Cheesy, filling, and comforting easy chicken parmesan is the dish everyone has been waiting for!
Lightly breaded chicken breasts are covered in marinara and baked with two kinds of cheese until golden and bubbly!
Easy Chicken Parmesan
Chicken parmesan, also known as chicken parmigiana, is a classic Italian restaurant favorite. This dish actually originated from Italian immigrants in the US in the ’50s and is thought to have originated from Eggplant Parmesan, a traditional Italian dish.
- It’ll look like you spent hours in the kitchen, but this parmesan chicken recipe is easy to make with common ingredients.
- While it is traditionally deep-fried or often pan-fried in melted butter, this baked chicken parmesan is a healthier version.
- The chicken comes out tender and juicy, and tastes as good as a restaurant at a fraction of the price.
Ingredients for Chicken Parmesan
Chicken – For this chicken parmesan recipe, you’ll need boneless skinless chicken breasts. Pound them with a meat mallet or rolling pin to ½-inch thick or use chicken cutlets, this helps them cook evenly.
Breading – I use two types of crumbs in my breadcrumb mixture. Panko adds crunch, while the finer breadcrumbs give a more even crust. Use pre-seasoned breadcrumbs, or add some Italian seasoning and salt to your own fine breadcrumbs.
Cheese – Parmesan cheese adds flavor while the melted mozzarella cheese gives this chicken parm recipe it’s delicious cheesy topping.
Tomato Sauce – Any marinara or pasta sauce will work, I love this dish with homemade marinara.
How to Make Chicken Parmesan
- Bread the chicken breasts and lightly brown them on each side (per the recipe below).
- Place them into a casserole dish with a bit of marinara and top with cheese.
- Bake until the chicken is cooked through and the cheese is golden brown and bubbly.
Once it comes out of the oven, be sure to sprinkle with fresh basil and parsley.
What to Serve With Chicken Parmesan
Chicken parmesan is great served over pasta like spaghetti or other long noodles. For a lower carb option, try zucchini noodles or spaghetti squash. We love a green salad and some bread on the side.
- Leftover chicken parmesan is delish as a chicken parmesan sandwich or sliced and added to a salad!
- Keep leftover chicken parmesan in a covered container for up to 3 days and reheat portions in the microwave with some fresh Parmesan cheese.
- 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. The chicken will not be as crispy once frozen, but it is still delicious.
More Baked Chicken Recipes
Did your family love this Easy Chicken Parmesan recipe? Leave us a rating & a comment below!
Easy Chicken Parmesan
- 4 chicken breast halves skinless boneless
- ½ cup all purpose flour
- 2 large eggs
- ⅔ cup Panko bread crumbs
- ⅔ cup Italian seasoning bread crumbs
- ⅓ cup parmesan cheese grated
- 2 tablespoons fresh parsley
- 4 tablespoons olive oil or as needed
- 24 ounces marinara sauce homemade or jarred
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
- 1 teaspoon basil fresh, chopped, for garnish
- 1 teaspoon parsley fresh, chopped, for garnish
- Preheat the oven to 425°F.
- Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
- In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with fresh herbs 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© 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.
Like our recipes?
Follow us on Pinterest!
I loved this recipe so much that I keep texting the link to all my friends! Used a jar of “homemade” quality marinara as a shortcut and served it with a side of sautéed spinach to keep the carbs down. I am looking forward to the leftovers for lunch today.
Delicious!! I will be doing this again & again. Do not change anything in the recipe
Thanks for the recipe. It sounds marvellous but simple to make. Would I need to midify this recipe if I wanted to can it? Any suggestions on timing for the canner? I am using 250ml jars (lids & rings). Thank You.
I have not tried canning this so I can’t say for sure. Maybe another reader can offer some insights.
I love chicken parmesan! I just stocked my freezer with boneless breast as they were on sale for $1.79… can’t beat that! Homemade marinara makes a big difference if you have the time and/or inclination. I skip the bread as the pasta has more than enough carbs… make a good side salad with a tomato juice-based salad dressing (“Zero-Fat” Herb Dressing “Eating Well” cookbook).
Another AMAZING recipe!! I split my breast in half (butterfly) and cooked as suggested. Husband loves it.
Hubby doesn’t eat chicken so I substituted breaded veal cutlets instead. But followed the recipe exactly. This was perfect…… rave reviews!!! This will go on the dinner rotation, at his request! Thank you
You’re very welcome Sandi! Thank you for sharing.