Pan Fried Chicken Parmesan

Pan Fried Chicken Parmesan has boneless chicken coated in Panko breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual baking dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese.

This dish is easy and quick, ready in just 30 minutes.

Why I love this recipe

This is one our all time favorite go-to meals and is perfect for a romantic impressive restaurant-quality date night dinner or a weekend lunch for two.

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Chicken Parmesan originated in the northeast United States from Italian immigrants and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. It is also known in the United States as chicken parm and in Australia as parma, parmi, or parmy.

To read more about the origins of Chicken Parmesan check out this Chicken Parmigiana article.

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

uncooked spaghetti

spaghetti sauce

all-purpose flour

garlic powder

egg

grated Parmesan cheese

Panko Japanese Bread Crumbs

boneless skinless chicken filets

shredded mozzarella cheese

fresh basil

cooking oil

Equipment used in this recipe

• saucepan
• colander
• shallow coating trays
• skillet
• 18.6 ounce baking dishes

How to make Pan Fried Chicken Parmesan

Step 1 – Preheat your oven to 400 degrees F.

Step 2 – In a sauce pan, cook the spaghetti according to the package directions.

Step 3 – Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.

Step 4 – Arrange 3 shallow dishes side by side.

Step 5 – First shallow dish: Mix together the flour, garlic powder, salt and black pepper.

Step 6 – Second shallow dish: Whisk together the egg and water until incorporated.

Step 7 – Third shallow dish: Stir together the Parmesan cheese and Panko.

Step 8 – Pat dry each chicken piece with a paper towel. Place between two sheets of plastic wrap and pound flat with a meat mallet.

Step 9 – Dredge each piece of chicken into flour and shake off the excess flour. Dip each into the egg. Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.

Step 10 – Heat the cooking oil in a frying pan over medium heat.

Step 11 – Fry the chicken until browned and cooked through, about 5 -7 minutes on each side.

Step 12 – Place the spaghetti coated with sauce into two 18.6-ounce individual baking dishes or one 8 x 8 inch baking dish. Click here for 18.6 ounce oven safe dishes..

Step 13 – Top the spaghetti with the chicken.

Step 14 – Pour 1/4 cup of sauce on top of each chicken.

Step 15 – Top each with some Parmesan cheese, Mozzarella cheese, and basil.

Step 16 – Bake for about 5 minutes until Mozzarella is melted.

Recipe FAQs

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