Crispy breaded chicken cutlets topped with marinara sauce and melted cheese make this Chicken Parmesan a timeless Italian-American favorite. Perfect for family dinners, this recipe delivers restaurant-quality results at home with simple steps.
Table of Contents
Why You’ll Love Chicken Parmesan Recipe
You’ll fall in love with Chicken Parmesan for its perfect crunch from the breading paired with gooey cheese and tangy sauce. This dish transforms everyday chicken into a comforting classic that kids and adults crave alike.
- Crispy exterior from panko breadcrumbs that stays golden even after baking.
- Juicy, tender chicken breasts that never dry out when pounded thin.
- Bold flavors from fresh mozzarella, Parmesan, and homemade-style marinara.
- Quick prep under 30 minutes before baking for busy weeknights.
- Versatile enough to pair with pasta, salads, or even in sandwiches.
Ingredients
Gather these staples for 4 servings of Chicken Parmesan:
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs), pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup olive oil for frying
- 24 oz marinara sauce
- 8 oz fresh mozzarella, sliced or shredded
- Fresh basil leaves for garnish
Step-by-Step Instructions
Follow these steps for foolproof Chicken Parmesan:
- Preheat oven to 450°F (230°C). Pat chicken dry and season both sides with salt and pepper.
- Set up breading stations: flour in one shallow bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, and garlic powder in a third.
- Dredge each chicken cutlet in flour (shake off excess), dip in egg, then press into breadcrumb mixture to coat evenly.
- Heat olive oil in a large skillet over medium-high. Fry breaded chicken 2-3 minutes per side until golden; work in batches to avoid crowding.
- Transfer to a baking dish. Spoon marinara over each cutlet, top with mozzarella and extra Parmesan.
- Bake 8-10 minutes until cheese melts and bubbles. Garnish with basil.
How to Serve Chicken Parmesan Recipe
Serve Chicken Parmesan hot from the oven for maximum melt and crunch. Pair it with spaghetti tossed in extra marinara to soak up the cheesy goodness, creating a full Italian feast. Add a crisp green salad with vinaigrette to balance the richness.
- Over pasta: Slice chicken and lay atop al dente spaghetti for easy family-style plating.
- In subs: Stuff into hoagie rolls with extra sauce for hearty sandwiches.
- With veggies: Steam broccoli or zucchini on the side for color and nutrition.
- Garnish ideas: Sprinkle red pepper flakes for heat or lemon wedges for brightness.
For gatherings, cut into strips and serve buffet-style with toothpicks. Kids love it plain or with fries, while adults appreciate it alongside garlic bread.
This dish shines at dinner parties—double the recipe and watch it disappear. Leftovers reheat beautifully, making it ideal for meal prep. Experiment with garlic Parmesan crockpot chicken and potatoes as a low-effort side.
How to Store Chicken Parmesan
Store Chicken Parmesan properly to maintain its crispy texture and flavors for days. Cool completely before refrigerating to prevent sogginess from steam. Use airtight containers to keep sauce from seeping into the breading.
- Refrigerator: Place in single layers separated by parchment; lasts 3-4 days.
- Freezer: Wrap individually in plastic and foil, then bag; freezes up to 3 months.
- Reheating fridge leftovers: Oven at 350°F for 10-15 minutes on a wire rack to crisp.
- Microwave option: Cover loosely, heat 1-2 minutes, but expect softer breading.
- Thawing frozen: Overnight in fridge; avoid room temperature to prevent bacteria.
Portion into meal prep bowls with veggies for grab-and-go lunches. Reheat sauce separately if needed. For best results, freeze unbaked breaded cutlets and assemble fresh. This method preserves quality better than fully cooked versions. Always check internal temperature reaches 165°F upon reheating. Pair stored portions with fresh crockpot Parmesan potato wedges for a complete meal revival.
Tips to Make Chicken Parmesan
Pound chicken evenly between plastic wrap for uniform cooking and tenderness. Use panko for superior crunch over regular breadcrumbs. Chill breaded cutlets 15 minutes before frying to help coating adhere.
- Oil temperature: 350°F prevents greasy results; test with a breadcrumb scrap.
- Don’t overcrowd pan: Fry in batches for even browning.
- Cheese melt: Broil 1-2 minutes at end for bubbly top without overcooking chicken.
- Sauce choice: Homemade or quality jarred like Rao’s elevates flavor.
- Make ahead: Bread and fry earlier, refrigerate, then bake before serving.
- Gluten-free: Swap flour and breadcrumbs for GF versions seamlessly.
Press breadcrumbs firmly and use one hand for dry, one for wet ingredients to avoid clumping. Drain on paper towels post-fry. Fresh herbs like basil boost aroma.
For lighter version, bake at 425°F instead of frying, spraying with oil. Try our crispy Parmesan salmon bake for similar techniques on fish. These tweaks ensure pro-level results every time.
Variations of Chicken Parmesan
Switch up Chicken Parmesan with these crowd-pleasing twists while keeping the core intact. Use thighs for juicier, budget-friendly option or eggplant slices for vegetarian parmigiana.
- Baked version: Skip frying, spray breaded cutlets with oil and bake 20 minutes.
- Spicy: Add cayenne to breadcrumbs or jalapeños in sauce.
- Meatball parm: Sub chicken with homemade meatballs for sub sandwiches.
- Air fryer: Cook at 400°F for 8 minutes per side, flipping halfway.
- Stuffed: Layer prosciutto and provolone inside cutlets before breading.
- Low-carb: Use almond flour breading and zucchini noodles.
Incorporate pesto under cheese for herby lift or go Tex-Mex with salsa and pepper jack. Kids enjoy mini versions on sliders. For keto, almond flour and pork rinds work perfectly. These keep the dish exciting year-round.
FAQs
Can I make Chicken Parmesan ahead?
Yes, bread and fry up to 24 hours ahead, refrigerate, then bake fresh.
Is Chicken Parmesan freezer-friendly?
Absolutely, freeze baked portions up to 3 months; thaw and reheat at 350°F.
What’s the best cheese for Chicken Parmesan?
Fresh mozzarella for melt and provolone for sharpness, plus Parmesan.
Can I air fry Chicken Parmesan?
Yes, 400°F for 8-10 minutes per side after breading.
Gluten-free substitution?
Use GF flour and breadcrumbs; it crisps just as well.
Final Thoughts
Chicken Parmesan delivers endless satisfaction with minimal fuss. Master the breading technique, and you’ll crave it weekly.
- Double for leftovers that shine in lunches.
- Customize heat levels for picky eaters.
- Host Italian nights effortlessly.
Expand your Parmesan game with related recipes shared earlier. Share your twists below!
Print
Chicken Parmesan Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy breaded chicken cutlets topped with marinara and melted mozzarella make this Chicken Parmesan Recipe an Italian-American classic ready in 30 minutes.
Ingredients
- 4 boneless skinless chicken breasts pounded thin
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan plus more
- 1 tsp garlic powder
- Salt and pepper
- ½ cup olive oil
- 24 oz marinara sauce
- 8 oz mozzarella sliced
- Fresh basil
Instructions
1. Preheat oven to 450°F. Season and pound chicken thin.
2. Dredge in flour, egg, then breadcrumbs.
3. Fry 2-3 min per side until golden.
4. Top with sauce and cheese; bake 8-10 min.
5. Garnish with basil.
Notes
Pound evenly for tenderness. Chill breaded chicken before frying.
Air fryer alternative: 400°F 8 min per side.
GF: Use gluten-free flour and crumbs.
Freezes well up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg