Parmesan Chicken: Crispy Chicken with Mozzarella
Parmigiano-Reggiano defines this parmesan chicken. Buy the authentic DOP variety for a sharp, salty depth that pre-grated blends cannot match. Avoid options with cellulose or anti-caking agents, as these prevent the cheese from melting into the crust. Grate the block yourself to ensure the proteins caramelise properly in the oven.
You will create a golden, crunchy crust using panko breadcrumbs and grated cheese. Pound the chicken breasts to 1.2 cm to ensure they cook evenly through to an internal temperature of 74°C (165°F). Melted mozzarella and minced garlic add a savoury layer on top. Use a wire rack to allow hot air to circulate around the base so the underside remains crisp. A quick apple-lemon reduction provides a sharp contrast to the rich cheese. The total time for this dish is 35 minutes.
Parmesan Chicken: Crispy Chicken with Mozzarella
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place a wire rack on top. The rack lifts the chicken to ensure air circulates underneath for a crisp base.
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Set up stations
Place flour in one shallow bowl and whisk eggs in a second. In a third bowl, combine panko, Parmigiano-Reggiano, oregano, basil, smoked paprika, salt and pepper. This organisation prevents the breading from clumping.
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Prepare the chicken
Pat the chicken breasts dry with paper towels. Use a meat mallet or rolling pin to pound each breast to a uniform thickness of 1.2cm. Even thickness ensures the meat cooks through at the same time as the crust browns.
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Bread the meat
Dip each breast into the flour, shaking off the excess, then into the eggs. Coat each piece thoroughly in the breadcrumb mixture. Place the coated chicken on the wire rack.
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Add the toppings
Sprinkle shredded mozzarella evenly over each breast. Add a sprinkle of minced garlic on top. Drizzle 15ml of olive oil over each piece to help the crust caramelise in the heat.
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Bake until golden
Bake for 20 minutes. Turn the sheet half-way through to ensure an even colour across the batch. The chicken is done when the internal temperature reaches 74°C (165°F).
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Rest and reduce
Let the chicken rest on the rack for 5 minutes to keep the juices inside. While it rests, simmer apple juice, minced garlic, lemon juice and salt in a saucepan. Reduce the liquid by a third to concentrate the flavour.
Check the crust carefully during the final minutes of baking. If the breadcrumbs look pale, the oven temperature may be too low or the rack too crowded. Pat the coated chicken dry again before baking to remove loose crumbs and ensure a crisp finish.
Parmigiano-Reggiano Substitutes
Use Pecorino Romano if you lack Parmigiano-Reggiano. This substitution increases the saltiness and introduces a sharper, tangier profile to the crust. Do not use pre-grated canisters, as the anti-caking agents prevent the cheese from melting and bonding correctly with the panko breadcrumbs during the baking process.
What to serve with it
Pair the chicken with roasted seasonal vegetables tossed in olive oil, salt, pepper and oregano. A crisp arugula salad with a light lemon vinaigrette provides a fresh contrast to the rich cheese. Finish the plate by topping each breast with the apple-lemon reduction and a sprinkle of fresh parsley.
Storing and reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Do not leave the cooked chicken at room temperature for more than 2 hours. For long-term storage, freeze in an airtight bag for 3 months and reheat at 180°C (350°F) until heated through.
Nutrition per serving
- Calories
- 580
- Protein
- 52.4 g
- Carbs
- 28.1 g
- Fat
- 31.2 g
- Fiber
- 2.1 g
- Sugar
- 4.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the secret to good chicken parmesan?
Pound the chicken to a uniform thickness of 1.2 cm. This ensures the meat cooks evenly and prevents the outer crust from burning before the centre reaches the required internal temperature of 74°C (165°F).
What is the difference between chicken parm and chicken parmesan?
There is no difference. Both terms refer to the same dish of breaded chicken topped with cheese, though some variations include a tomato sauce which is omitted in this specific crispy version.
What is parmesan chicken made of?
It consists of chicken breasts coated in flour, egg, and a mixture of panko and Parmigiano-Reggiano. This recipe adds melted mozzarella and a garlic finish for extra richness and savoury flavour.
