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
I’ve made this recipe once before but used store bought sauce. I made it tonight using your sauce. What a game changer!!!!! Thank you Natasha we loved this recipe.
Yay so happy to know that you loved this recipe. Thanks for sharing!
Hi you mentioned that you use butter flavoured spaghetti for the chicken Parmesan. How do make it!
Hi Myra, we just cook the noodles according to the package instructions and then add plenty of butter once it is drained.
This was one of best chicken Parmesans I have ever had! My kids loved it as well. Definitely a family favorite moving forward.
That’s just awesome!! Thank you for sharing your wonderful review!
We ate this so fast, our entire dining room was covered in a fine mist of (Natasha’s also delicious 20 minute) marinara. Holy moly was it delicious. Super easy. Definitely a winner in our house.
I feel like I’ve missed out on so much not finding your site sooner! We’re batting .1000 on every recipe we’ve tried.
Hello Lauren, thanks for sharing that with us and I’m so happy reading your message and great feedback. There’s still tons of recipes to try, I hope you love the others too!
I made this for dinner the other night. It was so good, the chicken was moist and had perfect flavor. I definitely will make this recipe many more times.
I used A jar Ragu Garden Vegetable for the marinara sauce. It turned out great.
Love it! Thanks for sharing that with us Mary and for giving this recipe a great review.
I haven’t tried it but it looks like the best anyone could ever think up! I printed out the recipe for your lemon chicken recipe but for some reason I am not making it! I think it is because you make so many new recipes and I just have to try them all!
That’s a good problem to have! I hope you get to try them all soon! Thank you for sharing that with me Lisa!
Made this tonight for the first time. Oh my gosh, was it ever good. I haven’t tried a single recipe of yours that we haven’t liked!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
As someone who just started cooking more as a result of being at home, I can say this one went down great!! Easy to make easy to bake and delicious all around!
I’m so glad you enjoyed it, Nemo! Thank you for the wonderful feedback.
So delicious! The chicken was so juicy and tender. Definitely added to our weekly dinners!
Sounds like you found a new favorite! That’s so great!
It was thumbs up all around the table. My husband and 2 boys raved. Another meal in the weekly rotation. Thank you so much.
You’re so welcome, Kathleen. Thank you so much for your thumbs up and great feedback!
This was a hit with my family. I followed the recipe as is served over spaghetti. This chicken rally is juicy and delicious. Definite will be making again!
So great to hear that your family loves this recipe, Tiffany. Thanks for sharing that with us and for giving this an excellent review!
Oh my goodness! I’ve always used jarred marinara sauce. Never again! So delish! Thank you! Absolutely love your videos!
I’m so happy you enjoyed that Tonya!
This was so flavorful and juicy! Nothing I would change!!
I’m so glad you enjoyed that Tricia!
I enlisted my 16-year-old son to cook this meal with my supervision and it was delicious. We had the best conversations while cooking together and he said, “Mama, you know I love cooking, right?” Yes, I know and especially anything from your website. Thank you for the hundreds of tasty recipes and cute, entertaining, yet very helpful videos.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I made this last week, and it was phenomenal!! Next time, though, I would cut my chicken breast halves in half again to make smaller pieces–chicken breasts are huge here and it took forever to cook them through in the pan before baking. Really delicious recipe!!
Thank you so much for sharing that feedback with us, Jennifer! I’m so glad you enjoyed that!
I read this recipe this morning in my email, went shopping, got everything I needed, and we just finished dinner. It was delicious! The chicken was so incredibly tender and juicy. My wife expressed concern as I was cooking, saying she doesn’t like marinara sauce. She loved it! Ate a second serving! Thanks for the great recipe!
I’m so happy you both enjoyed that. Thank you for sharing that with us!
Chicken Parm is one of our favorite dinners! This recipe comes out great everytime!
Thank you for sharing that with us, Heather. This is one of our favorites at home too, I’m so glad that you loved this recipe!
This is one of our favorite dinners! Such a great comfort food and everyone loves it!
So great to hear that, Rachael. I hope that you love every recipe that you try! Thank you for giving this recipe a great review.
This is sooo delicious!! And simple! We’re obsessed! Thanks for sharing!
You’re welcome and thank you for giving this recipe a try and for giving it a great review!
Hi,
I’m learning a lot from you videos and recipies. I have a question, I bought pre breaded chicken. How do I add the sauce ? Can I make warm the pre breaded on the pan or does it need to be done in the oven ?
Hi, it depends on if the chicken is already pre-cooked. For food safety, I would suggest following the baking instructions on your package then adding the marinara and cheese and baking in the oven just until cheese is melted and sauce is hot.