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!

dish of cheesy Chicken Parmesan

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 SauceAny marinara or pasta sauce will work. Use a high-quality sauce because it adds a lot of flavor to this dish.
    bread crumbs , parmesan , flour , eggs , chicken , marinara sauce , parsley and cheese with labels to make Easy Chicken Parmesan

    How to Make Chicken Parmesan

    Here is a basic overview, you can find the full chicken parmesan recipe below.

    1. Bread the chicken: Bread the chicken breasts and lightly brown them in a pan (per the recipe below).
    2. Add marinara sauce: Place them into a casserole dish with marinara sauce and top with cheese.
    3. 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.
    a bowl of spaghetti topped with baked chicken parmesan and herbs

    More Baked Chicken Recipes

    Did your family love this Easy Chicken Parmesan recipe? Leave us a rating & a comment below!

    dish of cheesy Chicken Parmesan
    4.98 from 411 votes↑ Click stars to rate now!
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    Chicken Parmesan

    This easy chicken parmesan recipe is a family favorite, perfect served over pasta!
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4 servings
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    • 4 boneless skinless chicken breasts about 5oz each
    • ½ cup all purpose flour
    • 2 large eggs
    • cup Panko bread crumbs
    • cup Italian seasoning bread crumbs
    • cup parmesan cheese grated
    • 2 tablespoons fresh parsley
    • 1 teaspoon salt divided
    • ½ teaspoon pepper divided
    • 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 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.  
    4.98 from 411 votes

    Nutrition Information

    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
    Chicken Parmesan on spaghetti with a title
    Chicken Parmesan over pasta with writing
    easy cheesy Chicken Parmesan with a title
    Chicken Parmesan in the dish and plated with a title


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    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!
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    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