Buffalo Chicken Parmesan Recipe
What do you get when buffalo wings and chicken parmesan fall in love? This glorious dish! We’re taking that crispy, golden fried chicken, smothering it with a buttery, spicy buffalo-tomato sauce, a little mozzarella, and even a touch of blue cheese if you dare. Served with garlicky broccolini and sun-dried tomatoes, this is not your Nonna’s chicken parm—but it might be your new favorite. Get ready to surprise your taste buds and impress everyone at the table!
Recipe Video
Recipe Ingredients
Buffalo Chicken Parmesan Ingredients
- 1 large Boneless chicken breast at least 12 ounces / 340.2 grams
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup All-purpose flour
- 2 large Eggs
- 1 ½ cup Seasoned or plain panko breadcrumbs
- ¼ cup Grated Parmesan cheese
- 1 tbsp Dried herb mix Herbs de Provence or Italian seasoning
- Vegetable oil for frying
Buffalo Tomato Sauce Ingredients
- 1½ cup Marinara or tomato sauce
- 1 - 2 tbsp Frank’s RedHot or hot sauce of your choice - to taste
- 2 oz Unsalted butter
Toppings
- ½ cup Shredded mozzarella or cheese of your choice
- Crumbled blue cheese, Roquefort or Gorgonzola optional but amazing!
Broccolini Side Ingredients
- 6 - 8 stalks Broccolini stalks
- 1 tbsp Olive oil garlic-infused if you have it
- 1 - 2 cloves minced garlic
- 2 tbsp chopped sun-dried tomatoes
- Salt and pepper to taste
Recipe Instructions
Prepare the Chicken Cutlets
- Pat dry your chicken breast thoroughly.
- Take your chicken breast and lay it flat side down on the board—trust me, it makes everything easier.
- Slice your chicken breast horizontally into two even pieces. Make sure they're thin.
Set up your Dredging Station
- Use 3 Lasagna style containers.
- #1: Flour + salt and pepper
- #2: Beaten eggs + a little salt and pepper
- #3: Panko + Parmesan + dried herbs
Dredge the Chicken - Keep your hands clean with tongs!
- Dredge the chicken in flour (shake off excess), dip in egg (coat well), then press into the breadcrumb mix.
- Let the excess crumbs fall off so they don’t burn in your oil.
Fry the Chicken
- Heat oil in a skillet to 365°F / 185°C - Remember, Clean oil = beautiful crust!
- Fry the chicken until golden brown on both sides.
- Drain on paper towel or a wire rack.
Make the Buffalo Tomato Sauce
- In a saucepan, heat your marinara.
- Add Frank’s hot sauce—start with 1 tablespoon and taste. Want it spicier? Go for it!
- When it hits that buffalo wing flavor, TURN OFF the heat and whisk in the butter. Stir until melted for a silky, creamy finish. DO NOT let it boil or the butter will separate, and then it’s just oily sadness.
Assemble the Dish for Baking
- Place the fried chicken on a parchment-lined tray.
- Spoon over that gorgeous buffalo-tomato sauce.
- Add shredded mozzarella, and if you’re feeling adventurous, crumble on some blue cheese (Roquefort or Gorgonzola are perfect).
- Bake at 375°F until the cheese is bubbly—about 10–12 minutes.
Prepare the Broccolini
- Peel the stalks lightly if needed.
- Blanch in salted boiling water until tender, then shock in ice water to stop the cooking.
- To finish: sauté garlic in olive oil, add sun-dried tomatoes, and toss in the blanched broccolini just until warmed.
- Season with salt and pepper. Done!
Serve & Enjoy!
- Plate the buffalo chicken parmesan with broccolini on the side. Drizzle with a touch of olive oil and scatter a few sun-dried tomatoes for color.
- Want more sauce? Add a spoonful right on the plate!
Pro-Tips
Pro Tip: Prepare The Sauce Ahead of Time
Make the buffalo sauce ahead of time and store it in your fridge. It keeps for a week and works beautifully on chicken wings, pasta, or even as a dip. The combo of Frank’s hot sauce and butter, blended into a tomato base, is pure magic. Just remember: always add the butter off the heat so it stays creamy and emulsified—not oily. It’s one of those little tricks that makes a big difference.Bonus Pro Tip: Left Over Sauce and Chicken?
Try this: toss some cooked pasta—penne or spaghetti—with the remaining sauce, a splash of pasta water, and a little cream cheese for an impromptu garlic parmesan chicken pasta. Friends, it’s saucy, spicy, creamy, and perfect for using up leftovers. Add shredded buffalo chicken on top and you’ve got another full meal. Waste not, eat well!Enjoyed the Recipe? Please Let Me Know!
Friends, this dish takes the classic chicken parm and gives it a whole new twist! It’s spicy, cheesy, crispy, and full of flavor—plus that broccolini adds a perfect balance. Try it with or without the blue cheese and tell me which version you love best. If you made this Buffalo Chicken Parmesan recipe and enjoyed it, please rate it 5 Stars ★★★★★ and leave a comment to let me know how it turned out for you. I'd love to hear about your delicious success! Bon appétit!Equipment - You can find the items below at our online store!
Nutrition
Calories: 970.7kcalCarbohydrates: 75.22gProtein: 53.92gFat: 50.98gSaturated Fat: 24.1gPolyunsaturated Fat: 4.73gMonounsaturated Fat: 17gTrans Fat: 0.97gCholesterol: 352.26mgSodium: 2046.13mgPotassium: 1399.43mgFiber: 7.37gSugar: 12.55gVitamin A: 2755.28IUVitamin C: 45.18mgCalcium: 472.38mgIron: 10.12mg