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.
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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
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!