Chicken Parmesan Recipe
This chicken parmesan recipe is exactly what you make when you’re craving a comforting, restaurant-style dinner without the hassle or guesswork.
If you’ve ever wanted that perfect balance of crispy chicken, rich marinara, and melty cheese but felt intimidated by the process, this chicken recipe keeps things simple and stress-free.
It’s the kind of meal that feels special enough for a weekend dinner but still doable on a busy night.
This is classic comfort food at its best—rich, satisfying, and the kind of dinner everyone looks forward to making again.
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What do you need for chicken parmesan?
- Boneless, skinless chicken breasts
- Flour
- Large eggs, beaten
- Italian-style breadcrumbs
- Grated Parmesan cheese
- Salt and black pepper
- Olive oil (for frying)
- Marinara sauce
- Shredded mozzarella cheese
- Fresh basil (optional, for garnish)
How to Make Chicken Parmesan
- Start by preheating the oven and pounding the chicken breasts to an even thickness so they cook evenly and stay tender.
- Pat the chicken dry, then season with salt and pepper.
- Set up a dredging station with flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese.
- Coat each chicken breast in flour, dip it in the eggs, and press it into the breadcrumb mixture.
- Let the breaded chicken rest in the refrigerator so the coating sticks.
- Next, pan-fry the chicken in olive oil until golden brown on both sides and fully cooked, working in batches if needed.
- Transfer the chicken to a baking dish, top with marinara sauce and shredded mozzarella, and bake until the cheese is melted and bubbly.
What Should I Serve with chicken parmesan?
Pair with side dishes that balance the rich, cheesy flavors while keeping the meal comforting and complete. Here are some great options:
- Pasta like spaghetti, penne, or fettuccine with marinara or garlic butter
- Garlic bread or breadsticks – Perfect for soaking up extra sauce
- Caesar salad or simple green salad – Adds a fresh, crisp contrast
- Oven Roasted vegetables – Broccoli, zucchini, asparagus, or green beans work well
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Yes, assemble it ahead and refrigerate, then bake just before serving.
Set up a dredging station with flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese. Coat the chicken in flour first, then egg, and finish with the breadcrumb mixture, pressing gently so it adheres.
Pat the chicken dry before breading, follow the flour–egg–breadcrumb order, and let the breaded chicken rest in the refrigerator for about 30 minutes before cooking.
Salt and black pepper are essential. Italian seasoning, garlic powder, or onion powder can be added for extra flavor.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This helps them cook evenly and stay tender.
Mozzarella and Parmesan cheese are the classic choices.
Fry the chicken until golden brown before baking, don’t overload it with sauce, and bake just until the cheese is melted and bubbly.
Skipping the resting time after breading, overcrowding the pan, using thick chicken breasts, or adding too much sauce before baking can all affect the final result.
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If you’re planning a cozy, comforting meal, be sure to check out these great Italian Sunday dinner recipes for more classic, family-style favorites everyone will love.
Chicken Parmesan Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup flour
- 2 large eggs beaten
- 1 cup breadcrumbs preferably Italian-style
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Olive oil for frying
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish optional
Instructions
- Preheat your oven to 375°F.
- Place each chicken breast between two sheets of plastic wrap and pound chicken to an even thickness using a meat mallet or rolling pin.
- Use a paper towel to pat the chicken breasts dry before breading.
- Season the chicken breasts with salt and pepper.
- Set up a dredging station with three shallow bowls: one with all purpose flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
- Dredge chicken breasts in the flour, shaking off any excess, then dip it into the beaten egg mixture, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
- Let the breaded chicken breasts sit for about a half hour in the refrigerator before cooking.
- Heat olive oil in a large skillet over medium-high heat.
- Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side and the internal temperature reaches 165 degrees.
- Let the breaded chicken breast rest on a wire rack.
- Transfer the browned chicken breasts to a baking dish.
- Spoon marinara sauce over each chicken breast and sprinkle shredded mozzarella cheese on top of the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
- Garnish with fresh basil leaves if desired, and serve hot.
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