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
Hi Natasha!
I was about to do prepping for today’s lunch and discovered that I forgot mozzarella cheese. Will the recipe still turn out good without it?
Hi Rachel! We love adding the mozzarella on top, it takes it to the next level with the melted cheese and flavor that it adds. You can still make it without. I hope you love the recipe.
Hi Natasha this was very good will definitely make it again!:)
Can you tell me where you got the 3 snap together bowls that you used? Would love to get some:)
Hi Sarah! You can find our favorite kitchen tools in our Amazon Affiliate Shop.
I looked for the 3 snap together bowls that she used. They are not on the site on Amazon.
Hi Gail, I used this 3 piece Stainless Steel Set which can also be found on my Amazon Affiliate Shop HERE.
Also looking for the white set. I am assuming the white is not stainless steel that the link connects to.
Hi Marie. You can search for “breading trays” on amazon to see if you find another set you like that has it available in white.
I love love all your recipes. I’m 83 years old and love new recipes. They are easy and very delicious. Keep them coming. Love your site👍🥰. joann
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles, Joann!
I’ll have to say after making this for my husband he said, “ I’d like to eat this six days a week!”
They are a hit and they taste better than I have tasted in any restaurant. Thank you thank you!
Wow, that’s awesome! Thanks for sharing that wonderful comment with us.
I made this tonight. It was delicious. Used bottled pasta sauce. 😋.
I’m glad you loved it, Mary! 🙂
This is a family favorite here — the homemade marinara makes all the difference!
So glad that your family loves this. It’s a popular one in our household. 🙂
Hi , Natasha,
I love your video and recipes
I have made many.
Thank you so much for sharing that with me, Radostina! I hope you loved the recipes!
Love your videos and recipes..very easy and so good..thank you!
You’re very welcome, Roberta! So glad you’re enjoying them.
I have made this so many times, totally amazing, tonight we tried with pork, can not believe how delicious!! Thank You for all your amazing recipes!!
Hi Laurie! You’re so very welcome. I’m glad you loved the recipe. Thank you for sharing.
Do you think puttanesca sauce would be good with this recipe?
Hi Valerie, I haven’t tested that to advise If you do an experiment, we’d love to know how it goes!
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!