This Chicken Parmesan recipe (aka chicken parmigiana) is a family favorite! Tender pan fried chicken breasts topped with tomato sauce and cheese baked until golden and bubbly.

It’ll look like you spent hours in the kitchen but this parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry…all the way down to the marinara sauce!

Serve Chicken Parm over spaghetti, egg noodles or mashed potatoes for the perfect weeknight dinner.

Classic Chicken Parmesan topped with fresh basil being served out of a baking dish

Homemade Chicken Parmesan

Chicken Parmesan is thought to have originated from Eggplant Parmesan, a traditional Italian recipe! Traditionally, chicken parm is a fried breaded chicken breast topped with marinara sauce and melted cheese. It makes for a deliciously filling Sunday dinner and the best part is that it is ready in under 30 minutes!

While this dish is often deep fried, this version is breaded and pan fried with just a little bit of oil and then topped with tomato sauce and cheese. The chicken finishes baking in the oven.

Classic Chicken Parmesan over tomato sauce in a baking dish

How to Make Chicken Parmesan

Chicken parmesan starts with crispy breaded chicken for delicious flavor and texture!

  1. Pound the chicken to 1/2″ with a meat mallet or rolling pin to ensure even cooking.
  2. If the chicken breasts are extra large, you can cut them in half before breading.
  3. Pat dry before dipping into the beaten eggs and then the breading/parmesan mixture.
  4. Press the breading onto the chicken to help it adhere.

Brown the chicken breasts in a bit of oil, a few minutes on each side (no need to cook through, it’ll bake in the oven). Place in a casserole dish and top with marinara sauce, mozzarella and parmesan cheese. Don’t skimp on the cheese, the gooey cheese really makes the best chicken parmesan!

Classic Chicken Parmesan topped with cheese and ready to bake in a baking dish

To Lighten it Up

To make this baked chicken parmesan recipe a bit healthier, there are a couple of options.To reduce calories and carbs, you can skip the breading (as I do in my Parmesan Chicken Foil Packets) and just use Oven Baked Chicken Breasts (or if you’re low carbing, you can also use a mixture of almond flour and parmesan cheese)!

Lighten up the meal by serving this with zucchini noodles or spaghetti squash in place of pasta.

Classic Chicken Parmesan on a plate with spaghetti

What to Serve with Chicken Parmesan

Whether you serve your chicken parm recipe over pasta or not, it really is a whole meal unto itself.

We usually add a side Caesar salad, or a side of roasted brussels sprouts and of course dinner rolls with Homemade Garlic Butter!

Or, switch it up and serve chicken parmesan burger-style for a fun twist on a classic!

Can Chicken Parmesan be Frozen?

Yes, chicken parmesan can be frozen once cooked through.

Keep in mind that while the chicken may not be as crispy once frozen it is still absolutely delicious!

Seal in freezer safe food storage containers or quart sized freezer bags. Don’t forget to label with contents, date, and if you need to, brief reheating instructions! Instant entrée!

More Baked Chicken Recipes!

Classic Chicken Parmesan topped with fresh basil being served out of a baking dish
4.97 from 232 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Chicken Parmesan

This easy baked chicken parmesan recipe is sure to become a family favorite in no time! Serve it with some egg noodles or mashed potatoes for the perfect weeknight dinner. 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings


  • 4 chicken breast halves skinless boneless
  • ½ cup flour
  • 2 eggs
  • cup Panko bread crumbs
  • cup Italian Seasoning bread crumbs
  • cup parmesan cheese grated
  • 2 tablespoons parsley
  • 4 tablespoons oil or as needed
  • 24 ounces marinara sauce homemade or jarred
  • 1 cup mozzarella cheese shredded
  • ¼ cup Parmesan cheese shredded
  • basil & parsley fresh, chopped


  • Preheat an oven to 425°F.
  • Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork).
  • Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
  • Pound chicken breasts to ½" thick (if they're very large you can cut them in half). 
  • Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). 
  • Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
  • Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
  • Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.


4.97 from 232 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 458 | Carbohydrates: 23g | Protein: 42g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 1508mg | Potassium: 1064mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1215IU | Vitamin C: 15.9mg | Calcium: 449mg | Iron: 3.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Classic Chicken Parmesan being prepared and being serve shown with a title
Classic Chicken Parmesan on a plate with spaghetti shown with a title


, , , ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. I want to start by saying I love chicken parm and for years have looked online for a recipe and each time it just never does it for me… but this recipe right here? Wow. Even my very picky only hamburger and chicken nugget eating kids loved it and chanted “I want more, I want more. This will now be in my rotation of meals. I have no desire to cook and your website has really helped me diversify my cooking thank you 5 stars

  2. This was absolutely delicious and I would make it again!

    Only suggestion is that the chicken breasts don’t need to cook that long in the pan because they will definitely cook through in the oven. I would go more to 2-3 minutes per side, and really just until the outside is crunchy and browned.

  3. This recipe was super easy and was delicious! I was looking for a quick and easy recipe and this perfectly fit the bill! I airfried the chicken and it was perfect!

    1. I mostly baked it covered, then uncovered for the last few minutes. I prefer this as then the edges don’t get all dried out.

  4. Hi! I’m reading the recipe and seeing that it says to use flour, but in the details and the video and it’s not showing to use flour. Is that an unnecessary step?

    1. Hi LaRae, in step 2 it says, “Place flour in shallow dish.” Then in step 5, “Dip chicken into flour and shake to remove any excess.” After that, you dip chicken in the eggs, then the bread crumb mixture. This helps the coating stick to the chicken. Hope that helps!

  5. amazing dish! it definitely took a bit longer than the suggested prep time, but it’s okay because it was worth it. Next time I’ll add a can of no salt added tomato sauce for more sauce overall, just my personal preference. I also felt like there were a ton of leftover bread crumbs not used in the breading, so i’ll cut back on those. Overall, this was a 5/5 and the family loved it.5 stars

  6. Hi – found this recipe late this afternoon and fixed tonight. It was wonderful ! I know it would have been great as written, but I added a few things: sliced fresh mushrooms, some garlic powder, onion powder, fresh, minced basil, and over the mushrooms and under the sauce, I peeled out 1/2 a cheese stick for eash breast for even more cheesey goodness. Yummy.5 stars

    1. Both should work well but we use the grated (powdered) kind in the breading mixture.

  7. Outstanding!! My neighbor makes the best marinara sauce I’ve ever tasted, and he gave me a container last night. My sweetheart does not like Italian (What? Right!) so I scaled the ingredients down for one chicken breast serving. This was HANDS DOWN the most delicious Chicken Parm I’ve ever had! Thank you for sharing this amazing recipe.5 stars

    1. I am glad you were still able to enjoy this delicious recipe, Annie! They are really missing out

  8. The most outstanding chicken parm recipe ever. Everything spot on. I highly recommend it. Go Holly BooYaa❗️❗️❗️

  9. Made recently for my family and it was delicious. Thinking of making tonight for a family with a child with an egg allergy…any ideas for omitting the eggs?5 stars

    1. Hi Casey, I haven’t tried this for this recipe, but often butter or olive oil can be used in place of the egg when breading chicken.

  10. This was easy and excellent tasting! I was excited to try it , but realized I didn’t have Italian seasoned breadcrumbs. I improvised and used additional panko crumbs that I added Italian seasoning to. It still tasted amazing! My husband came home from a business dinner and had to have a helping under the pretense of doing “quality control” hahaha
    I love your recipes Holly- keep’em coming!5 stars

    1. That is too funny, Amanda! Quality control is usually my excuse for sampling ingredients along the way lol

  11. I love every recipe I have made. Always turn out good and very easy to follow directions. Going to to try the chicken parmesan tonight.

  12. Holly,
    You are amazing! Can’t wait to try your recipes. The pictures jump right off the page. The prep time and cooking time, just right!
    Saw your amazing recipes on FB. So happy to stop by FB tonight to meet you and your wonderful dishes!
    Thank you!
    Ann Oppenheim

  13. Amazing. Made it once just the way it says and it’s amazing!! We just make breadcrumbs on the spot by grinding up some bread and add some Italian seasoning. It’s so good we are making it again tonight! Simple and delicious5 stars

  14. I cooked this up for supper tonight with spaghetti, and sautéed carrots and broccoli. Best chicken parmesan we ever ate! Thank you for sharing your recipe!5 stars

  15. Absolutely amazing! My wife loves this dish but rarely gets it because it’s either too dry, watery marinara, etc. I made this…my first time making it and she absolutely loved it! Won’t bother ever ordering out. Thanks so much for an amazing recipe!! -Matt5 stars

  16. Served this over baked spaghetti squash! It was such a delicious dinner. My husband couldn’t believe how well the breading coated and stayed on the chicken. And that with gluten-free breadcrumbs too!5 stars