Chicken Parmesan

Name: Chicken Parmesan Recipe
Prep time: 20 min
Cook time: 25 min
Ingredients: 2 large boneless (skinless chicken breasts); 1 teaspoon salt; ½ teaspoon black pepper; ½ cup all-purpose flour; 2 large eggs; ¾ cup panko breadcrumbs; ¾ cup Italian breadcrumbs; ½ cup grated parmesan cheese; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; ½ teaspoon paprika; ¼ cup olive oil; 1 ½ cups marinara sauce; 8 ounces mozzarella cheese (sliced or shredded); ¼ cup grated parmesan cheese; 2 tablespoons chopped fresh basil or parsley; 12 ounces spaghetti or pasta of your choice; Extra marinara sauce (warmed)

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Chicken Parmesan is a classic comfort food dinner made with crispy breaded chicken, rich marinara sauce, and plenty of melted mozzarella and parmesan cheese. It’s golden, saucy, cheesy, and perfect served over a big bowl of pasta.

This recipe gives you everything you want in homemade chicken parmesan. The chicken is thin and tender, the coating is crisp and flavorful, and the cheese melts beautifully over the top. It tastes like something you’d order at an Italian restaurant, but it’s easy to make at home with simple ingredients.

The trick is to use thin chicken cutlets, season every layer, and bake the chicken just long enough to melt the cheese without making the breading soggy.

That means you get crispy edges, juicy chicken, warm sauce, and bubbly cheese in every bite.

Serve it with spaghetti, garlic bread, and a simple salad for a dinner everyone will love!

Why you’ll love this recipe

This Chicken Parmesan recipe is crispy, cheesy, and full of flavor. It’s one of those dinners that feels special, but doesn’t require anything fancy.

The chicken cutlets cook quickly because they’re thin. The breadcrumb coating gets golden and crisp in a skillet, then the chicken is topped with marinara, mozzarella, and parmesan before it goes into the oven.

It’s also a great family dinner. Kids love it. Adults love it. And if you have leftovers, they make the best chicken parmesan sandwiches the next day.

You can serve it over pasta, next to roasted vegetables, or tucked into a toasted roll with extra sauce. So good.

Ingredients

Here I explain the best ingredients for this chicken parmesan recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

Chicken breasts – boneless, skinless chicken breasts work best for this recipe. Slice them in half lengthwise to make thin cutlets, then pound them to an even thickness. This helps the chicken cook quickly and evenly.

Salt and black pepper – used to season the chicken before breading it. Don’t skip this step. Seasoned chicken makes the whole dish taste better.

All-purpose flour – the first step in the breading process. Flour helps the egg stick to the chicken.

Eggs – beaten eggs help the breadcrumb coating stick to the chicken.

Panko breadcrumbs – panko breadcrumbs make the chicken extra crispy. They’re lighter and crunchier than regular breadcrumbs.

Italian breadcrumbs – these add flavor to the coating. I like using a mix of panko and Italian breadcrumbs for the best texture and taste.

Parmesan cheese – grated parmesan goes into the breadcrumb coating and on top of the chicken. It adds salty, nutty flavor.

Italian seasoning – adds herby flavor to the breading. You can use store-bought seasoning or a homemade blend.

Garlic powder – gives the breading more savory flavor.

Paprika – adds color and a little warmth to the coating.

Olive oil – used to pan-fry the chicken until golden brown. You can also use vegetable or avocado oil.

Marinara sauce – use your favorite marinara sauce. A thicker sauce works best because it sits on top of the chicken without soaking the breading too much.

Mozzarella cheese – sliced or freshly shredded mozzarella melts beautifully over the chicken. Fresh mozzarella can be used, but pat it dry first so it doesn’t add too much moisture.

Fresh basil or parsley – optional, but it adds a fresh finish and pretty color.

Pasta – spaghetti is classic, but angel hair, fettuccine, penne, or rigatoni all work well.

Instructions

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Before you start breading the chicken, set up your station. You’ll need one plate or shallow bowl for flour, one for eggs, and one for the breadcrumb mixture.

This keeps the process simple and a lot less messy.

Prepare the chicken

Slice each chicken breast in half lengthwise to make thin cutlets.

Place the chicken cutlets between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about ½ inch thick.

Try not to pound too hard. You want the chicken thin and even, not torn apart.

Season both sides of the chicken with salt and black pepper.

This is the first layer of flavor, and it makes a big difference.

Bread the chicken

Add flour to a shallow bowl.

In a second shallow bowl, whisk the eggs.

In a third shallow bowl, combine panko breadcrumbs, Italian breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, paprika, salt, and pepper.

Working with one piece of chicken at a time, dredge it in the flour and shake off any excess.

Dip it into the egg mixture, letting the extra drip off.

Press it into the breadcrumb mixture, coating both sides well. Use your hands to gently press the crumbs onto the chicken so they stick.

Place the breaded chicken on a clean plate or baking sheet.

Repeat with the remaining chicken.

Cook the chicken

Preheat the oven to 400°F.

Heat olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the breaded chicken cutlets in a single layer. Don’t overcrowd the pan. Cook in batches if needed.

Cook for 3-4 minutes per side, or until the coating is golden brown and crisp.

The chicken does not need to be fully cooked at this point because it will finish in the oven.

Transfer the browned chicken to a baking sheet or baking dish.

Add sauce and cheese

Spoon marinara sauce over each piece of chicken.

Don’t completely cover the chicken with sauce. Leave some of the crispy edges exposed so they stay crunchy.

Top each piece with mozzarella cheese and a sprinkle of parmesan cheese.

Place the chicken in the oven and bake for 10-12 minutes, or until the chicken reaches 165°F and the cheese is melted.

For a more golden cheese topping, turn the broiler on for 1-2 minutes at the end. Watch it closely so the cheese does not burn.

Serve the chicken parmesan

Remove the chicken from the oven and let it rest for 5 minutes.

Sprinkle fresh basil or parsley over the top.

Serve the chicken over warm pasta with extra marinara sauce on the side.

Add garlic bread if you want to make it a full Italian-style dinner. Highly recommend.

Recipe tips

Use thin chicken cutlets. Thin chicken cooks quickly and stays juicy. Thick chicken breasts take longer to cook and can make the breading too dark before the inside is done.

Pound the chicken evenly. An even thickness means every piece cooks at the same speed.

Season every layer. Season the chicken, the flour, and the breadcrumbs. This gives the dish better flavor from the inside out.

Use panko breadcrumbs for crunch. Panko gives the chicken a crispier texture than regular breadcrumbs alone.

Don’t add too much sauce. Too much sauce can make the breading soggy. Spoon enough on top for flavor, but leave some crispy edges uncovered.

Use freshly grated parmesan. It melts better and has better flavor than the shelf-stable kind.

Let the chicken rest before serving. A quick 5-minute rest keeps the chicken juicy and gives the cheese time to settle.

How to keep chicken parmesan crispy

The best chicken parmesan has crispy chicken under the sauce and cheese. The easiest way to keep it crispy is to pan-fry the breaded chicken first, then add the sauce and cheese right before baking.

You also want to use a thick marinara sauce. Thin sauce spreads too much and can soak into the breading.

Another trick is to place the sauce mostly in the center of the chicken, leaving the edges uncovered. Those edges stay crisp and give you that perfect bite of crunchy breading with melted cheese.

If you’re serving the chicken with pasta, don’t place the chicken directly on a pile of saucy noodles until you’re ready to eat. The steam from the pasta can soften the coating.

Can you bake the chicken instead of frying it?

Yes, you can bake the breaded chicken instead of pan-frying it, but the texture will be a little different.

To bake it, place the breaded chicken on a greased wire rack set over a baking sheet. Spray the top of the chicken with cooking spray or drizzle lightly with olive oil.

Bake at 425°F for 18-20 minutes, flipping halfway through, until the chicken is golden and cooked through.

Then add marinara sauce and cheese, and bake for another 5 minutes, or until the cheese melts.

The oven-baked version is still delicious, but pan-frying gives you the crispiest coating.

Can you make it in the air fryer?

Yes! Chicken parmesan works great in the air fryer.

Bread the chicken as directed, then spray both sides with cooking spray.

Place the chicken in the air fryer basket in a single layer. Cook at 380°F for 8-10 minutes, flipping halfway through.

Add marinara sauce and cheese, then air fry for another 2-3 minutes, or until the cheese is melted and the chicken reaches 165°F.

You may need to work in batches, depending on the size of your air fryer.

Make ahead instructions

Chicken parmesan is best served fresh, but you can prep parts of the recipe ahead of time.

You can slice and pound the chicken up to 24 hours in advance. Store it covered in the refrigerator until ready to bread and cook.

You can also bread the chicken a few hours ahead. Place the breaded chicken on a wire rack over a baking sheet, cover loosely, and refrigerate until ready to cook.

For the best texture, I recommend frying and baking the chicken right before serving.

If you need to make the full recipe ahead, bake the chicken without pasta, let it cool, then store it in the refrigerator. Reheat in the oven so the breading has a chance to crisp back up.

How to store and reheat it

Store leftover chicken parmesan in an airtight container in the refrigerator for up to 4 days.

For the best texture, reheat it in the oven. Place the chicken on a baking sheet and bake at 350°F for 12-15 minutes, or until hot.

You can also reheat it in an air fryer at 350°F for 5-7 minutes.

The microwave works, but the breading will soften. If using the microwave, heat it in 30-second intervals until warm.

Store pasta separately if possible. This keeps the chicken from getting too soft.

Can you freeze chicken parmesan?

Yes, chicken parmesan can be frozen.

For best results, freeze the cooked breaded chicken without sauce or cheese. Let it cool completely, then wrap each piece tightly and freeze for up to 3 months.

When ready to serve, bake the frozen chicken at 375°F until hot, then top with marinara sauce and cheese. Continue baking until the cheese melts and the chicken reaches 165°F.

You can also freeze fully assembled chicken parmesan, but the breading will be softer after thawing.

What to serve with it

Chicken Parmesan is delicious with pasta, but there are plenty of other sides that go well with it.

Serve it with spaghetti and marinara sauce for the classic meal. Add garlic bread and a Caesar salad, and dinner is done.

You can also serve it with roasted vegetables, green beans, broccoli, zucchini, or a simple green salad.

For a lighter option, skip the pasta and serve the chicken with a big salad or roasted vegetables.

For sandwiches, tuck the chicken into toasted hoagie rolls with extra marinara and mozzarella. Bake until the cheese melts. So good for leftovers!

Recipe variations

This recipe is classic, but there are a few easy ways to change it up.

Make it spicy. Add crushed red pepper flakes to the marinara sauce or the breadcrumb mixture.

Use chicken tenders. Bread and cook chicken tenders instead of full cutlets for smaller portions.

Make it extra cheesy. Add provolone cheese with the mozzarella.

Use vodka sauce. Swap the marinara for vodka sauce for a creamy tomato flavor.

Make it gluten free. Use gluten-free flour and gluten-free breadcrumbs.

Make chicken parmesan sandwiches. Place cooked chicken parmesan in toasted rolls and bake until warm and melty.

Add fresh basil. Tear fresh basil over the chicken right before serving for a bright fresh flavor.

Frequently asked questions

What is the best chicken for chicken parmesan?

Boneless, skinless chicken breasts are the best choice. Slice them into thin cutlets and pound them evenly so they cook quickly.

Can I use chicken thighs?

Yes, boneless skinless chicken thighs can be used, but they will have a different texture. Pound them evenly before breading and cook until they reach 165°F.

Why is my chicken parmesan soggy?

The most common reason is too much sauce. Use a thicker marinara and spoon it over the center of the chicken, leaving the crispy edges uncovered.

Can I use pre-shredded mozzarella?

Yes, but freshly shredded or sliced mozzarella melts better. Pre-shredded cheese contains additives that can keep it from melting as smoothly.

Do I have to fry the chicken first?

No, you can bake it or air fry it, but pan-frying gives the crispiest coating and best flavor.

What pasta goes best with chicken parmesan?

Spaghetti is the classic choice, but fettuccine, angel hair, penne, rigatoni, or linguine all work well.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F.