Crispy, cheesy, and saucy, this take on the classic Italian-American dish features a rich homemade sauce and a few easy twists and turns. Comforting for a Tuesday evening, a showstopper at a dinner party, this Chicken Parmesan with fresh tomato sauce does both.
Chicken Parmesan is one of those dishes that manages to be both comforting and elegant. Crispy golden chicken, rich tomato sauce, and the right amount of parmesan and bubbling mozzarella: it’s a showstopper without being fussy. This recipe is the centerpiece of my latest Dinner Party Diaries menu, where I plan entire gatherings around dishes that make people feel cared for.
If you’re planning your own cozy gathering, this Chicken Parmesan is the kind of main course that earns applause – and best of all, every part can be made ahead of time.
Homemade Tomato Sauce
Tomato sauce is one of those pantry staples I never let myself run out of. It’s endlessly versatile, the kind of ingredient that sneaks its way into soups, pastas, casseroles, even the occasional leftover sandwich. Making your own sauce is easier and more cost-effective than you think. You take care of the base and the sauce takes care of itself.
This is also your moment to make it personal. Like things spicy? Add a pinch of red pepper flakes. Obsessed with garlic? Double it. Want to lean into freshness? Stir in handfuls of basil. The beauty of a homemade tomato sauce is that it bends to your kitchen mood. Best of all, you can make it ahead of time, so when it comes to assembling your Chicken Parmesan, half the work is already waiting in the fridge.
The key, of course, is the tomatoes themselves. Good sauce begins with good tomatoes. I like San Marzano for their sweet, less acidic flavor and fleshy texture, but use whatever canned tomatoes you prefer.
FAQs
What canned tomato is best for a nice, thick sauce?
San Marzano whole peeled tomatoes are a great base. They offer a dense, sweet flavor with fewer seeds. For a classic sauce, standard canned tomatoes are also effective. Choose whole peeled ones, as they are minimally processed and can be easily crushed by hand or pulsed in a food processor
Can Chicken Parmesan be made ahead?
You can pound the chicken, season it, dredge it in flour, egg, breadcrumbs, and then let it sit on a rack in a pan in the refrigerator for about an hour to set up. Then transfer the breaded cutlets to an airtight container.
What sides go best with Chicken Parmesan?
How about a classic spaghetti with tomato sauce, a gorgeous tomato salad, and a labneh appetizer? You can find all the recipes here!
Tips for Success
- Use both grated and fresh mozzarella for a creamier melt. Mozzarella is a great melting cheese, and milky, fresh mozzarella softens the richness of the tomato sauce and savory cutlets.
- Don’t skip pounding the chicken. Pounding creates even thickness for quicker and more even cooking, it breaks down muscle fibers for tenderizing, and increases surface area for better flavor absorption and even seasoning. This results in moister, juicier meat that cooks faster without the risk of dryness or undercooking.
- Prep ahead: Make the sauce the day before. Prep the chicken cutlets earlier in the day. Finish under the broiler until the mozzarella turns golden and just starts to blister.
If you want the full menu, from the appetizer to the dessert, I share the entire dinner party plan in my newsletter, Notes From a Small Kitchen! You can subscribe here to get the recipes, playlists, and planning tips.
Chicken Parmesan with Homemade Tomato Sauce
6
servings30
minutes45
minutes3
minutesIngredients
- Tomato Sauce:
1 28oz (800g) can San Marzano tomatoes
4 tbsp olive oil
4 cloves garlic, thinly sliced
1 tsp red pepper flakes
1 bunch of fresh basil
Pinch of sugar
- Chicken Parmesan:
6 chicken breasts
2 cups breadcrumbs
1/4 cup cornstarch
1/4 cup grated parmesan
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/4 cup flour
2 eggs
Salt and pepper
Vegetable oil, for frying
1/2 cup mozzarella, grated
1/4 cup grated parmesan
2 fresh mozzarella balls (or 1 big one)
Directions
Make the tomato sauce: transfer the canned tomatoes into a large bowl. Carefully crush the tomatoes with your hands.
Heat the olive oil in a heavy bottomed saucepan over medium heat. Cook the garlic and red pepper flakes until fragrant, about 1 minute. Add the crushed tomatoes and a handful of fresh basil. Season with salt and pepper; stir in a pinch of sugar.
Bring the sauce to a low boil, then reduce to a simmer. Simmer uncovered for 45 minutes, stirring occasionally.
Taste for salt and adjust accordingly. Serve immediately or allow the sauce to cool before transferring to a container. It can be stored in the fridge in an airtight container for 1-2 weeks or in a freezer for 6 months.
Place each chicken breast between two sheets of plastic film (or use a Ziploc bag) on a cutting board. Firmly pound chicken with the smooth side of a meat mallet to a thickness of about 1/2-inch. Start from the middle, gently moving outward. Place them on a baking sheet, and season with salt and pepper. Set aside.
Set up your breading station: (this is where things get more laborious, so I advise getting panko if you’re not into it) I make my own breadcrumbs by lightly toasting then blending stale bread using a blender or food processor until very fine. Transfer to a bowl along with cornstarch, parmesan, onion powder, garlic, smoked paprika, salt, and pepper. Mix well to combine.
Add flour to a separate shallow dish, add a pinch of salt and pepper. Set aside. In a separate bowl, beat eggs with a pinch of salt, set aside.
Coat chicken with flour, pressing down and flipping to cover both sides. Dip into beaten eggs, making sure it’s completely covered on both sides. Transfer to breadcrumb mixture, pressing crumbs into both sides. Repeat for each breast.
In a large skillet, heat oil (about 1/2 cup) until very hot and shimmering. Add the chicken and fry for 2 minutes on the first side, and 2 minutes on the second side, or until golden and cooked through. Remove and set aside.
Assemble: layer about half your tomato sauce onto a baking sheet, covering most of it. Place the fried chicken over and top with remaining sauce. Sprinkle with mozzarella and parmesan, then tear the fresh mozzarella ball into pieces and scatter them on top.
Broil for a couple minutes until golden and bubbling. Garnish with black pepper and fresh basil. Serve.
