To me, Chicken Parmesan is comfort food like no other, perfect any night but especially when the days get shorter, and there’s a bit of a chill in the air. This hearty recipe for a delicious, easy Chicken Parmesan with pasta and a homemade tomato sauce will make everyone at the table ask for seconds, maybe even thirds.
It may taste Italian, but this humble dish is All-American and loved by everyone. There are so many different ways to make it, but I keep my Chicken Parmesan easy but homemade, right down to the tomato sauce. I make extra sauce so everyone can help themselves. I think you’ll love it.
Cooking Chicken Parmesan for a crowd? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Is Chicken Parmesan Italian?
While this dish takes a page from Italy’s famous Eggplant Parmigiana, it gained its popularity in the states, when Italian-American cuisine became mainstream. Eggplant was still considered an exotic food and wasn’t widely available, while chicken was more approachable and in demand at restaurants. Today, both eggplant and chicken versions are loved around the world, and for good reason.
Chicken Parmesan ingredients:
I won’t list absolutely everything here–just the special ingredients you may need to buy in order to make this recipe. See the card below for the complete shopping list.
Fontina cheese. Fontina is an Italian semi-soft cow’s milk cheese with a buttery, nutty flavor. It also is an excellent melting cheese, which makes it ideal for Chicken Parmesan. If you can’t find it, though, Gruyère, provolone, Gouda, or Emmental are all perfectly fine to mix in with the mozzarella.
Tip: To make shredding soft cheeses easier, spray some non-stick cooking spray on a box grater and the cheese will slide off of the grater and not clump as badly.
Panko breadcrumbs. This ultra crispy style of breadcrumb is made from bread cooked using electricity, resulting in light, crunchy crumbs. Regular breadcrumbs will do in a pinch.
Fresh basil. I like dried oregano in this recipe, but I love fresh basil in the tomato sauce and scattered on top of the finished recipe.