Chicken Parmesan Recipe

There’s something about Chicken Parmesan that always feels like a special treat. The crispy, golden chicken cutlets smothered in marinara sauce and bubbling mozzarella—honestly, it’s hard to beat. I started making this at home after a few too many restaurant disappointments, and now it’s a regular part of our dinner rotation. It’s surprisingly simple to make and turns out better than takeout every time.

Whether you’re making it for a cozy family dinner or trying to impress guests, this classic dish never fails to deliver that comforting, cheesy satisfaction.

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to create this crispy, saucy, and cheesy Chicken Parmesan. Each ingredient builds on the next to create that iconic Italian-American flavor.

• 2 large boneless, skinless chicken breasts – Halved horizontally to create 4 cutlets
• 1 cup all-purpose flour – Helps the egg stick to the chicken for the perfect crust
• 2 large eggs, beaten – Binds the breadcrumbs to the chicken
• 1¼ cups Italian-style breadcrumbs – For that herby, crunchy coating
• ½ cup grated Parmesan cheese – Mixed with breadcrumbs for extra flavor and crispness
• 1½ cups marinara sauce – Use your favorite jarred or homemade sauce
• 1½ cups shredded mozzarella cheese – Melts into a gooey, golden topping
• 2 tablespoons olive oil – For pan-frying the cutlets
• 1 tablespoon butter – Adds richness to the pan for browning
• Salt and pepper – To season both the chicken and flour
• Optional: fresh basil or parsley for garnish

Equipment:

Here’s what I use and why it makes this dish come together smoothly:

• Cutting board and sharp knife – For splitting the chicken breasts evenly
• Meat mallet or rolling pin – To pound chicken evenly for uniform cooking
• Shallow bowls – Perfect for the dredging station (flour, egg, breadcrumbs)
• Large skillet – For pan-frying the chicken cutlets
• Baking dish – To layer the chicken, sauce, and cheese
• Tongs – To flip the cutlets gently
• Oven – For melting the cheese and finishing the dish

Method:

Step 1: Prep the chicken
Slice the chicken breasts in half lengthwise to create thin cutlets. Pound to even thickness (about ½ inch). Season both sides with salt and pepper.

Step 2: Set up the dredging station
Set out three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan.

Step 3: Dredge and pan-fry
Dredge each chicken piece in flour, dip in egg, then coat thoroughly in the breadcrumb mixture. Heat olive oil and butter in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden and cooked through. Set aside on a paper towel-lined plate.

Step 4: Assemble in baking dish
Preheat the oven to 400°F. In a baking dish, spread a thin layer of marinara sauce. Place the cutlets on top, then spoon more marinara over each. Sprinkle generously with mozzarella.

Step 5: Bake and serve
Bake for 10–12 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh basil or parsley and serve immediately.

Notes:

For crispier chicken, avoid adding too much sauce directly on top of the breading. You can also broil for the last 1–2 minutes to brown the cheese. Use fresh mozzarella slices for a more authentic look and taste.

Variations I’ve Tried and Loved:

Chicken Parmesan is easy to adapt! Here are some ways I’ve changed it up:

• Baked-only version: Skip frying and bake breaded cutlets at 425°F for 20 minutes
• Spicy twist: Add red pepper flakes to the marinara or breadcrumb mix
• Gluten-free: Use almond flour and gluten-free breadcrumbs
• Lighter version: Serve over a bed of arugula with a squeeze of lemon instead of pasta

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How I Like to Serve It:

Classic is best — I usually plate it with spaghetti or penne tossed in extra marinara. For something lighter, it’s amazing with a side salad and garlic green beans. And don’t forget a warm slice of bread to soak up any extra sauce!

Make Ahead and Storage Tips:

Chicken Parmesan stores and reheats really well:

• Make-ahead: Bread and fry the cutlets ahead of time. Store them in the fridge, then assemble and bake when ready to serve.
• Leftovers: Keep in the fridge in an airtight container for up to 3 days.
• Reheating: Best in the oven at 375°F for 10–15 minutes to retain crispiness.
• Freezing: Freeze fully assembled but unbaked for up to 2 months. Bake from frozen at 375°F for 30–35 minutes.

Nutrition:

Calories: ~480
Protein: 40g
Carbs: 20g
Fat: 28g
Sodium: 700mg
Nutrition may vary based on ingredients used.

WRMP Recipe Card:

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay juicy — just adjust the cook time slightly.

What’s the best cheese for Chicken Parmesan?

Mozzarella is traditional, but you can use provolone, fontina, or even a blend. Always pair with grated Parmesan for flavor.

Can I prep this in advance for guests?

Absolutely. Bread and fry your cutlets, store them in the fridge, and just bake with sauce and cheese before serving.