Chicken Parmesan — or Chicken Parm for short — is one of those comfort food classics that never goes out of style. Perfectly crispy chicken cutlets smothered in marinara, topped with gooey mozzarella, and served over spaghetti… it’s the kind of dish that feels both cozy and elegant. Whether you’re serving it for date night or a family dinner, this is the ultimate crowd-pleasing recipe.
Why You’ll Love This Chicken Parmesan 💖
✅ Crispy on the outside, juicy on the inside
✅ No deep frying required — baked to golden perfection
✅ Great for weeknights and special occasions
✅ Pairs beautifully with pasta, garlic bread, or salad
✅ Ready in about 30 minutes!
Ingredients You’ll Need 🛒
This version of Chicken Parmesan uses pantry-friendly ingredients, but every element has a role in building layers of texture and flavor:
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (about 2 large breasts): Sliced in half to create thin, even cutlets for faster cooking and better crisping. You can also use thin-sliced breasts from the store.
- ½ cup all-purpose flour: Helps the breading adhere to the chicken — the first essential step to that crisp crust.
- 1 large egg + 1 tbsp water: Acts as the glue between flour and breadcrumbs. Whisked together for an even coating.
For the Breading:
- ½ cup Italian-seasoned breadcrumbs: Pre-seasoned for extra flavor and crunch. You can also use panko for added crispiness.
- ¼ cup grated Parmesan cheese: Adds salty, nutty flavor and helps the crust brown beautifully.
- 1 tsp Italian seasoning + 1 tsp garlic powder: Aromatic boost to the breading — makes every bite fragrant and flavorful.
- ¾ tsp salt + ¼ tsp black pepper: Essential for seasoning the chicken inside and out.
For Topping & Serving:
- ½ cup marinara sauce: Spoon it over the chicken — homemade or your favorite jarred variety works great.
- 1 cup shredded part-skim mozzarella cheese 🧀: Melts into that signature bubbly topping.
- Chopped parsley or basil (optional): Adds a fresh, vibrant finish.
- Cooked spaghetti or linguine: Classic pairing, but optional — it’s just as good with a green salad or roasted vegetables.
How to Make Chicken Parmesan 👩🍳
- Preheat & Prep:
Preheat your oven to 425°F. Lightly grease a baking sheet or dish. - Prepare the Chicken:
Slice chicken breasts horizontally to make 4 thin cutlets. If uneven, gently pound to ½-inch thickness using a rolling pin or mallet (cover in plastic wrap first to prevent splatter). - Set Up a Breading Station:
- Bowl 1: Flour
- Bowl 2: Beaten egg + water
- Bowl 3: Breadcrumbs + Parmesan + seasoning blend
- Bread the Chicken:
Coat each cutlet in flour, then egg, then breadcrumb mixture. Press lightly to help the coating stick. - Bake Until Crisp:
Place on baking sheet and bake in the upper third of the oven for 12–15 minutes. Chicken should reach 150°F before adding sauce and cheese. - Add Sauce & Cheese:
Spoon marinara over each cutlet, then sprinkle generously with mozzarella. - Finish Baking:
Return to oven for 3–8 more minutes until the cheese is melted and the internal temp hits 165°F. - Serve:
Plate with spaghetti, extra marinara, and a sprinkle of fresh herbs 🌿. Buon appetito!
Tips for the Best Chicken Parm 🧠
🥩 Use cutlets or slice your own — thinner = crispier and quicker to cook
🔥 Bake in the top third of the oven for better browning
🧀 Freshly shredded mozzarella melts better than pre-shredded
🍝 Don’t drown it in sauce — a spoonful on top keeps the crust crispy
🌿 Finish with fresh herbs for flavor and color
Make-Ahead, Storage & Reheating 🧊
- Make-Ahead: Breaded chicken can be assembled 1 day in advance and refrigerated (uncooked).
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken (without pasta) for up to 2 months. Wrap well and store with parchment between layers.
- Reheat: Bake at 350°F covered with foil for 10–15 minutes. Avoid microwaving to preserve the crust!
FAQs About Chicken Parmesan ❓
Q: Can I fry the chicken instead of baking?
A: Yes! Pan-fry in olive oil over medium heat for 3–4 minutes per side until golden, then finish in the oven.
Q: Can I use a different cheese?
A: Provolone, fontina, or even a mozzarella-provolone blend works great.
Q: What’s the best side dish?
A: Classic spaghetti, roasted broccoli, garlic bread, or Caesar salad all shine next to Chicken Parm.
Q: Can I make this gluten-free?
A: Use gluten-free breadcrumbs and all-purpose GF flour — it still turns out delicious!
Final Thoughts 💭
Few meals can compete with the satisfaction of cutting into a crispy Chicken Parmesan — golden crust, tangy marinara, and melty mozzarella all working in perfect harmony. It’s a dish that brings restaurant-quality flavor to your kitchen, with no deep fryer in sight. The oven does all the work, giving you juicy chicken and that satisfying cheesy finish you crave.
What makes this recipe even more special is how flexible it is. Want to keep it low-carb? Serve it with zoodles or roasted veggies. Feeding kids? Tone down the herbs and skip the garnish. Looking to impress? Use homemade sauce and fresh mozzarella for an elevated twist. You can prep the cutlets in advance, bake them to perfection, and serve them however your night demands 🍽️.
And let’s not forget the leftovers — this chicken is unreal the next day, whether layered on a sandwich roll with extra sauce or reheated over pasta. In short, Chicken Parmesan isn’t just a meal — it’s a comfort ritual. One that feels just as welcome on a busy weeknight as it does on a dinner table surrounded by friends and wine glasses.
Short Version
Chicken Parmesan
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (2 breasts, see note)
- ½ cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- ½ cup Italian seasoned bread crumbs
- ¼ cup grated Parmesan cheese plus more for serving
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt plus more for seasoning chicken
- ¼ teaspoon black pepper plus more for seasoning chicken
- ½ cup marinara sauce plus more for serving
- 1 cup shredded part-skim mozzarella cheese 4 ounces
- Chopped fresh parsley or basil optional, for serving
Instructions
- Preheat the oven to 425°F. Grease a baking sheet or baking dish with cooking spray or oil.
- Slice the chicken breasts in half horizontally to get 4 thin chicken cutlets. (If using thin-sliced chicken breasts, no need to slice them.) If the chicken cutlets are uneven in thickness, you can pound them with a meat mallet or rolling pin to make them an even ½-inch thickness. (Cover the chicken with plastic wrap or place it in a zip-top bag before pounding to prevent splattering.)
- To prepare the breading for the chicken, you will need 3 shallow pie plates, bowls, or other wide and shallow dishes. In one dish, place the flour. In the second, place the egg and tablespoon of water. Use a fork to beat the egg and water together until well combined. In the third dish, stir together the Italian seasoned bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Coat the chicken first in the flour, then in the egg, and finally in the bread crumb mixture. Place the coated chicken on the prepared baking sheet or baking dish.
- Bake the chicken in the upper third of the preheated oven for 12-15 minutes, or until the chicken is almost cooked through (it should register about 150°F when tested with an instant-read thermometer, as it will cook further after topping with the sauce and cheese). Spoon 2 tablespoons of marinara sauce over each chicken piece and sprinkle with mozzarella cheese. Continue baking until the chicken is fully cooked (it should reach 165°F at the thickest part when tested with an instant-read thermometer). This may take an additional 3-8 minutes, depending on the size of your chicken pieces.
- Serve the chicken with pasta and additional marinara sauce, garnished with chopped fresh parsley or basil if desired.
Notes
