Bobby Flay Chicken Parmigiana is an easy Italian dinner with panko-crusted chicken breasts, homemade tomato sauce, and melted mozzarella, ready in just over one hour. That makes it a quick weeknight dinner or Sunday dinner favorite, since the crispy coating holds up under the sauce and cheese.
The technique that makes this recipe stand out is using panko breadcrumbs instead of regular Italian crumbs for the coating. Panko has larger, airier flakes that fry up crispier and hold their crunch even after the sauce and cheese go on top.
What sets this version apart is the from-scratch tomato sauce built with a full can of tomato paste for deep, concentrated flavor. Most chicken parm recipes use jarred marinara, but this sauce simmers for 30 minutes and delivers a richness that store-bought cannot match.
Bobby Flay Chicken Parmigiana
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes45
minutes1255
kcalPounded chicken breasts dredged in flour, egg, and panko, fried golden, then topped with tomato sauce, mozzarella, and Parmesan before a quick bake. An Italian-American classic ready in 75 minutes.
Ingredients
- For the Chicken:
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten with 2 tablespoons water
2 cups panko breadcrumbs
1 cup vegetable oil or pure olive oil
- For the Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, finely chopped
Two 28-ounce cans plum tomatoes, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
Salt and freshly ground black pepper
1 bay leaf
1 small bunch fresh Italian parsley
1 Cubano chile pepper (optional)
- For the Topping:
1 pound fresh mozzarella, sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley for garnish
Directions
- Make the sauce:Heat olive oil in a large saucepan over medium heat, then cook onion and garlic until soft. Add pureed plum tomatoes, crushed tomatoes, tomato paste, and a splash of water, then season with salt and pepper. Drop in the bay leaf, parsley, and chile pepper, and simmer for about 30 minutes until slightly thickened. Remove the bay leaf, parsley, and chile pepper before using.
- Prep the chicken:Place each breast between two sheets of plastic wrap and pound to an even half-inch thickness. Season both sides with salt and pepper.
- Set up the breading station:Place flour in one shallow dish, beaten eggs in a second, and panko in a third. Dredge each breast in flour, dip in egg, then press into panko to coat evenly on both sides.
- Fry the chicken:Heat vegetable oil in two large skillets over medium-high heat until the oil shimmers. Cook two breasts per skillet for about 2 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
- Assemble and bake:Preheat oven to 400 degrees F. Place fried chicken on a baking sheet, spoon tomato sauce over each breast, top with sliced mozzarella and grated Parmesan. Bake for 5 to 7 minutes until the cheese melts and bubbles.
- Garnish and serve: Remove from the oven, top with fresh basil or parsley, and serve immediately.
FAQs
How do you pound chicken breasts evenly for parmigiana?
Pound each breast to an even half-inch thickness so the meat cooks through at the same rate as the coating browns. Place the chicken between two sheets of plastic wrap to keep it from tearing while you flatten it. Use the flat side of a meat mallet and work from the center outward for the most even result.
Why does this recipe use panko instead of regular breadcrumbs?
Panko breadcrumbs are lighter and crispier than standard Italian crumbs, so they hold their crunch longer after the sauce goes on. Regular breadcrumbs soak up moisture fast and turn soft under melted cheese, which ruins the texture you worked to build. You can find panko in the Asian foods aisle of grocery stores, and it works for any breaded cutlet.
How do you make the tomato sauce from scratch?
Heat olive oil over medium, cook chopped onion and garlic until soft, then add pureed plum tomatoes, crushed tomatoes, tomato paste, and water. Season with salt and pepper, drop in a bay leaf and parsley, and simmer for about 30 minutes until slightly thickened. The full can of tomato paste gives this sauce a depth that short-cooked sauces usually lack.
What is the best way to fry all four breasts at once?
Use two large skillets at the same time, cooking two breasts per pan, so all four pieces finish together. Heat the oil until it shimmers and almost smokes before adding the chicken for a fast, even sear. Two minutes per side is enough to set a golden crust before the breasts move to the oven.
How do you finish chicken parmigiana in the oven?
Top each fried breast with sauce, sliced fresh mozzarella, and a tablespoon of grated Parmesan, then bake at 400 degrees for five to seven minutes. The oven melts the cheese and finishes cooking the chicken through without burning the panko coating. Garnish with fresh basil or parsley right when the dish comes out of the oven.
