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 409 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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    Ingredients  

    • 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

    Instructions 

    • 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.

    Video

    Notes

    • 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 409 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
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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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    Comments

    1. Hi Holly,
      I would like to make this CHICKEN PARM. as my 2nd entree for Christmas dinner for 15 guests,
      I would like to make the chicken breasts ahead of time and then freeze them and then just put in a baking dish & add the sauce & cheese and serve? Will they turn ok??

      1. Hi Sue, readers have said the chicken is not as crispy once defrosted but you can freeze this dish. I would bake the whole dish, cool, and freeze. Defrost in the fridge overnight and bake at 375°F until heated through.

    2. I wish you would have included in the directions to cover the casserole dish while baking. my sauce and tops of the chicken burned while baking. next time I will cover dish with foil.

      1. We bake this uncovered or the dish will steam and the crumbs will get soggy. If you do bake it covered, you might need to decrease the cooking time slightly.

    3. Fantastic recipe! Very easy! I used an 8×8 pan as I only used 2 chicken breasts. Will definitely make this again!5 stars

      1. Hi Kiwon, we have not tried making this recipe with spaghetti sauce as a substitute for marinara, but I think it should work. Keep in mind it might be a different texture and/or consistency but I think it would still be delicious!

    4. Made this a my husband absolute love this . Thank you for sharing. Five stars. ⭐️⭐️⭐️⭐️⭐️5 stars

    5. Thank you so much for this recipe which received 5 stars from my picky husband. In a time crunch, I made a couple of changes. Instead of baking in the oven, I used the same pan on the stove top. The breasts were hammered thin (1/2″), browned by your directions, removed from the pan and marinara sauce put in bottom of pan and over chicken after I returned it. Next, the cheeses, parsley and basil were placed on top of the breasts – lidded and heated thru on a low heat until done. It turned out perfectly. I served chicken and sauce over noodles. He’s still saying, ‘YUM’!5 stars

    6. will try this recipe. I want to know if chicken cutlets are browned in a pan prior to baking.
      They look precooked in the recipe pictures prior to putting in the oven.
      I think you have great recipes
      Thanks

    7. I thought that these were delicious. to make it even easier I bought some chicken breasts that were sliced thin so I didn’t have to pound them.5 stars

    8. Very easy simple delicious recipe. Only thing I’d comment about differently is the amount of bread crumbs called for. You can probably cut it in half and still have some extra.5 stars

    9. 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.5 stars

    10. 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.5 stars

      1. I have not tried canning this so I can’t say for sure. Maybe another reader can offer some insights.

        1. I haven’t tried it so I can’t say for sure. If you try it I would love to hear how it turns out Iraj!

    11. 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).5 stars

    12. 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 5 stars