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.
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.
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:
Dish 1: Flour
Dish 2: Beaten eggs mixed with a tablespoon of water
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.
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.
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.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
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.
For the crispiest coating:
After breading, let the chicken rest on a rack or plate for 10–15 minutes. This helps the coating stick better during cooking.
Bake if you like, but pan-frying in a thin layer of oil gives the chicken that golden, restaurant-style crunch.
Use homemade or high-quality jarred marinara sauce. Simmer it briefly with fresh basil, garlic, and olive oil for extra flavor.
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.
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.
Bake the dish until bubbly, then broil for 2–3 minutes to brown the cheese for that irresistible golden top.
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.
For entertaining or meal prepping, slice each chicken breast in half horizontally to create thinner cutlets. They're easier to portion and cook faster.
Top with fresh basil, parsley, or a drizzle of balsamic glaze for brightness and color contrast.
Serve with garlic bread, Caesar salad, or roasted veggies like broccoli or green beans. This balances the richness of the dish.
Pasta tends to get mushy when frozen and reheated. If meal prepping, freeze chicken and sauce separately from cooked pasta.
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.
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.
