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
Made this for dinner tonight. Made half recipe since it’s just my husband and I. After seeing how much food this makes I will from now on only use one half of one chicken breast. I am so made the homemade marinara. It was very good In 27 years of marriage it’s my first time making chicken Parmesan. Husband loved loved it. Served it with fettuccine and broccolini. Definitely a new recipe to keep in my repertoire
My super picky toddler ate FOUR bowls of this chicken over noodles. That’s a huge win in this house! Thanks for the recipe!
That’s great, Beth! Thanks for sharing!
Can I use self rising flour and be just as good?
Hi Regina! I haven’t tested that but I think so.
I haven’t actually made this yet, but I am sure it tastes great. However, I do wonder if it would be overcooked since you said to cook the chicken to 165 degrees, which is done, but then cooking it at a high heat in the oven for 15 minutes more. I would think it would be better to cook it to about 140 degrees in the pan and finish it in the oven to 165. It cooks further when you take it out of the oven too, so I really think it will be overcooked and tough. Chicken is funny that way. The recipe sounds right except for the cook time. Anything you can clarify on that would be appreciated. Thank you for all the great recipes!
Hi Sharon, that is a great question and you have a very good point! The chicken does cool down after it’s sauteed and during assembly. This way, it ensures it’s cooked through but you can definitely bake until it reaches 165˚F. Also, not everyone has a thermometer so this is a bit safer.
Delicious! Easy to follow instructions. My husband who is ill and has no appetite actually ate his whole dinner. I will definitely make this again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Teri!
Just made this it was so good the chicken was so tender excellent recipe😊
That’s great to hear Donna. Thank you for sharing.
My go to Chicken Parm recipe. But tonight, I’m making your stuffed chicken parm for dinner!
I made this for dinner tonight, and my Husband loved it!! I have been an enthusiastic home cook for 40 years, and been told that the food I prepare is delicious ( for which I’m grateful!! ). I’ve made chicken parm before, but I never thought to dredge the chicken in flour before the egg wash or add parmesean cheese to the breadcrumbs. WOW!!!!! What an amazing, flavorful difference those 2 steps make, and I’m so happy that I found your website. Please keep more of these DELICIOUS and easy to prepare recipes coming, I want to keep learning new ways to show my love for my Husband in the meals I make for him.
That’s wonderful, Ursula! Thank you for the feedback.
Hi, I love your recipes! Making chicken parm tonight, can I use fresh mozzarella?
Hi there! It won’t be quite the same, but it will still work well.
Natasha, I’d like to make this recipe but I only have chicken thighs. Have you ever made this with thighs. Would I follow the same directions and time/temp? Thanks
Hi Mareyan! I have not tried chicken thighs. I assume it would work, you’ll just have to use a food thermometer (Amazon affiliate link) to check for doneness.
Yes, it would be the same directions as with breasts. Just be sure you pound them out to equal thickness and use thermometer to test for doneness (165°). I have used thighs before being in the same boat as you. Still tastes great!!!
Another winner. Love chicken parm. So easy to make and quick. Got three dinners all made up in the freezer now. YUM YUM YUM. thanks Natasha Will post photos on FB.
That’s so wonderful, Peter! I’m so happy you loved it.
hi there thank you for sharing great recipe just trying to cut back food because i want lose weight.
I made this last night and everyone in my house loved it! I will be making this again. The chicken was moist and delicious and it easy to make!
Absolutely delicious and super easy weeknight meal. Soooooo yummy, thank you!
Amazing recipe. My comment won’t save. Made this tonight. Thank you so much. Can’t wait to make it again.
I came across this recipe – I’ve made so many of yours and they are always delicious. I would love to make the marinara sauce, but I am so not a basil person (or cilantro person). Is there a different herb to use in the sauce or will it compromise the taste?
Thanks! Barbara
Glad you love this recipe! You can try Parsley, oreganom, thyme or any Italian seasoning.
I’ve made the chicken parm a few times, and it always turns out delicious; thought it was time to leave a comment 🙂 I love your easy-to-follow recipes, so well detailed. Prep for this isn’t daunting and meal is easily assembled. Perhaps a few more items to clean up but the dish is worth it. Two thumbs up!
Thank you so much for taking the time to leave a comment! So glad you love this recipe!
Natasha, you knocked it out of the park. Delicious.
I would normally use panko and italian bread crumbs and would end up with a very good crispy crust and a somewhat dry piece of chicken. Your description of moist is understated. It should be spelled “moooooist” .
Sumpuios. Great recipe. Cheers.
Thank you so much!
Delicious and easy. I don’t think it’s necessary to cook until temperature is 165 degrees in the pan before putting it in the oven. This caused the chicken to come out dry and rubbery. Next time I will cook for a little less time in the pan and make sure to check the temperature once it’s out of the oven.
That is exactly what I wrote. It would be seriously overcooked, so I think maybe cook to 140 or so and finish in the oven.
Two winners in a row! I made the Cajun chicken two nights ago and it got rave reviews and now the same for this recipe last night. I’m loving this site!
That’s so great to hear, Drew!