How to Make the Best Chicken Parmesan at Home
Chicken Parmesan Recipe
This classic Chicken Parmesan is as good as it gets! It’s got a parmesan crust that locks in the juiciest chicken breast, all topped with homemade marinara and a generous layer of melted cheese. The best part? The process is quick and easy. Check out the video tutorial, and you’ll be making restaurant-quality Chicken Parm in no time.
What is Chicken Parmesan?
The Italian name is Chicken Parmigiana, but in the U.S., we call it Chicken Parm for short. It’s a dish of breaded, parmesan-crusted chicken, covered in rich tomato sauce and melted cheese—kind of like Eggplant Parmesan, but with chicken.
How can something so simple taste THIS good? You just have to try it. Trust me, once you do, you’ll understand why this dish gets so much love. And if you’re feeling adventurous, take it up a notch with Stuffed Chicken Parmesan.
Why I Love This Recipe
This version is a true classic, and re-creating it at home is so satisfying. It’s just like those Italian restaurant dishes we all adore—like Zuppa Toscana—but made for a fraction of the price. Plus, since it’s breaded and saucy, it reheats like a dream. Leftovers? Yes, please.
I love serving Chicken Parmesan over hot pasta, with a side of Caesar salad or roasted asparagus. You can even make it into a hot sandwich on a toasted bun. Now that’s comfort food!
Tips for Success
- If your chicken breasts are uneven, grab a meat mallet and pound them to about 1/3″ thickness. This not only helps them cook evenly but also makes the chicken extra tender.
- Make-ahead friendly: You can prep the breaded chicken and assemble it in the casserole dish with marinara and cheese. Just refrigerate it until you’re ready to bake. Keep in mind, chilled chicken will need a few extra minutes in the oven. Don’t forget to check the internal temp—it should hit 165˚F for food safety.
Healthier Baked Version
If you’re looking to lighten things up, skip the sautéing step. Instead, bake the breaded chicken at 425˚F for 20-25 minutes, then follow the rest of the recipe. It’s still crispy and delicious, but with less oil.
This is one of those go-to dinners that’s perfect for busy weeknights but impressive enough for a special occasion. It’s a keeper, and I know you’ll love it as much as we do!
Chicken Parmesan Recipe
Ingredients
- 2 chicken breasts (large), about 1 1/2 lbs
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs beaten until frothy
- 1/2 cup Italian bread crumbs
- 1/2 cup parmesan cheese shredded or grated
- 2 Tbsp Light olive oil to sauté
- 24 oz marinara sauce
- 4 oz mozzarella cheese (1 cup shredded)
- 1 Tbsp fresh basil or parsley, chopped for optional garnish
Instructions
- Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
- In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.
- Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
- Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.
- Pour 1 1/2 cups of marinara into a 9×13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with the remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
