Easy Chicken Parmesan (with Video)

This classic Chicken Parmesan is as good as it gets! It has a parmesan crust that seals in the juiciest chicken breast, topped with marinara and a generous amount of melted cheese. My chicken parm recipe is quick and easy, make-ahead friendly, and reheats beautifully. Watch my video tutorial and you’ll be on your way to making this restaurant-quality dish at home.

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Chicken Parmesan Video

This is one chicken dinner you’ll make on repeat, and it always gets rave reviews. It’s truly simple to make (done in under 40 minutes) and is perfect for busy weeknights or even a special Italian dinner night in. It’s a keeper of a recipe!

Easy Chicken Parmesan Recipe

This is my classic version of Chicken Parmesan that I have perfected after making it countless times for my family and friends. This is the best combination of juicy chicken, a crisp and perfectly seasoned crust under a crown of Homemade Marinara, and melty cheese.

I love re-creating my favorite Italian restaurant dishes like Zuppa Toscana, Smashburgers, and of course, this Chicken Parmesan. I even have an entire category on my blog for restaurant copycat recipes, which you can make at home for a fraction of the cost. Since this chicken is breaded and covered in sauce, it also reheats well, so you will appreciate any leftovers. 

What is Chicken Parmesan?

The Italian name is Chicken Parmigiana, and in the US, it has been nicknamed Chicken Parm, short for Chicken Parmesan. It is essentially breaded and parmesan-crusted chicken breast covered in tomato sauce and cheese, and is similar to Eggplant Parmesan and my Meatballs Parmesan. If you want to take this a step further, you can also make Stuffed Chicken Parmesan.

You’ll love this served over buttered pasta and paired with my Caesar Salad or Roasted Asparagus. It can also be served as a hot sandwich on a toasted hamburger bun for lunch.

Key Ingredients & Substitutions

You just need a few pantry staples to make Chicken Parm. We do love to add a little parsley or basil to garnish the top, but that’s optional. All you need for the perfect chicken parm is:

• Chicken breasts – get boneless, skinless chicken breasts. Chicken cutlets or chicken tenders would also work well here.
• Breadcrumbs – seasoned Italian bread crumbs add more flavor to the chicken. Panko, plain breadcrumbs or even gluten-free bread crumbs also work; stir in 1/2 tsp dried basil for extra flavor.
• Cheese – use freshly grated Parmesan for the crust and shredded mozzarella for topping
• Marinara sauce – This is the best with homemade marinara sauce, but if you’re in a hurry, you can use your favorite store-bought marinara

How to Make Chicken Parmesan

• Cut 2 chicken breasts in half length-wise for 4 cutlets. Put them between plastic wrap and use a meat mallet (or rolling pin, or heavy saucepan) to pound them to an even 1/3″ thickness and season. Even cutlets will cook faster and more evenly. Pounding the chicken also helps to tenderize it. If you use thicker cutlets or skip the pounding, you’ll want to sauté for longer to ensure they cook through properly.

2. For the dredging station – Set up 3 shallow bowls: In the first bowl, combine flour, salt, and pepper; in the second bowl, beat together eggs; and in the third bowl, combine parmesan and bread crumbs. Coat the chicken in flour, dusting off excess, then dip it in eggs and turn to coat in breadcrumbs.

3. Pan-fry – Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side – it doesn’t have to be cooked through at this point. You’re looking for a golden breading and to remove surface moisture. It will finish cooking through in the oven.
4. Assemble and bake – Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over the marinara in a single layer. Spoon on marinara sauce and sprinkle with cheese, then bake in a casserole dish at 425˚F for 15 minutes or until just cooked through (165˚F on an instant-read thermometer), the cheese is melted and browned in spots, and the sauce is bubbling.

Can I Skip the Pan Frying?

While we prefer sautéing the chicken lightly in oil because it is faster and yields a uniformly golden result, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.

To make baked chicken parm, complete steps 1 and 2. Then, coat breaded chicken breasts with cooking spray on all sides, and bake the chicken on a baking sheet at 400˚F for 15 minutes or until the center reaches a safe internal temperature of 165˚F. Remove from the oven, add 2-3 tablespoons of marinara sauce over each cutlet, and top with cheese. Then, return to the oven for another 3-5 minutes, or until the cheese is melted.

Make-Ahead and Storage Tips

I love how breaded chicken keeps and reheats well without tasting like reheated chicken. The breading acts as a barrier to keep the chicken moist and tender, so Chicken Parmesan is perfect for meal prep.

• Prep ahead – You can saute the breaded chicken, arrange it in a casserole dish, and top it with marinara and cheese, then cover and refrigerate up to 24 hours. Bake before serving, adding 5 minutes to the bake time or until the internal temperature reaches 165˚F on an instant-read thermometer.
• Storing Leftovers – once cooled to room temperature, cover and refrigerate for up to 3 days, or wrap and store in a freezer-safe container for up to 2 months.
• To Reheat – thaw in the refrigerator overnight if frozen, then bake uncovered in the oven at 375˚F for the crust to crisp up.

Chicken Parmesan

Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 4 people

• 2 chicken breasts, (large), about 1 1/2 lbs*
• 1/2 cup all-purpose flour, or GF flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten until frothy
• 1/2 cup Italian bread crumbs, *
• 1/2 cup parmesan cheese, shredded or grated
• 2 Tbsp Light olive oil, to sauté
• 3 cups marinara sauce, divided
• 4 oz mozzarella cheese, (1 cup shredded)
• 1 Tbsp fresh basil, or parsley, chopped for optional garnish

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• Prepare the chicken – Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. *Pound larger chicken breasts to 1/3-inch thick. Season with salt and pepper.

• Set up dredging station – In the first shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese. Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Let the breading sit for 5 minutes so it adheres better when frying.

• Pan-fry – Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don’t crowd the pan) – the chicken should sizzle. Sauté 3-4 min per side or until golden brown – it doesn’t have to be cooked through at this point.

• Assemble and bake – Pour half of the marinara* into a 9×13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.

*For large chicken breasts, pound your chicken between plastic wrap with a meat mallet into even 1/3″-thick cutlets. You can also buy chicken cutlets or chicken tenders.
*Substitute Italian bread crumbs with Panko crumbs, plain bread crumbs, or gluten-free crumbs. Add 1/2 tsp dried oregano for extra flavor. 
*If a crispier chicken crust is preferred, use less sauce in the bottom of the casserole or even omit the sauce at the bottom. 

502kcal Calories33g Carbs44g Protein21g Fat8g Saturated Fat2g Polyunsaturated Fat9g Monounsaturated Fat0.02g Trans Fat181mg Cholesterol2191mg Sodium1086mg Potassium4g Fiber8g Sugar1239IU Vitamin A15mg Vitamin C445mg Calcium4mg Iron

Nutrition Facts

Chicken Parmesan

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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