Spicy Marinara Chicken Parmesan
You’re in for a treat with this easy chicken parmesan recipe. The secret to its incredible texture is the panko breading, which fries up to a perfectly golden, crispy crust that stays crunchy under a blanket of spicy sauce and melted cheese. But the real star is the fiery marinara, a quick and simple sauce infused with crushed red pepper flakes to give it a bold, spicy kick. This isn’t just another weeknight meal; it’s a dish that balances a satisfyingly crisp texture with a rich, molten cheesiness and a burst of spicy flavor, proving that a little heat can transform a classic comfort food into something truly unforgettable.
why I think you should make it!
If you’re looking to elevate a classic comfort food, this easy Chicken Parmesan with a spicy twist is an absolute must-try. This recipe transforms a beloved dish into something truly special by focusing on a few key details. The use of panko breadcrumbs guarantees a perfectly crispy, golden-brown crust that holds up beautifully under the sauce, providing a satisfying crunch with every bite. But what really sets this recipe apart is the quick-and-easy spicy marinara, which infuses the dish with a bold, fiery kick that cuts through the richness of the cheese, creating a well-balanced and exciting flavor profile.
This isn’t just a recipe for a great meal; it’s a blueprint for an impressive, yet simple, weeknight dinner. It takes the familiar and makes it extraordinary, with accessible steps that even a novice cook can master. The result is a dish that looks and tastes like it came from a high-end Italian restaurant—crispy, cheesy, and deeply flavorful. Whether you’re cooking for your family or hosting a small dinner party, this spicy chicken parm is a surefire way to impress your guests and earn a reputation as a kitchen wizard.
Now Lets Get Cooking!
Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even ½-inch thickness. This helps it cook faster and more evenly.
Set up your breading station with three shallow dishes:
- Dish 1: Whisk the egg and water together until frothy.
- Dish 2: Combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well.
Bread and Fry the Chicken
Dredge one chicken cutlet at a time. First, dip it in the egg wash, letting any excess drip off. Then, press it into the panko mixture, making sure to coat both sides evenly. Gently press the crumbs into the chicken to help them stick.
Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the chicken cutlets in the pan. Do not overcrowd the skillet; cook in batches if necessary.
Cook for 2-3 minutes per side, until golden brown and crispy. The chicken doesn’t need to be cooked through at this point, as it will finish in the oven. Transfer the cooked chicken to a baking sheet.
Make the Spicy Marinara Sauce
In the same skillet (no need to clean it!), reduce the heat to medium. Add the olive oil, minced garlic, and crushed red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the crushed tomatoes to the skillet. Stir in salt and pepper. Bring the sauce to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld.
Assemble and Bake
Preheat your oven to 450°F (230°C) or preheat the broiler.
Spoon a thin layer of the spicy marinara sauce over each chicken cutlet.
Top each piece with a slice of provolone or mozzarella cheese.
Transfer the baking sheet to the preheated oven or broiler.
Bake for 5-10 minutes (or broil for 2-3 minutes), until the cheese is melted and bubbly and the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
Serve
Serve the chicken parmesan immediately, garnished with fresh basil if desired. It pairs perfectly with a side of pasta or a simple green salad.
The Recipe
Equipment
- 3 Shallow Dishes
- 1 Large Skillet
- 1 Baking Sheet
Ingredients
- Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts (about 1.5 lbs total)
- 1 large egg
- 1 tbsp water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2-3 tbsp olive oil for frying
- 4 slices of provolone or fresh mozzarella cheese
- For the Spicy Marinara Sauce:
- 1 tbsp olive oil
- 2 cloves garlic minced
- ¼ to ½ tsp crushed red pepper flakes adjust to your preferred spice level
- 1 28-ounce can crushed tomatoes
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh basil chopped (optional, for garnish)
Instructions
- Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even ½-inch thickness. This helps it cook faster and more evenly.
- Set up your breading station with three shallow dishes:
- Dish 1: Whisk the egg and water together until frothy.
- Dish 2: Combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well.
- Bread and Fry the Chicken:
- Dredge one chicken cutlet at a time. First, dip it in the egg wash, letting any excess drip off. Then, press it into the panko mixture, making sure to coat both sides evenly. Gently press the crumbs into the chicken to help them stick.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the chicken cutlets in the pan. Do not overcrowd the skillet; cook in batches if necessary.
- Cook for 2-3 minutes per side, until golden brown and crispy. The chicken doesn’t need to be cooked through at this point, as it will finish in the oven. Transfer the cooked chicken to a baking sheet.
- Make the Spicy Marinara Sauce:
- In the same skillet (no need to clean it!), reduce the heat to medium. Add the olive oil, minced garlic, and crushed red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the crushed tomatoes to the skillet. Stir in salt and pepper. Bring the sauce to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld.
- Assemble and Bake:
- Preheat your oven to 450°F (230°C) or preheat the broiler.
- Spoon a thin layer of the spicy marinara sauce over each chicken cutlet.
- Top each piece with a slice of provolone or mozzarella cheese.
- Transfer the baking sheet to the preheated oven or broiler.
- Bake for 5-10 minutes (or broil for 2-3 minutes), until the cheese is melted and bubbly and the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
- Serve:
- Serve the chicken parmesan immediately, garnished with fresh basil if desired. It pairs perfectly with a side of pasta or a simple green salad.
