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.

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

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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.

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

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

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.
How to cut chicken cutlets for pounding
  1. 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.
Chicken breading bowls with flour, egg and crumb mixture
  1. 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.
  2. 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.

Step by step how to make chicken parmesan.

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.

Chicken parmesan served out of white casserole dish with spatula

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

4.99 from 446 votes
chicken parmesan recipe served over pasta in a blue bowl
Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 people
  • 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

*For large chicken breasts, pound your chicken between plastic wrap with a meat mallet into even 1/3″-thick cutlets. You can also buy chicken cutlets or chicken tenders.
*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

502kcal Calories33g Carbs44g Protein21g Fat8g Saturated Fat2g Polyunsaturated Fat9g Monounsaturated Fat0.02g Trans Fat181mg Cholesterol2191mg Sodium1086mg Potassium4g Fiber8g Sugar1239IU Vitamin A15mg Vitamin C445mg Calcium4mg Iron
Nutrition Facts
Chicken Parmesan
Amount per Serving
Calories
502
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
181
mg
60
%
Sodium
 
2191
mg
95
%
Potassium
 
1086
mg
31
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
44
g
88
%
Vitamin A
 
1239
IU
25
%
Vitamin C
 
15
mg
18
%
Calcium
 
445
mg
45
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: chicken parm, chicken parmesan, chicken parmesan recipe, easy chicken parmesan
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 502
Natasha's Kitchen Cookbook

More Easy Chicken Dinners

4.99 from 446 votes (206 ratings without comment)

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Recipe Rating




Comments

  • 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

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