Chicken Parmesan Recipe

This is a straightforward homemade version of Luby’s Cafeteria Chicken Parmesan — golden-fried chicken layered with melty cheese and hot marinara. It’s the kind of dinner that looks fancy but honestly just needs one skillet and a good mood.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: crispy, cheesy, tomatoey comfort
• Great for: date night, family dinner, leftovers that don’t suck

Why I Like This Recipe

I was craving something that felt real — like, messy kitchen, bubbling cheese, that “I made this from scratch” moment. And this? Delivered. Pounding the chicken is mildly therapeutic. The layering? Fun. And when that pan comes outta the oven all golden and gooey? Yeah. It’s a flex.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt + black pepper to taste
• 2 large eggs
• 1 cup panko breadcrumbs (plus more if needed)
• ¾ cup grated Parmesan (divided)
• 2 Tbsp all-purpose flour (or more if needed)
• ½ cup olive oil (for frying)
• ½ cup tomato sauce (the good kind)
• ¼ cup mozzarella (fresh, cubed)
• ¼ cup chopped fresh basil
• ½ cup grated provolone
• 2 tsp olive oil (for drizzling)

How To Make Chicken Parmesan

1. Pound the chicken: Between two plastic bags — get it to about ½-inch thick.
2. Season + flour: Salt, pepper, and a light flour dusting on both sides.
3. Bread it: Dip in beaten eggs, then into panko mixed with ½ cup Parmesan. Press that stuff on. Let rest 10 mins.
4. Fry it: Medium-high heat, 2 mins per side until golden. It finishes in the oven.
5. Top it: Into a baking dish, add tomato sauce, mozzarella, basil, provolone, rest of the Parm. Drizzle with olive oil.
6. Bake it: 450°F for 15–20 mins, ‘til the cheese is bubbling and the chicken’s cooked through.
7. Eat it hot: Best with pasta, bread, or directly out of the dish with a fork. No shame.

Tips for Success

• Let the breaded chicken sit for 10 mins — helps the crust stick.
• Use fresh mozzarella if you can. The melt is unreal.
• Don’t skip the olive oil drizzle — adds flavor and helps the cheese brown.

Storage and Reheating

• Fridge: Airtight container, 3–4 days.
• Oven: 350°F until warm and cheese is re-melted.
• Microwave: Fine in a pinch, but crust goes soft.

FAQs

Common Mistakes and How to Dodge Them

• Skipping the rest time after breading. Helps the coating stay on.
• Frying in cold oil. Needs to shimmer or the breading will soak it up.
• Overcrowding the pan. Fry in batches if needed.
• Using bland tomato sauce. Use the good jar or make your own.
• Forgetting to check temp. 165°F inside = done and juicy.

Nutrition Facts (Per Serving)

• Calories: 480
• Total Fat: 26g
• Saturated Fat: 9g
• Cholesterol: 130mg
• Sodium: 620mg
• Potassium: 450mg
• Total Carbohydrate: 21g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 40g