This post may contain affiliate links, please see our privacy policy for details.
Caprese Chicken Parmesan: crispy fried chicken cutlets breaded with parmesan and Panko breadcrumbs. Just before baking, each cutlet gets topped with a sweet heirloom tomato slice and a pile of mozzarella cheese. The cheese melts over the cutlets, making them even more delicious. Top with a fresh tomato basil salad that’s dressed well with a lemony shallot dressing. This is the best kind of chicken parmesan, it’s so yummy!
Shockingly, I’m not sure I’ve ever shared Chicken Parmesan on the site—at least not a hard-core classic that’s fried and topped with marinara.
This Caprese Chicken Parmesan is as close as I’ve come. But heads up, there might just be something very classic and delicious waiting for you in the new cookbook, Quick and Cozy – and it’s good!
This recipe is summer perfection. Creighton is always, and I mean always, requesting some kind of chicken parmesan. Whether it’s classic chicken parm or chicken parm meatballs, he loves them all!
His never-ending requests finally got me going, and that’s how I came up with this dish. It will be a great summer into early fall dish when tomatoes are at their peak season!
A classic fried Chicken Parmesan is topped with heirloom tomato slices and a mix of mozzarella and provolone. It’s already good, but instead of marinara, I topped mine with a lemon shallot-tossed tomato salad!
Here are the steps
Step 1: bread the chicken
Be sure to use very thin chicken cutlets. I love to pound the chicken out until the cutlets are practically paper-thin.
Working with three shallow bowls, add flour to one bowl, eggs to another, and a mix of panko plus Parmesan to another.
Working in an assembly line format, dip the chicken through the flour, then the eggs, and finally the panko/parmesan. It’s a little bit of a process, but always worth it in the end.
Step 2: fry the chicken
I like to fry with avocado oil and I don’t ever do a deep fry. Add about an inch of oil to a skillet and then cook each chicken cutlet until golden all over. This shouldn’t take more than 6-8 minutes.
And at this point, it’s going to start smelling good!
If you don’t have avocado oil, use olive oil instead.
Step 3: bake the chicken
Next, thinly slice a couple of tomatoes and arrange 1-2 slices over each cutlet, then top with lots of cheese.
Bake until the cheese is very melty.
Step 4: make the dressing
While the chicken is baking, mix the dressing. It’s olive oil, shallots, garlic, Dijon, honey, lemon zest and juice, and chili flakes to taste. Then I like to mix in dill and/or thyme. Use whatever herbs you love the most!
Whisk this up!
Step 5: plating
Finally, plate the chicken topped with fresh tomato wedges and basil. Pour the dressing over. I usually season with sea salt and pepper.
Once you add the dressing, the chicken and salad should be served immediately!
It’s going to look so pretty with the summer tomatoes and basil.
Try this over the next few weeks. Whether it’s for a family gathering or a dinner party, this chicken Parmesan is always popular. And you know that has to be true if Creighton (my oldest brother), who loves chicken Parmesan more than anyone, gave this his full seal of approval!
Looking for other skillet-made dinners? Here are a few of my go-to’s.
Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki
Cajun Chicken Lazone with Herby Corn
Pesto Peach Chicken in White Wine with Burrata
Lastly, if you make this Caprese Chicken Parmesan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Caprese Chicken Parmesan
Servings: 6
Calories Per Serving: 742 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
-
1. Preheat the oven to 425°F. 2. Place the flour in a shallow dish. In a separate shallow dish, beat the eggs. In a third shallow dish, combine the Panko, 1 cup of the parmesan, salt, and pepper. 3. Dredge the chicken in the flour. Then dip it into the egg, allowing the excess to drip off. Place the chicken into the panko mixture, pressing to adhere. Transfer to a plate. Repeat with the remaining cutlets.4. Heat the oil in a large skillet over medium heat. Working in batches as needed, add the chicken and cook until golden, 3 to 4 minutes. Flip and cook until golden, another 3 to 4 minutes. Transfer to a sheet pan. Arrange 1-2 tomato slices over each cutlet. Top each with cheese. Bake for 10 minutes, until the cheese is melted. 5. To make the dressing. Combine all ingredients in a glass jar and whisk until combined. Season with salt, pepper, and chili flakes. 6. Pull the chicken out of the oven and top with tomato wedges and basil. Pour the dressing over the tomatoes. Eat and enjoy!
