This is my go-to when I want something cozy but still feels a little fancy. It’s inspired by the Chicken Parmesan from Joey Restaurants, and honestly? It’s one of the best things on their menu. The chicken is crispy and golden, the tomato sauce has a bit of heat from Calabrian chili, and everything’s blanketed in gooey mozzarella. I serve it right on top of spaghetti pomodoro and usually finish the whole plate before I even realize it.
I’ve tested this recipe a few times to get the balance just right: double-dipping the chicken for extra crunch, using good-quality canned tomatoes (I love Bianco DiNapoli), and broiling the cheese at the end so it bubbles and browns like it does at the restaurant. You get all the same flavors but made fresh in your own kitchen—and way better leftovers.
If you love Joey’s chicken parm but want to skip the delivery fee (or the wait), this is the version to make at home. It’s easy enough for a weeknight and feels special enough to serve for a date night or dinner party. It’s the kind of recipe you’ll start craving again before your plate is even clean.
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Why You’ll Love This Chicken Parmesan Recipe
If you’re looking for a dinner that feels special but doesn’t take hours to make, this is it. The textures and flavors hit every note—crunchy, saucy, cheesy, savory, and just a little spicy. What makes this version stand out is the double-dip breading and the Calabrian chili tomato sauce. The crust on the chicken gets extra crisp, and it holds up even after baking. I also love that you can prep everything ahead if you need to. Fry the chicken in the afternoon, simmer the sauce, and just assemble and bake when it’s time to eat. Whether you’re making dinner for two or want to double the recipe for guests, this one always gets compliments and zero leftovers.
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How To Serve This Chicken Parmesan Dish
I serve this just like they do at the restaurant—chicken parm right on top of spaghetti pomodoro. I keep the pasta simple and flavorful with good canned tomatoes, olive oil, and garlic. My spaghetti pomodoro recipe is already on the blog if you need a go-to. If you want to take it up a level, I highly recommend adding a spoonful of whipped ricotta and a sprinkle of garlic breadcrumbs on top. It adds another layer of richness and crunch. For garnish, I finish with fresh basil, shaved parmesan, and drop peppers if I’m in the mood for extra heat. Leftovers also make the best sandwich—reheat the chicken and serve it on toasted garlic bread with more mozzarella and sauce.
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Chicken Parmesan Recipe Tips
Here are a few tips for making this dish:
Pound your chicken to an even thickness so it cooks quickly and stays juicy. You can also slice larger breasts in half if they’re too thick.
The double-dip method makes a big difference. Dip the chicken in egg and panko, then repeat the process once more. It gives a thicker, crunchier coating that really holds up.
Don’t overcrowd the pan when frying. Cook the chicken in batches if you need to. This keeps the oil hot and the breading nice and golden.
I like using Bianco DiNapoli canned tomatoes for the sauce. They have great flavor and a natural sweetness that pairs well with the chili.
Calabrian chili paste brings the perfect amount of heat. If you’re not sure about spice, start with a small spoonful and taste as you go.
I usually shred a block of mozzarella instead of buying pre-shredded—it melts better and tastes fresher.
Broiling at the end gives you that golden, bubbly top. Just keep an eye on it so it doesn’t burn.
If you have time, add a drizzle of garlic butter or a scoop of whipped ricotta on top before serving. It takes this dish from weeknight dinner to restaurant-worthy.
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Frequently Asked Questions About Joey’s Chicken Parmesan
Can I make this ahead of time?
Yes, definitely. You can make the sauce earlier in the day and prep the chicken (flatten then coat) and place it in the fridge. Once the sauce is on the chicken and it’s topped with cheese, it just needs a quick bake in the oven. It’s also great for meal prep—just store each component separately and assemble when ready.
What kind of chicken should I use?
You can use either boneless chicken breast or thigh. Chicken breast gives a cleaner look and a more traditional presentation, but chicken thighs are super juicy and a little more forgiving if you overcook them. I’ve made this with both and it works great either way, so just use what you have or what you prefer.
Is it spicy?
It has a mild kick from the Calabrian chili, but it’s not overwhelmingly spicy. I usually start with a small spoonful and adjust from there depending on who I’m feeding. If you’re making it for kids or someone who doesn’t love heat, you can reduce the chili or leave it out altogether. You’ll still get a really flavorful tomato sauce without the spice.
Is it important to have the calabrian sauce?
I totally understand it’s hard to find! But it’s what makes this dish. I lived in Italy and have been backed and calabrian peppers is what gives a dish that back heat taste that’s really distinct to italian recipes. Trust me, this tastes like Italy!
Joey’s Chicken Parmesan Recipe
Ingredients
For the Chicken
2 small boneless skinless chicken breasts or thighs
Salt + pepper
1 egg
1 tsp cornstarch
1 cup panko breadcrumbs
¼ cup grated parmesan
Olive oil, for frying
1 cup shredded mozzarella
For the Sauce
1 tbsp olive oil
2 garlic cloves, minced
½–1 tsp Calabrian chili paste (or chopped Calabrian peppers)
1 cup canned whole tomatoes (crushed by hand or with a spoon)
2 tbsp grated Grana Padano (or parmesan)
Salt, to taste
Fresh basil, to finish
To Serve
Extra fresh parmesan
Basil leaves
Optional: drop peppers, garlic butter, or whipped ricotta if you want to level it up
Instructions:
1. Prep the chicken
Pound the chicken to an even thickness. Season both sides with salt and pepper.
2. Set up your breading station
In one bowl, whisk the egg and cornstarch until smooth.
In another, mix panko and grated parmesan.
3. Double-dip for extra crispiness
Dip the chicken into the egg, then the panko mix. Repeat once more—egg, then panko again—for a thicker, crispier coating.
4. Fry
Heat a generous layer of olive oil in a skillet over medium heat. Fry the chicken until golden and cooked through, about 3–4 minutes per side. Transfer to a baking dish or sheet pan.
5. Make the sauce
In a small pan, heat olive oil over medium. Add garlic and Calabrian chili and cook until fragrant, about 30 seconds.
Add the crushed tomatoes and simmer for 10 minutes. Stir in Grana Padano and season with salt to taste. Finish with a few torn basil leaves.
6. Assemble
Spoon the tomato sauce over the fried chicken. Top with shredded mozzarella. Bake at 400°F (or broil on low) for 5–7 minutes, until the cheese is melted and golden.
7. Serve
Plate your spaghetti pomodoro first, then place the chicken parm right on top. Garnish with fresh basil, parmesan, and drop peppers if using.
