Chicken parm is always a hit: The combination of classic Italian flavors and juicy, saucy and melty textures is comfort food at its best. It’s hard to think of a better chicken breast meal — as long as it’s both tender and crispy, never dry and soggy. That’s where Bobby’s easy chicken parmigiana recipe and tips come in. Learn his secrets to making it perfetta every time.

Tips for Cooking Chicken Parmesan

Bobby shares what he knows about cooking crispy on the outside, juicy on the inside, delicious all the way through chicken parm.

Pound the chicken not too thick, not too thin. Even cooking is the name of the game, so Bobby recommends you aim for a uniform thickness of about 1/2 inch. Too thin and the chicken could overcook.

Plastic wrap keeps it neat. Covering the breasts loosely in a layer of plastic keeps the chicken from spattering as you pound it and also helps prevent tears in the meat.

Season generously. A good amount of salt and pepper on the chicken and in the flour and eggs boosts the flavor of the cutlets ensuring they fry up tasty, not bland.

Use panko for superior crunch. Bobby recommends panko (Japanese breadcrumbs) for chicken parm: panko has larger, airier crumbs than regular Italian breadcrumbs so they cook up crisper and stay that way longer.

Set up a breading station. Place the flour, eggs and panko in shallow bowls in the order you’ll use them. Place the final bowl (panko) next to the stovetop so transferring the chicken to the skillet it easy. Short on counter space? Pick up the bowl – chicken and all – and take that directly to the stove.

Hot oil is key. Use a generous amount of oil in each skillet and be sure to heat it until it’s shimmering and almost smoking before adding the chicken so that it browns quickly.

Two skillets streamline the process. Cooking the cutlets two to a skillet gets all four pieces cooked quicky. But you can also use one skillet and cook in two batches if that’s easier for you.

Finish the cooking in the oven. Once the chicken is coated with marinara and cheese, popping it in the oven is a foolproof way to keep it crunchy outside and juicy inside without the risk of browning it too much.

Homemade tomato sauce is a treat. A full can of tomato paste helps Bobby capture the kind of deep flavor found in long-cooked sauce with just about 30 minutes of simmering. But you can use your favorite storebought marinara if you prefer.

What to Serve With Chicken Parmesan

Just about everyone’s top pick to serve with parm? Pasta! But you could also opt for crusty bread or a loaf of garlic bread. An easy crisp salad with a tangy Italian dressing is the perfect light side.

More Favorite Chicken Breast Dinners

Love the idea of easy, super-tasty chicken dinners? These never-boring chicken breast recipes are some of our favorites.

A perfectly garlicky, buttery sauce with capers and white wine makes The Best Chicken Piccata a fan favorite.

You can’t go wrong with Chicken Stir-Fry. The easy technique of velveting strips of chicken breast keeps them tender and succulent during stir-frying.

Chicken Katsu is Japanese comfort food at its best. The crispy cutlets are coated in the dish’s signature katsu sauce – a three-ingredient condiment that’s super-easy to whip up.

These Sheet Pan Chicken Fajitas have racked up hundreds of five-star reviews thanks to perfect flavor and ultra-speedy cooking.

Combining the all-ages appeal of chicken fingers with the convenience of the air fryer is the winning combination of Air Fryer Chicken Tenders recipe. A honey-mustard dipping sauce is easy and classic.