Chicken Parmesan

This chicken parmesan recipe is a fast weeknight favorite.

Chicken breasts are coated in seasoned breadcrumbs and baked in tangy marinara, then topped with melty mozzarella and Parmesan cheese.

You won’t believe how easy it is to make at home.
It uses simple ingredients you likely have on hand.
It’s got all of the flavor of your favorite Italian restaurant for a fraction of the price!
This baked chicken parmesan skips the deep fryer.

bread crumbs , parmesan , flour , eggs , chicken , marinara sauce , parsley and cheese with labels to make Easy Chicken Parmesan

Ingredients for Chicken Parmesan

Chicken: Use boneless, skinless chicken breasts or cutlets in this recipe. Pound chicken breasts to ½-inch thick so they cook evenly.

Breading: Panko breadcrumbs add crunch, while seasoned breadcrumbs add flavor and create an even coating. If using unseasoned breadcrumbs, add some salt and Italian seasoning.

Tomato Sauce: I use marinara sauce as it’s already seasoned keeping this chicken parm recipe easy to make.

Cheese: Loads of mozzarella and tangy Parmesan give this dish its restaurant-quality flavor.

Variations

If time allows, make a homemade marinara sauce.
Change it up with a spicy arrabbiata sauce.
Garnish with fresh Italian herbs like basil and parsley for serving.

flattening chicken to make Easy Chicken Parmesan

ingredients to bread Easy Chicken Parmesan

adding cooked chicken to pan with sauce to make Easy Chicken Parmesan

adding cheese and sauce to chicken to make Easy Chicken Parmesan

How to Make Chicken Parmesan

This baked Chicken Parmesan recipe is a fast and flavorful weeknight meal.

Bread the chicken: Pound the chicken to an even thickness and then dip it into flour, egg, and the breadcrumb mixture (recipe below).
Brown chicken: Brown the chicken in a skillet, it doesn’t have to be cooked through.
Bake: Place the browned chicken over marinara sauce and top with a bit more sauce and cheese.

Garnish with fresh basil and serve over spaghetti or pasta.

a bowl of spaghetti topped with baked chicken parmesan

Storing Chicken Parmesan

Keep leftover chicken parmesan in a covered container in the refrigerator for up to 4 days and reheat in the microwave or oven.
Sprinkle on a little parmesan cheese and pop under the broiler to re-crisp the topping.
Portions can be frozen in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating. The chicken won’t have the same crisp texture once frozen.
Chicken parmesan makes excellent next-day sandwiches or sliced and placed on top of a bed of greens for an energizing workday lunch!

More Baked Chicken Recipes

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Chicken Parmesan features breaded chicken topped with marinara sauce and melted Parmesan cheese.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 425°F.
Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
Using the flat side of a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
Dip both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb mixture and gently press to adhere.
Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden, it does not need to cook through.
In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.
Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
Sprinkle with fresh basil and parsley and serve over pasta.

Chicken breasts: Chicken breasts can vary from 5 oz to 10 oz. If using larger breasts, you may only need 2 and they can be cut in half horizontally to make 4 thinner chicken breasts. Chicken cutlets can be used in place of chicken breasts.
Ensure the oil is shimmering before adding the chicken for a better crisp.
Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree, Main Course

Cuisine American, Italian

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