FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Main Course > Chicken and Poultry > Classic Chicken Parmesan Recipe (VIDEO)

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.

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

This post may contain affiliate links. Read my disclosure policy.

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.

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

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

Ingredients for chicken parmesan with homemade marinara sauce, chicken breast, cheese, bread crumbs, eggs, flour and seasonings

How to Make Parmesan Crusted Chicken:

  1. Mak the easy 20-minute homemade marinara and while it simmers, continue to prep the chicken.
  2. Cut 2 chicken breasts in half length-wise for 4 cutlets and season with salt and pepper.
  3. 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
  4. Dredge chicken in flour, dusting off excess, then dip in eggs and turn to coat in bread crumbs.
  5. 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. 
  6. 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.

Chicken breading bowls with flour, egg and crumb mixture

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. 

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 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.

Chicken Parmesan prepped to make ahead then baked

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.

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

4.98 from 43 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $18-$24
Keyword: chicken parmesan
Calories: 499 kcal
Servings: 4 people

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

  1. Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts
Chicken Parmesan Recipe
Amount Per Serving
Calories 499 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 181mg60%
Sodium 2212mg96%
Potassium 1098mg31%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 9g10%
Protein 44g88%
Vitamin A 1179IU24%
Vitamin C 14mg17%
Calcium 437mg44%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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: 

Chicken Parmesan served over pasta, garnished with parsley

FREE BONUS: 5 Secrets to Be a Better Cook!

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

  • Nicole Mckee
    March 29, 2020

    Made this for dinner and we loved it!! Thanks for the recipe! Reply

    • Natasha's Kitchen
      March 29, 2020

      Awesome! Glad you enjoyed your dinner. Reply

  • Cy
    March 28, 2020

    I made this last night for my family and it was so so Delicious!! The homemade marinara sauce was superb!

    Thank you for all you do! We appreciate you ! Reply

    • Natashas Kitchen
      March 28, 2020

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

  • Marjie
    March 26, 2020

    Just made this first time , easy to follow instructions…turned out delicious.. Reply

    • Natashas Kitchen
      March 26, 2020

      I’m so glad you enjoyed that, Margie! Thank you for sharing that with me. Reply

  • Aida L. Figueroa
    March 24, 2020

    I love all your receipts . Blessings for you and your lovely family. I wrote you from Puerto Rico. Reply

    • Natashas Kitchen
      March 24, 2020

      You’re so nice! Thank you! Reply

  • Keodii
    March 22, 2020

    This looks amazing. Can’t wait to try it. What’s that 3 piece bowl you used for dipping. Makes it easy and mess free. Reply

    • Natasha's Kitchen
      March 23, 2020

      I’m excited for you to try this out! You must be referring to this breading set. Reply

  • debra
    March 14, 2020

    where is the link for the food scraper Reply

  • Ruv
    March 11, 2020

    coming home from work I served these exact recipe to my husband. He is hard to please gastronomically so I was a bit nervous as this is my first ever baked recipe. To cut the story short,He is currently finishing his second slice while having the biggest grim I have seen him have in ages. Reply

    • Natasha's Kitchen
      March 11, 2020

      That is fantastic! I am so happy to read your comments, hope he will also love all the other recipes that you try! Thanks for the great review. Reply

  • Alison
    March 7, 2020

    My family LOVED this – and my hubby said he wouldn’t change a thing – which is a HUGE deal in this house. Thank you for a very easy recipe! Reply

    • Natashas Kitchen
      March 7, 2020

      That’s so great! It sounds like you have a new favorite! Reply

  • Reslynn
    March 6, 2020

    I was gonna do barbecue chicken for tonight’s dinner but after watching this recipe it’s this one then… chicken Parm!

    Since were cutting down on carbs, we’ll be doing spiraled zucchini instead. Love your recipes Natasha  Reply

    • Natashas Kitchen
      March 6, 2020

      Yum! That sounds amazing! Thank you for that wonderful feedback Reslynn! Reply

  • Bagena Plotnik
    March 5, 2020

    I use all the time Natashas reccepy My family and friends like delisuous meals..Thank you. Reply

    • Natashas Kitchen
      March 5, 2020

      Awww that’s the best! Thank you so much for sharing that with me Bagena! I’m all smiles! Reply

  • Sakuna Rosas
    March 2, 2020

    I made this for dinner and the family loved it!!! We’re a gluten-free family so, I used white rice flour instead of the all-purpose flour since I didn’t have any GF flour in the pantry. It worked perfectly! So juicy, flavorful and delicious! A winner in our books — Thank you, Natasha, for your amazing recipes! God bless your works! Reply

    • Natasha's Kitchen
      March 3, 2020

      That is awesome thank you so much for sharing your experience with us. This is also helpful for others who want to make a gluten-free version. Thanks for your great review too I appreciate it! Reply

  • Lanette
    March 2, 2020

    I made this tonight for my family and it was a huge hit. I think the homemade marinara sauce just takes this to the next level. I also used a good Parmesan cheese and mozzarella cheese. Great ingredients make a difference. Thanks so much for your blog and your videos. We love to watch you and we love your food! Reply

    • Natasha's Kitchen
      March 2, 2020

      Thanks for your awesome feedback and it’s nice to that you use homemade marina sauce. It really makes a difference! Reply

  • Karyn
    March 2, 2020

    Made this last night using leftover cutlets from the night before. Also used my homemade sauce. It was delicious!!! Thank you again for another great recipe!!! Reply

    • Natasha's Kitchen
      March 2, 2020

      So glad you enjoyed this recipe! Thanks for sharing that with us. Reply

  • mike karlin
    March 2, 2020

    Hi Natasha,
    did you alter this recipe recently? I remember making a Chicken Parm recipe from your website but the steps were slightly different. I recall only spooning the sauce over the chicken and not covering the bottom of the pan with the sauce. Perhaps there were other steps that differ from this currently recipe but i do not recall at the moment. Reply

    • Natasha
      March 3, 2020

      Hi Mike, that is the only real difference was adding the sauce to the bottom. You can skip that step and it will still work great if you prefer to just spoon the sauce over the top. Reply

  • Pava
    March 1, 2020

    I love everything about you, your personality, your simplicity, your happy face, your food, your recipe, EVERYTHING!!!😘😘😘😘🇨🇦 Reply

    • Natasha's Kitchen
      March 2, 2020

      You’re so kind, thank you for your kind words and great feedback. Appreciate it! Reply

  • Anastasia Augustine
    March 1, 2020

    I am going to make this tonight and was wondering if Panko bread crumbs would work ok? Maybe add some garlic and onion powder to get the “Italian” flavor? Reply

    • Natasha
      March 2, 2020

      Hi Anastasia, I think that would still work fine to use Panko crumbs, but yes I would add a little more seasoning. Reply

  • Eileen
    February 29, 2020

    Make this tonight. I am not a cook! My daughter loved it!! So enjoy all your recipes and videos. Reply

    • Natashas Kitchen
      February 29, 2020

      That’s so great Eileen! Thank you for that feedback! Reply

  • Sherry
    February 29, 2020

    Hi Natasha I was wondering where you Purchase your cool wear & cooking Utensils? Reply

    • Natasha's Kitchen
      February 29, 2020

      Hello Sherry. Here’s where you can see the kitchen utensils that I usually use. Reply

  • Marilyn
    February 29, 2020

    I made this recepie it was delicious. Reply

    • Natashas Kitchen
      February 29, 2020

      Isn’t the flavor amazing! Reply

  • Jen
    February 29, 2020

    One of our absolute favorite dinners! A total mom win when the whole family enjoys it and eats it without a fuss. Thank you! Reply

    • Natashas Kitchen
      February 29, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Jen! Reply

  • Rewari
    February 29, 2020

    This is such a wonderful recipe! Reply

  • Katie
    February 28, 2020

    Made it for the family and it was a hit! Reply

    • Natashas Kitchen
      February 29, 2020

      Sounds like you found a new family favorite Katie! Thank you for that awesome review. Reply

  • Julie
    February 28, 2020

    Trying tomorrow. Is 499 calories per serving or for the whole recipe? Reply

    • Natasha
      February 29, 2020

      Hi Julie, that is per serving. You can take that down quite a bit by reducing the cheese if you were wanting to lower the calories per serving. The marinara adds to that as well so you could always use less of it. Reply

  • Katie
    February 28, 2020

    Chicken Parm is my FAV and your recipe is the one I always turn to! Thank you! Reply

    • Natashas Kitchen
      February 28, 2020

      You’re welcome, Katie! I’m so glad you enjoyed that! Reply

  • Tammy
    February 28, 2020

    Ok….this looks fabulous…can’t wait to try it.
    Also….where is your white pan from (checked under “shop”, but couldn’t find it) Reply

    • Natasha
      February 28, 2020

      Hi Tammy, that casserole dish is from Fred Meyer and I haven’t been able to find it online. The closest one I’ve found online is this oneReply

  • paulina
    February 15, 2020

    Natasha, this recipe was delicious. I made this tonight, for Valentines Day and my bf loved it. Thank you. Reply

    • Natashas Kitchen
      February 15, 2020

      You’re welcome! I’m so happy you both enjoyed that Paulina! Thank you for the wonderful review. Reply

  • Jeanne Clement
    January 25, 2020

    Natasha where have you been all my life. You have inspired me to cook I am 66 years old….and never had the rewarding results of cooking. I am ready to start cooking 4/3/20 retirement dateChicken Marsala will be my first. Love You Stay Fabulous PS: I have 3 sisters Reply

    • Natashas Kitchen
      January 25, 2020

      I hope you love this recipe, Jeanne! I love that you have 3 sisters, isn’t it the best to have best friends around all the time! I’m smiling big reading your comment. Reply

  • Rebecca
    October 26, 2019

    My family LOVED this chicken parm! My picky three year old and even pickier husband both had seconds! Thank you so much for this tasty dish, we’ll be making it again and again. <3 Reply

    • Natashas Kitchen
      October 26, 2019

      That’s so great! It sounds like you have a new Family favorite, Rebecca Reply

  • Mary Kulak
    October 1, 2019

    Hi Natasha, I made this the other nite and it was amazing, so flavorful, I used chicken tenders cause I had a large pkg in freezer of them and OMG!! And made your meatloaf again too, so so yummy!! Thankyou for all that you do, you are wonderful!! Reply

    • Natashas Kitchen
      October 1, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Mary! Reply

  • Letty
    September 26, 2019

    Hello Natasha, this dish looks amazing, I could almost smell it lol. I was wondering if you used marinara sauce from a jar or homemade? Thank you  Reply

    • Natashas Kitchen
      September 26, 2019

      Hi Letty, we used Ragu jar marinara for this quick recipe. We have a photo of it in the post. I hope that helps. Reply

    • Vincent
      September 28, 2019

      If you can find Rao’s Marinara, it is simply magnificent. Pricey at $8/24oz jar – but well worth it for this fabulous dish. Rao’s is just like the sauce we used to find in NY restaurants. Reply

      • Letty
        September 28, 2019

        Thank you so much, I will try that. Just have too find where they sell it lol Reply

      • Letty
        October 1, 2019

        Vincent thank you so much for recommending the Rao’s Marinara sauce. It is a great sauce, I loved it. It was pricey but worth it. Even my husband asked me if I did something different, because the dish tasted way better than other times lol Reply

        • Vincent
          October 3, 2019

          So glad you enjoyed Rao’s, Letty. It is Buon Appetit magazine’s jarred sauce of choice. Occasionally, it is on sale at Whole Foods for $4.99 or so. Reply

      • Carol Rizzo Gerber
        January 25, 2020

        We think Victoria’s Brand tastes like homemade. Reply

  • Connie
    September 25, 2019

    I loved this recipe! Only I cooked the chicken on the oven only due to my husband”s health. Very very good!!! Reply

    • Natashas Kitchen
      September 25, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Connie! Reply

  • Vincent
    September 23, 2019

    When I used flour/egg/bread crumbs, the breading would slide off – and it’s rather unpleasant. Then I skipped the flour and used only egg and breadcrumbs – this achieved a much better result for me. Do you know what was I might have been doing wrong with the flour? Thank you for your great recipes. Reply

    • Natashas Kitchen
      September 24, 2019

      Hi Vincent, I’d be happy to trouble shoot 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 Reply

  • Katie
    September 20, 2019

    I made this for dinner yesterday. It was so AMAZING! It was tender and juicy…and so easy to make! It’s a keeper for me. Thanks for the amazing recipes! Reply

    • Natashas Kitchen
      September 20, 2019

      You’re welcome! I’m so happy you enjoyed it, Katie! Thank you for that awesome feedback. Reply

  • Olga
    September 19, 2019

    Oh my God! My daughter just had a second serving of this chicken! Usually she eats homemade chicken dishes extremely rarely. She even asked me to put it into her lunchbox tomorrow! Thank you  Reply

    • Natashas Kitchen
      September 19, 2019

      Isn’t that the best when kids love what we moms make? That’s so great, Olga! Reply

  • Krystal Morgan
    September 19, 2019

    I made this dish the other night. This was so tasty and amazing. I’m definitely making this again! Yummmmmm Reply

    • Natashas Kitchen
      September 19, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Krystal! Reply

  • Krissy Allori
    September 17, 2019

    This is a family favorite now in my house! We love it! Reply

    • Natashas Kitchen
      September 17, 2019

      That’s so great Krissy!! Thank you for that awesome review! Reply

  • Julie Blanner
    September 17, 2019

    Love this! Chicken Parmesan is such a classic recipe and this was just that! Loved how easy it was to make and it was loved by the whole family. Reply

    • Natashas Kitchen
      September 17, 2019

      Sounds like you found a new family favorite, Julie! Reply

  • Katie
    September 17, 2019

    Oh, chicken parm is one of my favorites! I can’t wait to try your recipe! Reply

    • Natashas Kitchen
      September 17, 2019

      I hope you love it Katie! Reply

  • daisy parker
    September 17, 2019

    yummy recipe. thank you Reply

  • Natasha Lavji
    May 1, 2019

    If I want to prepare the meal but want to fry later in the day, can i coat the chickens and then put them in the fridge until ready to fry or will it become more difficult? Reply

    • Natasha
      May 2, 2019

      Hi, that will work to bread in advance, cover and refrigerate then fry later in the day. Reply

  • Pam
    January 10, 2019

    awesome recipe, my ENTIRE family loved it. Will be making it again. Reply

    • Natashas Kitchen
      January 10, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • 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

  • Laura M
    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

      • Mallory Lanz
        September 17, 2019

        I never realized how easy this was to make until now. It’s great to have a restaurant quality meal at home. Reply

        • Natashas Kitchen
          September 17, 2019

          Isn’t it so easy! Thank you for the great review, Mallory! 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

  • Grande
    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

  • Katy | Her Cup of Joy
    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

  • Tom @ Raise Your Garden
    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

  • Shelby @ Go Eat and Repeat
    April 17, 2015

    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

  • Rookie With A Cookie
    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

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

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