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! Which is better for this recipe: freshly shredded Parmesan or the shredded Parmesan in a bag?
Hello Priscilla, either would actually be great it depends on what you have available.
Hi! Can I use spaghetti sauce instead of marinara sauce?
Hi Emily, I haven’t tried using spaghetti sauce yet to advise. This is our recipe for our Homemade Marinara Sauce
How do you cook your noodles for the chicken parmesan
Hi Natalie, we cook them according to package instructions.
Delicious and quick- thank you! Wondering where I might find those three shallow bowls for the breading station? They looked connected and easy to use? Thanks again!
Thank you for your awesome review, Anne. This is similar to the 3 shallow bowls that I used there.
So easy and so delicious. It will be on the weekly menu. Thanks
That’s so great Mary! We love this recipe! I’m so glad you found a new favorite!
Could cracker crumbs be used instead of bread crumbs?
Hi Julie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Wow! The Chicken Parmesan was a homerun with my husband! Eating out to get this delicious dish is a thing of the past! I also made your homemade marinara (my first attempt) and it added so much flavor and freshness to the dish. Love your recipes but fail to comment on them. Thank you!
You’re welcome, Debbie. I’m glad that your husband enjoyed this recipe so much, homemade is always better so it’s good that you already know how to create this dish on your own. I hope that you both love every recipe that you try!
I’ve tried several different chicken parm recipes with little success. This is by far the easiest and tastiest recipe I’ve tried. Even my husband (who is extremely picky when it comes to chicken recipes) loved it! He said it tastes just like Olive Garden chicken parm! Definitely making this again! Thank you!
That’s so great! It sounds like you have a new favorite!
Made this for dinner and we loved it!! Thanks for the recipe!
Awesome! Glad you enjoyed your dinner.
I made this last night for my family and it was so so Delicious!! The homemade marinara sauce was superb!
Thank you for all you do! We appreciate you !
You’re welcome! I’m so happy you enjoyed it!
Just made this first time , easy to follow instructions…turned out delicious..
I’m so glad you enjoyed that, Margie! Thank you for sharing that with me.
What kind of oil is good cooking oil? What type do you recommend? Olive, canola, vegetable?
I love all your receipts . Blessings for you and your lovely family. I wrote you from Puerto Rico.
You’re so nice! Thank you!
This looks amazing. Can’t wait to try it. What’s that 3 piece bowl you used for dipping. Makes it easy and mess free.
I’m excited for you to try this out! You must be referring to this breading set.
where is the link for the food scraper
Hi Debra, we love this food scraper here.
coming home from work I served these exact recipe to my husband. He is hard to please gastronomically so I was a bit nervous as this is my first ever baked recipe. To cut the story short,He is currently finishing his second slice while having the biggest grim I have seen him have in ages.
That is fantastic! I am so happy to read your comments, hope he will also love all the other recipes that you try! Thanks for the great review.
My family LOVED this – and my hubby said he wouldn’t change a thing – which is a HUGE deal in this house. Thank you for a very easy recipe!
That’s so great! It sounds like you have a new favorite!
I was gonna do barbecue chicken for tonight’s dinner but after watching this recipe it’s this one then… chicken Parm!
Since were cutting down on carbs, we’ll be doing spiraled zucchini instead. Love your recipes Natasha
Yum! That sounds amazing! Thank you for that wonderful feedback Reslynn!
I use all the time Natashas reccepy My family and friends like delisuous meals..Thank you.
Awww that’s the best! Thank you so much for sharing that with me Bagena! I’m all smiles!
I made this for dinner and the family loved it!!! We’re a gluten-free family so, I used white rice flour instead of the all-purpose flour since I didn’t have any GF flour in the pantry. It worked perfectly! So juicy, flavorful and delicious! A winner in our books — Thank you, Natasha, for your amazing recipes! God bless your works!
That is awesome thank you so much for sharing your experience with us. This is also helpful for others who want to make a gluten-free version. Thanks for your great review too I appreciate it!
I made this tonight for my family and it was a huge hit. I think the homemade marinara sauce just takes this to the next level. I also used a good Parmesan cheese and mozzarella cheese. Great ingredients make a difference. Thanks so much for your blog and your videos. We love to watch you and we love your food!
Thanks for your awesome feedback and it’s nice to that you use homemade marina sauce. It really makes a difference!