This chicken parmesan recipe is always my go-to when I want a dinner that’s easy, comforting, and guaranteed to make everyone happy.
In my experience, nothing beats the combo of juicy chicken, a crispy parmesan crust, and gooey melted cheese
If you’ve never made chicken parmigiana at home, you’ll be surprised how simple it is—and I’ll walk you through every step.
What Is Chicken Parmesan?
Chicken parmesan (or chicken parm, as we call it at home) is a classic Italian-American dish.
You take breaded chicken cutlets, pan-fry them until golden, then bake them with marinara sauce and lots of cheese.
I’ve found this recipe is a hit with kids and adults alike, and it’s a great alternative to eggplant parmesan if you want something a little heartier.
Some people ask if chicken parmesan is the same as chicken parmigiana. It is! In the US, we just shorten the name.
The method is similar to other Italian favorites like meatball parmesan, but chicken parm stands out for its crispy crust and cheesy topping.
Why You’ll Love This Chicken Parmesan Recipe
Let me share why this chicken parmesan recipe is a staple in my kitchen:
- It’s quick—ready in about 35 minutes.
- You can prep it ahead, so it’s perfect for busy nights.
- The leftovers taste just as good as the first night.
- It’s restaurant-quality but easy enough for beginners.
I’ve made this for family birthdays, meal trains, and even as a make-ahead freezer meal. It always gets rave reviews.
Key Ingredients for Chicken Parmesan
You don’t need anything fancy for this chicken parmesan recipe. Here’s what I use every time:
- Chicken breasts (boneless and skinless): Cutlets or tenders work too.
- Breadcrumbs: Italian-style for flavor, but Panko or gluten-free are fine. (Add a pinch of dried basil or oregano for more flavor.)
- Eggs: Help the breading stick. (Buttermilk works if you need an egg-free option.)
- Parmesan cheese: Freshly grated is best for the crust.
- Mozzarella cheese: Shredded, either part-skim or whole milk.
- Marinara sauce: Homemade or your favorite jarred brand.
- Olive oil: For pan-frying.
- Fresh basil or parsley: For garnish (optional).
Tip: Always use freshly grated parmesan for the best flavor and texture.
How to Make Chicken Parmesan Step by Step
I’ve made this chicken parmesan recipe dozens of times, and here’s the method that works best for me:
- Prepare the chicken: Cut each chicken breast in half lengthwise, so you get four cutlets. Pound them to about 1/3-inch thick. This helps them cook evenly and stay juicy.
- Set up the dredging station: You’ll need three bowls—one with flour, salt, and pepper; one with beaten eggs; and one with breadcrumbs mixed with parmesan.
- Bread the chicken: Dip each cutlet in flour (shake off the extra), then in the egg, then coat in the breadcrumb-parmesan mix. Press gently so the coating sticks.
- Pan-fry: Heat olive oil in a large skillet. Fry the chicken for 3-4 minutes per side, until golden. Don’t worry about cooking it through—it’ll finish in the oven.
- Assemble and bake: Pour half the marinara sauce into a casserole dish. Lay the chicken on top. Spoon the rest of the sauce over each piece, then sprinkle with mozzarella. Bake at 425°F for 15 minutes, until the cheese is bubbly and the chicken is cooked through (165°F inside).
- Garnish and serve: Sprinkle with chopped basil or parsley if you like.
Story: The first time I made this, I skipped pounding the chicken, and it came out a bit tough. Pounding really makes a difference for juicy, tender chicken.
Can You Make Baked Chicken Parmesan?
Yes, you can! If you want a healthier chicken parmesan recipe, skip the frying. After breading, spray the chicken with cooking spray and bake at 400°F for 15 minutes. Then add marinara and cheese and bake for another 3-5 minutes. The crust won’t be quite as crisp, but it’s still delicious.
Tips for Crispy, Juicy Chicken Parmesan
I’ve learned a few tricks to make sure your chicken parmesan recipe comes out perfect every time:
- Don’t overload the bottom of the dish with sauce. Too much sauce under the chicken can make it soggy.
- For extra crunch, bake the chicken on a wire rack set over a baking sheet.
- Let the breaded chicken rest for 5 minutes before frying. This helps the coating stick.
- Use a meat thermometer to check for doneness (165°F inside).
Common Mistake: If you crowd the pan when frying, the chicken won’t brown evenly. Fry in batches for the best crust.
What to Serve with Chicken Parmesan
Chicken parmesan goes well with so many sides. Here are my favorites:
- Buttered spaghetti or any pasta
- Caesar salad
- Roasted asparagus or cauliflower
- Garlic bread
- Or, make a chicken parmesan sandwich on a toasted bun
I sometimes serve leftovers over a green salad for lunch.
Make-Ahead, Storage, and Reheating Tips
This chicken parmesan recipe is great for meal prep. Here’s what I do:
- Make ahead: Bread and fry the chicken, then assemble in the dish with sauce and cheese. Cover and refrigerate up to 24 hours before baking.
- Store leftovers: Cool completely, then cover and refrigerate for up to 3 days. Or wrap tightly and freeze for up to 2 months.
- Reheat: Thaw overnight if frozen. Bake uncovered at 375°F until hot and crispy.
Tip: The breading helps keep the chicken moist, even after reheating.
FAQs
Yes, you can use boneless, skinless chicken thighs if you prefer dark meat or want a juicier result. Pound them to an even thickness for best results. The flavor will be richer, and the cooking time may be a little shorter, so keep an eye on doneness.
Absolutely. Use a gluten-free flour blend for dredging and gluten-free breadcrumbs for the crust. Most major grocery stores carry these options, and the rest of the recipe stays the same.
Yes, but you’ll lose some of the signature flavor and texture. If you’re dairy-free, try using a plant-based parmesan and mozzarella substitute. Look for brands that melt well for the best results.
Chicken milanese is breaded and pan-fried chicken cutlets, usually served with a squeeze of lemon and a salad—no sauce or cheese. Chicken parmesan adds marinara and melted cheese, making it a heartier, saucier dish.
You can! Some people like using a spicy arrabbiata sauce or even a creamy tomato sauce for a twist. Just make sure the sauce isn’t too watery or it can make the breading soggy.
Conclusion
I hope this chicken parmesan recipe makes your dinner as easy and delicious as it is in my kitchen.
Did you try it? Did you serve it over pasta, as a sandwich, or with a salad?
Please rate the recipe below and leave a comment—I’d love to hear how it turned out for you.
Chicken Parmesan Recipe
Ingredients
Equipment
Method
- Trim chicken breasts and slice in half lengthwise to create 4 cutlets. Pound to 1/3-inch thickness for even cooking. Season with salt and pepper.
- Set up a dredging station: In the first bowl, mix flour, salt, and pepper. In the second, whisk eggs until frothy. In the third, combine bread crumbs and parmesan cheese.
- Coat each chicken cutlet in flour (shake off excess), then dip in eggs, then press into the bread crumb-parmesan mixture for an even coating. Let the breaded chicken sit for 5 minutes.
- Heat olive oil in a large non-stick skillet over medium heat. Sauté chicken in batches for 3-4 minutes per side until golden brown (it does not need to be cooked through).
- Pour half the marinara sauce into a 9×13-inch casserole dish. Arrange chicken cutlets in a single layer over the sauce. Spoon remaining marinara down the center of each cutlet, then sprinkle with mozzarella cheese.
- Bake uncovered at 425°F for 15 minutes, or until chicken reaches 165°F internally, cheese is melted, and sauce is bubbling.
- Garnish with chopped basil or parsley if desired. Serve hot.
Notes
- For large chicken breasts, pound to an even thickness for best results.
- Substitute Italian bread crumbs with Panko, plain, or gluten-free crumbs. Add 1/2 teaspoon dried oregano for extra flavor if desired.
- For a crispier crust, use less sauce at the bottom of the dish or omit it entirely.
- Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat in the oven at 375°F for best texture.