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.
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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.
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
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.
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.
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.
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.
- Chicken Marsala – a classic Italian-inspired recipe
- Lemon Chicken – easy, 1-pan, 30-minute dish
- 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
Chicken Parmesan Recipe
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
- 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
Nutrition Per Serving
Filed Under
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We made this for dinner last night. Absolutely perfect! I’ve always made successful chicken parm, but I’ve never floured my chicken like this recipe, and I felt it binded better and had a better crispy texture. I’ve also made spaghetti sauce in the past, but this marinara was absolutely perfect, tasted fresh and bright and the dish didn’t feel “heavy” (I used the same canned tomatoes from the recipe). Chicken Parm is my hubs fav, and he just kept raving last night about how much he loved dinner, and again this morning he kept saying how good the sauce was, and how much he loved dinner last night. Definitely making this again
That’s wonderful, Angel! Thank you for the review and I’m so glad it was a hit!
I made this tonight! It was a hit a fairly easy to make! Thanks Natasha!
You’re welcome, Cindy!
Very good! I recommend serving with pasta of your choice. I also added more chicken on the side.
This recipe was delicious and my husbands new favourite 😍 thank you ❤️I love all your recipes and my family love your chocolate chip cookies ❣️❣️❣️
I’m making this for dinner (again) tonight. I LOVE this recipe! Sometimes, it’s really difficult reducing the recipe sizes. I live alone, so I’m just cooking for myself. I guess that would be the one thing I wish I could see more of on these recipe channels. Recipes for 1 person..LOL Anyway, I just had to watch your video again as well. I get such a kick out of watching you cook!! You’re awesome Natasha!!
Love this recipe! Wondering if you’ve tried air frying the chicken once breaded instead of pan fry. If so, I’d love the time and temp used please!
Hi Amira! I haven’t tested that to advise of the proper timing/temp. I think that will work but you’ll have to experiment.
Can you freeze assembled chicken parmesan?
Hi Rose, Yes, you can freeze chicken Parmesan before baking. Assemble it in a freezer-safe dish (avoid glass), cool it completely, and wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. Bake from frozen at 375°F for 45-55 minutes, or thaw overnight in the fridge for faster baking (30-40 minutes). This keeps the breading from getting soggy—enjoy!
Making this recipe for my dinner group tonight! I’m sure it will be a hit!
My favorite chicken parm dish! So fast and delicious! We use our homemade gravy! So damn good!
Natasha,
What if I want to make this for a large crowd say 10 people. Any suggestions?
Thank you
Hi Lauri! You can increase the number of servings in the recipe card and it will convert the ingredients for you.
You’ll just need to use a larger dish or more than one dish to bake the chicken. The cooking time should be much different as long as the pan is not overcrowded. Check for doneness with a food thermometer.
This is so good!
I will not need any other recipe for Chicken Parm.
My picky husband ate it and was happy.
What can I use instead of mozzarella? Tasteless and chewy.
Hi Stewball! You can use more Parmesan or a blend of Italian cheeses.
Best chicken parm recipe! My husband usually a big fan but this was a hit. Very moist and flavorful. We loved it!
Can I use fettuccine or linguine. Husband does not care for spaghetti pasta.
Yes, that would be fine. Just cook it according to the package instructions.
Fantastic!! So easy, the chicken was tender & the flavor profile hit!
I’m so happy you enjoyed that. Thank you for sharing that with us, Stephanie!
I did not see it in the notes about your scraper which scraper do you use and we have made this and we loved it and my mom is visiting so I’m gonna make it again for her quick easy, simple and delicious
Hi Debbie, are you possibly referring the the grater? You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
This recipe is amazing! I’ve always been intimidated to try chicken parmesan, but Natasha’s recipe is so easy and the steps are very well laid out. This is another one we are adding to our regular meal rotation. Thankyou so much!!
So happy to hear it was enjoyed!
Can’t wait to make this for my friend who loves chicken parm. It should be easy and delicious.
Let us know how it turns out!
Thank you Natasha for this wonderful recipe, love love. Your recipes always are on point and delicious! Thank you 🙏🏼
You are so welcome! Thank you.
This came out delicious. Using zip lock bags for the mixtures instead of bowls was the only alternative made. My husband and I enjoyed it very much. Thank you!