Chicken Parmesan Recipe (VIDEO) (2024)

This classic Chicken Parmesan is as good as it gets! It has a parmesan crust that seals in the juiciest chicken breast, topped with Homemade Marinara and a generous amount of melted cheese.

The process to make this is surprisingly quick and easy. Watch the video tutorial and you’ll be on your way to making restaurant-quality Chicken Parm at home.

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Chicken Parmesan Recipe

This is the classic version of Chicken Parm. We love re-creating our favorite Italian restaurant dishes like Zuppa Toscana and of course, this Chicken Parmesan which you can make at home for a fraction of the price. Since this chicken is breaded and covered in sauce, it also reheats really well so you will appreciate any leftovers.This is among our family’s favorite 30-minute meals.

This Chicken Parmesan Recipeis wonderful over hot pasta and served with Caesar Salad or Roasted Asparagus on the side. It can also be served as a hot sandwich on a toasted bun; yum!

Watch the Video Tutorial

This is one chicken dinner you’ll make on repeat and it always gets rave reviews. It’s truly simple to make and is perfect for busy weeknights or even a special Italian dinner night in. It’s a keeper of a recipe!If you enjoyed this video, pleasesubscribe to our YouTube Channel.

What is Chicken Parmesan?

The Italian name is Chicken Parmigiana and in the US, it has been nicknamed Chicken Parm, short for Chicken Parmesan. It is essentially breaded and parmesan-crusted chicken breast covered in tomato sauce and cheese and is similar to Eggplant Parmesan.

How can something so simple be THIS good you ask? You only have to try it once and you will know why everyone is talking about this dish. P.S. If you want to take this a step further, you can also make Stuffed Chicken Parmesan.

Ingredients

You just need a few pantry staples to make Chicken Parm. We do love to add a little parsley or basil to garnish the top, but that’s optional. All you need for the perfect chicken parm is:

Chicken breasts – get boneless skinless chicken breast. Cutlets would also work or even chicken tenders for smaller strips of chicken parmesan.
Flour – use all-purpose flour and season with salt and pepper to dredge the chicken
Eggs – for the egg wash which helps the crumbs adhere
Italian bread crumbs – seasoned bread crumbs add more flavor to the chicken
Cheese – use freshly grated parmesan for the crust and shredded mozzarella for topping
Marinara sauce – This is the best with homemade marinara sauce but if you’re in a hurry, you can use your favorite store-bought marinara

How to Make Chicken Parmesan

Prep Marinara – If using storebought marinara, move on to step 2, otherwise, make the easy 20-minute homemade marinara. While it simmers, continue to prep the chicken.
Cut 2 chicken breasts in half length-wise for 4 cutlets. Put them between plastic wrap and pound them to an even 1/3″ thickness then season with salt and pepper.
Set up 3 shallow bowls: In the first bowl, combine flour, salt, and pepper, in the second bowl, beat together 2 eggs, and in the third bowl, stir together parmesan and bread crumbs
Coat Chicken – Dredge chicken in flour, dusting off excess, then dip in eggs and turn to coat in bread crumbs.
Saute – Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side or until just cooked through at 165˚F on an instant-read thermometer.
Assemble – Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over the marinara in a single layer. Spoon on marinara sauce and top with cheese then bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling.

Do I have to pound the chicken breast?

If chicken cutlets are large or uneven, use a meat mallet to pound between plastic wrap into 1/3″-thick cutlets and they will cook faster and more evenly.Pounding the chicken also helps to tenderize it.

Can Chicken Parm be Made Ahead?

You can saute the breaded chicken, arrange it in a casserole dish, and top it with marinara and cheese, then cover and refrigerate. Bake before serving, but be sure to bake a few minutes longer since you are baking chilled chicken. Check the internal temperature of the chicken with an instant-read thermometer to ensure that it bakes to a safe 165˚F.

For a Healthier Baked Version

While we prefer sauteing the chicken lightly in oil because it is faster and uniformly golden, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.

To make baked chicken parm, complete steps 1 through 3, lightly coat breaded chicken breasts with cooking spray on all sides, and bake the chicken for 20-25 minutes then continue with the recipe in step 5.

More Easy Chicken Dinners

We love chicken recipes that come together fast. These are the ones our family requests most often and they have been tested and loved by hundreds of readers.

Chicken Marsala – a classic Italian-inspired recipe
Lemon Chicken – easy, 1-pan, 30-minute dish
Chicken Madeira – Cheesecake Factory Copycat
Creamy Lemon Chicken Pasta in the best Alfredo sauce
Chicken Pesto Pasta – 1 ingredient changes everything!
Chicken Stir Fry – easy and so saucy

Chicken Parmesan Recipe

4.99 from 371 votes

Author: Natasha of NatashasKitchen.com

Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Ingredients

Servings: 4 people

2 chicken breasts, (large), about 1 1/2 lbs
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten until frothy
1/2 cup Italian bread crumbs
1/2 cup parmesan cheese, shredded or grated
2 Tbsp Light olive oil, to sauté
24 oz marinara sauce
4 oz mozzarella cheese, (1 cup shredded)
1 Tbsp fresh basil, or parsley, chopped for optional garnish

Instructions

Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.
Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.
Pour 1 1/2 cups of marinara into a 9×13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with the remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.

Notes

*Cook’s Tip: For large chicken breasts, pound your chicken between plastic wrap into even 1/3″-thick cutlets.

Nutrition Per Serving

499kcal Calories33g Carbs44g Protein21g Fat7g Saturated Fat181mg Cholesterol2212mg Sodium1098mg Potassium4g Fiber9g Sugar1179IU Vitamin A14mg Vitamin C437mg Calcium4mg Iron

Full Nutrition Label
Nutrition Disclosure

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.