This Chicken Parmesan recipe is the chicken dinner I can count on to make my family happy – they love a good Olive Garden copycat dish. It has a parmesan crust that seals in the juiciest chicken breast, topped with marinara and melted cheese.
Chicken Parm is quick and easy, make-ahead friendly, and reheats beautifully. Watch my video tutorial and you’ll be on your way to making this restaurant-quality dish at home.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“I made this dish for my son in laws birthday and our family and friends loved it! It was so easy but most importantly, they all loved it! BTW I also used your marinara recipe, so easy and you’re right why are we buying the premade jar.” – Stephanie ★★★★★
Chicken Parmesan Video
This is one chicken dinner you’ll make on repeat, and it always gets rave reviews. It’s truly simple to make (done in under 40 minutes) and is perfect for busy weeknights or even a special Italian dinner night in. It’s a keeper of a recipe!
Easy Chicken Parmesan Recipe
This is my classic version of Chicken Parmesan that I have perfected after making it countless times for my family and friends. This is the best combination of juicy chicken, a crisp and perfectly seasoned crust under a crown of Homemade Marinara, and melty cheese. Being make-ahead friendly and reheats well, it’s perfect to make for new moms, and it’s one of my go-to recipes that I make for my kids when we’re traveling and I want to make sure they are well fed.
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 and my Meatballs Parmesan. If you want to take this a step further, you can also make Stuffed Chicken Parmesan.
Key Ingredients for Italian Chicken Parmesan
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 breasts. Chicken cutlets or chicken tenders would also work well here.
- Breadcrumbs – seasoned Italian bread crumbs add more flavor to the chicken. Panko, plain breadcrumbs or even gluten-free bread crumbs also work; stir in 1/2 tsp dried basil for extra flavor.
- Eggs – dredging with flour then dipping in eggs helps the bread crumbs stick. If you want to make it egg-free, you can replace eggs with buttermilk.
- Cheese – use freshly grated Parmesan for the crust and shredded mozzarella for topping. You can use whole milk mozzarella or low-moisture part-skim. You can also add a slice of fresh mozzarella over the top, but it will release a little more moisture into your dish.
- 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
- Cut 2 chicken breasts in half length-wise for 4 cutlets. Put them between plastic wrap and use a meat mallet (or rolling pin, or heavy saucepan) to pound them to an even 1/3″ thickness and season. Pounding the cutlets tenderizes them and helps them cook faster and evenly. If you skip the pounding, you’ll want to sauté for longer to ensure they cook through properly.
- For the dredging station – Set up 3 shallow bowls: In the first bowl, combine flour, salt, and pepper; in the second bowl, beat together eggs; and in the third bowl, combine parmesan and bread crumbs. Coat the chicken in flour, dusting off excess, then dip it in eggs and turn to coat in breadcrumbs.
- Pan-fry – 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 – it doesn’t have to be cooked through at this point. You’re looking for a golden breading and to remove surface moisture. It will finish cooking through in the oven.
- Assemble and bake – 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 sprinkle with cheese, then bake in a casserole dish at 425˚F for 15 minutes or until just cooked through (165˚F on an instant-read thermometer), the cheese is melted and browned in spots, and the sauce is bubbling.
Natasha’s Tip for Crispy Chicken:
If you want an extra crispy chicken parmesan, reduce or omit the marinara sauce at the bottom of the casserole dish. You can also bake the chicken on a wire rack set over a baking sheet to keep it crispy all around. My personal preference is the marinara sauce because it’s moisture insurance, prevents sticking, adds extra flavor, and is the perfect one-pan dish that’s ready to serve over spaghetti.
Serve With
You’ll love this served over buttered Homemade Pasta and paired with my Caesar Salad or Roasted Asparagus or Roasted Cauliflower. It can also be served as a hot sandwich on a toasted hamburger bun for lunch.
Can I Make Baked Chicken Parm Instead of Frying?
While we prefer sautéing the chicken lightly in oil because it is faster and yields a uniformly golden result, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.
To make baked chicken parm, complete steps 1 and 2. Then, coat breaded chicken breasts with cooking spray on all sides, and bake the chicken on a baking sheet at 400˚F for 15 minutes or until the center reaches a safe internal temperature of 165˚F. Remove from the oven, add 2-3 tablespoons of marinara sauce over each cutlet, and top with cheese. Then, return to the oven for another 3-5 minutes, or until the cheese is melted.
I love re-creating my favorite Italian restaurant dishes like Zuppa Toscana, Smashburgers, and of course, this Italian Chicken Parmigiana. I even have an entire category on my blog for restaurant copycat recipes, and homemade is fresher and usually healthier with better ingredients than going out.
Make-Ahead and Storage Tips
I love how breaded chicken keeps and reheats well without tasting like reheated chicken. The breading acts as a barrier to keep the chicken moist and tender, so Chicken Parmesan is perfect for meal prep.
- Prep ahead – You can saute the breaded chicken until it’s fully cooked through to 165˚F, arrange it in a casserole dish, and top it with marinara and cheese, then cover and refrigerate up to 24 hours. Bake before serving, adding 5 minutes to the bake time or until the internal temperature reaches 165˚F on an instant-read thermometer.
- Storing Leftovers – once cooled to room temperature, cover and refrigerate for up to 3 days, or wrap and store in a freezer-safe container for up to 2 months.
- To Reheat – thaw in the refrigerator overnight if frozen, then bake uncovered in the oven at 375˚F for the crust to crisp up.
Chicken Parmesan
Ingredients
- 2 chicken breasts, (large), about 1 1/2 lbs*
- 1/2 cup all-purpose flour, or GF 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
- 3 cups marinara sauce, divided
- 4 oz mozzarella cheese, (1 cup shredded)
- 1 Tbsp fresh basil, or parsley, chopped for optional garnish
Instructions
- Prepare the chicken – Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. *Pound larger chicken breasts to 1/3-inch thick. Season with salt and pepper.
- Set up dredging station – In the first 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. Let the breading sit for 5 minutes so it adheres better when frying.
- Pan-fry – 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) – the chicken should sizzle. Sauté 3-4 min per side or until golden brown – it doesn't have to be cooked through at this point.
- Assemble and bake – Pour half of the marinara* into a 9×13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.
Notes
*Substitute Italian bread crumbs with Panko crumbs, plain bread crumbs, or gluten-free crumbs. Add 1/2 tsp dried oregano for extra flavor.
*If a crispier chicken crust is preferred, use less sauce in the bottom of the casserole or even omit the sauce at the bottom.
Nutrition Per Serving
Filed Under
More Easy Chicken Dinners
- Chicken Marsala
- Lemon Chicken
- Chicken Madeira
- Creamy Lemon Chicken Pasta
- Chicken Pesto Pasta
- Chicken Stir Fry
- Pizza Chicken
- Chicken Kiev
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.