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Square overhead shot of an easy chicken parmesan recipe served over pasta.
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5 from 4 votes

Easy Chicken Parmesan Recipe

A simple, affordable, family-friendly dinner with just 15 minutes of prep!
Course Dinner
Cuisine American, Italian
Keyword baked chicken parmesan, chicken parmesan, easy chicken parmesan recipe, how to make chicken parmesan
Prep Time 15 minutes
Cook Time 23 minutes
0 minutes
Total Time 38 minutes
Servings 4 people
Calories 418kcal
Author Blair Lonergan


  • 4 boneless, skinless chicken breasts (about 1 ½ lbs. total)
  • ½ cup all-purpose flour
  • Kosher salt and ground black 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


  • 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.
    Pounding chicken cutlets flat.
  • 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.
    Dredging chicken cutlets in 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.
    Pan frying chicken cutlets in a cast iron skillet.
  • 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.
    Process shot showing how to make baked 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 use homemade marinara.
  • Garnish the finished dish with extra Parmesan cheese, fresh basil, chopped parsley, or a squeeze of fresh lemon juice.


Serving: 1chicken cutlet with sauce and cheese | Calories: 418kcal | Carbohydrates: 14g | Protein: 47g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 127mg | Sodium: 1121mg | Potassium: 1075mg | Fiber: 2g | Sugar: 6g | Vitamin A: 779IU | Vitamin C: 11mg | Calcium: 278mg | Iron: 2mg