Classic Chicken Parmesan Recipe (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 Homemade Marinara and a generous amount of melted cheese. The process to make this is surprisingly quick and easy.
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Chicken Parmesan Recipe:
This is the classic version of Chicken Parm. A restaurant-quality Chicken Parmesan is so easy to recreate at home (for a fraction of the price). Since this chicken is breaded and covered in sauce, it also reheats really well so you will appreciate any leftovers. This is among our family’s favorite 30-minute meals.
This Chicken Parmesan Recipe is wonderful over hot pasta and served with Caesar Salad or Roasted Asparagus on the side. It can also be served as a hot sandwich on a toasted bun; yum!
What is Chicken Parmigiana?
The Italian name is Chicken Parmigiana and in the US, it has been nicknamed Chicken Parm, short for Chicken Parmesan. It is essentially breaded chicken breast covered in tomato sauce and cheese and is similar to Eggplant Parmesan.
How can something so simple be THIS good you ask? You only have to try it once and you will know why everyone is talking about this dish. P.S. If you want to take this a step further, you can also make Stuffed Chicken Parmesan.
Ingredients for Easy Chicken Parmesan:
You just need a few pantry staples to make Chicken Parm. This is the best with homemade marinara sauce but if you’re in a hurry, you can absolutely use your favorite store-bought marinara. All you need for the perfect chicken parm is:
- Chicken breasts
- Flour, salt, and pepper to dredge
- Eggs, for the egg wash
- Italian bread crumbs and parmesan for the crust
- A good cooking oil
- Marinara Sauce
- Shredded Mozzarella
- Parsley or basil to garnish
How to Make Parmesan Crusted Chicken:
- Mak the easy 20-minute homemade marinara and while it simmers, continue to prep the chicken.
- Cut 2 chicken breasts in half length-wise for 4 cutlets and season with salt and pepper.
- Set up 3 shallow bowls: In the first bowl, combine flour, salt and pepper, in the second bowl, beat together 2 eggs and in the third bowl, stir together parmesan and bread crumbs
- Dredge chicken in flour, dusting off excess, then dip in eggs and turn to coat in bread crumbs.
- 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 or until just cooked through at 165˚F on an instant-read thermometer.
- Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over marinara in a single layer. Spoon on marinara sauce and top with cheese then bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling.
Cook’s Tip: If chicken cutlets are large or uneven, use a meat mallet to pound between plastic wrap into 1/3″-thick cutlets and they will cook faster and more evenly.
Can Chicken Parm be Made Ahead?
You can saute the breaded chicken, arrange in a casserole dish and top with marinara and cheese, then cover and refrigerate. Bake before serving, but be sure to bake a few minutes longer since you are baking chilled chicken. Check the internal temperature of the chicken with an instant-read thermometer to ensure that it bakes to a safe 165˚F.
For a Healthier Baked Chicken Parmesan:
While we prefer sauteing the chicken lightly in oil because it is faster and uniformly golden, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.
To make baked chicken parm, complete steps 1 through 3, lightly coat breaded chicken breasts with cooking spray on all sides and bake the chicken for 20-25 minutes then continue with the recipe in step 5.
More Easy Chicken Dinner Recipes:
We love chicken recipes that come together fast. These are the ones our family requests most often and they have been tested and loved by hundreds of readers.
- Chicken Marsala – a classic Italian-inspired recipe
- Lemon Chicken – easy 30-minute dish that comes together in 1 pan
- Chicken Madeira – Cheesecake Factory Copycat
- Creamy Lemon Chicken Pasta in the best Alfredo sauce
- Chicken Pesto Pasta – 1 ingredient changes everything!
- Chicken Stir Fry – easy and so saucy
Watch the Chicken Parmesan Video Tutorial:
This Chicken Parmesan is so easy, perfect for busy weeknights and will send your family running to the table. It’s a keeper of a recipe! If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you get a notification when we post a new video.
Chicken Parmesan Recipe
Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.
Ingredients
- 2 chicken breasts (large), about 1 1/2 lbs
- 1/2 cup all-purpose 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
- 24 oz marinara sauce
- 4 oz mozzarella cheese (1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped for optional garnish
Instructions
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Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
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In a 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.
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Dip both sides of each chicken cutlet into the flour, tapping off 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.
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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), sautéing 3-4 min per side or until golden brown and just cooked through.
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Pour 1 1/2 cups of marinara into a 9x13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.
Recipe Notes
*Cook's Tip: For large chicken breasts, pound your chicken between plastic wrap into even 1/3"-thick cutlets.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Note: Recipe initially posted in March 2015. The recipe has been updated with a new video and photos. Here is a photo from the original recipe:
Natasha Kravchuk
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Chicken Lasagna Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
How do you keep your chicken from sticking to the pan when you fry them? I love your recipes but this one I am having trouble with.
Still tasty but I am looking all my bread coating in the skillet
Hi Nicole, make sure you’re preheating your pan before placing the chicken. But also, it helps to pat the chicken dry with paper towels if it is wet. Also, make sure to use a non-stick pan which will help keep the breading on the chicken versus sticking to the pan.
Hi Nicole, I always use a non-stick skillet, fill it with enough oil and make sure that it’s already hot before you place the chicken.
This recipe is amazing! best Chicken parmesan ever.
Thanks Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sepi!
Hi I love your recipes and how you make your videos fun, I made the marinara sauce but it came out to liquidy can I add cornstarch?
Hi Hillary, I suggest trying the exact ingredients listed in our homemade Marinara next time – that one isn’t too liquidy. I wouldn’t add cornstarch. Maybe simmer it down uncovered until the extra liquid evaporates or spoon off any liquid that is pooling at the top.
I made this for dinner tonight,It turned out so good
I’m so happy you enjoyed that. Thank you for sharing that with us!
It was very delicious! I cut the chicken in smaller parts and fried it as you showed in the recipe, but half of it I kept as it was whithout pitting it in the sauce. They were soo tasty, like home made chicken nuggets🤤 Thank you for the recipe!!!
Homemade is always best! I’m so glad you enjoyed it, Hadicha!
I’ve made this several times now for the family and it’s one of their favorites! My picky toddler eats it without refusing as well. The only change I make is to get rid of the egg wash because of my son’s egg allergy but it doesn’t change any of the flavor at all! I add the salt and pepper to the bread crumbs and Parmesan cheese instead, then I brush the chicken with a little olive oil to get the bread crumbs/cheese to stick. I have used a full 24oz jar of Rao’s marinara but over time have found that 1/4 to 1/2 jar is really all we need for our tastes. It’s still saucy but I still have more than enough for another meal. I also like to add some fresh minced garlic and rub it into the chicken with salt and pepper and let it sit for about 15-30 min before patting it into the crumbs… it’s one the best recipes we love and it never fails!
Love it! Thank you for sharing your experience making this recipe, Ladylia. Great to know that your family enjoyed this recipe!
I really Loved the idea of the 3 connected rectangular dishes you used for the flour, egg, and Bread Crumbs! Do they separate? Where did you get them?
Hi David, you can find the dishes used in this recipe and more of our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Best chicken parmesan recipe that l have ever made. I am deleting all other parmesan recipes!
Wow, thanks for your wonderful compliment!
I made the chicken parmesan last night and it was AMAZING!!!! The chicken came out tender and moist. The recipe was super easy to make and my husband loved it.
That’s so great! It sounds like you have a new favorite!
I’ve been making your dishes for awhile and just wanted to say, Thank You. Your recipes are always on point and delicious. Great Job!
aww, You’re so nice! Thank you!
Made this tonite and it was totally delicious. We have enough for a second meal, so win win there.
Recipe is a keeper and perfect to serve as a company meal.
Love it! Thank you for your wonderful review and feedback. I appreciate it!
You did not say what temp to bake chicken at if you do not want to fry them. Please get back to me asap birthday dinner on the 2nd
Hi Jill, we have it listed in stepped 4 and step #5. Step #4: “. Once oil is hot, add chicken in batches (don’t crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.” Step #5: “Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.” Chicken is done once it reached the safe internal temperature of 165 degrees. I hope this helps.
Made this past weekend- delicious! Will make again
That’s just awesome! Thank you for sharing your wonderful review!
This looks sooooooo good!!! can i use Panko bread crumbs?
Hi Molly, I think that would still work fine to use Panko crumbs, but I would add a little more seasoning.
Chicken Parmeson dish I am skipping the part of cooking chicken and using my precook breasts and then doing Dipping part and Baking with cheese on top Hope it works
I hope you enjoy this recipe, Catherine!
I Natasha where you buy the divider bread, Is amazing. I Love one.
Thanks
Hi Barabara, are you referring to this bowl?
Your recipe of Chicken Parmesan does not show the onion and garlic in the list. You mention it on your video but not listed under ingredients.
Hi Aline, the onion and garlic are for the Homemade Marinara sauce if you choose to make your own. Sorry, that wasn’t more clear. I hope you love the chicken parm.
I made this with angel hair pasta and it was so good! I also added a lot more mozzarella because we love cheese. My family loves this one!
Cheese is love! I’m glad you enjoyed this recipe, Israelle. Thank you for your wonderful review!
Hi Natasha,
I have a big family of 22, when we all get together. I just discovered I can change servings and the recipe adjusts, love that feature! Can I do steps 1 to 4 and then freeze prepared chicken, for a couple of weeks, so it makes things really quick on the day of serving this dish.
Hi Leah, we have only enjoyed this fresh, but I imagine if I tried freezing, I think it would be best if you fry it first then freeze it, but you’ll need to bake it longer since it will go into the oven frozen. I think if you froze breaded un-fried chicken, it might be harder to fry later as the breading might get too moist once it’s thawed to saute it properly. I hope this is helpful!
Hi Natasha, I like your 3 shallow bowls. Where did you get these bowls? Thank you
Hi Carolina, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
So I followed the tutorial step by step and it didn’t turn out 🙁 this doesn’t surprise me because I really am a terrible cook but for the sake of learning- my chicken wouldn’t cut and the breading slid off in a pile. Can anyone give me some insight about what went wrong? Thanks!
Hi Cami, it helps to pat the chicken dry with paper towels if it is wet. Also, make sure to use a non-stick pan which will help keep the breading on the chicken versus sticking to the pan.
My sister and I made this for dinner today. It was so delicious! My family loved it! I did as well. The chicken was nice and juicy, crispy, and fully cooked through. We served it over pasta. We topped it with parsley. Thanks for the recipe Natasha!
You’re welcome, Zoie! I’m so glad you enjoyed this recipe!
I made this for my family over the weekend and it was a hit! Super easy to make and paired perfectly with green beans – although asparagus would’ve been good too! Anytime I try a new recipe I go around the table and ask if I should make it again and everyone said yes! Also, I didn’t realize the feature to change the number of servings at the top of the recipe before you print – I saw that in someone else review and WOW what an awesome feature!
Yum! I’m so glad you enjoyed this recipe!
I made this for my family tonight and everyone loved it. One thing I love about Natasha’s recipes is that when you print out a recipe you can change the number of people you are feeding and it automatically changes the quantities of the ingredients.
Yes, that’s right. Not many know about that feature but I always recommend adjust the servings to adjust the ingredients. Thanks for your good comments, Carol!
I made the chicken parm recipe tonight & served over homemade truffled spaghetti pasta. My husband said it was better than from a restaurant. Guess it was a hit. We can our own spaghetti sauce & it was delicious in this dish. Leftovers tomorrow, yum
Yay, love it! Thanks to both of you for your wonderful review. We appreciate it!
Absolutely Perfect… i love trying your receipes… i made this and is was even better than the ones i tried at the stores deli’s
So nice to know that, Trisha. Thank you so much for your good feedback!
I’ve never bothered to leave a comment before on a recipe I’ve tried, out of laziness really, but this meal has my family raving, and I felt it was worth coming back to say thank you! It was great and the marinara sauce will be my new go to. Thank you so much for sharing this!
That’s just awesome! Thank you for sharing your wonderful review, Alison!
Hi Natasha. I enjoy all your recipes and will only look at your recipes for cooking advice. You mentioned that the chicken can be refrigerated once breaded and baked the next day but a little longer, I thought that it is not recommended to refrigerate food with raw egg? Thanks again for help!
Hi Marisa, I haven’t heard that before. If you are cooking it to a safe temperature, I don’t see why that would be a problem. Do you have a reliable information source where you heard that? Also, if you pre-sautee your chicken, there won’t be any more raw egg, but you would want to really make sure that the internal temperature of your chicken reached the right temperature during the baking.
Quite possibly the best meal I have ever made! So easy and so delicious! Even made the homemade marinara! Husband said it was better than our favorite Italian restaurant!
Thank you!!
Wow! That’s just awesome! Thank you for sharing your wonderful review!
Literally one of the easiest and best recipes. I love using shredded cheese than sliced cheese! YUMMM.
I’m so glad you enjoyed it!
I can’t get enough of your recipes! I actually just finished cooking. It was delicious . I wish I was able to upload a picture. 😋
Thank you for that wonderful compliment, Bernice! You can upload it to social media and tag #natashaskitchen.
Made this tonight for dinner. It was easy to make and so delicious. We had leftover spaghetti from 2 nights ago so we added some green peas and ended up with a great dinner. My husband told me make sure you keep that recipe.
That’s when you know it’s good! Thank you for sharing your great review.
When I go out to eat I try to order something that i love and would never be able to successfully make at home. Needless to say I order alot of Chicken Parm! BUT this recipe was super easy and delicious. Game changer! I can’t wait for the leftovers tomorrow! Side note…where can I buy those shallow dishes you have? They look like they connect too? THANKS for a great Sunday dinner meal. Yum!
Hi Ann-Marie, thank you so much for sharing that with us. I’m so happy to know that you really loved this recipe! As for the kitchen tools that I use, you can check them out in my Amazon affiliate shop.
So simple and yet just a ton of flavor! Thanks Natalia!
You’re welcome! I’m so happy you enjoyed it!
How far in advance can I make this? I don’t want it to get soggy before the final bake.
Hi Erin. You can saute the breaded chicken, arrange in a casserole dish and top with marinara and cheese, then cover and refrigerate. Bake before serving, but be sure to bake a few minutes longer since you are baking chilled chicken. Check the internal temperature of the chicken with an instant-read thermometer to ensure that it bakes to a safe 165˚F. I haven’t tried making this recipe ahead for a long time though.
I want to make this tonight but dont have marinara sauce. I have pasta sauce would that be ok or too watery?
I’m not sure if it would have the same result and if it would be as tasty as the original recipe. You can also try my Homemade Marina sauce recipe.
I forgot to rate the recipe, definitely a 5 star!!
Thank you for that wonderful review, Theresa!
I’ve made chicken parm several times but tried your recipe for the first time last night. It was delicious!!! My 17 yr old said it was the best I’ve ever made. Well that says it all, this is now my go to chicken parm recipe. Thank You!
That is the best when kids love what we moms make. That’s so great!
Parmesan chicken was delicious, the only thing is after my chicken was cooked the breading did not stick to my chicken. This has happened to me before, what am I doing wrong. Thanks!
I’m happy you enjoyed that, Becky! I’d be happy to troubleshoot with you! Pat the chicken dry before dredging in flour and then dipping in egg. The only other suggestion would be to make sure your chicken is well coated in both the flour and then the egg before breading. I’m so glad you liked it
This is so delicious and just how I had hoped it would taste! I also used the marinara recipe and it was PERFECT! Easy and delicious, will definitely make again, just as written!
I’m so happy to hear that! Thank you for sharing your great review, Jazz!
Hi Natasha-
When baking your chicken first, what temperature did you do?…
it only states 425 F for the last part of cooking
Thanks!
Hi Linda, I don’t have instructions written down for that so I can’t give you specifics without running the test first.
Hi Natasha, Love all of your recipes. You are my go to if I’m looking for a specific recipe. I’m making my own recipe book with only your recipes. By the way I’m 83 years old and have been cooking since 12 years old. Never to old to learn.
I’m so glad you’re enjoying our recipes, Pat! Thank you so much for sharing that with me!
This was absolutely delicious. Thank you so much for your wonderful recipes.
Your recipes make cooking so easy and affordable! Love it! I’m going to try the chicken Miranara😋
Thank you for that wonderful compliment! I’m so glad you’re enjoying our recipes!
This was excellent. I paired it with the marinara sauce and what a great dinner. Thank you for providing this recipe.
Hi Jill, sounds delicious! Thank you for sharing your good feedback with us.
Great recipe! Super quick and very satisfying. This is one of my wife’s favorite dishes and did not disappoint. I made the recipe per your instructions exactly, but I’d love to play around with the ingredients and see which other spices play well with this.
Thank you for your good feedback, Allen. Yes, feel free to play around with the recipe and adjust it according to your personal preference. I hope you love every recipe that you will try!
Made your chicken parmesan recipe and served over gnocchi.
Thanks much…..very tasty
Separately, I save most of your recipes and am avid fan of your posts
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
This is so easy and DELICIOUS. Not only do I adore you and your humorous videos but your recipes are wonderfully easy.
I used my own sauce and I added a spoonful of mayonnaise to the egg dredge and used gluten free spaghetti noodles and breadcrumbs and fresh mozzarella.
The technique is what I found interesting. Straightforward.
That’s just awesome! Thank you for sharing your wonderful review!
Thought I laid out frozen breast to thaw out but it wasn’t. It was legs and thighs. So sauce was done. salad done. Spaghetti done. So I just went ahead and used what I had and dinner was great. My husband was loving it and wanted seconds.
I’m so glad that worked out, Fleeta! Thank you for that wonderful review!
I have cooked a lot of your recipes and have loved all of them. I always go to your recipes and have not been disappointment
Thank You,
Janice Smith
That is so nice, Janice. Thank you so much for always trusting and using my recipes!
The proper name for this dish is Chicken Parmigiana. Parmesan is the name of a cheese. Just sayin!
so delicious, i made it for a sunday lunch and my family loved it
Hi Natasha,
I made this last week and my family and I loved it!! It was better than any Italian restaurant chicken parm. I’ve been trying your other recipes and I must say you are an outstanding cook. So glad I found you on Facebook!!
I’m happy to hear that, Diana. Thank you for sharing your good feedback with us!
Hi! Natasha, I love your cooking, I will be making the chicken parmesan tonite. Thank You so much for all the great recipes. Well done. I will send you my picture.
Thanks. Val, Washington, DC
Sounds great, Valerie. I hope you love it!
My favorite Chicken Parmasean was one from Giada. However, this sounded good so I gave it a try sauce and all. Now this is my favorite. My god, tasty, moist and delicious. This is the second great dish I have made from Natasha. First was her chicken Madeira. Best of all.
That’s so great! It sounds like you have a new favorite!
I made this tonight for dinner. My family loved it. I have made several of your recipes and they have all turned out great! Thank you for making dinner so easy. Happy Holidays!
Hello Lori, that is so nice of you to share with us. Thank you for your good comments and Happy Holidays to you and your family too!
I just had it yesterday
It was delicious.
Infact hd a plan to cook this soon
I just loved the fact that the taste , parmesan cheese and the sauce of it. It taste absolutely delicious. I hd it at a Italian restaurant every since then this is my most fav dish .
And you can now cook this at home anytime you want to! I’m glad you enjoyed this recipe, thanks for your good feedback.
Hi Natasha
Love your recipes. Question: if i cook the chicken to 165 then add to over for another 15m at 425 won’t that overcook the chicken?
Hi Shamil, you just want to ensure that the chicken is cooked to a safe temperature. The crust and sauce will keep it from overcooking or getting dry.
Just made this for dinner, it was so easy and delicious! The chicken is sooo juicy. It’s definitely a keeper for our family.
That’s wonderful! I’m so glad you enjoyed this recipe, Mina!
Love all your recipes
You’re so nice! Thank you!
Hi your recipe didn’t specify boneless or bone in chicken breast, which is best.
Thanks
Hi Kathy, I always use boneless chicken breast. I hope you love the chicken parmesan.
thanks very much Natasha hoping for some vegetarian recipes
You’re welcome! I hope you love this recipe and your suggestion is noted. You may also check out my website for other recipes that you can try.
Hi,
I just started to watch your videos and they are awesome. I made your Chicken Parmesan and home made Marinara sauce and it was amazing!! My husband loved it. Thank you for the great videos and recipes!!
You’re welcome! I’m so happy you enjoyed it, Rosemary!
Can I use a can of diced tomatoes instead or does it turn too chunky for the recipe?
Hi, marinara works best as diced tomatoes are chunky and also watery.
Good for the most part BUT BUT BUT the amount of olive oil suggested (around 2 TBSP) didn’t come close to properly cook 1 1/2 lbs. of chicken. I’m a beginner #Easy Chicken Parm. wasn’t easy by your directions because I burned dinner for family All directions where closely followed…
Hi Ben, when making breaded chicken, it is highly recommended to use a non-stick skillet which requires much less oil and is easier to turn, making it less likely to burn. I hope that helps for next time.
Whole family loved it! Just as good as a restaurant.
I’m happy to hear that, Tammy. Thank you for your great review!
What about making ahead of time and freezing?
We do a big Italian style, Christmas day dinner…if the chicken could be made ahead of time that would help so much. Any tips would be appreciated 🙂
Hi Jaime, we have only enjoyed this fresh, but I imagine if I tried freezing, I think it would be best if you fry it first then freeze it, but you’ll need to bake it longer since it will go into the oven frozen. I think if you froze breaded un-fried chicken, it might be harder to fry later as the breading might get too moist once it’s thawed to saute it properly. I hope this is helpful!
What would you suggest to make this gluten free?
Hello Jaki, unfortunately, I have not tried making a gluten-free version of this recipe to advise. But I think it is worth experimenting with. If you try it, please share with us how it goes.
where did you get the 3 dishes for the flour, egg, bread crumbs?
do they snap together?
Hi Nancy, you can find our favorite tools in our Affiliate Amazon Shop HERE.
Last night I made the chicken parmesan, it was the best I’ve ever had ,my husband wanted to take left overs to work NO LEFT OVERS ,it was absolutely amazing 😁
Love it! I’m so happy to hear that, Sandy. Thank you so much for your great feedback, we appreciate it.
Natasha thank you for making it fun while I m learning new recipes.
You’re welcome! I’m so glad you’re enjoying our recipes and videos!
what kind of pots are you using and where do you get them?
Hi Debbie, you can find our favorite tools in our Affiliate Amazon Shop HERE.
Luv all your recipes . so enjoyable to watch and the fun you have cooking.
Thank you so much for your good comments and feedback!
This is definitely a new family fav! So yummy with the crust and so saucy. I used a GF crumb mixture with romano cheese already in the mix. I also used strained tomatoes for the marinara since I didn’t have crushed tomatoes on hand.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious! Why is it that sometimes the bread crumbs fall off the chicken while cooking?
Hi Maureen, it may be the type of breading that is used (larger crumbs). Also, make sure to use a good non-stick skillet which definitely helps for sauteeing.
Made the chicken parmesan tonight! The family thought it was amazing! Thanks for all your great recipes. Natashia you are my go to when I need a great dinner recipe. I also love your videos with the recipes. So glad I can always count on your recipes. You make it easy as well as yummy!
I Love it! I am happy to know that your family enjoyed this chicken parmesan recipe. Thank you so much for sharing that with us!
I made this recipe for the first time and it was delicious! My go to from now on!
So glad to hear that, Danita. Thank you!
Love the results of this recipe! The chicken Parmesan is so tasty and moist!! Also made your marinara sauce. Made these recipes for my daughter-in-law to be’s bridal shower. Had to have seconds! And got many compliments!
Thanks so much, Natasha!!
Marianne
Yay that is so awesome! Thank you so much for sharing your great experience with this recipe, Marianne!
Absolute best Chicken Parmesan I have EVER eaten! I made the homemade marinara sauce of yours and I have to say Delicious! No comparison to store bought marinara and well worth the time. I will make this dish again and again! Thanks for the video!
Sounds awesome! Thank you for trying out this recipe, and I am so happy to read your good feedback. Thanks for sharing that with us, Nancy!
This is so good and so easy. I used 3 large chicken breasts, then cut in half. Once cooked, I froze 5 in separate microwave-safe containers for quick, delicious dinners. It tastes yummy after re-heated in microwave and served with different veges.
That’s just awesome! Thank you for sharing that with me!
What a delicious recipe! We devoured it!!! This is definitely a keeper and one that I will make often. Thanks so much for this recipe!
I’m so glad! Thank you for sharing this great feedback with us!
Amazing !! Thanks Natasha !
You’re welcome Michelle!
Thanks for the recipe. Our family like it👍
You’re welcome! I hope your family will love all the recipes that you will try.
Thanks for the great recipies!!! Have a Blessed Day!!!
You’re welcome! Have a great day too.
Love your recipes! I couldn’t find the name of your favorite food scraper in the notes. I would love to get one! Thank you!
Hi Yvonne, you can see the kitchen tools that I use here in our Amazon Page
hi does this chicken goes on top of plain noddles
Hi Adrina! That’s right but you can serve it over noodles, mashed, rice, whatever your preference. We prefer it over noodles.
This was absolutely delicious! The breading came off a bit but I believe that was my problem not something with the recipe. Tasted like something from a fancy Italian restaurant and I made it at home with very little time and effort on my part. Thank you!
You’re welcome, Sarah! I’m so happy you enjoyed this recipe!
I made this last night, homemade marinara and all. About the only deviation from the recipe was that I had the oven on 400 and left it in longer. But I don’t see how the chicken cutlets can stay crispy either way when soaking in all that sauce. Next time I’ll handle that part differently. Also, this ends up being very bland if you follow her directions to the letter. Next time, I will put more spices in the sauce and use the mozzarella in the breading and the Parmesan (more) on top. As a base recipe this is OK, but my idea of “restaurant quality” would include crispy cutlets and more flavor.
Hi Laurie this normally has tons of flavor – did you possibly forget to season the flour? Also, using Italian bread crumbs will give you more flavor than plain bread crumbs or panko.
Soooooo good! This is my favorite dish when I go to Olive Garden and I can finally make it at home! Thank you!
Yes it’s so worth it, I think you will love this!
Do you think it would be okay to use the chicken tenderloins instead of the breasts?
Hi Ashley, Yes, tenderloins would work and you wouldn’t even have to slice them in half
Hi Natasha. I am lazy after work so i want to bake my chicken instead. Do i put any marinara sauce while chicken cooks/bakes?
Hi Edith, I haven’t tested it only baked in the oven without sauteeing first on the stove so I can’t advise on that.
Towards the end, do we have to only cover the center of the chicken with sauce and cheese? Or could we cover the whole piece of chicken?
You can definitely do that Eve!
Can I use panko bread crumbs instead of italian breadcrumbs?
Hi Eve, I think that would still work fine to use Panko crumbs, but I would add a little more seasoning.
Natasha I watch you all the time and get most all of your recipes. Tonight I made the chicken parmesan. Haven’t tasted it yet but it looks real yummy. I’m also making from scratch garlic bread. I’ll be making a lot of your recipes and will be watching also for new recipes. Keep up the good food.
Sounds like the perfect dinner, Linda! I hope you love these recipes!
I’ve looked for the link for the food scraper and can’t find it. Can you point me in the right direction? Many thanks!
Hello, you can view the kitchen tools that I use here in our Amazon Page. I hope that helps!
This chicken dish is tomorrows night meal and i am really looking forward to making thanks Natasha
I hope you love it, Patricia! It is so so good!
Thanks for sharing the chicken parmesan recipe my husband an I love it
I did the salmon Dijon yesterday and my husband an I love it can’t wait to try more
So awesome! I’m glad to hear that you both loved it. I hope you love every recipe that you will try.
could you use pasta sauce in place of marinara sauce?
Hi Karen, yes those are basically the same thing and can be used interchangeably.
Quick, easy, and delicious 😋 thank you!
Perfect! Thank you so much for your great review.
Oh looks wonderful I have tried the same recithis
I hope you love this recipe!
Natasha,
Where did you get your mixing containers? I didn’t see the link.
Thank you
Jim
Hi Jim, you can find them in our Amazon Shop HERE.
Thank you! I will let you know as soon as I make this.
Absolutely incredible!!! I made this last night and we loved it! Tasted like it came straight from an Italian restaurant. I do not typically enjoy cooking, but this recipe changed my attitude a bit and now I’m really excited to try another recipe from this site. Thank you, Natasha!
That’s just awesome Abby! Thank you for sharing that amazing review with me!
Ok. SO AMAZING!!!!! I use chicken thighs because thats what I had on hand and it was so soft and FULL of flavor! Thank you Natasha! This meal is completely gobbled up, every time I make it.
That’s so great! It sounds like you have a new favorite!
Made this last night with chicken Tenderloins Turned out Great. Will use this recipe again. Yummm
I’m so happy you enjoyed that Jamie!
Will almond flour work with this recipe instead of regular flour?
Hi Michele, I have not tried Almond flour for this recipe to advise. If you do an experiment, please share with us how it goes.
I made this dish for my boyfriend and I tonight and it was PERFECT! We prefer veggies over pasta so we paired the chicken with roasted zucchini with Parmesan and mushrooms sautéed in butter. This is now my favorite chicken breast dinner to make. This is my first recipe rating/comment but I love all of Natasha’s recipes.
Yay that is so awesome Darcy. Thank you so much for sharing that with us and I hope you and your boyfriend will love every recipe that you’ll try!
Just wanted to let you know ….I made the Chicken Parmesan this evening and it was delicious! The marinara sauce was spot on and so easy to make.
Thank you so much!
That’s just awesome, Darlene! Thank you for that great review!
Just wanted to let you know ….I made the Chicken Parmesan this evening and it was delicious! The marinara sauce was spot on and so easy to make.
Thank you so much!
Question- I would like to take this to a family for dinner. Do you think it would work to put the sauce in the bottom of the pan as instructed, then add some cooked spaghetti before topping it off with the chicken and remainder of sauce?
Hi Lee, I usually just top the chicken on pasta after the chicken is fully cooked. That could work but you may need more sauce so the pasta doesn’t dry out.
This was an excellent meal! It has become part of my family’s weekly meal plan. Thank you!
You’re welcome! I’m so happy you enjoyed it Christopher!
Wow, just made this again tonight. Even better the second time around. Instead of having it with pasta I made a side salad….saved some calories, win/win.
Next week I’m going to make the beef and broccoli recipe. I’ll let you know how it turns out.
Sounds awesome, I hope that you will love every recipe that you will try, Mary!
Wow, never made Chicken Parm before. It was moist and delicious and although I made buttered noodles I really didn’t need them. I ate a few, but opted to go for another breast of chicken instead! Great flavors.
So great to hear that you loved the end result Vlynn. Thank you for your good feedback!
this was AMAZING!! I just cooked thank you for such great recipes
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this tonight for the first time. I love the way the chicken turns out. However next time I will use a better quality marinara sauce. Natasha, where can I get those dipping trays that you used? Thank you
Thanks for sharing that with us Susan! You must be referring to this Breading Set.
Chicken Parm was delicious! The sauce was just right, not to salty or garlicky. I will make this again and again! Thank you for sharing.
You’re welcome! Glad you loved the chicken parm recipe.
A recent subscriber, I attempted your lasagna – absolutely a breeze to make and what a hit with the whanau! I did try to take the credit but guilt made me confess, so many thanks. I would love to know where you got your 3 dish container from for crumbing? And Im equally obsessed with the no mess approach that I have not once managed in my years of cooking! I just love your blog… please live forever!!!
Hi Dennis, Thank you for your awesome feedback, Anne. This is similar to the 3 shallow bowls that I used there.
Best chicken parm I’ve made so far! Thanks for this delicious recipe.
Thank you so much for sharing that with me.
Can you do it without baking?
Natasha,
First of all, I love your videos. Your smile is infectious. I don’t care for chicken breast so can I use thighs instead?
Hi Traci, I always make this with Chicken breast but that should still work. You will just need to do a little more trimming and chicken thighs take a little longer to cook through so just make sure they are fully cooked through before putting them in the oven.
Chicken Parmi…
I’ve made this recipe many times before but with a few variations…
Firstly i make a sauce based on tinned tomatos , garlic , capsicums and herbs like basil , oregano and thyme and using a hand held blender blitz until nearly smooth.
For the chicken after shallow frying I top with the sauce and place good quality ham slices to cover chicken then use just about any cheese on top and place under griller to melt and brown the cheese.
Few small pieces of gorgonzola makes a delicious variation.
Thank you so much for sharing that with me, Pekka! I’m so glad you enjoyed this recipe! Our readers will find this helpful.
Love your recipes. Videos are so easy to follow. Made this twice already or my family and they all love it! Thank you so much.
Thank you for that wonderful compliment, Peter! I’m so happy you enjoyed this recipe.
Natasha. I. Love. All. Your. Receipe. Plus. Your. So. Funny. When. Your. Cooking. It. Makes. Cooking. So. Fun
Thank you so much!
I’ve made this recipe once before but used store bought sauce. I made it tonight using your sauce. What a game changer!!!!! Thank you Natasha we loved this recipe.
Yay so happy to know that you loved this recipe. Thanks for sharing!
Hi you mentioned that you use butter flavoured spaghetti for the chicken Parmesan. How do make it!
Hi Myra, we just cook the noodles according to the package instructions and then add plenty of butter once it is drained.
This was one of best chicken Parmesans I have ever had! My kids loved it as well. Definitely a family favorite moving forward.
That’s just awesome!! Thank you for sharing your wonderful review!
We ate this so fast, our entire dining room was covered in a fine mist of (Natasha’s also delicious 20 minute) marinara. Holy moly was it delicious. Super easy. Definitely a winner in our house.
I feel like I’ve missed out on so much not finding your site sooner! We’re batting .1000 on every recipe we’ve tried.
Hello Lauren, thanks for sharing that with us and I’m so happy reading your message and great feedback. There’s still tons of recipes to try, I hope you love the others too!
I made this for dinner the other night. It was so good, the chicken was moist and had perfect flavor. I definitely will make this recipe many more times.
I used A jar Ragu Garden Vegetable for the marinara sauce. It turned out great.
Love it! Thanks for sharing that with us Mary and for giving this recipe a great review.
I haven’t tried it but it looks like the best anyone could ever think up! I printed out the recipe for your lemon chicken recipe but for some reason I am not making it! I think it is because you make so many new recipes and I just have to try them all!
That’s a good problem to have! I hope you get to try them all soon! Thank you for sharing that with me Lisa!
Made this tonight for the first time. Oh my gosh, was it ever good. I haven’t tried a single recipe of yours that we haven’t liked!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
As someone who just started cooking more as a result of being at home, I can say this one went down great!! Easy to make easy to bake and delicious all around!
I’m so glad you enjoyed it, Nemo! Thank you for the wonderful feedback.
So delicious! The chicken was so juicy and tender. Definitely added to our weekly dinners!
Sounds like you found a new favorite! That’s so great!
It was thumbs up all around the table. My husband and 2 boys raved. Another meal in the weekly rotation. Thank you so much.
You’re so welcome, Kathleen. Thank you so much for your thumbs up and great feedback!
This was a hit with my family. I followed the recipe as is served over spaghetti. This chicken rally is juicy and delicious. Definite will be making again!
So great to hear that your family loves this recipe, Tiffany. Thanks for sharing that with us and for giving this an excellent review!
Oh my goodness! I’ve always used jarred marinara sauce. Never again! So delish! Thank you! Absolutely love your videos!
I’m so happy you enjoyed that Tonya!
This was so flavorful and juicy! Nothing I would change!!
I’m so glad you enjoyed that Tricia!
I enlisted my 16-year-old son to cook this meal with my supervision and it was delicious. We had the best conversations while cooking together and he said, “Mama, you know I love cooking, right?” Yes, I know and especially anything from your website. Thank you for the hundreds of tasty recipes and cute, entertaining, yet very helpful videos.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I made this last week, and it was phenomenal!! Next time, though, I would cut my chicken breast halves in half again to make smaller pieces–chicken breasts are huge here and it took forever to cook them through in the pan before baking. Really delicious recipe!!
Thank you so much for sharing that feedback with us, Jennifer! I’m so glad you enjoyed that!
I read this recipe this morning in my email, went shopping, got everything I needed, and we just finished dinner. It was delicious! The chicken was so incredibly tender and juicy. My wife expressed concern as I was cooking, saying she doesn’t like marinara sauce. She loved it! Ate a second serving! Thanks for the great recipe!
I’m so happy you both enjoyed that. Thank you for sharing that with us!
Chicken Parm is one of our favorite dinners! This recipe comes out great everytime!
Thank you for sharing that with us, Heather. This is one of our favorites at home too, I’m so glad that you loved this recipe!
This is one of our favorite dinners! Such a great comfort food and everyone loves it!
So great to hear that, Rachael. I hope that you love every recipe that you try! Thank you for giving this recipe a great review.
This is sooo delicious!! And simple! We’re obsessed! Thanks for sharing!
You’re welcome and thank you for giving this recipe a try and for giving it a great review!
Hi,
I’m learning a lot from you videos and recipies. I have a question, I bought pre breaded chicken. How do I add the sauce ? Can I make warm the pre breaded on the pan or does it need to be done in the oven ?
Hi, it depends on if the chicken is already pre-cooked. For food safety, I would suggest following the baking instructions on your package then adding the marinara and cheese and baking in the oven just until cheese is melted and sauce is hot.
Hi! Which is better for this recipe: freshly shredded Parmesan or the shredded Parmesan in a bag?
Hello Priscilla, either would actually be great it depends on what you have available.
Hi! Can I use spaghetti sauce instead of marinara sauce?
Hi Emily, I haven’t tried using spaghetti sauce yet to advise. This is our recipe for our Homemade Marinara Sauce
How do you cook your noodles for the chicken parmesan
Hi Natalie, we cook them according to package instructions.
Delicious and quick- thank you! Wondering where I might find those three shallow bowls for the breading station? They looked connected and easy to use? Thanks again!
Thank you for your awesome review, Anne. This is similar to the 3 shallow bowls that I used there.
So easy and so delicious. It will be on the weekly menu. Thanks
That’s so great Mary! We love this recipe! I’m so glad you found a new favorite!