This chicken parmesan recipe is a restaurant favorite that’s easy to make at home.
Crispy seasoned chicken breasts are baked with marinara sauce, mozzarella cheese and Parmesan until browned and bubbly.
Serve it over pasta or with roasted zucchini for a great weeknight meal.
- 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 the flavor of your favorite Italian restaurant for a fraction of the price!
- This baked chicken parmesan skips the deep fryer.
- The chicken is tender and delicious—perfect served over spaghetti!
What You’ll Need to Make Chicken Parmesan
- Chicken: I use boneless, skinless chicken breasts or cutlets in this recipe. Pound chicken breasts to ½-inch thick so they cook evenly. Chicken thighs will work too.
- Egg/Flour: The chicken is dipped in egg and flour to help the crumbs to stick.
- Bread crumbs: I use a combination—Panko breadcrumbs for crunch and the finer crumb of seasoned breadcrumbs makes an even coating and adds flavor.
- Sauce: I use marinara sauce since it’s already seasoned it makes this chicken parm recipe fast. This is my favorite brand of pasta sauce.
- Cheese: Loads of mozzarella and tangy Parmesan give this dish its restaurant-quality flavor.
Variations
How to Make Chicken Parmesan
This baked Chicken Parmesan recipe is a fast and everyone loves it!
- Prep 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.
If you’re serving this with pasta, you might like to heat some extra sauce. It can be baked in a separate dish in the oven or heated on the stovetop.
Storing Leftovers
- 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!
Did your family love this Easy Chicken Parmesan recipe? Leave us a rating and a comment below.
Chicken Parmesan
Chicken Parmesan features breaded chicken topped with marinara sauce and melted Parmesan cheese.
Prevent your screen from going dark
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Preheat the oven to 425°F.
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Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
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In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
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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.
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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.
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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.
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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.
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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.
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Sprinkle with fresh basil and parsley and serve over pasta.
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.
Calories: 634 | Carbohydrates: 42g | Protein: 46g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1584mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 412mg | Iron: 5mg
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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