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. Watch the video tutorial and you’ll be on your way to making restaurant-quality Chicken Parm at home.
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Chicken Parmesan Recipe
This is the classic version of Chicken Parm. We love re-creating our favorite Italian restaurant dishes like Zuppa Toscana and of course, this Chicken Parmesan which you can make 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!
Watch the Video Tutorial
This is one chicken dinner you’ll make on repeat and it always gets rave reviews. It’s truly simple to make and is perfect for busy weeknights or even a special Italian dinner night in. It’s a keeper of a recipe! If you enjoyed this video, please subscribe to our YouTube Channel.
What is Chicken Parmesan?
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.
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
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 breast. Cutlets would also work or even chicken tenders for smaller strips of chicken parmesan.
- Flour – use all-purpose flour and season with salt and pepper to dredge the chicken
- Eggs – for the egg wash which helps the crumbs adhere
- Italian bread crumbs – seasoned bread crumbs add more flavor to the chicken
- Cheese – use freshly grated parmesan for the crust and shredded mozzarella for topping
- 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
- Prep Marinara – If using storebought marinara, move on to step 2, otherwise, make the easy 20-minute homemade marinara. While it simmers, continue to prep the chicken.
- Cut 2 chicken breasts in half length-wise for 4 cutlets. Put them between plastic wrap and pound them to an even 1/3″ thickness then 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
- Coat Chicken – Dredge chicken in flour, dusting off excess, then dip in eggs and turn to coat in bread crumbs.
- Saute – 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.
- Assemble – 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 top with cheese then bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling.
Do I have to pound the chicken breast?
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. Pounding the chicken also helps to tenderize it.
Can Chicken Parm be Made Ahead?
You can saute the breaded chicken, arrange it in a casserole dish, and top it 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 Version
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 Dinners
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, 1-pan, 30-minute dish
- 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
Chicken Parmesan Recipe
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
- Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
- 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.
- 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.
- 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.
- Pour 1 1/2 cups of marinara into a 9×13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with the 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.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Easy and so much flavor it came out amazing, I feel like I owe someone a thank you for this; thank you!
Loveddd this recipe; defo gwanna be makin it agan – just had to add more cheese cus we’re a cheeese family here in good ol’ texas ❤️❤️
Soooooo yummy!!! ….and easy!! Served with buttered noodles and a salad!
I’m about to make this tonight, I was wondering if it was possible to do the whole recipe in a pan or does it absolutely have to go in the oven?
Hi Heather. You can just make it in the pan, but you won’t get that nice and melted golden brown cheese on top.
Be sure to check the chicken for doneness with a food thermometer (Amazon affiliate link).
You can melt the cheese in the pan by putting a lid on it.
So so good. Tender and very flavorable. My husband loves this!
Do you flip the chicken at all when it’s in the oven???
Hi Morgan, I do not.
Thank you so much!! 😊😊😊 I’m excited to try it!
Hi I am trying your chicken par tonight I made it ahead for company, your recipe state to put it in the oven for 15 minutes at 425. I put the pan in the oven for a few hours how long should I cook now that it’s cold?
Hi Barbara, this can be made ahead, please see my Can Chicken Parm be Made Ahead? section of the recipe post for the instructions. I hope that helps.
This recipe was delicious, thank you for your help.
This was delicious! Followed exact but added some crushed red pepper, I like the spice.
What is your marinara sauce recipe? Chicken dish sounds Yummy.
Hi Mary. It’s a long one post, anytime you see homemade marinara sauce and red font. You can click on it because it’s a link.
this was super good. Lots of sauce. Tasty 🙂
Would use recipe again, turned out great!!
WE just fixed this recipe this evening. Pretty much followed the recipe to a “t”. LOVE IT!
It’s easy and it’s flavorful.
It will be added to my list of “go-to recipes”.
That’s wonderful, Jayne! I’m so glad you found a new one for the rotation.
Can this be frozen and made later..or chicken fried and then frozen??
We are travelling to a family get together and would like to finish it there
Hi Beth, 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.
Just made this for the first time. It’s excellent and super easy to make!!❤️
I’m so glad you loved it, Deb!
I don’t usually post comments on recipes but I just made this Chicken Parm recipe for the 5th time and it is still such a hit in our house. My boyfriend doesn’t usually finish food and with this recipe he goes back for seconds. Love love love this one!!
I’m so glad to hear that you love this recipe, Elizabeth. Thank you so much for sharing that with us! Great to hear that your boyfriends loves this recipe too!
This recipe is a keeper. Very good. Thanks for posting. ………………………………………………………………………………………………
I’d change the cheese. I’m not too fond of mozzarella. What do you suggest to replace it?
You can use another cheese of your preference. An Italian cheese would complement this best.
Topped it with fresh tomatoes and basil. A huge hit with my husband!
Made this for my extended family. Followed the recipe for the chicken exactly, but used my Grandfather’s recipe for Marinara. Chicken Parm was a huge hit! My son makes Chicken Parm frequently and was nervous about his critique! Even he was impressed. Thanks for an easy recipe that was clear and concise!
I made this for dinner. It was delicious! I wouldn’t add or leave out a single thing.