Sandra Joanna Gaines Chicken Parmesan Recipe is a masterclass in Italian-American comfort food. Known for her ability to elevate simple family meals, Joanna Gaines transforms this classic dish by focusing on the perfect ratio of crunch to melt. The chicken is pounded thin for tenderness, coated in a golden Panko-Parmesan crust, and finished with a “trinity” of cheeses—Mozzarella, Provolone, and Parmesan. This recipe is far superior to soggy takeout versions, offering a restaurant-quality dinner with a crisp shell and bubbling, savory topping that is achievable in your own kitchen.
Joanna Gaines Chicken Parmesan Recipe Ingredients
- 4 skinless, boneless chicken breast halves
- Salt and freshly ground black pepper (to taste)
- 2 large eggs
- 1 cup panko bread crumbs (or more as needed)
- 3/4 cup freshly grated Parmesan cheese (divided)
- 2 tablespoons all-purpose flour (or more if needed)
- 1/2 cup olive oil for frying (or as needed)
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella, cut into small cubes
- 1/4 cup chopped fresh basil
- 1/2 cup freshly grated provolone cheese
- 2 teaspoons olive oil
How To Make Joanna Gaines Chicken Parmesan Recipe
- Prep the chicken: Preheat your oven to 450°F (230°C). Place the chicken breasts between two sheets of heavy plastic or in a resealable freezer bag. Using the smooth side of a meat mallet, firmly pound the chicken to an even thickness of about 1/2-inch.
- Season and flour: Season the pounded chicken thoroughly with salt and pepper on both sides. Use a sifter or strainer to sprinkle the flour over the chicken, ensuring a light, even coating. Shake off any excess.
- Bread the chicken: In a shallow bowl, beat the eggs. In a separate bowl, mix the panko bread crumbs with 1/2 cup of the grated Parmesan cheese. Dip each flour-coated chicken breast into the eggs, then transfer to the breadcrumb mixture, pressing firmly to adhere the crumbs to both sides.
- Set the crust: This step is crucial: Let the breaded chicken rest on a wire rack or plate for 10 to 15 minutes. This helps the coating stick during frying.
- Pan-fry until golden: Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it shimmers. Fry the chicken in batches to avoid overcrowding, cooking for about 2 minutes per side until golden brown. The chicken does not need to be fully cooked through yet.
- Assemble the topping: Transfer the fried chicken to a baking dish. Top each breast with 2 tablespoons of tomato sauce. Layer equally with mozzarella cubes, fresh basil, and provolone cheese. Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Bake to finish: Drizzle each breast with a little olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is browned and bubbly and the chicken registers 165°F (74°C) on an instant-read thermometer. Let it rest briefly before serving.
Recipe Tips
- The Uniform Pound: You must pound the chicken to exactly 1/2-inch thickness. If you skip this, the thick end will be raw while the thin end is dry leather. Uniformity guarantees juicy meat.
- The Breading Bond: Do not skip the 15-minute rest period after breading. This allows the egg and flour to dry slightly and act like glue, ensuring the crust doesn’t fall off in the pan.
- Sauce Control: Use the tomato sauce sparingly—just a dollop per breast. If you drown the chicken in sauce before baking, the crispy crust you worked so hard for will turn into mush.
- The Cheese Trinity: Using three cheeses isn’t just for show. Mozzarella provides the stretch, Provolone adds a sharp bite, and Parmesan gives a salty, savory finish. Don’t swap them out.
What To Serve With Joanna Gaines Chicken Parmesan Recipe
This Joanna Gaines Chicken Parmesan Recipe is a hearty centerpiece that demands sides capable of balancing its richness. A serving of Spaghetti with Marinara or Angel hair pasta is traditional, providing a vessel for any extra sauce. For a lighter contrast, serve it alongside a peppery Arugula Salad with Lemon Vinaigrette to cut through the fried breading and melted cheese. To complete the Italian feast, a basket of Garlic Knots or Crusty Ciabatta is essential for wiping the plate clean.
How To Store Joanna Gaines Chicken Parmesan Recipe
- Refrigerate: Store leftovers in an airtight container for 3 to 4 days. Reheat in the oven or an air fryer to crisp up the breading; microwaving will make it soggy.
- Freeze: You can freeze the cooked chicken parmesan. Wrap each piece tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Joanna Gaines Chicken Parmesan Recipe Nutrition Facts
- Calories: 650 kcal
- Fat: 35g
- Carbohydrates: 28g
- Protein: 45g
Nutrition information is estimated.
FAQs
You can, but Panko is superior for this recipe. Panko flakes are larger and airier, which creates a much crispier crust that stands up better to the sauce and cheese topping.
This usually happens if the chicken was too wet before dredging or if you skipped the resting step. Pat the chicken dry before flouring, and let the breaded cutlets sit for 10 minutes before frying.
Technically yes, but the texture will suffer. Frying sets the crust and adds flavor. If you must skip it, spray the breaded chicken generously with oil and bake at 425°F until cooked, but it won’t be as golden.
Try More Recipes:
- Joanna Gaines Chicken Florentine Recipe
- Joanna Gaines Chicken Casserole Recipe
- Joanna Gaines Chicken Alfredo Recipe
Joanna Gaines Chicken Parmesan Recipe
Description
Joanna Gaines Chicken Parmesan Recipe features crispy Panko-crusted chicken breasts topped with marinara, mozzarella, provolone, and fresh basil. It is a restaurant-quality Italian dinner that is easy to make at home.
Ingredients
Instructions
- Pound chicken to 1/2-inch thickness.
- Season with salt/pepper and dust with flour.
- Dip in beaten eggs, then coat in Panko/Parmesan mix.
- Rest breaded chicken for 10-15 minutes.
- Fry in oil (2 mins/side) until golden; transfer to baking dish.
- Top with sauce, mozzarella, provolone, and basil.
- Bake at 450°F for 15-20 minutes until bubbly (165°F).
- Rest briefly and serve.
Notes
- You must let the breaded chicken rest before frying; this “sets” the crust so it doesn’t peel off in the oil.
- Do not over-sauce the chicken before baking, or the beautiful crispy crust underneath will turn into a soggy mess.
- Using a high heat (450°F) for the oven step is critical to melt the cheese quickly without overcooking and drying out the chicken breast.
