This chicken parmesan recipe is a restaurant favorite that’s easy to make at home.
Crispy seasoned chicken breasts are baked with marinara sauce, mozzarella cheese and Parmesan until browned and bubbly.
Serve it over pasta or with roasted zucchini for a great weeknight meal.
You’ll Love This Chicken Parm Recipe Because…
- You won’t believe how easy it is to make at home.
- It uses simple ingredients you likely have on hand.
- It’s got all the flavor of your favorite Italian restaurant for a fraction of the price!
- This baked chicken parmesan skips the deep fryer.
- The chicken is tender and delicious—perfect served over spaghetti!
What You’ll Need to Make Chicken Parmesan
- Chicken: I use boneless, skinless chicken breasts or cutlets in this recipe. Pound chicken breasts to ½-inch thick so they cook evenly. Chicken thighs will work too.
- Egg/Flour: The chicken is dipped in egg and flour to help the crumbs to stick.
- Bread crumbs: I use a combination—Panko breadcrumbs for crunch and the finer crumb of seasoned breadcrumbs makes an even coating and adds flavor.
- Sauce: I use marinara sauce since it’s already seasoned it makes this chicken parm recipe fast. This is my favorite brand of pasta sauce.
- Cheese: Loads of mozzarella and tangy Parmesan give this dish its restaurant-quality flavor.
Variations
- If time allows, make a homemade marinara sauce.
- If using unseasoned breadcrumbs, add some salt and Italian seasoning.
- Change it up with a spicy arrabbiata sauce.
- Garnish with fresh Italian herbs like basil and parsley for serving.
How to Make Chicken Parmesan
This baked Chicken Parmesan recipe is a fast and everyone loves it!
- Prep chicken: Pound the chicken to an even thickness and then dip it into flour, egg, and the breadcrumb mixture (recipe below).
- Brown chicken: Brown the chicken in a skillet—it doesn’t have to be cooked through.
- Bake: Place the browned chicken over marinara sauce and top with a bit more sauce and cheese.
Garnish with fresh basil and serve over spaghetti or pasta.
Quick Tip
If you’re serving this with pasta, you might like to heat some extra sauce. It can be baked in a separate dish in the oven or heated on the stovetop.
Storing Leftovers
- Keep leftover chicken parmesan in a covered container in the refrigerator for up to 4 days and reheat in the microwave or oven.
- Sprinkle on a little parmesan cheese and pop under the broiler to re-crisp the topping.
- Portions can be frozen in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating. The chicken won’t have the same crisp texture once frozen.
- Chicken parmesan makes excellent next-day sandwiches or sliced and placed on top of a bed of greens for an energizing workday lunch!
Did your family love this Easy Chicken Parmesan recipe? Leave us a rating and a comment below.
Chicken Parmesan
Chicken Parmesan features breaded chicken topped with marinara sauce and melted Parmesan cheese.
Ingredients
- 4 boneless skinless chicken breasts about 5oz each
- ½ cup all-purpose flour
- 2 large eggs
- ⅔ cup Panko bread crumbs
- ⅔ cup seasoned bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 4 tablespoons olive oil or as needed
- 24 ounces marinara sauce homemade or jarred
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 teaspoons chopped fresh basil for garnish
- 1 teaspoon chopped fresh parsley 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 breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
- Using the flat side of 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 both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb 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
Chicken breasts: Chicken breasts can vary from 5 oz to 10 oz. If using larger breasts, you may only need 2 and they can be cut in half horizontally to make 4 thinner chicken breasts. Chicken cutlets can be used in place of chicken breasts.
Ensure the oil is shimmering before adding the chicken for a better crisp.
Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.
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© 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.
yum really good
an ABSOLUTE FAVORITE in our home!!
Excellent dish and so easy.
Thank you so much, Maggie!
I made it just like you said and it turned out great. It is now my go to recipe for Parmesan Chicken. Thanks
Excellent recipe and easy to do! Tastes like you have been cooking all day.
family loved it! was quick and easy, and will be making it again! thank you!
Love this Parmesan recipe ! I follow it exactly, but I use homemade Vodka Sauce instead of Marinara
Yesterday my son asked if he could drop by. I asked if he had any requests for dinner, his answer Chicken Parmesan. Really? I’ve never made it. This was an easy recipe. I cut my 12 oz breasts in half and followed the instructions to the letter. It was delicious and I even got compliments from my son which means it was really good (or he is getting older.) But seriously, it was great! Your notes about not over cooking the meat in the fry pan and about too much sauce were very helpful. Even the measurements of cheese were the perfect ratio. Thank you!
So glad you enjoyed it, Kelly!
Prepared this and it was very good but I wouldn’t say quick. I did use all panko as its all I had. Sliced 4 breasts in half horiizontally and used 1 1/2 jars of Rao sauce. Also put in some dried basil and Italian Seasoning. The chicken breasts were very tender…I used fresh Springer brand.
Glad you enjoyed it, Terri!
Looks fabulous and easy…
I had always considered chicken parmesan to be one of those dishes that was too complicated to prepare myself. Thanks to this recipe, I now know better. I used a jar of Rao’s marinara instead of making my own, and I increased the amount of shredded parmesan (because I can never get enough). I served it with linguine, and the leftovers have been equally delicious. Thank you for sharing!
So happy to hear that, Britt!
Haven’t made it yet, but sounds, looks, and reads great!
My question is that I want to make a day ahead. Which point in recipe should I stop and refrigerate? After cooked and cooled, or after assembled, BEFORE cooking? Thanks.
Other 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. I would love to hear how it turns out for you!
Personally, I would cook the chicken breasts fully, cool, then refrigerate in an airtight container. Next day assemble as directed after allowing the breasts to come to room temperature. Do not cook as long as recommended as the chicken is already fully cooked. Great good luck!
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!
it doesn’t give me any time frame
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!
Loved it! I mixed the spaghetti in the cooked marinara of the baked pan
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!
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!
there is flour in the recipe, but nowhere in the video. ??????
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.
The chicken Parmesan recipe was very easy to follow and very delicious!
Thank you!
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.