This easy Chicken Parmesan has crispy chicken cutlets topped with marinara and melted mozzarella. It costs about $2.41 per serving, feeds 6, and is ready in about 35 minutes.
After more than 14 years of writing recipes and feeding 8 kids, I know the best family dinners are the ones that feel special without being complicated. This chicken parmesan has crispy, tender chicken, rich tomato sauce, and plenty of melted cheese, but this recipe is simple enough for a busy weeknight.
Why You’ll Love This Recipe!
- Budget friendly. It costs about $2.41 per serving and feeds 6.
- Ready in 35 minutes. Thin chicken cutlets cook quickly.
- Feeds the family. Three chicken breasts make 6 cutlets.
- Crispy and juicy. The chicken is golden outside and tender inside.
- Freezer friendly. Make an extra pan for an easy dinner idea.
For another easy recipe, try Air Fryer Chicken Parmesan or Chicken Parmesan Casserole.
Ingredients
- Chicken Breasts – Slice to make 6 thin cutlets that cook quickly and evenly.
- Large eggs – Help the breadcrumb coating stick to the chicken.
- Breadcrumbs – Create the crispy coating. Plain or Italian-seasoned both work.
- Salt and Pepper – Season the chicken and breading.
- Grated Parmesan Cheese – Adds salt, savory flavor to the coating. We use the grated parmesan cheese in the canister.
- Garlic Powder – Adds simple garlic flavor.
- Olive Oil – Used to pan fry the chicken until golden.
- Marinara Sauce – Adds rich tomato flavor. Use your favorite jar, or make Homemade Marinara Sauce.
- Shredded Mozzarella Cheese – Melts over the chicken for a cheesy finish.
- Fresh Basil, chopped – Adds fresh flavor and color before serving.
How to Make Chicken Parmesan
Step 1 – Trim and cut the chicken – Make sure to cut the pieces of chicken in half horizontally. You should have 6 chicken filets.
Step 2 – Whisk the eggs – Put the eggs in a shallow bowl and whisk them together. In a separate shallow bowl, add the breadcrumbs, salt, pepper, Parmesan Cheese and garlic powder. Stir together. Place the chicken in the beaten egg mixture and dip both sides. Then dip the chicken in the bread crumbs.
Step 3 – Let the breading set – Just put chicken on a plate while you get the skillet ready. Add olive oil and heat over medium high heat until the oil is hot. Place the coated chicken in the oil once hot. Then fry the chicken until golden brown about 3 to 4 minutes per side.
Step 4 – Get out a 9×13 baking dish – Pour about half of the marinara sauce in the baking pan. Add the chicken on top of the sauce. Make sure the chicken is in a single layer. Top the center of each piece of chicken with the remaining marinara sauce. Then top with the shredded mozzarella cheese.
Step 5 – Preheat the oven. Bake at 400 degrees F. The chicken needs to bake for 10-12 minutes or until internal temperature reaches 165 degrees. The cheese should brown slightly and the sauce gets bubbly. Top with the fresh basil and serve.
Tips for Success
- Make the cutlets the same thickness. After slicing the breasts in half, pound any thick spots to about ½ inch with a meat mallet, rolling pin, or the bottom of a heavy pan. Even cutlets cook at the same rate, so nothing ends up dry while another piece is still underdone.
- Pat the chicken dry. Blot the cutlets with a paper towel before dipping them in egg. A dry surface helps the breading grab on.
- Use one dry hand and one wet hand. Use one hand to dip the chicken in egg and the other to press it into the crumbs.
- Keep the edges crispy. Spoon the top layer of sauce down the center of each cutlet and leave the edges bare.If your family likes extra-crispy chicken parm, use less sauce in the bottom of the pan and serve warm marinara on the side.
- Check the temperature. An instant-read thermometer is the easiest way to know the chicken is done. Pull it when the thickest part reaches 165 degrees.
Can I Bake Chicken Parmesan Instead of Frying?
Yes. Bread the chicken as directed, place it on a baking sheet lined with foil and sprayed with cooking spray, then lightly spray the tops of the cutlets. Bake at 425 degrees for about 15 to 20 minutes, flipping halfway, until golden and the chicken reaches 165 degrees.
Then spoon on the sauce, top with mozzarella, and bake 5 more minutes until the cheese melts.
Variation and Substitutions
- Vegetables. While not traditional, you can add red peppers and onion to the sauce. Veggie lovers might like this idea.
- Fresh mozzarella. Instead of shredded mozzarella, try using fresh instead. Another idea is to combine both types of cheese.
- Sauce. Marinara is delicious but you can also use meat sauce or spaghetti sauce.
- Dairy-Free Option. Leave the parmesan out of the breading and add an extra ¼ teaspoon of garlic powder and ½ teaspoon of Italian seasoning for flavor. Top the chicken with a dairy-free shredded mozzarella, and check that your marinara and breadcrumbs don’t contain milk or cheese.
What to Serve with Chicken Parmesan?
- Spaghetti or penne: The classic choice. Boil the pasta while the chicken bakes, and toss it with any marinara left in the jar.
- Garlic bread: A loaf of French bread which butter and garlic powder is one of the cheapest ways to make dinner feel complete. Try our Homemade Garlic Bread Recipe.
- Simple side salad: A bagged salad adds something fresh to balance the cheese.
- Roasted or steamed vegetables: Broccoli or green beans roast on a second rack white the chicken bakes.
- Lighter option: Serve it over Cauliflower Rice or Zucchini Noodles instead of pasta.
Storage and Make Ahead Instructions
- Make Ahead: Bread the chicken up to 8 hours ahead, or assemble the full dish up to 24 hours in advance and refrigerate until ready to bake.
- Refrigerate: Store leftovers covered in the refrigerator for 3-4 days.
- Reheat: Warm in a 350 degree oven for 15 to 20 minutes for the crispiest result, or microwave individual portions for 1-2 minutes.
- Freeze: Freeze the assembled dish or cooked cutlets for up to 3 months.
- Bake from Thawed: Thaw overnight in the refrigerator, then bake at 375 degrees until heated through and the center reaches 165 degrees.
Frequently Asked Questions
Yes. Chicken parmigiana is the Italian name, and chicken parmesan is what most American restaurants call it.
Usually there’s too much sauce under the chicken, or the oil wasn’t hot enough when you fried it. Use a thinner layer of sauce in the pan, keep the top sauce in the center of each cutlet, and make sure the oil sizzles before the chicken goes in.
The chicken was too wet, or it went into the pan right after breading. Pat the chicken dry first, press it firmly into the crumbs, and let it rest for 5 minutes before frying. Flip it only once.
Yes. Thin cutlets let you skip slicing the breasts. Chicken tenders work too.
Yes. Brush the chicken with a thin layer of mayonnaise or dip it in milk instead of egg, then press it into the breadcrumbs.
More Easy Chicken Recipes
Chicken Parmesan
Ingredients
- 3 Chicken Breasts cut in half horizontally to make 6 filets
- 2 large eggs
- 1 cup Breadcrumbs
- ½ tsp Pepper
- ½ tsp Salt
- â…“ cup Grated Parmesan Cheese
- ½ tsp Garlic Powder
- ½ cup Olive Oil for Frying
- 3 cups Marinara Sauce
- 1 cup Shredded Mozzarella Cheese
- 2 Tbsp Fresh Basil chopped
See how we calculate recipe costs.
Instructions
- Preheat the oven to 400°F. Trim the chicken breasts and cut each one in half horizontally to make chicken filets.
- In a shallow bowl, whisk the eggs.
- In a second shallow bowl, combine the breadcrumbs, salt, black pepper, grated Parmesan cheese and garlic powder.
- Dip both sides of the chicken in the beaten eggs, then dip the chicken in the bread crumb mixture. Make sure to press the chicken down into the breadcrumb mixture to ensure that it sticks and the chicken has a thick coating.Â
- Place the chicken on a plate while you prepare the oil.
- Heat the olive oil in a large skillet over medium high heat until the oil is hot.Â
- Place the coated chicken in the oil and fry the chicken until the chicken is golden brown (about 3-4 minutes per side).
- Pour approximately half of the marinara sauce in a 9X13 baking pan.Â
- Place the chicken over the sauce in a single layer and then top each chicken in the center of the chicken breasts with the remaining marinara sauce and top with the shredded mozzarella cheese.
- Bake at 400 degrees F for 10-12 minutes or until the mozzarella cheese begins to brown slightly and the sauce is bubbly.
- Top with the fresh basil, serve warm and enjoy!
