Chicken Parmesan, also known as Chicken Parmigiana, is a beloved Italian-American classic that brings together crispy breaded chicken cutlets, rich marinara sauce, and gooey melted cheese.
It’s the ultimate comfort food—hearty, satisfying, and bursting with flavor in every bite. Traditionally pan-fried until golden, then baked to perfection with layers of mozzarella and Parmesan, this dish is a favorite for family dinners and special occasions alike.
Whether served over pasta or in a toasted sandwich, Chicken Parm delivers a perfect balance of textures and savory goodness. It’s a timeless recipe that turns simple ingredients into a showstopping meal.
Chicken Parmesan, or “Chicken Parmigiana,” is a beloved Italian-American comfort food that combines crispy breaded chicken cutlets, tangy marinara sauce, and gooey melted cheese — all baked to perfection.
While it may seem like a restaurant-only dish, it’s surprisingly simple to make at home with just a few quality ingredients and a little love. This recipe delivers the perfect balance of crispiness, savoriness, and cheesy indulgence.
Best Chicken Parm
Description
The Best Chicken Parmesan is a classic Italian-American comfort dish that features juicy, breaded chicken breasts, pan-fried to golden perfection, then smothered in rich marinara sauce and melted mozzarella and Parmesan cheeses.
Each bite offers a perfect balance of crispy coating, tender chicken, tangy tomato, and creamy cheese.
Often served over spaghetti or alongside garlic bread, it’s a hearty and satisfying meal that’s both elegant and comforting.
Whether for a family dinner or special occasion, Chicken Parm never fails to impress with its bold flavor and irresistible texture.
It’s a timeless favorite that brings warmth to any table.
Ingredients
For the Sauce:
For Assembly:
Instructions
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Prepare the Chicken Cutlets
Start by slicing your chicken breasts in half horizontally to create thinner cutlets. This ensures even cooking and the perfect crisp-to-meat ratio.
Place each cutlet between two sheets of plastic wrap or parchment paper and gently pound them to about ½ inch thick using a meat mallet or rolling pin. Season both sides with salt and pepper.
Set up a breading station with three shallow dishes:
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Dish 1: Flour
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Dish 2: Beaten eggs mixed with a tablespoon of water
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Dish 3: Italian-style breadcrumbs mixed with Parmesan, garlic powder, and oregano
Dredge each chicken cutlet first in flour (shake off excess), then dip in the egg wash, and finally coat with the breadcrumb mixture, pressing to adhere.
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Fry the Chicken
In a large skillet, heat about ½ inch of oil over medium-high heat until hot and shimmering (but not smoking). Carefully place the breaded chicken cutlets in the pan, working in batches to avoid overcrowding. Fry for about 3–4 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil. Set aside.
Tip: If you want to reduce oil, you can also bake the breaded cutlets at 400°F (200°C) for 20 minutes, flipping halfway.
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Make the Marinara Sauce
In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant — don’t let it brown. Stir in the crushed tomatoes, basil, salt, pepper, and a pinch of sugar (to cut acidity, if desired).
Add red pepper flakes for a little heat if you like.
Simmer the sauce on low for 15–20 minutes, stirring occasionally, until slightly thickened.
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Assemble the Chicken Parmesan
Preheat your oven to 425°F (220°C). Spoon a thin layer of marinara sauce onto the bottom of a large baking dish.
Arrange the fried chicken cutlets on top of the sauce in a single layer. Spoon more sauce over each piece of chicken (don’t drown it — the crust should still show a bit).
Sprinkle each cutlet with shredded mozzarella and additional Parmesan. Bake uncovered for 12–15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots. For a browned top, switch on the broiler for the last 1–2 minutes, watching closely to avoid burning.
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Serve and Enjoy
Sprinkle chopped parsley or fresh basil on top for a pop of color and freshness.
Serve your Chicken Parmesan hot, either over a bed of spaghetti, linguine, or with a crisp green salad and garlic bread on the side.
It’s also fantastic tucked into a toasted Italian sandwich roll for a Chicken Parm sub.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 10g50%
- Cholesterol 150mg50%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 50g100%
- Calcium 250 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken Parmesan—crispy breaded chicken breasts smothered in marinara and melty cheese—is a comforting, crowd-pleasing classic.
Whether you're making it for a weeknight dinner or a special occasion, these tips and tricks will help you get the most out of every bite and batch.
Top Tips for the Best Chicken Parmesan
1. Pound Chicken Evenly
Start by pounding your chicken breasts to an even thickness (about ½ inch). This helps them cook evenly, prevents dryness, and gives a better texture.
2. Season Every Layer
Don’t just season the breadcrumbs. Season your chicken with salt and pepper before dredging. Add dried herbs (like oregano, basil, and garlic powder) to the flour and breadcrumbs for extra flavor.
3. Use a Three-Step Breading Station
For the crispiest coating:
- Dredge in flour
- Dip in beaten eggs
- Coat with breadcrumbs (Panko works great for extra crunch)
4. Let Breaded Chicken Rest Before Frying
After breading, let the chicken rest on a rack or plate for 10–15 minutes. This helps the coating stick better during cooking.
5. Pan-Fry for Crispiness
Bake if you like, but pan-frying in a thin layer of oil gives the chicken that golden, restaurant-style crunch.
6. Use Good-Quality Marinara
Use homemade or high-quality jarred marinara sauce. Simmer it briefly with fresh basil, garlic, and olive oil for extra flavor.
7. Layer Carefully
Place a thin layer of sauce on the bottom of the baking dish before adding the fried chicken. Top with just enough sauce to cover each cutlet—don’t drown them, or the crust will get soggy.
8. Use Two Cheeses
A mix of mozzarella (for stretch) and Parmesan (for saltiness and depth) gives the best cheesy finish. Use fresh mozzarella for gooey melt, or low-moisture shredded if you want a drier topping.
9. Broil at the End
Bake the dish until bubbly, then broil for 2–3 minutes to brown the cheese for that irresistible golden top.
Serving Tricks
1. Serve Over the Right Pasta
Spaghetti is traditional, but you can also use fettuccine, penne, or even zucchini noodles for a lighter option. Toss pasta with olive oil or marinara before plating so it doesn’t stick together.
2. Cutlets Instead of Whole Breasts
For entertaining or meal prepping, slice each chicken breast in half horizontally to create thinner cutlets. They're easier to portion and cook faster.
3. Add Fresh Garnishes
Top with fresh basil, parsley, or a drizzle of balsamic glaze for brightness and color contrast.
4. Pair with Simple Sides
Serve with garlic bread, Caesar salad, or roasted veggies like broccoli or green beans. This balances the richness of the dish.
Storage Tips
Refrigerator
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- To reheat: Bake at 350°F (175°C) until hot, about 15–20 minutes, or microwave in 30-second intervals, though the crust will soften in the microwave.
Freezer
- Freeze fully cooked Chicken Parmesan for up to 2–3 months.
- Wrap each cutlet in plastic wrap, then foil, and store in freezer-safe bags or containers.
Reheating from Frozen
- Thaw overnight in the fridge for best results.
- Reheat in the oven at 375°F (190°C) for 20–25 minutes, covered with foil. Remove foil during the last 5 minutes to crisp up the cheese.
Avoid Freezing with Pasta
Pasta tends to get mushy when frozen and reheated. If meal prepping, freeze chicken and sauce separately from cooked pasta.
Tips for the Best Chicken Parm:
- Use fresh mozzarella for a creamier melt and more authentic flavor.
- Don’t oversauce the chicken — too much sauce makes it soggy.
- Use high-quality crushed tomatoes or homemade marinara for best flavor.
- Let it rest for 5 minutes before serving so the cheese and sauce set slightly.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through — this helps keep the coating crispy. Avoid the microwave if you want to preserve the texture.
Conclusion
This classic Chicken Parmesan recipe delivers a crispy, cheesy, saucy masterpiece that feels fancy but is easy enough for a weeknight meal. It’s the ultimate crowd-pleaser, perfect for Sunday dinners, cozy nights, or impressing guests.
With just a few steps and quality ingredients, you’ll be serving up restaurant-quality Chicken Parm right from your own kitchen.
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Frequently Asked Questions
What is Chicken Parmesan and how is it different from Chicken Parmigiana?
Chicken Parmesan (or Chicken Parmigiana) is a classic Italian-American dish made with breaded chicken breasts that are pan-fried, topped with tomato sauce and melted mozzarella and Parmesan cheese, then baked until bubbly. The terms “Chicken Parmesan” and “Chicken Parmigiana” are used interchangeably — "Parmigiana" is the Italian name, while “Parmesan” is the Americanized version.
How do I make the chicken extra crispy and not soggy?
To get extra crispy chicken, use a three-step breading process: dredge the chicken in flour, then dip in beaten eggs, and finally coat with a mixture of breadcrumbs and grated Parmesan cheese. Use panko breadcrumbs for added crunch.
Pan-fry the breaded chicken until golden brown before baking. Also, make sure not to overload the chicken with sauce before baking—too much sauce can make it soggy. Add sauce only on top, not underneath.
Can I make Chicken Parmesan ahead of time?
Yes! You can bread and pan-fry the chicken in advance, then refrigerate it for up to 24 hours. When you're ready to serve, place the chicken in a baking dish, top with sauce and cheese, and bake until heated through and bubbly. You can also freeze the breaded, uncooked chicken or the fully baked dish for up to 2 months.
What should I serve with Chicken Parmesan?
Chicken Parmesan pairs wonderfully with spaghetti or any pasta tossed in marinara sauce. For a lighter option, serve it with sautéed spinach, a crisp Caesar salad, or roasted vegetables. Garlic bread or toasted ciabatta on the side also makes the meal more hearty and satisfying.
