Cheesy, easy, and comforting, this chicken parmesan recipe is a restaurant favorite made easy at home.
Tender breaded chicken breasts are covered in marinara and baked with cheese until golden and bubbly!
A Restaurant Favorite at Home
Chicken parmesan, also known as chicken parmigiana, is an Italian favorite. With crispy breaded chicken smothered in sauce and topped with cheese, it is thought to be a twist on eggplant parmesan.
This easy to make baked chicken parmesan skips the deep frying for less mess. It’s tender, juicy and just as good as a restaurant at a fraction of the price.
Ingredients for Chicken Parmesan
- Chicken—For this chicken parmesan recipe, use boneless, skinless chicken breasts or cutlets. If using chicken breasts, pound them to ½-inch thick so they cook evenly.
- Breading—I use two types of crumbs in the breadcrumb mixture: Panko for crunch and finer breadcrumbs for a more even crust. Pre-seasoned breadcrumbs add flavor but you can also add Italian seasoning and salt to your own fine breadcrumbs.
- Cheese—Mozzarella cheese gives this chicken parm recipe its delicious cheesy topping and Parmesan cheese adds flavor.
- Tomato Sauce—Any marinara or pasta sauce will work. Use a high-quality sauce because it adds a lot of flavor to this dish.
How to Make Chicken Parmesan
Here is a basic overview, you can find the full chicken parmesan recipe below.
- Bread the chicken: Bread the chicken breasts and lightly brown them in a pan (per the recipe below).
- Add marinara sauce: Place them into a casserole dish with marinara sauce and top with cheese.
- Top with cheese & bake: Bake until the chicken is cooked through and the cheese is golden brown and bubbly.
Once it comes out of the oven, sprinkle it with fresh basil and parsley and serve it over pasta like spaghetti.
Serving Suggestions and Leftovers
Serve chicken parm over pasta of any kind and sprinkle with fresh Italian herbs like basil or parsley. To stretch the meal further, add a fresh salad or caesar salad and some garlic bread.
Keep leftover chicken parmesan in a covered container for up to 4 days and reheat portions in the microwave or air fryer with some fresh Parmesan cheese.
- Leftovers are great as a chicken parmesan sandwich.
- To freeze prepared chicken parmesan, cool completely. Once cool, seal in freezer-safe food storage containers or quart-sized freezer bags. Thaw overnight in the refrigerator before reheating.
More Baked Chicken Recipes
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Chicken Parmesan
This easy chicken parmesan recipe is a family favorite, perfect served over pasta!
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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, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
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Using 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 chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press to adhere.ÂÂ
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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.
- Pound the chicken breasts to an even thickness so they cook evenly. Chicken cutlets can be used in place of chicken breasts.
- Dab the chicken dry with a paper towel, this will help the coating stick.
- Gently press the breadcrumbs onto the chicken to ensure they adhere.
- Preheat the oil in the pan before adding the chicken for a crispier crumb.
- Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired. ÂÂ
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.
