Classic Chicken Parmesan Recipe

This Classic Chicken Parmesan Recipe can be served with fresh salad or over hot spaghetti with extra marinara sauce. Bite into the absolute juiciest chicken breast!

This Chicken Parmesan Recipe is so juicy and easy to make. A family favorite! @natashaskitchen

This Chicken Parmesan Recipe inspired by Ragú®’s Oven Baked Chicken Parmesan recipe, can be served with fresh salad or over hot spaghetti with extra marinara sauce. You can also make some seriously Saucesome sandwiches out of these and really all you need is love, I mean buns 😉 – can you tell I’m in the singing mood?.

Underneath the bubbly cheese, delicious spread of Ragú® and parmesan crust, you’ll bite into a tender chicken breast. It’s wonderful and Ragú® Hearty Traditional Sauce has a delicious authentic taste the whole family loves. This recipe is also quick and easy to prepare and re-heats really really well. My son was absolutely smitten with this chicken and said I should make it more often!

This Chicken Parmesan Recipe is so juicy and easy to make. A family favorite! @natashaskitchen

Ingredients for Classic Chicken Parmesan:

4 medium/large chicken breasts (about 2 lbs)
1 cup flour
1 tsp salt
1/2 tsp pepper
3 large eggs, beaten until frothy
1 cup Italian style bread crumbs
1 cup grated parmesan cheese
Extra light olive oil to sauté
1 Jar (24 oz) Ragú® Hearty Traditional Sauce
8 oz (2 cups) shredded mozzarella cheese

Optional Garnish:

Fresh Parsley or Basil

This Chicken Parmesan Recipe is so juicy and easy to make. A family favorite! @natashaskitchen

How to Make the Classic Chicken Parmesan Recipe:

1. Trim chicken breasts of fat and slice in half length-wise so you end up with 8 equal-thickness chicken cutlets.

Note: If your chicken breasts are very large, pound your chicken between plastic wrap into 1/2″-thick cutlets.

Easy Chicken Parmesan Recipe-2

2. 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.

3. 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.

Easy Chicken Parmesan Recipe-3

Easy Chicken Parmesan Recipe-4

4. Heat a large non-stick or cast iron 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.

Easy Chicken Parmesan Recipe-5

5. Place sautéed chicken into a large casserole baking dish or a rimmed cookie sheet. Top each chicken breast with 2 full Tablespoons of Ragú® Sauce, then top with a generous amount (about 1/4 cup) of shredded mozzarella. Bake uncovered at 425˚F for 10 minutes or until cheese is melted and chicken is fully cooked through.

This Chicken Parmesan Recipe is so juicy and easy to make. A family favorite! @natashaskitchen

This Chicken Parmesan Recipe is so juicy and easy to make. A family favorite! @natashaskitchen

Notes: For a healthier Oven-only baked chicken Parmesan, the folks at Ragú® suggest completing steps 1-3, lightly coat breaded chicken breasts with cooking spray and bake chicken for 20 minutes then continue with step 5.

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. Now that’s Saucesome!!

Ragu Chicken Parmesan

This recipe will send your family running to the table. For Reals.

Print-Friendly Classic Chicken Parmesan Recipe:

Chicken Parmesan Recipe

5 from 14 votes
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes
This Chicken Parmesan Recipe is so juicy and easy to make. A family favorite! @natashaskitchen
This Baked Chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce. You can also make some seriously yummy sandwiches. It's also pretty quick and easy to prepare and re-heats really really well.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $18-$24
Servings: 8 chicken parmesans

Ingredients

  • 4 medium/large chicken breasts about 2 lbs
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 large eggs beaten until frothy
  • 1 cup Italian style bread crumbs
  • 1 cup grated parmesan cheese
  • Extra light olive oil to sauté
  • 1 Jar 24 oz Ragú® Hearty Traditional Sauce
  • 8 oz 2 cups shredded mozzarella cheese

Optional Garnish:

  • Fresh Parsley or Basil

Instructions

  1. Trim chicken breasts of fat and slice in half length-wise so you end up with 8 equal-thickness chicken cutlets. Note: If your chicken breasts are very large, pound your chicken between plastic wrap into 1/2"-thick cutlets.
  2. 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.
  3. 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.
  4. Heat a large non-stick or cast iron 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.
  5. Place sautéed chicken into a large casserole baking dish or a rimmed cookie sheet. Top each chicken breast with 2 full Tablespoons of Ragú® Sauce, then top with a generous amount (about 1/4 cup) of shredded mozzarella. Bake uncovered at 425˚F for 10 minutes or until cheese is melted and chicken is fully cooked through.

Recipe Notes

For a healthier Oven-only baked chicken Parmesan, the folks at Ragú® suggest completing steps 1-3, lightly coat breaded chicken breasts with cooking spray and bake chicken for 20 minutes then continue with step 5.

 

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* This is my favorite baking casserole dish. I love that it has a lid
* This Lodge Cast Iron Skillet and Silicone Handle are awesome!

Final Final Picmonkey Hashtag banner

This Chicken Parmesan Recipe is so juicy and easy to make. A family favorite! @natashaskitchen

Ragú® sponsored this blog post. As always, the opinions and text are all mine.

Enjoy this super yummy dish 🙂  

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Monica Abramchuk
    September 16, 2018

    Hi, i haven’t cooked the dish yet. But i wanted to ask if i can use frozen chicken breasts and just thaw it? I’m very excited to cook this dish, it looks delicious!! Love all your recipes by the way! Reply

    • Natashas Kitchen
      September 17, 2018

      Hi Monica, If I’m understanding correctly. Do you want to thaw the breast before following the recipe instructions? If so, then yes that is the perfect way to do that. You would want the chicken to be thawed all the way through 🙂 Enjoy! Reply

  • Debbie
    August 30, 2018

    This was so good and fun to make too! Reply

    • Natashas Kitchen
      August 30, 2018

      That’s so great Debbie! Don’t you love it when cooking is fun!? I’m so happy you enjoyed it! Reply

  • Stacia Wompierski
    March 25, 2018

    Amazing!! Instead of ragu I used Victoria’s marinara sauce for a spicier kick! Reply

    • Natasha's Kitchen
      March 26, 2018

      Great tip Stacia, thanks for sharing! Reply

  • sveta
    February 16, 2018

    Hi I just wondering how it taste on the second day! Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Sveta, I think these are best fresh on day 1 but leftovers do reheat well. I have always found breaded chicken to reheat the best – it doesn’t have that reheated chicken taste if you know what I mean 🙂 Reply

  • Mags
    February 8, 2018

    Hi I’m kinda new to cooking. I tried the recipe. But when I was frying the chicken, the breading part of the chicken burned and stuck to the pan and came off the chicken. I was left with just the white meat. It all still tasted delicious, but I’m wondering what I did wrong. I used a stainless steel pan on medium heat, with just enough oil to coat the bottom. Any suggestions on what I can do different to make mine look like ur golden brown chicken pieces? Which again, tasted delicious 😋 Reply

    • Natasha
      natashaskitchen
      February 9, 2018

      Hi Mags, it’s easiest to use a non-stick pan but if prefer stainless steel, I would recommend checking out this amazing tip on how to keep the stainless steel pans non-stick. Reply

  • February 1, 2018

    Oooh would love to try this recipe… Is there an option to cook it without using any egg due to an intolerance to it? Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      Hi Laura, use buttermilk as a substitute for drenching the chicken. Thank you for visiting our site 😀 Reply

  • Ann Holiday
    January 30, 2018

    Followed the recipe exactly except for Parmesan cheese…didn’t have quite a cup..

    It was fantastic!! Reply

    • Natasha's Kitchen
      January 30, 2018

      I’m glad you enjoy the recipe! Thanks so much for sharing! Reply

  • Ava
    September 22, 2017

    Do you have to use Italian breadcrumbs? Reply

    • Natasha
      natashaskitchen
      September 22, 2017

      A different kind of bread crumb would still work.  Reply

  • Aileen
    March 3, 2017

    Such a delicious meal! Thank you Natasha for all your wonderful recipes. They have given me so much confidence in the kitchen. God bless you and your family❤️ Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Awww I’m so happy to hear that! Thank you for sharing that with me and thank you for the amazing review! 🙂 Reply

  • Lena
    January 2, 2017

    How much spaghetti for this receipe approx? Reply

    • Natasha
      natashaskitchen
      January 2, 2017

      I guess it depends on how many people you’re serving. For six servings I would probably cook 3/4 lb to 1 pound of spaghetti. Reply

  • Inna Liogky
    September 18, 2016

    Simply delicious! Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Karen
    August 30, 2016

    Made this tonight and it was delicious. My breading didn’t quite stick to the chicken. It kind of slide off as we cut into it. Any suggestions? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Karen, 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 🙂 Reply

  • Tina
    April 12, 2016

    I tried this recipe with ranch instead of Ragu and it was delicious!! I used the Gregg’s ranch from Costco and it tasted so much better. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      I love that idea! Thank you so much for sharing that with us! Reply

  • Mariana
    September 16, 2015

    Hi Natasha, I made this dish last night, it was delicious!!! Thank you again for all your wonderful recipes, What is your secret to stay in shape with all these fabulous meals? 🙂 Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      Currently – breastfeeding! 😉 I have been working on eating less sugar and processed foods and it has helped the post baby weight come off faster 🙂 Reply

      • Mariana
        September 16, 2015

        You look great! Should try your tips 🙂 Reply

      • Mel
        July 20, 2016

        Can you share your diet you eat during the day that helped the post baby weight? Wouild love to hear tips Reply

        • Natasha
          natashaskitchen
          July 20, 2016

          Hi Mel, I wish I had a secret to share but honest, I didn’t do anything beyond breastfeeding and mostly eating in (cooking at home). I started jogging about 1 year after my baby girl was born :-O That’s when I finally felt like I had the energy to do it, but honestly once I started jogging in the mornings, I feel like I have so much more energy for my kids and life in general. 🙂 Reply

  • Inna
    August 26, 2015

    I got too much chicken ( I didn’t realize that you have to cut in half when I bought the chicken) and was wondering when in this process would be best to freeze it to make again later? I have them all coated and in the fridge, do you recommend pan frying it first and then freezing or freezing while they are still raw? Thanks Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      Do you mean you’ve allready breaded the chicken? If you’ve breaded the chicken, I think it would be best if you fry it first then freeze it but you’ll just 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.  Reply

      • Inna
        November 19, 2015

        Hi Natasha! So I tried it both ways, one batch I sauteed the chicken, cooled it and froze it. When I was ready to cook it, I took the chicken directly out of the freezer and placed it in the oven covered by the sauce. This method left the chicken a tad dry, from freezing and cooking it again. Another batch I froze without sauteing it first (so pretty much raw chicken breaded) and froze it by wrapping individual pieces in wax paper so the chicken would not get stuck all together. Then when I was ready to cook it, I “deep fried” it in 3 inches of oil in a pan until it was golden on both sides( flipping it so both sides get golden), then I continued with recipe, but I used a thermometer this time to make sure that I would not overcook the chicken. It was much better this route. The chicken was not dry and the crust on it very crispy. I would completely recommend this for people who work and have to have some freezer meals available for faster cooking later (that’s me!). I also used this method for making chicken tenders, so freeze raw panko encrusted chicken and then “deep fry ” and bake. So much better than store bought frozen chicken tenders. Anyways, love all your recipes, so glad this blog exists! Reply

        • Natasha
          natashaskitchen
          November 19, 2015

          That is so helpful! Thank you so much for sharing your advice on making this freezer friendly!! 🙂 Reply

  • Lena
    August 15, 2015

    Can I use chicken thighs for this recipe? I don’t have any chicken breast on hand… Reply

    • Natasha
      natashaskitchen
      August 15, 2015

      That should work fine just make sure to trim them really well of extra fat. It will still be just as if not even more delicious (I’m a chicken thigh lover myself) 😉 Reply

  • Marina
    August 14, 2015

    I just made this! It was scrumptious!!! Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      Yay!! I’m happy you discovered it. It’s one of our favorite chicken recipes. So easy and tasty! 🙂 Thanks Marina. Reply

  • Angelika
    May 16, 2015

    I want to try this but I don’t have parmesan cheese. I only have the parmesan cheese in the bottle. Can I use that instead? Reply

    • Natasha
      natashaskitchen
      May 16, 2015

      Yes! That would work just fine. You might use slightly less but it will still taste really good! Reply

  • Teodora
    May 8, 2015

    I found your blog just recently and I can’t find words to describe how incredible it is! I already tried 4-5 of your recipes and they are all amazing! Thanks to your blog and your easy to follow recipes my husband now calls me the queen of the kitchen! 😀 Anyway sorry for the very loooong comment but I just had to say it. 🙂 All the best!
    P.S. I cooked the chicken parm last night and my family liked it so much that they are making me do it again tonight! 😀 Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      Awww that’s fantastic! Queen of the kitchen is a very good reputation to have 😉 Reply

  • Liudmila
    May 2, 2015

    This recipe is delicious I usually do without the cheese. But with the cheese is even more yummier. Thank you! Reply

    • Natasha
      natashaskitchen
      May 3, 2015

      I’m a sucker for anything with melted cheese. 🙂 Reply

  • Yuliya
    April 29, 2015

    Made this for lunch today and everyone loved it. I was surprised and loved how it was so quick and easy to make. Thanks for the great recipe 🙂 Reply

    • Natasha
      natashaskitchen
      April 30, 2015

      Yuliya, thank you for the great review and you are welcome :). Reply

  • April 24, 2015

    Looking forward to making this 😀 Reply

    • Natasha
      natashaskitchen
      April 24, 2015

      I hope you love it as much as we do. It’s truly delicious! 🙂 Reply

  • Aly
    April 21, 2015

    Natasha, thank you for another great recipe! Question: can I substitute Ragu with Tomato Basil Marinara? Thank you:) Reply

    • Natasha
      natashaskitchen
      April 21, 2015

      Aly, Tomato Basil Marinara would work just fine and you are welcome :). Reply

  • April 20, 2015

    I love Chicken Parmesan, one of my favorite quick dinner meals 🙂 I need to check if my site is mobile friendly.. I sure hope so because I wouldn’t know where to start 🙁 Reply

    • Natasha
      natashaskitchen
      April 20, 2015

      I had no idea where to start too; had to hire someone! It’s still under construction but I’m hoping the bulk of it will be done today :). Reply

  • alena h.
    April 19, 2015

    Natasha, I don’t know what you did to the formatting of your site, but I don’t like it:( the recipes come up weird on my phone, in super long stretchy columns. Maybe no one else is having this issue? I’m sorry. Reply

    • Natasha
      natashaskitchen
      April 19, 2015

      Hi Alena, Google has new requirements to make websites mobile friendly. Our mobile site is currently under construction. Hopefully it will look nice and be easy to navigate soon. Sorry for the inconvenience 🙁 Reply

  • Olya
    April 18, 2015

    Oh gosh this looks so mouthwatering… And i am already stuffed from lunch haha! I do have one question to ask.. Is there a homemade recipe for the sauce? I dont like buying premade.. (I might be weird haha) i just like fresh! Hope there can be one in the future  Reply

  • Angelika
    April 18, 2015

    Yum! Can’t wait to try this! Can you use chicken tenderloins instead of chicken breast? Reply

    • Natasha
      natashaskitchen
      April 18, 2015

      Yes, tenderloins would work and you wouldn’t even have to slice them in half 🙂 Reply

  • Aly Y
    April 17, 2015

    Would chicken tenders work for this recipe? Don’t feel like going to grocery store 😀 Reply

    • Natasha
      natashaskitchen
      April 17, 2015

      Yes, they should work just fine and no need to slice them! 🙂 Reply

  • April 17, 2015

    We are big chicken Parm eaters here and really enjoy experimenting with new recipes. Definitely going to show this recipe to my wife for some serious teamwork. She does the cooking. I do the pounding and work with the raw chicken meat, which she says is super icky. But teamwork gets it done! Reply

    • Natasha
      natashaskitchen
      April 17, 2015

      I think that’s the best way to cook; teamwork! 🙂 This chicken parm is even easier; no pounding required! Reply

  • Chicken parm is hard to beat. I love how simple it is! I’m also addicted to pasta so that makes this perfect for me! Reply

    • Natasha
      natashaskitchen
      April 17, 2015

      It really is hard to beat! One of those dishes that you make once and then over and over again 🙂 Reply

  • April 16, 2015

    Love the cutie taste testing this! Looks delicious Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      Thank you! Isn’t he the sweetest? He gives such nice compliments when he loves something I make 🙂 Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.