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Crispy Chicken Parmesan for Two

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A quick and easy classic Italian-American dinner featuring crispy, double-coated chicken breasts topped with homemade marinara and melted mozzarella cheese, perfect for two servings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–7 oz / 170-200g each), pounded to even thickness
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs (oregano, basil blend)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup marinara sauce
  • 4 slices fresh mozzarella cheese (about 4 oz / 115g), thick-cut
  • 2 tablespoons grated Parmesan cheese (for sprinkling on top)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch (1.25 cm).
  2. In a shallow bowl, beat the egg until smooth. In another shallow dish, combine panko breadcrumbs, 1/4 cup grated Parmesan, garlic powder, dried Italian herbs, salt, and pepper. Mix well.
  3. Dip each chicken breast first into the beaten egg, letting any excess drip off, then dredge it thoroughly in the breadcrumb mixture, pressing gently so the crumbs stick well. For extra crunch, double-dip by repeating the egg and breadcrumb steps once more.
  4. Warm 2 tablespoons olive oil in a skillet over medium-high heat until shimmering but not smoking.
  5. Carefully place the coated chicken breasts in the hot oil. Cook for about 3-4 minutes on each side until golden brown and crispy. Fry in batches if necessary.
  6. Preheat oven to 375°F (190°C). Transfer the fried chicken breasts to an oven-safe dish or keep them in the skillet if oven-proof. Spoon about 1/2 cup marinara sauce over each piece, then top with 2 slices of fresh mozzarella and a sprinkle of Parmesan cheese.
  7. Bake in the oven for 8-10 minutes, until the cheese is bubbly and slightly golden.
  8. Remove from oven, let rest for 2 minutes, then garnish with fresh basil leaves if desired. Serve hot.

Notes

Double-coating the chicken in egg and panko creates a crunch that holds up under sauce. Pound chicken evenly for uniform cooking. If chicken browns too quickly, lower heat and cover briefly before baking. Reheat leftovers in oven at 350°F covered loosely with foil to maintain crispiness. For gluten-free, substitute panko with almond flour or gluten-free panko. For dairy-free, use vegan cheese and egg replacer.

Nutrition

Keywords: chicken parmesan, crispy chicken, homemade marinara, easy dinner, date night recipe, Italian comfort food

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