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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    • 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 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
    Chicken Parmesan on spaghetti with a title
    Chicken Parmesan over pasta with writing
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    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. This looks so good! I’ve never thought to bake chicken Parmesan and the breading always falls off the chicken. I think this will be delicious!5 stars

      1. You will find the full instructions including prep time and cook time by scrolling towards the bottom to the recipe or by using the “jump to recipe” button at the top. I hope that helps, Macayla!

    2. Excellent meal!! So easy & so delicious! My husband almost licked the plate clean.. LOL! Another recipe of yours Holly to add to my normal meal rotation list. I can honestly say, i have tried over 30 recipes from your site & not a one disappointed! Love your site! My only go to for recipes anymore.5 stars

    3. 5 STARs!
      Thank you, fantastic recipe!
      I used fresh mozzarella cut from a ball, really added to the dish in addition to the other cheese you included.
      Hubby and I both enjoyed. Will make again!5 stars

      1. Thanks for letting us know, Pat! In the updated recipe writing we like to dip in flour, then the egg mixture, and then the breadcrumb mixture. It still works great if you skip the flour step, but we have found best consistent results when including the flour as noted in the written recipe.

    4. I made this with a baked pasta dish for Christmas and our family loved it! The chicken was very tender with great flavors. Fresh basil is a must.
      Leftovers were just as good the next day.5 stars