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. Watch the video tutorial and you’ll be on your way to making restaurant-quality Chicken Parm at home.

Chicken Parmesan served over pasta and marinara sauce, garnished with parsley

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Chicken Parmesan Recipe

This is the classic version of Chicken Parm. We love re-creating our favorite Italian restaurant dishes like Zuppa Toscana and of course, this Chicken Parmesan which you can make 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!

Watch the Video Tutorial

This is one chicken dinner you’ll make on repeat and it always gets rave reviews. It’s truly simple to make and is perfect for busy weeknights or even a special Italian dinner night in. It’s a keeper of a recipe! If you enjoyed this video, please subscribe to our YouTube Channel.

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.

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.

Chicken Parmigiana being served out of a casserole dish with spatula and cheese pull

Ingredients

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 breast. Cutlets would also work or even chicken tenders for smaller strips of chicken parmesan.
  • Flour – use all-purpose flour and season with salt and pepper to dredge the chicken
  • Eggs – for the egg wash which helps the crumbs adhere
  • Italian bread crumbs – seasoned bread crumbs add more flavor to the chicken
  • 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
Ingredients for chicken parmesan with homemade marinara sauce, chicken breast, cheese, bread crumbs, eggs, flour and seasonings

How to Make Chicken Parmesan

  • Prep Marinara If using storebought marinara, move on to step 2, otherwise, make the easy 20-minute homemade marinara. While it simmers, continue to prep the chicken.
  • Cut 2 chicken breasts in half length-wise for 4 cutlets. Put them between plastic wrap and pound them to an even 1/3″ thickness then 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
  • Coat Chicken – Dredge chicken in flour, dusting off excess, then dip in eggs and turn to coat in bread crumbs.
  • Saute 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. 
  • Assemble – 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 top with cheese then bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling.
Chicken breading bowls with flour, egg and crumb mixture

Do I have to pound the chicken breast?

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. Pounding the chicken also helps to tenderize it.

Step by step assembling chicken parmesan in casserole dish with marinara and mozzarella cheese

Can Chicken Parm be Made Ahead?

You can saute the breaded chicken, arrange it in a casserole dish, and top it 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 Version

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.

Chicken Parmesan prepped to make ahead then baked

More Easy Chicken Dinners

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.

Natasha's Kitchen Cookbook

Chicken Parmesan Recipe

4.99 from 357 votes
Author: Natasha of NatashasKitchen.com
chicken Parmesan served over spaghetti and marinara sauce garnished with basil and parsley
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
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 people
  • 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

  • Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
  • 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.
  • 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.
  • 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.
  • Pour 1 1/2 cups of marinara into a 9×13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with the 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.

Notes

*Cook’s Tip: For large chicken breasts, pound your chicken between plastic wrap into even 1/3″-thick cutlets.

Nutrition Per Serving

499kcal Calories33g Carbs44g Protein21g Fat7g Saturated Fat181mg Cholesterol2212mg Sodium1098mg Potassium4g Fiber9g Sugar1179IU Vitamin A14mg Vitamin C437mg Calcium4mg Iron
Nutrition Facts
Chicken Parmesan Recipe
Amount per Serving
Calories
499
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
181
mg
60
%
Sodium
 
2212
mg
96
%
Potassium
 
1098
mg
31
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
44
g
88
%
Vitamin A
 
1179
IU
24
%
Vitamin C
 
14
mg
17
%
Calcium
 
437
mg
44
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: chicken parmesan
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 499

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Barbara Cassidy
    February 29, 2024

    I have made this three times, now. My husband specifically asked me to make Chicken parmesan, yesterday. It is my husband’s favorite meal, and he loves this! He said it is restaurant quality. In fact he said it was better than most of the restaurants where he has ordered it before.

    Reply

    • NatashasKitchen.com
      February 29, 2024

      That’s great to hear, Barbara! Thank you for sharing.

      Reply

  • Beth Marker
    February 28, 2024

    Delicious but not super easy to prepare. We’ll use it again though. Yummy

    Reply

  • Cori Terry
    February 25, 2024

    This was absolutely delicious! My husband said best chicken parm he has had!

    Reply

    • Natasha's Kitchen
      February 25, 2024

      Aaaw, thanks for the lovely feedback!

      Reply

  • Keith
    February 13, 2024

    You said you can bake it for 20-25 minutes, what temperature would you use?

    Reply

    • NatashasKitchen.com
      February 13, 2024

      Hi Keith! I double check the instructions and the video, I said 425 for 15mins (see step 5 in the recipe card). I hope that helps.

      Reply

  • Linda S
    February 10, 2024

    In your instructions ‘How to Make Chicken Parmesan’, step 5 says to saute the chicken until it’s just cooked through at 165°F on an instant-read thermometer.
    If the chicken is now cooked, would it not get very over-cooked once you put it in a 425°F oven for a further 15 minutes?

    Reply

    • Natasha
      February 12, 2024

      HI Linda, I haven’t had that experience – I find it’s safer to cook it through on the stovetop to ensure it reaches the right temperature. The breading, sauce and cheese keep the chicken from getting dry.

      Reply

  • Rina
    February 8, 2024

    This is a filling and satisfying meal! It’s currently included in our meal rotation. SO yummy!

    Reply

    • NatashasKitchen.com
      February 8, 2024

      That’s great to hear, Rina!

      Reply

  • Ollie
    February 8, 2024

    It’s a straightforward, delicious chicken dinner. The parmesan-crusted chicken over spaghetti with marinara and cheese is a hit. So good!

    Reply

    • NatashasKitchen.com
      February 8, 2024

      So glad you loved it, Ollie!

      Reply

  • Sandra
    February 7, 2024

    Thank you for making this classic recipe so simple and delicious. It has become a family favorite and regular request!

    Reply

    • Natashas Kitchen
      February 7, 2024

      You’re welcome! I’m so happy you enjoyed it, Sandra!

      Reply

  • db
    February 7, 2024

    Oh, Natasha! I have made this several times and each time I am highly complimented. I learned a new way to bread the chicken from you – and you took a complicated recipe and made it easier. Thank you for you! I look forward to your recipes – as does my family!

    Reply

    • NatashasKitchen.com
      February 7, 2024

      You’re very welcome. Thank you so much for sharing that with me.

      Reply

  • Barbara Cassidy
    January 28, 2024

    I’ve made this twice, now. Big hit! The chicken is so tender!!

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Awesome, thanks for sharing!

      Reply

  • Patricia Holt
    January 16, 2024

    Thank u so much for sharing this recipe. My family loved it and will be making again.

    Reply

    • NatashasKitchen.com
      January 16, 2024

      I’m so glad to hear that, Patricia!

      Reply

  • Elizabeth McCleery
    January 10, 2024

    Sooo good! Instead of shredded mozzarella i just did slices and it was AMAZING. Wish i could share a picture here ❤️

    Reply

    • NatashasKitchen.com
      January 10, 2024

      Hi Elizabeth! I would have loved to see a picture. You can’t attach one here, but you can always tag me on Facebook or Instagram. #natashaskitchen

      Reply

  • Laura L Harrison
    January 8, 2024

    I hae been making this recipefor a long time. my family loves it! This a keeper !

    Reply

    • NatashasKitchen.com
      January 8, 2024

      So glad to hear that, Laura!

      Reply

  • Amanda
    January 6, 2024

    Made this for dinner last night, my family loved it! My son said it was “awesome” 😁. Will definitely be adding this to our regular recipe rotation. Thank you!

    Reply

    • Natashas Kitchen
      January 6, 2024

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Barbara Cassidy
    December 31, 2023

    I made this dish, today. Yes, the chicken came out tender and juicy. My family loved it! Thanks, Natasha, for the best chicken parm recipe ever!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      So glad you loved it, Barbara!

      Reply

  • Jason C Humphrey
    December 24, 2023

    Go show excellent recipe was very good and easy if you followed the recipe instructions.

    Reply

    • NatashasKitchen.com
      December 24, 2023

      Thank you, Jason! So glad you loved this recipe.

      Reply

  • Jessica
    November 27, 2023

    Would i be able to air fryer the chicken? if so, what’s a recommended temp and time?

    Reply

    • Natasha's Kitchen
      November 28, 2023

      Hi Jessica, I haven’t tested that to advise of the proper timing. I’m sure that will work but you’ll have to test it out and do an experiment.

      Reply

  • Carol Yankus
    November 18, 2023

    Just tried this recipe. Fantastic. I did use my own marinara sauce but I did the chicken per your recipe. I did use panko breadcrumbs because I love the extra crispiness. Never knew chicken parmigiana was so easy. This was better than any other recipe I have tried and better than pretty much every restaurant I have ordered from. Once again, your recipes rock. You are my go-to recipe site because your recipes line up exactly with my personal flavor
    preferences. I grew up eating Lithuanian food (my family is from there) and Polish, Russian and Baltic foods. I am thankful this Thanksgiving season for Natasha’s Kitchen and for the Kravchuk family.

    Reply

    • Natashas Kitchen
      November 18, 2023

      Thank you so much for sharing that with me, Carol! I’m so glad you enjoyed it!

      Reply

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