Easy Chicken Parmesan Recipe
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This delicious Chicken Parmesan is lightly breaded, bathed in rich marinara and cheeses, and baked til bubbly! It’s the best chicken parmesan recipe and a family favorite meal!
It’s simple to make this classic restaurant-favorite dish at home in 30 minutes!
Classic Chicken Parmesan is always a favorite Italian dish to order in restaurants. While I love to order it when out, I’d much rather make this easy, delicious dish at home. That parmesan-coated chicken combined with the savory sauce is definitely the star attraction in this recipe at my house! I’ve tested this recipe for a long time and believe that I’ve perfected the make-at-home version of this classic dish. Even better, you can have it on the table for your family in 30 minutes!
Classic Eggplant Parmesan is another similar favorite and is so simple to make!
What You’ll Love About This Recipe
Easy. While there are a few steps to make great chicken parmesan, they are simple and easy to follow!
Flavorful. Every bite is full of delicious flavor from the lightly breaded and tender chicken bathed in rich marinara and cheeses!
Simple Ingredients. You’ll recognize all of the ingredients in this classic recipe and probably have many of them in your kitchen.
This recipe comes together quickly and is even great to prep ahead of time if you like.
Ingredients for Chicken Parmesan
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken – I use skinless, boneless chicken breasts. They are sometimes thick unless I’ve purchased thin-cut breasts, so they may need to be cut in half horizontally or pounded until they are a uniform thickness to cook more evenly.
- Flour – I use all purpose flour for breading the chicken.
- Marinara sauce – You can use my easy homemade marinara or your favorite store-bought sauce.
- Parmesan cheese – I love to freshly grate my own cheese because pre-grated cheese from the store can contain ingredients to prevent the cheese from sticking. These substances can sometimes keep the cheese from melting as easily.
- Mozzarella cheese – I use sliced mozzarella for this recipe, but you can also use grated or slice your own from a ball of mozzarella.
- Basil – A bit of fresh basil is used as the final touch to this dish for its amazing flavor.
- Eggs – They are used to dredge (or coat) the chicken for that signature crispy coating.
- Panko – Adds an additional crispiness and crunch to this recipe that is so delicious!
How to Make Chicken Parmesan
Pound chicken. Start by pounding the chicken to 1/2-inch thick with a rolling pin or meat mallet or by simply carefully slicing your chicken breasts in half horizontally while holding the knife parallel to the cutting board. Then, sprinkle Stone House Seasoning on each chicken breast.
Coat the chicken. Coat chicken in three steps.
- First, coat in flour.
- Then, into the beaten egg.
- Finally, coat with the Parmesan cheese and Panko mixture.
Place coated chicken onto a parchment-lined baking sheet.
Brown the chicken. Lightly brown the chicken on both sides.
Arrange the chicken. Arrange the browned chicken in a baking dish and top each piece of chicken with marinara sauce and mozzarella cheese.
Bake the chicken. Bake until the chicken is cooked through and reaches 165º F when checked with an internal meat thermometer.
Serve. Top with chopped basil and serve.
How Do You Serve Chicken Parmesan?
You can serve this in many different ways, according to your preference.
- Pasta – like fettuccine, spaghetti, angel hair, penne, or your favorite type of pasta
- Egg noodles
- Zucchini Noodles – like my Olive Oil Garlic Zucchini Noodles
- Mashed Potatoes
What Do You Serve With Chicken Parmesan?
I love to serve a good salad with this recipe. A few favorites are my Grilled Caesar Salad with homemade Caesar Salad Dressing or a green salad loaded with veggies and my Italian Dressing.
Storage Tips
To store. Allow to cool and then store in an airtight container in the refrigerator for up to 5 days. Top with some extra cheese and reheat in the microwave or oven until heated.
To freeze: After the prepared chicken parmesan has cooled completely, wrap it with freezer wrap or foil and place it in airtight freezer-safe containers or freezer bags for up to three months. Thaw overnight in the refrigerator and reheat in the oven until heated throughout and the cheese melts. The lightly breaded chicken may not be as crisp as the first time, but it will still be delicious!
More Delicious Chicken Recipes
Easy Baked Chicken – excellent with sides or as a base to so many chicken recipes!
Chicken Enchiladas – a classic favorite!
Chicken Salad with Grapes – a definite family favorite!
Another recipe to try if you love Italian food or are looking for a meat-free meal is my Eggplant Parmesan Recipe. It’s delicious, too!
Frequently Asked Questions
They are the same dish! The Italian name is chicken parmigiana, but it’s called chicken parmesan or chicken parm in the US.
Follow the three-step directions in my recipe for coating the chicken with light breading. Dredge the chicken in flour, dip it in egg, then cover it with Panko and Parmesan cheese mixture. Make sure the chicken is dry when you dredge in the flour.
Here is my easy and delicious Chicken Parmesan Recipe. I hope you enjoy it as much as we do!
Classic Chicken Parmesan Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups panko
- 3/4 cup grated Parmesan cheese
- 3/4 cup olive oil , for frying
- 1 cup marinara, or tomato sauce
- 8 slices mozzarella cheese
- 8 slices provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 bunch fresh basil, (about 1/2 cup) chopped
Instructions
- Prep. Preheat the oven to 450º F. Line a baking sheet with parchment paper and set aside. Prepare a 9×13 baking dish by spraying with nonstick cooking spray or misting with olive oil. Set aside.
- Pound the chicken. Place the chicken breasts onto a heavy cutting board and between two pieces of parchment paper or into a heavy plastic zip top bag. Pound the chicken to 1/2-inch in thickness using a meat mallet or rolling pin. Season the chicken with Stone House Seasoning.
- Dredge the chicken. Arrange three flat bottomed dishes for dredging the chicken: (1) flour, (2) egg, and (3) Panko + parmesan cheese. Dip the prepared chicken breast into the flour, taking care to coat both sides of the chicken. Then, dip into the beaten egg, and finally into the Panko and parmesan mixture, making sure to press the Panko into the chicken. Place the coated chicken onto the parchment lined baking sheet.
- Brown the chicken. Meanwhile, pour olive oil into a medium skillet set over medium heat. Allow the olive oil to heat until it has a light shimmer and a sprinkle of water sizzles when dropped into the oil. Carefully place the chicken into the oil and cook until golden brown, about 2-3 minutes per side. Remove from the skillet with tongs and place into the prepared baking dish.
- Bake and serve. Top each piece of chicken with 1/4 cup of the tomato sauce, mozzarella cheese and provolone cheese. Place into the oven and cook until the chicken has cooked through and reaches 165º F when checked with an internal thermometer, about 18-20 minutes. Remove from the oven, top with basil and serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Why do I need 16 slices of cheese for only 4 pieces of chicken? Is that the correct amount?
Linda, I use 2 slices each of mozzarella and provolone for each piece of chicken. If you don’t want that much, you can always use the amount you want. I hope you enjoy!
Hi Robyn,
Thank you for sharing this recipe. This was my 1st time making chicken Parmesan, and it came out delicious!! This will definitely be something I will make more often.
Thank you
Keosha, I’m so glad this recipe worked so well for you, especially since it was your first time making chicken Parmesan.
My family and I really enjoyed this meal. Thank you!
Thank you. So glad you liked this recipe.
Can this be prepared ahead of time and then baked when needed?
Sarah,
I would follow the recipe completely until the chicken reaches a temp of 165ºF and then cover and store in the refrigerator for up to 3 days. When ready to serve, reheat. There is a risk of bacteria if you store the dish without cooking the chicken to a 165ºF temp. Hope this helps!