsp crushed red pepper
  • 1 1/2 tsp black pepper, divided
  • 1/2 tsp sea salt
  • 1 lb boneless chicken breast
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground thyme
  • 2 eggs
  • 1 cup Italian breadcrumbs
  • 1 cup all-purpose flour
  • 4 slices provolone cheese


  1. In a medium pot, add tomato sauce, minced garlic, 1 tbsp chopped basil, 1/4 cup parmesan grated cheese, crushed red pepper, 1/2 tsp black pepper, and 1/4 tsp sea salt. Cook on low heat for 5 minutes. Set to the side.
  2. Heat skillet to medium heat and add a small amount of olive oil.
  3. Cut the chicken breast into halves. Cover with plastic wrap and tenderize chicken breast using a meat tenderizer (paid link). Season each chicken breast with paprika, 1 tsp black pepper, garlic powder, ground thyme, and 1/4 tsp sea salt. Set to the side.
  4. In a large bowl, add eggs and scramble. 
  5. In a bowl or ziplock bag, add breadcrumbs and 1/2 cup parmesan cheese. Mix.
  6. Lightly coat chicken with all-purpose flour. Coat chicken with egg. Coat with breadcrumb mixture.
  7. Cook each chicken breast for 3 to 4 minutes on each side.  Place on baking pan when done.
  8. Add tomato sauce over the chicken breast. Top off with sliced provolone cheese. Top with 1 tbsp  chopped basil. Broil until the cheese melts (around 30 seconds).


You can combine the chicken seasonings (paprika, black pepper, garlic powder, ground thyme, and Himalayan salt) before seasoning your chicken breast. This makes the process a lot easier.

Thirty seconds or less in the broiler is all you need to melt the cheese.

Place additional sauce on spaghetti or your favorite pasta and serve alongside the chicken parmesan.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


  • Calories: 650
  • Sugar: 10.8g
  • Sodium: 1501mg
  • Fat: 21.6g
  • Carbohydrates: 69.6g
  • Fiber: 4.3g
  • Protein: 45.9g
  • Cholesterol: 139mg

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