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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Oh my goodness this was sooo sooo good! Followed recipe exactly. Used Panko Italian Style breadcrumbs. This was better than we’ve ever had in a restaurant! Thank you once again for this super recipe Natasha!!
You’re so very welcome! I’m glad you enjoyed the recipe!
Followed exactly as written except that I didn’t have Italian seasoned brews crumbs. I just added Italian seasoning to plain bread crumbs instead. Delicious! Husband loved it – a definite keeper!
So glad you loved it, Yolanda!
My family loved this Chicken parm!! This was easy & delicious. Thank you!!
You’re very welcome, Janelle! I’m glad you enjoyed it.
Hi Natasha! I am planning to make this recipe for ahead of time. My question is, do I need to cool the marinara sauce before adding it to the dish? Or if I use a store bought marinara, do I need to warm it up or just add cold?
Hi Nelly! You do not need to wait for it to cool down. Yes, you can use store-bought. 🙂
Hello i would love to make this tonight. Wanted to know since I can’t do the homemade sauce you have what store brought sauce for this recipe would go good with. I also don’t like store brought Marinara sauce. Was wondering if you would know what pasta sauce would be good for this.. plus it’s my anniversary and want to really surprise my special boyfriend with this amazing recipe of yours..thanks
Happy Anniversary, Lisa! I like the Classico brand, but I have tried many with good results.
I give it 10 stars! I’ve made this SEVERAL times. It is fantastic!
That’s just awesome! Thank you for sharing your wonderful review, Chris!!
Hi Natasha
This was very delicious thank you but I had a problem! I coated the chicken as described and fried it it looked 👍 brown and crispy!
I Put on the sauce and cheese and popped it in the oven just till cheese had melted but when we came to eat it the coating was soggy and just peeled away from the chicken! Still delicious but any idea how to keep the coating crispy or what could have gone wrong?
Thanks
Ann
Hi Ann! The coating will become softer where the sauce is because of the moisture but they should still be crisp. Be sure to let your oil fully preheat before you start frying them. You could use a paper towel to dry any excess moisture off the chicken before applying the coating. This will help it stick better.
Hi! I’d like to try this for a dinner party this weekend, but I want to avoid frying if possible. Would I be able to prep it as you said but skip the frying pan part? Or would that affect the moisture/juiciness of the chicken in some way?
Hi Becky! 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. See my recipe notes above for instructions.
Do you have the recipe before it was updated? I believe you had to let the chicken rest for 10 minutes before cooking it? This recipe is good as well but we prefer the old one.. Thanks!
Hi Lidiya, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Is there a way to fix the chicken without the breading? My husband and I don’t particularly care for breading on our chicken . Haven’t tried yours yet but I’m going to try it the way you made it. I am a big fan of your recipes and can’t wait for your cookbook to come out!
I haven’t tested this recipe that way, but feel free to experiment. We’d love to know how it goes if you try that method. Thanks for patiently waiting for the cookbook!
I needed an inexpensive but fast meal for guests and made this. I’ve made chicken parm before, but this one is to die for. The flavor and juiciness of the cutlets are excellent. It is now in my rotation.
And of course, your hilarious and informative videos are a charm. Thank you.
Thank you, Dave! I’m so glad you liked it. I appreciate the review.
I use almond flour no salt and plain panko and add my own Italian seasoning to cut down on carbs and sodium. One of our favorites.
I’m so glad you enjoyed it!
I made this tonight for my husband and grandson. We loved it! It was so easy. I realized that I had never made Chicken Parmesan before. It will now be added to the rotation. Thanks for the recipe.
You’re welcome and gerat to hear that it was a huge hit!
Love your recipes. I have made many. When is your cookbook being published?
Thank you for your love and support, Bernice. We’re working very hard to finish it and it will be ready approximately in the fall of next year.
FABULOUS‼️ I made it exactly as written including the homemade marinara. I had some chicken breasts I had to use up so it was a double batch. 2 pans when I sliced the chicken as described. My son, 6’7″ 375lbs, was visiting and ate so much and took the rest home. love Love LOVED IT‼️
TOTALLY THE BEST EVER!
That’s great! So glad this recipe was enjoyed!
Well no one left a comment for today and I didnt want you to feel we stopped loving your dishes. I made it exactly as your recipe called for, except for a couple things. After frying the breasts I removed them from the pan. I then saute some onion and garlic in the pan in olive oil, then deglazed the pan with some really good red wine I had, then added the sauce on top, the chicken breasts and of course topped them with mozzarella. I did not put the breasts in a seperate 13 x 9 pan. I cooked everything in a cast iron skillet and into the oven it went. Was so yummy! TY for the amazing recipe! (Was less clean up too)
Hi Marianne! So glad you enjoyed this recipe. Thank you for sharing your experience.
Your recipes are always a win and easy to follow!
5 stars!
You’re so nice, Clara! Thank you!
Love love love this recipe. I want to make it tonight with the “buttered noodles” as you said. How do you make the buttered noodles? Just add butter to cooked noodles? If so, how much? Thank you!
I cook in salted water according to package instructions then drain and add melted butter to taste.
Wow I’m a single guy don’t know where the kitchen is far less to cook in it. I bought all pans you said, ingredients.
I followed your video, recipe. Wow so delicious. I never tasted something so good, and I made it !. I ate it 4 nights in a row! lol. thank you, I follow you know, TC
That’s wonderful! So glad you enjoyed this recipe. 🙂
Oh my, made this tonight and is so good. I used a jar of sauce so I’d have enough for noodles. The fresh basil put it over the top! Thank you for the recipe, definitely a keeper!
Thank you so much for sharing that with me, Michelle! I’m so happy you enjoyed that!
Wow! This is was a hit with the hubby. His comment this is better than restaurant! You are my go to girl for awesome recipes. Always a hit! Thank you for sharing your delicious dishes.
That’s great, Arlene! So glad it was enjoyed, thank you for the review.
This was sooo good! I made it for my fiance and he absolutely loved it. I will definitely be making it again. Thanks for making such an easy and tasty recipe!
You’re welcome! I hope you’ll both enjoy all the recipes that you will try.
It we choose to bake the breaded chicken, what temperature do we bake it at? It just says to bake it for 20-25 minutes.
Hi Caitlin, see the recipe card in step 5. For baking this you would complete steps 1-3, skip step 4 and then in step 5 you would bake at 425 ℉ but instead of 15mins, you’ll need to bake longer for 20-25 mins. 🙂
Why is it when I want to print the recipe it was to down load a special I have know idea. In the past I could just print the recipe out now i will not allow other software to piggy back on your recipe. Hope your IT folks can fix this.
Thanks
Alfred
Hi Alfred, you may download it as pdf on your device and print it from there.
Easy to make, and it
turned out really good. My family liked it I will make it again. Forgot to take pictures maybe next time.
Hi Elizabeth, thanks for the great feedback. Good to hear that you loved this recipe!
I made this last night. It was absolutely fantastic!! I didn’t have any italian bread crumbs so I had some leftover stuffing bread crumbs. I crushed them up and added a little italian seasoning to them. Worked out great!! I will for sure make this again!!
Thank you so much for sharing that with me, Carol! I’m so glad you enjoyed it!
One last little comment: We went to Olive Garden a month or so ago. Ordered the Tour of Italy which includes a small Chicken Parmesan. It was tasty and that is what inspired me to look for a recipe. That is how I found you and your wonderful recipe. Your Chicken Parmesan was a MILLION times better than theirs!!
Wow! Thank you or that amazing feedback, Carol! I’m so glad you loved our recipe!
I made this twice in one week! It was delicious. Even my husband that isn’t really a chicken fan thought it was excellent!
That’s wonderful, Dee! So glad it was enjoyed.
Delicious 😍🙌 I didn’t have all the ingredients for homemade marinara, but I had a store bought can…it was a little bland on its own so I cooked up some diced onion and garlic and simmered it with the bottled marinara sauce-same technique for your homemade recipe 🙂 and added spices…it was wonderful 😍🙌 definitely my favorite meal that I’ve had in a long time 🙂 and I’ve been eating really good by the grace of God 😊🙌 thank you so much for your most excellent recipes!
That sounds amazing! Thank you so much for sharing that with me, Maurissa!
Excellent chicken parm and so easy. As always another delicious recipe. I don’t even bother looking for
others, I just go to your site. Thank you. Please hurry with your cookbook. LOVE, LOVE, LOVE your recipes.
Thank you so much, Carol. We are working super hard to finish it, it might be ready fall of next year.
Another WINNER!
Seriously by now Natasha, I feel like a real Chef myself 🙂
Followed all the steps and it came out soooooooo good! My husband just can’t stop talking about my Chicken Parm this week. Another big hit at our house. Thank you so much 🙂
Aww! I love hearing that, R! It sounds like you have a new favorite!
I’ve made this recipe several times and love its simplicity. To save a step and make this a one pan meal, I brown my chicken in a cast iron fry pan, and then add my sauce (Raos) right to the pan, top with cheese and then pop into a 425 degree oven for 15 minutes. Comes out great every time!
Thank you for the detailed feedback and comments, Margaret. So glad you love it!
Not sure how I came across your page, but so glad I did!! Not only was this a really easy recipe to follow, but absolutely delicious!! My extremely picky toddler also enjoyed it which is a huge plus! I have a feeling this will be a new staple dish in my household. Thank you!! 🙂
Aaaw, thank you! We’re so glad that you’re here on my website and channel too. I hope you’ll love all the recipes that you will try!
This is a huge winner! We were surprised at how tender the chicken breast turned out. Full of flavor, perfect amount of salt and very filling. Thanks Natasha!
You’re welcome, Lena. Happy to hear that you loved the result!
Your recipe for chicken parm is simply amazing. I improvise a bit by adding some spinach and create several layers of chicken and cheese. We also recently made your eggplant parm recipe which was also delicious. Beyond restuarant quality at home!
Hi Peg! That is wonderful to hear. I’m so glad you enjoy these recipes. It’s so nice to have restaurant-quality dishes in your home kitchen! Thank you for sharing.
Chicken parmigiana came out., smelled amazing. Made it with your recipe for for parmigiana …
I’m glad you liked it!
Can I make this using “thin sliced chicken breast” from the store?
I think that would work, just adjust the cooking time as needed.
Only Chicken Parm recipe i ever use. So juicy and delicious on the inside and has a really great crust on the outside. I use the chicken minus the sauce on a lot of other recipes. super versatile!
So happy you enjoy this recipe that much. Thank you for the excellent review.
Delicious recipe. I came across your video the other say and changed the menu for tonight. I used my own sauce but the chicken was great. It was well seasoned, tender, and flavorful, and best of all the breading stayed on the chicken, for whatever reason i always struggle to get the breading to stay on the meat.
Thanks for sharing that with us, Jill. Glod to know that the breading stayed on the chicken!
We just made this recipe for the first time. It looks great. We made a large batch and wondered if it would freeze well. If it does we will make another batch for the freezer
Hi Marge, I haven’t tried freezing this, but one of my readers wrote great feedback on their attempt to freeze it. I recommend reading through the comments for a few tips, I wish I could better advise.
This chicken parm, is a hit! Our family loves it! I make it for neighbors, families with newborns…as a porch drop off, company, etc.
Thank you for sharing that with us, Vicki! I love hearing this was a hit with the family!
Hi, I am wondering why you change the bread crumbs to Panko on the stuffed chicken Parm versus the Progresso Italian on this one? I am making one of them tonight and trying to decide. Thank you
Hi Lillian, I honestly think it was because it’s what I had on hand when I was making it. You could do either crust and either crumb and they will both work.
I made this several times and it’s my absolute favorite! This with your easy marinara sauce recipe, sooo good! I always put extra sauce and serve it with pasta with homemade alfredo sauce 😉.
Extra sauce always sounds like a good idea! I’m glad this is one of your favorite recipes.
Where can you buy the compartment dish, please send me the link.
thanks
Hi Doris, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Is it possible to pan fry the chicken the day before and then cook it the next day in the oven?
Hi Jennifer, 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’ve used this recipe many times…I added more marinara sauce because we love it more saucy! And with lots of parmesan cheese ..Yum
That sounds great, Eden. Thank you for sharing!
FANTASTIC recipe! We use your recipes all the time…and just have great meals!
We did add some minced garlic on top of the chicken before the cheese… mmmm yum!
Thanks Natasha for another dandy recipe!!
That’s just awesome! Thank you for sharing your wonderful review, Lori!
Planning on making this tonight. If I use a glass Pyrex should I reduce the oven temp 25-degrees the way you do if baking a dessert?
Thank you for sharing your recipes with the inspiring pics and video how-tos!
Hi Julie, I think that would be a good idea to avoid burning the bottom. Just be sure the chicken is fully cooked through on an instant-read thermometer. I’m so glad you are inspired. That makes me smile big.
wow, I couldn’t believe how easy it was. the night before my daughter was like can I make It can I make it! so I let her and waited for the results and boom, what an amazing dish! I’ve made it over and over since
That’s so great! It sounds like you have a new favorite, Emma! That’s so great!
Delicious and simple meal for a busy weeknight! How do you best reheat leftovers? Hoping it tastes as good the second time around.
Hi Heather, I’m happy you enjoyed this recipe! This reheats really well so you can reheat in the oven or microwave.
Where did you buy the breading trays to make the chicken parmesan?
Hi Marilynn, you can find that and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
pampered chef has some amazing breading trays as well. check them out at
Add garlic. We used a store bought marinara and it unfortunately wasn’t super flavorful. We needed garlic somewhere in this dish.
Good to know! You Cant ever have too much garlic.
Thank you for this comment 🙂 I added garlic, onion, and spices to my store bought jar and it turned out great, so glad I saw your comment! Thanks again 🙂
My husband is allergic to eggs. What can I use to replace the eggs in the recipe?
HI Liz, I haven’t tested anything yet but Cooks Illustrated recommends replacing eggs with heavy whipping cream.
Wowowow! So delicious and satisfying. This will definitely be added to my favorite list.
Hello Julia, thanks for your good review, happy to know that you enjoyed this recipe!
I made this for my husband and grown sons and it was absolutely delicious! This will be my go to recipe from now on. It was soooo good!
That’s so great! It sounds like you have a new favorite, Suzanne!
I’ve had my eye on this recipe for a while. I’m a beginner cook so I was a little intimidated but it was super easy! Everyone loved it and asked for it to be added to a weekly rotation! Ha! Thank you so much! 3rd recipe I’ve tried of yours.
That’s so great! It sounds like you have a new favorite, Mackie!
Made this last night and my husband and I loved it thank you for the recipe. 🥰
You’re welcome! I’m so happy you enjoyed it, Katlynn!
This is in the oven right now. I’m also making homemade artisan bread to go with it. I used Italian seasoned panko bread crumbs because that’s what I had. Also used Italian seasoning and fresh basil from my garden in the sauce.
Sounds awesome! Hope love this and every recipe that you will try.
I made this for dinner tonight and it was delicious. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Annie!
I love this recipe, I have made it three times and it is always a hit, relatively easy and definitely filling. I have tried many versions of this recipe and Natasha’s is the best. I love all of her recipes. 😀
That’s so nice of you! Thanks for your kind words and good feedback.
Delicious!! A weekly dish at our home!
I’m so happy to hear that, Anais! It sounds like you have a family favorite!
I started making Chicken Parm based on this recipe about a year ago…
I’m not a good cook, until Covid, I didn’t even try. But everyone I’ve made this for has given such compliments. Thank you so much, love this and love your page.
Great to hear that it was a success, Staci! Thank you for your good comments and review, we appreciate you sharing that with us.
Found Gluten free Italian bread crumbs, and used my GF 1 for 1 flour. Turned out perfectly!
Thank you for the wonderful review!
Can you freeze this. It was so good. Thank you
Hi Pat, I’m so happy you enjoyed that. 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!
OMG this is the best chicken parmesan! I made the marinara sauce too. My daughter and son in law raved about it. Definitely a keeper. Next time I’m going to double the sauce and keep some out to put more over the noodles. I love that in your recipes I can change the recipe for 1 person. Thank you Natasha! You’re a keeper too!😃
I’m so glad this was a hit, Darlene!!
You mention buttered spaghetti noodles, but you do not say how you cook your noodles
Hi Tiena, I cook in salted water according to package instructions then drain and add melted butter to taste.
I made this delicious recipe for dinner last night, with your Marinera sauce recipe. My husband and my 2 little ones said that it tastes way better than Olive Gardens, Parmesan chicken. I was able to make 6 big pieces of chicken. I have been using your recipes for some time now and everything I’ve made has been tasty 😋. Love your personality and videos.Thank you so much for sharing your delicious recipes.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Delicious!!!! Best chicken parm!!
Thanks Natasha for another great recipe!!
That’s just awesome! Thank you for sharing your wonderful review, Sharon!
Hi! I am about to make this recipe for dinner and was wondering how thick the chicken should be? thanks!
Hi Jess, we have this listed in the recipe, I hope it helps: “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.”
Hello-
Is it necessary to fully cook chicken and then bake for additional 15 minutes? The flavor was great but chicken seemed over cooked.
Hi Kari, you can cook for less time if your oven runs hotter or if your chicken is thinner or smaller.
Just made this with zucchini noodles instead of pasta. HUGE hit! Thank you, Natasha!!!
Love it! Thanks for sharing that with us, Paige. Glad it was a bit hit!
I wanna make this with noodles like you did but what heat do we put the noodles to when we cook it? I know you say look at package instructions but the noodles I use don’t ever say what to do. Because of that, I usually have my dad help with the noodles. So what heat do we put the noodles on? Also, do you think this would be good with mashed potatoes? Thanks!
Hi Alana, if it doesn’t have the instructions in the label, it would be best to google it as different brands have different instructions on how to cook the noodles.
Yes, I did that and it said high heat. Is that right? Should I use high heat?
I would go with that suggestion, yes.
I did do that. I tried everything but it doesn’t work. So from now on can you saw what heat to put the noodles to whenever you make a recipes that involves noodles? Also, you never said if this would be good with mashed potatoes. Thanks.
Hi Alana, I think this would be better with roasted potatoes instead of mashed. Personally, I prefer the red sauce over pasta since it serves as a pasta sauce at the same time.
Alana, I bet this would be great with Mashed potatoes! I hope you love this recipe!
Ok! Thanks!
I found it better to not dredge in flour at all but to skip that and dredge in the cheese and bread crumbs and it turned out perfect ! And I did a side by side taste test with this recipe and a mayo Parm chicken ( much easier) and this recipe here was hands down the best
Thank you so much for sharing that with me, Maxine!
Good and easy
Thank you, Byron for your good comments!
I made this for our Mother’s Day dinner… everyone loved it!
But after everyone went home, I decided to print the recipe to put in my “Favorites” binder. I was SO disappointed when one of the pop-up ads was printed over the top of the recipe directions. I tried several times to correct the problem with no success. You may want to check with your advertisers!
Hi Tracy, how did you print the recipe? When you are at the recipe, click Jump to recipe then click Print. You can save it as pdf and then print it. Hope that helps!
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!