Rustic Chicken Parmesan

Name: Rustic Chicken Parmesan
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Ingredients: 4 chicken breasts, halved if large; ¾ cup all-purpose flour; 2 large eggs, beaten; 1 cup panko bread crumbs; ½ cup grated Parmesan cheese; 1 teaspoon salt, lightly reduced; ½ teaspoon black pepper; 1 tablespoon dried parsley; ½ teaspoon garlic powder (replacement for original); Olive oil for frying; 1½ cups marinara sauce, divided; 8 ounces shredded fresh mozzarella; Fresh chopped basil, for garnish

By Emma

Certified Culinary Professional

Published on 22 January 2026 • Recipe tested & approved

Chicken breasts pounded thin, dredged in seasoned bread crumbs with Parmesan and parsley. Browned in olive oil till golden, then baked under marinara and mozzarella. Uses panko instead of plain crumbs for crunch, a touch less salt. Oven at 355 degrees for even cooking. Mozzarella melts creamy, sauce bubbles around edges, aroma fills kitchen. Watch for internal temp 165 degrees or juices run clear. Serves four with spaghetti or any pasta. Protein rich, moderate fat, low carb, bold flavors, classic Italian-American comfort. Adjust breading thickness or cheese types for twist. Easy to double or halve portions. A weeknight staple, forgiving and straightforward. Comes together in under an hour with prep, cook time combined. Ideal for hands-on cooks who love crisp textures with melty cheese finish. Each bite crunchy, creamy, tangy, balanced. This version trims excess salt, adds fresh basil finish.

Prep: 20 min

Cook: 32 min

Total: 52 min

Servings: 4 servings

#Italian-American #chicken #panko crust #baked chicken #comfort food #weeknight meal

Tried plenty ways to get that beloved chicken parmesan crunch but avoid soggy mess underneath. Started pounding chicken thinner, better surface area for crisp breading. Switched to panko crumbs with Parmesan and dried parsley for that rustic bite. Garlic powder replaces plain salt in crumb mix; adds subtle backdrop, not a garlic blast. Browning in olive oil till golden first locks juices, gives that welcome crackle before baking. The oven temps? Played with degrees, found 355 heats evenly without overcooking edges or drying meat inside. Too hot and cheese bubbles too fast, losing gooey stretch. Cooling just right—watch color, smell, juices. Coming from many batches, this balance hits that spot. Melted mozzarella with marinara bubbling underneath, aromas wafting through the kitchen, signals time to pull out. Fresh basil on top lifts and brightens flavors like no shortcut sauce can. Nothing fancy, just method and attention. Good enough to serve while still simple and forgiving for quick weeknight meals. Crunchy, creamy, tangy, meaty—every bite rewarding.

Ingredients

4 chicken breasts, halved if large
¾ cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
½ cup grated Parmesan cheese
1 teaspoon salt, lightly reduced
½ teaspoon black pepper
1 tablespoon dried parsley
½ teaspoon garlic powder (replacement for original)
Olive oil for frying
1½ cups marinara sauce, divided
8 ounces shredded fresh mozzarella
Fresh chopped basil, for garnish

About the ingredients

Pounding chicken evenly is key for avoiding dry edges or raw centers; ½ inch thickness works well for quick, uniform cooking. Using panko breadcrumbs instead of regular crumbs adds crunch and lighter texture. Parmesan cheese boosts umami within crust but balance salt carefully; cut down salt slightly to prevent over-seasoning after adding cheese. Garlic powder swapped for straight salt in crumb mix adds depth without harsh punch — if missing fresh garlic, use this trick. Olive oil preferred for frying, tolerates heat well; use enough to submerge but not deep fry to soak chicken. Marinara sauce can be store-bought or homemade, look for thick, low-sodium versions to control saltiness. Mozzarella fresh or low-moisture shredded works fine; tight melting with that creamy stretch comes from good cheese. Fresh basil at end adds aroma, bitter-green contrast. Handle chicken gently to avoid tearing crust during dredging and frying — tap crumbs in firmly but don’t overload.

Method

Preheat oven to 355 degrees, fan or conventional. In three shallow bowls arrange flour, beaten eggs, and combined panko, Parmesan, salt, pepper, parsley, garlic powder. Mix dry well, garlic powder brightens without overpowering.
Place chicken breasts between plastic wrap sheets. Pound gently with heavy skillet or meat mallet till about ½ inch thick. Keep pieces even thickness to cook uniformly. Cut larger breasts for manageable sizes. No mess thanks to plastic barrier.
Dust each chicken piece lightly with flour, tapping off excess. Dunk fully in beaten eggs, letting drips fall. Then press into panko mixture firmly; get a good crust forming on each side. Don’t rush layering or coating will peel when frying.
Heat enough olive oil in large skillet over medium heat. Wait for gentle shimmer, not smoking. Lay chicken down, listen for hissing sound, that sizzle means good contact. Brown about 3-4 minutes per side until crust turns deep golden, edges crisp. Flip carefully or crumb falls off.
Spread 1 cup marinara in bottom of 9x13 baking dish. Lay browned chicken breast pieces on top evenly spaced. Spoon remaining marinara over each piece; be generous but avoid drowning. Scatter mozzarella evenly. Cheese should melt into bubbly golden layer.
Bake uncovered 27-32 minutes. Sharp knife test or instant-read thermometer hits 165 degrees inside. Sauce bubbles, cheese browns slightly on edges and softens. Juices clear, no pink in meat. Remove from oven, sprinkle chopped fresh basil for punch.
Serve over fresh spaghetti or tossed greens for lighter option. Leftovers reheat okay but crust softens. To keep crunch, re-toast quickly in skillet or toaster oven.

Cooking tips

Start with three bowls for flour, eggs, crumb mixture. Layering flavors gives that cohesive crust. When dredging, dust off excess flour before egg to prevent clumps and sogginess. Egg dip helps crumbs stick better than wet marinade. Heat olive oil medium, listen for sizzling when placing chicken—too cool, chicken sticks; too hot, crumbs burn. Brown until deep golden but not charred. Flip once only if possible, handle crust gently. Baking temp raised slightly to 355 for moist chicken and bubbling sauce, time adjusted around 30 minutes max but go by visual and internal temperature cues more than clock. Look for bubbling sauce edges and melting cheese signals doneness better than timer alone. Use instant thermometer if unsure. Remove once internal temp hits 165°F, juices run clear. Finishing with basil is not optional; it balances richness and adds freshness. Serve over pasta or salad; leftovers lose crisp if microwaved, re-toast crust in skillet or toaster oven for freshness. Avoid soggy bottoms by not oversaturating with marinara before baking; spoon sauce, don’t dump.

Chef's notes

💡 Pound chicken evenly; ½ inch thickness critical. Too thick means dry edges or raw center, uneven cooking wrecks crust texture. Plastic wrap barrier keeps mess minimal. Plastic can also keep chicken from sticking to mallet. Focus on uniformity, not brute force pounding. Larger breasts slice before flattening to avoid uneven sizes and weird cooking times.
💡 Layer flour first then egg—dust flour off excess before dipping; prevents clumps. Egg soak clings better than wet marinade, firm up crumbs in second bowl. Combine panko, Parmesan, salt, pepper, dried parsley, garlic powder in one bowl. Mix crumbs well before dredging. Garlic powder tricks when no fresh garlic; subtle, no harsh bite.
💡 Olive oil heat stage is sensory game. Medium heat, wait for shimmer but no smoke; listen for sizzle as chicken lands. Sizzle means good contact, seals juices inside crust. Brown 3-4 minutes per side till deep golden. Flip once, gentle touch prevents crumb loss. Too hot burns crumbs, too cool, chicken sticks and soggy crust.
💡 Marinara layering: spoon 1 cup sauce in pan, space browned breast pieces evenly, then spoon rest over chicken but no drowning. Oversaturation ruins crust crunch. Mozzarella scattered evenly melts creamy, forms golden bubbly top. Use fresh or low-moisture shredded mozzarella for best melt texture.
💡 Oven at 355 degrees for 27-32 mins; check bubbling sauce edges, cheese browns slightly. Sharp knife or instant read thermometer to confirm internal 165°F, juices clear, no pink. Timing varies on breast size but visual and temp cues better than clock. Remove when just done; rest short time to settle.
💡 Fresh basil sprinkle after baking changes aroma and taste contrast; bitter-green sharpens richness. Basil never optional, final punch while sauce bubbles slowly. Basil wilts lightly from residual heat, releasing oils. Use fresh chopped for best effect; dried basil won’t cut bright freshness here.
💡 Reheat leftovers in skillet or toaster oven quick to re-crisp crust. Microwave kills crunch, turns crust rubbery and soggy below. If reheating, don't pile sauce too thick, toast lightly on medium heat. Can eat cold but crunch lost, flavor muted. For make-ahead, underbake slightly to finish after reheating.

Common questions

Can I use regular bread crumbs?

Yes but lose crunch and light texture. Panko bigger flakes, airier. Parmesan binding and flavor inside crumbs crucial. Regular crumbs pack tighter. Swap but lower salt in crumb mix to avoid over-seasoning.

Why slight salt reduction in breadcrumb mix?

Parmesan salty itself. Too much salt makes crust overwhelming. Reduced salt balances salty cheese plus sauce salt level. Marinara can add hidden salt, store-bought often salty. Adjust seasoning carefully to keep layers balanced.

What if chicken crust falls off while frying?

Usually from wet or thick coating. Tap crumbs firmly but not overloaded. Dust off excess flour before egg dip. Use plastic wrap barrier to pound even thickness. Oil temp matters—too hot burns crumbs off, too cool they stick. Flip gently once only.

How to store leftovers?

Refrigerate in airtight container. Eat within 2 days for best texture. Reheat in skillet or toaster oven for crunch, avoids soggy microwave. Freeze if needed; thaw well, re-toast quickly. Sauce thickens when cold, warm slow avoid dry edges. Leftover crust best fresh but doable.