Classic Chicken Parmesan

Crispy, cheesy, and saucy—your go-to Italian-American comfort dinner.

This Chicken Parmesan recipe delivers everything you want in a comforting Italian-inspired dinner: juicy, pan-fried chicken with a golden parmesan crust, smothered in rich marinara sauce and melted mozzarella. Baked to perfection and garnished with fresh herbs, it’s a weeknight-friendly recipe with restaurant-worthy results. Serve it over pasta or enjoy it with a side of garlic bread for the ultimate meal.

Why You’ll Love This Recipe

• Crispy, golden crust that holds up under sauce
• Juicy chicken cutlets in every bite
• Simple ingredients and minimal prep time
• Perfect for both casual dinners and special occasions
• Can be made gluten-free or low-carb with easy swaps
• Bakes in just 15 minutes after pan-frying

Ingredients

For the Chicken

• 2 large chicken breasts (about 1½ lbs), sliced lengthwise into cutlets
• ½ cup all-purpose flour (or gluten-free alternative)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs, beaten until frothy
• ½ cup Italian bread crumbs (or Panko/plain with ½ tsp oregano)
• ½ cup parmesan cheese, shredded or grated
• 2 tablespoons light olive oil, for sautéing

For Assembly and Baking

• 3 cups marinara sauce, divided
• 4 oz mozzarella cheese (1 cup shredded)
• 1 tablespoon fresh basil or parsley, chopped (optional, for garnish)

Instructions

1. Prepare the Chicken:
   Trim and slice chicken into cutlets. Pound to ⅓-inch thickness for even cooking. Season both sides with salt and pepper.
2. Dredge:
   Set up three shallow bowls:
   • Bowl 1: Flour, salt, and pepper
   • Bowl 2: Beaten eggs
   • Bowl 3: Bread crumbs and parmesan
     Dredge each chicken piece in flour, dip in egg, then coat thoroughly in the breadcrumb mixture. Let sit for 5 minutes.
3. Pan-Fry:
   Heat oil in a large nonstick skillet over medium heat. Cook chicken in batches for 3–4 minutes per side until golden. Do not overcrowd the pan.
4. Assemble and Bake:
   Preheat oven to 425°F.
   Spread half the marinara in a 9×13-inch baking dish. Lay the chicken cutlets on top in a single layer. Spoon remaining marinara over each piece and top with shredded mozzarella.
5. Bake:
   Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F, the cheese is melted, and sauce is bubbly.
6. Serve:
   Garnish with fresh basil or parsley. Serve over pasta, with garlic bread, or a crisp green salad.

Tips / Storage / FAQs

Tips

• Use freshly shredded cheese for best melt and flavor
• Pound chicken evenly for even cooking
• Let breaded chicken sit for a few minutes before frying to help the coating adhere
• For a crispier crust, use less sauce or skip the bottom layer in the dish

Storage

• Refrigerate leftovers in an airtight container for up to 3 days
• Reheat in the oven at 350°F until warmed through
• Freeze fully baked chicken for up to 2 months

FAQs

• Can I use store-bought cutlets? Yes, they work great and save time.
• Can I make this ahead of time? Yes, you can bread and fry the chicken a few hours in advance. Assemble and bake just before serving.
• What pasta goes best? Spaghetti, linguine, or penne pair perfectly.

Final Thoughts

Chicken Parmesan is one of those classic dishes that feels both nostalgic and indulgent. With its crispy exterior, tender interior, and layers of marinara and cheese, it’s easy to see why it’s a favorite in so many homes. This version is quick, flavorful, and flexible—perfect for a weeknight or dinner guests. Once you make it, you’ll want to keep it in regular rotation.

The Goods

Chicken Parmesan

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Easy Chicken Parmesan recipe with crispy, cheesy cutlets baked in marinara and mozzarella. Ready in 35 minutes—perfect for weeknight dinners or entertaining.

Course Main Course

Cuisine Italian

Recipes

For the Chicken

• 2 large chicken breasts about 1½ lbs, sliced lengthwise into cutlets
• ½ cup all-purpose flour or gluten-free alternative
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs beaten until frothy
• ½ cup Italian bread crumbs or Panko/plain with ½ tsp oregano
• ½ cup parmesan cheese shredded or grated
• 2 tablespoons light olive oil for sautéing

For Assembly and Baking

• 3 cups marinara sauce divided
• 4 oz mozzarella cheese 1 cup shredded
• 1 tablespoon fresh basil or parsley chopped (optional, for garnish)

Instructions

Prepare the Chicken:

• Trim and slice chicken into cutlets. Pound to ⅓-inch thickness for even cooking. Season both sides with salt and pepper.

Dredge:

• Set up three shallow bowls:
• Bowl 1: Flour, salt, and pepper
• Bowl 2: Beaten eggs
• Bowl 3: Bread crumbs and parmesan
• Dredge each chicken piece in flour, dip in egg, then coat thoroughly in the breadcrumb mixture. Let sit for 5 minutes.

Pan-Fry:

• Heat oil in a large nonstick skillet over medium heat. Cook chicken in batches for 3–4 minutes per side until golden. Do not overcrowd the pan.
• Assemble and Bake:
• Preheat oven to 425°F.
• Spread half the marinara in a 9×13-inch baking dish. Lay the chicken cutlets on top in a single layer. Spoon remaining marinara over each piece and top with shredded mozzarella.

Bake:

• Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F, the cheese is melted, and sauce is bubbly.

Serve:

• Garnish with fresh basil or parsley. Serve over pasta, with garlic bread, or a crisp green salad.

Notes

Use freshly shredded cheese for best melt and flavor

Pound chicken evenly for even cooking

Let breaded chicken sit for a few minutes before frying to help the coating adhere

For a crispier crust, use less sauce or skip the bottom layer in the dish