Classic Chicken Parmesan Recipe
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. 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 Chicken Parmesan Recipe can also be served as a hot sandwich on a toasted bun; yum! If you want to take this a step further, you can also make Stuffed Chicken Parmesan.
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 chicken breast covered in tomato sauce and cheese. 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.
Ingredients for Easy Chicken Parmesan:
You just need a few pantry staples to make Chicken Parm. When you’re in a hurry, you can absolutely use your favorite store-bought marinara (keeping it real), or whip up some homemade marinara sauce. All you need for the perfect chicken parm is:
- chicken breasts (buy medium-sized and you won’t have to pound them)
- flour, salt, and pepper to dredge
- eggs, for the egg wash
- Italian bread crumbs and grated parmesan for the crust
- A good cooking oil
- Marinara Sauce
- Shredded Mozzarella
- Parsley or basil to garnish
How to Make Parmesan Crusted Chicken:
- Cut Chicken in half length-wise for 8 cutlets
- Set up 3 bowls: one with flour, salt and pepper, a second with beaten egg and a third with parmesan and bread crumbs
- Dredge chicken in flour then dip in eggs and turn to coat in bread crumbs
- Rest Chicken 10 minutes then saute 2 minutes per side in oil
- Spoon on marinara sauce and top with cheese then bake in a casserole dish at 425˚F for 10 min.
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.
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!
More One-Pan Chicken Dinners:
We love chicken recipes that come together in one pan. These are the ones our family requests most often and they have been tested and loved by hundreds of readers.
- Chicken Madeira – Cheesecake Factory Copycat
- Lemon Chicken Pasta in the best Alfredo sauce
- Chicken Pesto Pasta – 1 ingredient changes everything!
- Chicken Stir Fry – easy and so saucy
Chicken Parmesan Recipe
Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent 30-minute dinner.
- 4 chicken breasts (medium-sized), about 2 lbs
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 large eggs beaten until frothy
- 1 cup Italian bread crumbs
- 1 cup parmesan cheese grated
- extra light olive oil to sauté
- 24 oz marinara sauce
- 8 oz mozzarella cheese (2 cups shredded)
- 1 Tbsp Fresh Parsley or Basil optional garnish
In a shallow bowl, stir together 1 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk eggs until frothy. In a third bowl, stir together 1 cup Italian bread crumbs with 1 cup parmesan cheese.
Dip both sides of each chicken cutlet into the flour, 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. Set prepared cutlets aside to rest 10 min.
Heat a large non-stick pan over medium heat and add enough olive oil to coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 2 min per side or until golden brown. Don't worry about cooking them through at this point.
Place sautéed chicken into a large casserole baking dish or a rimmed cookie sheet. Top each chicken breast with 2 full Tablespoons marinara, then cover with 1/4 cup shredded mozzarella. Bake uncovered at 425˚F for 10 minutes or until cheese is melted and chicken is cooked through.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now for the most important moment that made me smile – the taste test. Two thumbs up from my son. He loved the leftover piece just as much which I reheated for him the next day. On day three, he was asking for it again.
Enjoy this super yummy dish, my friends!