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Crispy, golden brown chicken cutlets are pan-fried, baked in the oven, and then smothered with marinara sauce and mozzarella cheese! Pair this easy Chicken Parmesan recipe with pasta, a Caesar salad, and a loaf of homemade garlic bread, or tuck the chicken inside hoagie rolls for chicken Parm subs. It’s a delicious, family-friendly dinner that everyone at the table can agree on!
Chicken Parm Recipe
There’s no need to pay for takeout from the local Italian restaurant for dinner tonight when you can easily and affordably make delicious breaded Chicken Parmesan from the cozy comfort of your own kitchen! Also known as Chicken Parmigiana or Chicken Parm (for short), this classic Italian-American dish consists of breaded chicken breast covered in tomato sauce and cheese. It’s often paired with pasta, but might also be served in sandwiches. Chicken Parmesan has been a staple in Italian restaurants throughout the United States since the 1950s, and is now a popular meal for families to make at home, too.
The Chicken for a Baked Chicken Parmesan Recipe
Chicken cutlets (or thinly-sliced boneless, skinless chicken breasts) work best for a homemade chicken Parmesan recipe. The thin chicken cutlets cook quickly, which means that the breading doesn’t burn or get too dark before the meat is done.
Chicken cutlets are really just thin pieces of boneless chicken that have been cut from a thick breast or pounded flat. I typically purchase thinly-sliced chicken breasts or “chicken cutlets” at the grocery store to save some time on the prep work. If you prefer, you can make your own chicken cutlets by pounding chicken breasts with a meat mallet or rolling pin to an even thickness.
The Cheese
This dish includes two different types of cheese — grated Parmesan in the breading mixture, and shredded mozzarella on top. I use the basic pre-grated Parmesan cheese that comes in a can for ease, but you can certainly use freshly-grated Parmesan from a wedge if you prefer. I also just grab a bag of pre-shredded mozzarella as a shortcut, but sliced fresh mozzarella or slices of provolone cheese would also work really well on top.
The Pasta
Chicken Parmesan pasta is a classic dish! You’ll typically see the breaded meat paired with spaghetti, but it works well with almost any pasta shape that you enjoy (I’ve shown bucatini here). Other good options include penne pasta, rotini, rigatoni, and ziti.
Ingredients for the Best Chicken Parm Recipe
This is just a quick overview of the ingredients that you’ll need for an easy chicken parmesan recipe. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Boneless skinless chicken breasts: pounded flat to ¼-inch thickness. You can also purchase thinly-sliced chicken breasts (or chicken cutlets) at the grocery store for a shortcut.
- All-purpose flour: helps the egg mixture and breading adhere to the meat.
- Kosher salt, garlic salt, and ground black pepper: adds layers of seasoning to the dish.
- Eggs: help the breading adhere to the chicken.
- Italian-style breadcrumbs: these seasoned breadcrumbs include some herbs and spices to give the chicken extra flavor.
- Parmesan cheese: freshly-grated or straight from the can is fine!
- Olive oil: to brown the chicken in a skillet and get it nice and crispy.
- Marinara sauce: to top the chicken. I like Rao’s store-bought brand for easy weeknight meals, but you can also use a homemade sauce.
- Mozzarella cheese: melty, cheesy flavor on top! Slices of fresh mozzarella or provolone will also work well.
How to Make Chicken Parmesan from Scratch
This easy dinner only requires about 15 minutes of hands-on prep and is ready for the table from start-to-finish in less than 1 hour. With bold Italian flavor, it’s perfect for a hearty, family-friendly meal any night of the week.
- Bread the chicken cutlets.
- Pan-fry the breaded chicken cutlets in a large skillet for about 3 minutes per side.
- Bake the chicken in a 400°F oven for 5-7 minutes, or until the meat is cooked through and reaches an internal temperature of 165°F.
- Add marinara sauce and mozzarella on top of the chicken.
- Return to the oven for about 2 more minutes, or just until the cheese melts.
Serving Suggestions
Serve the golden brown, crispy breaded chicken cutlets on a bed of pasta with extra marinara sauce and grated Parmesan cheese. You can boil the pasta while the chicken cooks, so there’s no extra prep time involved.
The chicken, sauce, and mozzarella are also great when served on a toasted hoagie roll as a Chicken Parm sandwich, or with mashed potatoes. For a lighter option, pair the Chicken Parmesan with zucchini noodles or spaghetti squash in lieu of pasta.
Sides that go well with this Chicken Parm Recipe
- Garlic breadsticks, garlic bread, homemade focaccia, or a crusty loaf of no-knead Dutch oven bread
- Green salad with red wine vinaigrette or Caesar salad
- Roasted broccoli or asparagus
- Sauteed asparagus
- 2-ingredient Italian sugar snap peas
- Sauteed spinach with garlic
- Sauteed zucchini
- Parmesan roasted cauliflower
What wine goes well with chicken parmesan?
Pair the Italian-inspired meal with fruity but herbal reds like Chianti Classico, Barbera, Dolcetto, Primitivo, and Pinot Noir. Other good options include an Italian Pinot Grigio or sparkling wines like Prosecco and Champagne.
Storage Tips
Leftover Chicken Parmesan will keep in an airtight container in the refrigerator for 3-4 days, but it does tend to get soggy as it sits. The fully-cooked chicken can also be wrapped tightly and frozen for up to 2 months. Again, it tends to get soggy, so this is not ideal.
How to Reheat this Chicken Parm Recipe
Preheat the oven to 350°F. Place the chicken Parmesan on a baking sheet or in a baking dish, cover loosely with foil, and warm in the oven for about 15-20 minutes, or until heated through.
Recipe Variations
- If you don’t have Italian-style bread crumbs, use plain bread crumbs or Panko bread crumbs and season them yourself with Italian herbs — such as dried parsley, basil, and oregano.
- Instead of garlic salt, use garlic powder and a little bit of salt as well. Onion powder would also add great flavor to the dish.
- Instead of packaged, shredded mozzarella, use sliced fresh mozzarella on top of the chicken.
- Serve the chicken parm over ziti or penne pasta instead of spaghetti. Really, any shape that you love will be delicious!
- Make chicken parm subs by serving the chicken, sauce, and cheese in toasted hoagie rolls.
Tips for the Best Chicken Parmesan Recipe
- If your chicken breasts are particularly large, cut them in half lengthwise before pounding them into flat cutlets.
- For a shortcut, look for “chicken cutlets” or “thinly-sliced chicken breasts” in the meat department at your grocery store. This will allow you to skip the step of pounding the meat flat.
- When serving chicken parmesan pasta, bring the pasta cooking water to a boil early. Cook pasta according to package directions until al dente, at the same time as the chicken bakes in the oven. This avoids any extra prep time!
- Pick a high-quality store-bought marinara sauce (we like Rao’s brand) or make your own using this easy recipe.
- Garnish the finished dish with extra Parmesan cheese, fresh basil or chopped parsley, or a squeeze of fresh lemon juice.
More Chicken Parmesan Recipes to Try
- Chicken Parmesan Pasta Bake
- Baked Chicken Parmesan (no breading)
- One Pot Chicken Parmesan Pasta (a shortcut dinner)
- Baked Smothered Parmesan Chicken (just dump-and-go)
- Chicken Parmesan Sliders (party-friendly fare)
Easy Chicken Parmesan Recipe
Ingredients
- 4 boneless, skinless chicken breasts (about 1 ½ lbs. total)
- ½ cup all-purpose flour
- Kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 teaspoon garlic salt
- 1 cup Italian-style seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup grated mozzarella cheese
- Optional garnish: chopped fresh parsley or basil; squeeze of fresh lemon juice; extra Parmesan cheese
- Optional, for serving: cooked pasta and additional marinara sauce
Instructions
- Preheat oven to 400°F.
- If your chicken breasts are particularly thick and large, cut them in half lengthwise. Working with one chicken breast at a time, place the chicken in between two pieces of wax paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken to ¼-inch thickness. Generously season both sides of the chicken with salt and pepper. Set aside.
- Place flour in a shallow bowl and season the flour with salt and pepper. In a separate shallow bowl, combine eggs and garlic salt. In a third shallow bowl, combine breadcrumbs and Parmesan cheese.
- Working with one piece of chicken at a time, lightly coat both sides of the chicken with the flour, shaking off the excess. Dip the chicken in the egg, shake again, and then coat with the Parmesan breadcrumbs.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add 2 pieces of the chicken and cook until the coating is crispy and golden brown, about 3-4 minutes per side. Remove to a sheet pan. Repeat with the remaining 1 tablespoon of oil and 2 chicken breasts.
- Transfer the sheet pan to the oven and bake until the chicken is cooked through and an instant-read thermometer reads 165°F, about 5-7 minutes.
- Remove from the oven and spoon marinara sauce on top of each piece of chicken. Sprinkle with mozzarella and return to the oven until the cheese melts, about 2 more minutes.
Notes
- If your chicken breasts are particularly large, cut them in half lengthwise before pounding them into flat cutlets.
- For a shortcut, look for “chicken cutlets” or “thinly-sliced chicken breasts” in the meat department at your grocery store. This will allow you to skip the step of pounding the meat flat.
- When serving chicken parmesan pasta, bring the pasta cooking water to a boil early. Cook pasta according to package directions until al dente, at the same time as the chicken bakes in the oven. This avoids any extra prep time!
- Pick a high-quality store-bought marinara sauce (we like Rao’s brand) or make your own using this easy recipe.
- Garnish the finished dish with extra Parmesan cheese, fresh basil or chopped parsley, or a squeeze of fresh lemon juice.
- If you don’t have Italian-style bread crumbs, use plain bread crumbs or Panko bread crumbs and season them yourself with Italian herbs — such as dried parsley, basil, and oregano.
- Instead of garlic salt, use garlic powder and a little bit of salt as well. Onion powder would also add great flavor to the dish.
- Instead of packaged, shredded mozzarella, use sliced fresh mozzarella on top of the chicken.
- Serve the chicken parm over ziti or penne pasta instead of spaghetti. Really, any shape that you love will be delicious!
- Make chicken parm subs by serving the chicken, sauce, and cheese in toasted hoagie rolls.
Nutrition
This recipe was originally published in December, 2020. The photos were updated in June, 2022.
Excellent recipe with nicely coated chicken! Now that I’m on holiday and just found your website I decided to take the time to cook. I used Dolmio tomato sauce for the ‘marinara’, followed your recipe and it worked really well ! – another winning recipe for me & my husband –
Excellent! Thank you, Myriam! Hope you enjoy some time in the kitchen during your vacation. 🙂
Can this recipe be made earlier in the day
Hi, Rita! Yes, you can certainly do that; however, I find that breaded and/or fried chicken is always best when served immediately. It tends to get a bit soggy as it sits.
Perfect with my Fathers homemade marinara sauce
Yes, what a treat!