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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.
Ingredients
Lemon Shallot Dressing
- 1/2 cup extra virgin olive oil
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon dijon mustard
- 2 teaspoons lemon zest + 2 tablespoons lemon juice
- 2 teaspoons honey
- 2 tablespoons chopped fresh dill or thyme
- chili flakes
Instructions
- 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!
This is a 5-star recipe!!! It’s actually the recipe that made my boyfriend share that I was officially a better cook than his beloved mother!!! 😂 fabulous crispy chicken that had wonderfully balanced topping of heirloom tomatoes!
Hey Jessica,
Yay!! So glad to hear you enjoyed this recipe, thanks so much for trying it! Have a great weekend! x
Really enjoyed this one and will definitely make it again. I’m not the best at getting cutlets or breading to work but despite me they still tasted good. I’ll definitely be making the dressing for many other dishes in the future too!
Hey Rachel,
Awesome! So glad to hear this dish turned out nicely for you! Thanks for making it! xT
Interesting. I hadn’t thought about Chicken Parma for years until I just made it last week. We harvested 40 lbs. of tomatoes, which my 2-year-old granddaughter and I made into Marinara Sauce. I didn’t even think about using the tomatoes fresh with the Basil. Great idea; I can’t wait to try it.
Thanks so much, Kym! Wow, that’s a lot of tomatoes! Let me know if you give this dish a try, I hope you love it! xT
I’ve been making almost all your August recipes so I’m coming to review them! This one was one of our favorites. The dressing takes it to the next level.
Hey Lauren,
Thank you so much for making so many recipes:) I truly appreciate it! So glad this dish was enjoyed! xT
This recipe was delicious! I did mix it up a bit with your ‘Skillet Caprese Prosciutto Chicken’ recipe. Too hot to turn on the oven, so I just cooked it up in the skillet. I added a little prosciutto, and some diced peaches mixed with the tomatoes. It was a big hit, as usual.
Thank you again Tieghan
Hey Cindy,
Fantastic!! So glad to hear that you enjoyed this dish! I appreciate you giving it a try! xT
This is excellent! It felt light but gratifying. There are a lot of flavors bursting in your mouth! You could use this dressing on a pan fried fish and it would be fantastic.
Hey Alicia,
Wonderful!! So glad to hear that you enjoyed this dish! I appreciate you giving it a try! xT
I made this tonight and it was a hit! Very delicious and will definitely make it again! Followed recipe exactly, loved the sauce-perfect!
Hey Dennis,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
Made this for Sunday night dinner this week and it was a crowd favourite. My daughter is a huge chicken parm fan and she decided to do hers the more traditional way, as she didn’t think she would like the tomatoes, but in the end she she tried a bit and loved it and said she would have it this way next time. The dressing really is the best finishing touch and just adds the most beautiful delicious flavour to complement the tomatoes and the richness of the breaded chicken. This is my 3rd attempt at Tieghan’s recipes in about 2 weeks and every one of them has been fantastic!! Thank you Tieghan!!
Thanks so much, Cara! Love to hear that you enjoyed this recipe, thanks a lot for trying it out! Thanks so much for your kind message:) x
I made this for dinner tonight using fresh picked tomatoes from the garden. It is probably one of the top 3 best chicken dishes I have ever had. The dressing makes the whole meal so don’t skimp on the dressing on top. Absolutely delicious.
Hey Karen,
Awesome! Love to hear that you enjoyed this recipe, thanks a lot for making it! Have a great weekend! xT
This is one of the best things I’ve ever made. Super simple and not too time consuming. I ended up baking the meat and getting it crispy that way and we loved it.
Hi Katie,
Yay!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Have a great week! xT
Love all your recipes. Would love it if you included nutrition information with your recipes
Thanks for sharing your feedback, Bob!
Outstanding recipe super simple but frying takes time. Used the juice of 2 full lemons; definitely want a lot of the dressing. Only used a sprinkle of mozzarella on the chicken. A quick broil takes care no need to bake anything. Would totally make again. Husband loved. Its more like a bruschetta chicken in my opinion.
Hey Audra,
Thanks so much for trying this dish and sharing your feedback, so glad to hear it was enjoyed! Happy Friday! xT
Looking forward to making this tonight. Any suggestions as to what to serve with it to complete the meal? Thanks!
Hi there,
I honestly just serve this as is with the tomato salad on top it is pretty much a complete meal:) If you wanted to make a side of pasta that would work too! I hope you love this recipe! xT
This was absolutely deciliously perfect. So fresh tasting and easy to make. The only thing I did different is since I am cooking for just 2 of us, I used a very good lemon vinegarette to top the tomatoes. Thank you so much for sharing.
Thanks so much, Gail! Glad to hear this recipe turned out well for you! Have a great day:) Xx
Tieghan, we loved it! The fresh herbs, garden tomatoes and that yummy dressing made it! My previous chicken parm was so ho-hum compared to yours!
Hey Elizabeth,
Yay! So glad to hear that you enjoyed this dish, thank you so much for making it:) xT
Made this tasty dish for the family tonight – last evening before school starts. I mixed up the end and poured the dressing over the chicken when they were in the pan but all good. And I used oats instead of bread crumbles… not a great substitute but healthy and worked next time I will crush the oats though before mixing with the Parmesan. All in all a success and very nice chicken dish – my boys eat a lot so I did make some oat weat also to the dish ins te as of a pasta or rice. Thank you as always for great recipes 👌🏽🙏🏼
Hey Camilla,
Amazing! Love to hear that this recipe turned out nicely for you, I appreciate you making it! xx
This sounds delicious but I’d love to try it in an air fryer instead of pan frying so I can cut down the amount of oil used….does anyone know what temperature and amount of time in an air fryer I’d need?
For my regular chicken Parmesan, instead of frying, I spray with olive oil and bake at 425 or 450, then finish with cheese and sauce. Will definitely try this recipe!
Thanks so much, Susan! I hope you love this recipe! xT