Why You’ll Love This this Italian Chicken Parmesan
This crispy chicken parmesan brings together everything you crave in comfort food – tender chicken with a golden, crunchy coating that stays put, thanks to those crushed saltine crackers doing the heavy lifting instead of boring old breadcrumbs.
The homemade tomato sauce gets its own moment to shine on the stovetop, simmering away with basil and garlic until it’s thick enough to cling to every piece of chicken without making everything soggy.
You get that perfect cheese pull from the melted mozzarella on top, while the parmesan adds that sharp, nutty flavor that makes you wonder why you ever bothered with the frozen stuff.
Ingredients List
This Italian chicken parmesan recipe keeps things simple with pantry staples and a few fresh touches that make all the difference.
- 2 large eggs
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 6 boneless skinless chicken breast halves
- 1 cup crushed saltine crackers
- 1/2 cup vegetable oil
- 1 (15 ounce) can tomato sauce
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 1 tablespoon butter
- 1/2 cup grated parmesan cheese
- 6 slices mozzarella cheese
- You’re looking at a pretty indulgent dish here – between the oil for frying and all that cheese, it’s definitely more of a treat-yourself meal than your everyday dinner
- The saltine crackers actually give you a lighter coating than heavy breadcrumbs, so that’s something
- If you want to lighten things up, you could try baking the breaded chicken instead of pan-frying, though you’ll miss out on some of that golden crispiness
- Fresh herbs would bump up the flavor and nutrition if you’ve got them hanging around, but dried works just fine when that’s what you have
Step by Step Directions
Making this crispy chicken parmesan is straightforward – you’ll bread and pan-fry the chicken, then bake it with a quick homemade tomato sauce and plenty of cheese.
- Spray a 13×9 inch baking dish with nonstick cooking spray.
- Whisk together 2 eggs, 1 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
- Dip each chicken breast in the egg mixture, then coat thoroughly with crushed saltine crackers.
- Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until hot.
- Add breaded chicken to the skillet and cook until browned on both sides, about 3 minutes per side.
- Drain the chicken and arrange in a single layer in the prepared baking dish.
- Preheat oven to 350°F.
- Wipe the skillet clean with paper towels.
- Combine tomato sauce, dried basil, and garlic powder in the same skillet.
- Bring the sauce mixture to a boil, stirring occasionally, then reduce heat.
- Simmer for about 6 minutes, stirring occasionally, until thickened.
- Stir butter into the sauce, then pour over the chicken in the baking dish.
- Sprinkle grated parmesan cheese over the chicken.
- Cover and bake for 30 minutes.
- Remove cover and top each chicken breast with a slice of mozzarella cheese.
- Bake revealed for an additional 10 minutes.
For easier egg whisking and sauce preparation, a premium kitchen stand mixer can help streamline your cooking process.
Substitutions and Variations
- Add some heat with a pinch of red pepper flakes in the tomato sauce, because sometimes you need a little kick to wake up your taste buds.
- Turn it into chicken parmesan sliders by using chicken tenderloins instead of breasts, then serving on small buns with extra sauce for dipping.
- Make a lighter version by baking the breaded chicken at 425°F instead of pan-frying – spray the tops with cooking spray and you’ll still get decent crispiness without all that oil.
Additional Things to Serve With This Dish
This crispy chicken parmesan practically begs for some classic Italian sides that’ll make your dinner table look like something straight out of a snug trattoria.
- Spaghetti or penne pasta – because to be frank, you’re already making tomato sauce, so why not toss some noodles in there and call it a proper Italian feast.
- Caesar salad with extra croutons – the crisp romaine cuts through all that cheesy goodness, plus you get to feel slightly virtuous about eating vegetables.
- Garlic bread that’s actually garlicky – none of that wimpy butter-with-a-whisper-of-garlic nonsense, we’re talking about bread that makes your breath offensive from three feet away.
- Roasted vegetables like zucchini, bell peppers, or eggplant – they soak up any extra sauce that drips off the chicken, and suddenly you’ve got a complete meal that looks like you actually planned it.
- A simple arugula salad with lemon vinaigrette – because sometimes you need something peppery and bright to balance out all that comfort food richness.
- Creamy polenta or risotto – if you’re feeling fancy and have an extra hour to stand at the stove stirring, though honestly, pasta is probably the smarter choice for a weeknight.
Cooking Tips & Tricks (Chef’s Notes)
Let me share the little secrets that’ll turn your chicken parm from decent to absolutely mind-blowing.
- Pound that chicken to an even thickness – we’re talking about a solid half-inch all around, because nobody wants to bite into leather on one end and raw chicken on the other, and trust me, your jaw will thank you later.
- Let the breaded chicken rest for 10 minutes before frying – I know you’re hungry and impatient, but this little pause helps the coating stick like glue instead of falling off in sad, soggy chunks in your oil.
- Don’t crowd the skillet when browning – work in batches if you have to, because cramming six chicken breasts into one pan turns your beautiful browning session into a depressing steam bath.
- Use a meat thermometer if you’re nervous – look for 165°F in the thickest part, though honestly, after 40 minutes in the oven, you’re probably fine, but peace of mind is worth the extra step.
- Let it rest for 5 minutes after baking – this gives all those melted cheeses a chance to set up properly instead of sliding right off your chicken like a cheesy avalanche.
- Save some extra sauce on the side – because there’s always that one person at the table who wants to drown everything in more tomato sauce, and frankly, they’re not wrong.
- Toast your cracker crumbs in a dry pan for 2 minutes – this extra step adds a nutty depth that plain crackers just can’t match, plus it makes you feel like a real chef.
Nutritional Facts
Based on 6 servings, each portion of this Crispy Chicken Parmigiana delivers substantial nutrition along with incredible flavor.
- Calories: Approximately 485 per serving
- Protein: 42g – excellent source for muscle maintenance and growth
- Carbohydrates: 12g – primarily from cracker coating and tomato sauce
- Fat: 30g – includes healthy fats from olive oil and cheese
- Saturated Fat: 10g – mainly from mozzarella and parmesan cheese
- Cholesterol: 165mg – from chicken breast and eggs
- Sodium: 980mg – consider reducing salt if watching sodium intake
- Fiber: 1g – modest amount from tomato sauce
- Calcium: 285mg – significant boost from both cheeses
- Iron: 2.1mg – good source from chicken and fortified crackers
- Vitamin A: 12% DV – from tomato sauce and cheese
- Vitamin C: 8% DV – primarily from tomato sauce
- Potassium: 580mg – supports heart health and muscle function
Fun “Did You Know?”
Did you know that Chicken Parmigiana isn’t actually Italian? I uncovered this dish originated in Italian-American communities during the early 1900s.
Traditional Italian cuisine rarely combines chicken with cheese and tomato sauce like this recipe does. The name “parmigiana” comes from Parmigiano-Reggiano cheese, but ironically, authentic Italian parmigiana typically uses eggplant instead of chicken.
Italian immigrants adapted their homeland recipes using available American ingredients, creating this beloved fusion dish. Today’s Chicken Parmesan has become more popular in America than Italy itself.
It’s fascinating how culinary traditions evolve when cultures blend together through immigration.
