Skip to Content

Chicken Parmesan

Chicken Parmesan is made with crispy chicken (I use plant based), in an amazing tomato sauce and baked to cheesy perfection. It is a melt in your mouth Chicken Parmesan Recipe that is so, so easy to make. A combination that never gets old, a classic that is truly a keeper in no time.

Closeup of Chicken Parmesan.

Reasons to love this Chicken Parmesan

  1. The texture is crispy and delicious. It comes together really easy and you have little effort to make a fancy meal at home.
  2. Flavors are so simple, but so impressive and well rounded.
  3. Have a look at my step by step pictures and see how easy you can have it at home.
  4. Flavor in the breading and sauce that really is what it takes over the top amazing.

Ingredients needed for Chicken Parmesan are collected before preparation.

What you need for this Chicken Parmesan Recipe

Chicken and I use vegan, but use whatever is your preference or have on hand. If you have bigger chicken filets cut them in half.

Flour and breadcrumbs: I use all purpose flour and panko breadcrumbs which are here for a wonderful breading.

Oil: use any oil that you want and like. A high temperature oil for properly frying is best. Because of that your chicken will get crispy and not soggy.

Tomato sauce: use any store bought you like or make homemade like my Pomodoro Sauce, Arrabbiata Sauce, or Spaghetti Sauce.

Step by step pictures showing how vegan chicken filets are breaded.

Garlic and onion powder are used for the breading to provide much flavor. In my gusto it is all about the breading and the sauce. Both should provide amazing flavors.

Seasoning: Oregano and parsley give an amazing flavor to any tomato sauce. Sugar is here to balance all the other savory ingredients. Last but not least I use fresh garlic and I squeeze it straightforward in to the tomato sauce. Finally a pinch of crushed pepper give a little bit of a spicy note. Friends, you can see all of them turn a jar of tomato sauce into something so great.

Dairy free parmesan and mozzarella: parmesan is used in the breading and mozzarella for the topping. Parmesan provides an amazing hearty flavor and the mozzarella is mild and creamy.

Side by side view showing breaded chicken breast before and after frying.

How to make Chicken Parmesan

Preheat oven to 410F and get a casserole dish ready.

Breading chicken

You will need 3 bowls for that. In the first bowl add panko, parmesan, garlic, onion powder. Second bowl: oat milk and in the third bowl flour.

To start season your chicken generously with a pinch salt and pepper (don’t be shy, it needs flavor).

Dip chicken into flour, then milk and breadcrumbs. Repeat until all chicken is used. Marinade and let Chicken rest for at least 5 minutes. These 5 minutes will make a lot of difference.

Cook chicken

After 5 minutes heat oil in a skillet. Wait until oil is hot, then give the chicken filets to the skillet and fry them until golden and browned. That should take around 4 minutes each side.

Side by side view of a small bowl with tomato sauce and a casserole with the sauce and refried chicken.

Make tomato sauce

Meanwhile combine tomato sauce, oregano, parsley, sugar, garlic, crushed pepper and a pinch of salt and pepper, mix.

Pro tip: If you have a big jar of tomato sauce and there is enough space in it you can mix all ingredients directly in it and you save one extra bowl for the preparation.

Assemble and bake chicken parmesan

Add tomato sauce into casserole, followed by chicken and mozzarella. Bake for around 15 minutes, serve and enjoy.

Side by side view of a casserole dish with the Chicken Parmesan before and after baking.

Tips and tricks

Leftovers are wonderful for 5 days. You can reheat in the microwave or on the oven on lower temperature.

For freezing: as always cool completely and use a container and freeze everything for 6 months.

Instead of parsley and oregano you can use Italian herbs.

For the fresh garlic in the sauce you can use 1 tsp garlic powder as well like I do in the breading.

A portion of Chicken Parmesan is served with pasta.

What to serve with Chicken Parmesan

Collage of two photos of Chicken Parmesan with recipe title text.

Share remakes of Chicken Parmesan with a tag on Instagram and Facebook.

Enjoy, Florian.

Closeup of Chicken Parmesan.

Chicken Parmesan

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Chicken Parmesan is made with crispy chicken (I use plant based), in an amazing tomato sauce and baked to cheesy perfection. It is a melt in your mouth Chicken Parmesan Recipe that is so, so easy to make. A combination that never gets old, a classic that is truly a keeper in no time.

Ingredients

  • 4 oz vegan chicken (4 filets)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 cup oil
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • 1/2 cup oat milk
  • 3/4 cup dairy free Parmesan
  • 1/2 cup vegan mozzarella

For the sauce

  • 14 oz tomato sauce
  • 2 cloves garlic
  • 1 tsp sugar
  • 1 tsp oregano
  • 2 tbs parsley
  • 1/4 tsp crushed pepper
  • salt, pepper to taste

Instructions

  1. Preheat oven to 410F and set a casserole dish ready.
  2. Breading chicken: Set 3 bowls. In the first bowl add panko, parmesan, garlic, onion powder. Second bowl: oat milk and in the third bowl flour.
  3. Start with seasoning your chicken generously with a pinch salt and pepper.
  4. Dip chicken into flour, then milk and breadcrumbs. Repeat until any chicken is used. Marinate and let Chicken stand for at least 5 minutes.
  5. Cook chicken: After 5 minutes heat oil in a skillet and wait until it is hot. Add chicken filets and fry them until golden and browned for around 4 minutes each side.
  6. Prepare tomato sauce: Meanwhile combine tomato sauce, oregano, parsley, sugar, garlic, crushed pepper and a pinch of salt and pepper, mix .
  7. Bake chicken parmesan: Put tomato sauce into casserole, followed by chicken and mozzarella. Bake for around 15 minutes, serve and enjoy.

Notes

  • Leftover are great for 5 days. You can reheat in the microwave or on the oven on lower temperature.
  • To freeze: as always keep in mind to let cool completely and use a container and freeze everything for 6 months.
  • Instead of parsley and oregano you can use Italian herbs.
  • For the fresh garlic in the sauce you can use 1 tsp garlic powder as well like I do in the breading.
  • Pro tip for the tomato sauce: If you have a big jar of tomato sauce and there is enough space you can mix directly all ingredients straightforward. You don't need and save one extra bowl for the preparation.
Nutrition Information:
Yield: 4 Serving Size: 1 filet with sauce
Amount Per Serving: Calories: 486Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 694mgCarbohydrates: 31gFiber: 2gSugar: 1gProtein: 19g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Skip to Recipe