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  • Chicken Parmesan

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    This classic chicken parmesan recipe is perfect for a quick, easy, and tasty weeknight meal. Panko breaded chicken breasts are quickly fried so that they are nice and crispy, before being oven baked with marinara sauce, mozzarella, and parmesan.

    chicken parmigiana recipe over linguini

    When you need to get a tasty dinner on the table, and one that you know everyone will love, you can not go wrong with classic chicken parmesan.

    Simple to make, this American-Italian recipe is popular for good reason! The breaded chicken is fried so it’s super crispy, then it’s baked in a rich marinara sauce and topped with cheeses. If you are short on time and have picky eaters, this is sure to please everyone!

    Be sure to try my Chicken Pesto Pasta and Chicken Milanese too!

    Why you will love this chicken parmesan recipe!

    • Quick and easy: This chicken recipe is ready to serve in less than 30 minutes and it’s easy to prep. It’s a great go to after a long day.
    • Simple ingredients: You don’t need a long list of ingredients to make this recipe, it’s likely you’ll have a lot of things to hand already.
    • So delicious! This is a great comfort food recipe and it’s perfect to add to your weekly meal rotation. Cheesy and rich, serve it over pasta for a filling and hearty dinner tonight.
    chicken parmesan over linguini pasta on a plate

    Ingredients for chicken Parmigiana

    • Chicken: Use skinless and boneless chicken breasts for this recipe. Cut them in half lengthways to make cutlets. You can also use a rolling pin or meat mallet to pound them a little bit to even thickness.
    • Seasonings: Kosher salt, pepper and garlic powder. You can also use fresh basil or italian herbs for garnish.
    • Flour and eggs: Dredge the chicken in all purpose flour (or gluten-free) and eggs so that the breadcrumbs stick to it to form a crispy coating.
    • Panko breadcrumbs: Panko breadcrumbs get extra crispy when fried and baked, so I prefer to use these over fine. Use seasoned Italian bread crumbs for added flavor.
    • Cheese: This recipe uses parmesan cheese for flavor and mozzarella for a creamy texture and cheese pulls.
    • Oil: For frying the breaded chicken. I like to use a light olive oil taht doesn’t have a strong flavor, or you can use another neutral oil like canola or vegetable.
    • Marinara sauce: Use your favorite brand of marinara sauce for this recipe.
    ingredients for chicken parmesan

    How to make chicken parmesan

    • Preheat an oven to 425 degrees and spray a baking sheet with cooking spray.
    • Season the chicken cutlets on both sides with salt, freshly ground black pepper and garlic powder.
    • In three shallow bowls add the flour to the first bowl, eggs to the second one (and beat until combined) and the panko and ½ cup Parmesan cheese to the other one (and mix).
    • Dredge the chicken in the flour, then dip it in the egg mixture and finally press it into the panko mixture.
    • Add the olive oil and butter to a large skillet on medium high heat and cook the chicken for 3-4 minutes on each side until golden brown (it’ll be raw inside still).
    • Spread about 1 ½ cups of marinara to thickly coat the bottom of a 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.
    • Spoon 2 Tbsp marinara sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then sprinkle each chicken cutlet with the Mozzarella cheese & remaining Parmesan.
    • Bake in the oven at 425°F for 10 to 15 minutes, or until the mozzarella begins to brown.
    • Serve with pasta and the remaining sauce.
    process images of making homemade chicken parmesan
    process images of making oven baked chicken parmesan

    Can you make this recipe gluten-free?

    If you have gluten intolerance, it’s easy to adapt this recipe. Simply use gluten-free flour and gluten-free breadcrumbs and you are good to go. Making this chicken parmigiana recipe gluten-free won’t affect the final taste of the meal.

    Can you use thighs instead of breasts?

    Breasts are traditionally used to make oven baked chicken parmesan, but you can use thighs if that’s what you have. Lay them out flat and pound to an even thickness before coating in the flour, eggs, and breadcrumbs. Chicken thighs will also take a little longer to cook through, so add 5 to 10 minutes to the oven baking time.

    close up image of easy chicken parmesan

    What do you serve it with?

    I love to serve this easy chicken parmesan on some freshly cooked pasta, linguini is my favorite, but most types will work well. You can also serve this high protein low carbohydrates meal over spaghetti squash or zucchini noodles for a low carb dinner. It’s also great served in a hoagie roll for a chicken parm sandwich! Serve it alongside a veggie or salad side like:

    Can you make it ahead of time?

    This recipe is best enjoyed as soon as you’ve made it so that the breading on the chicken is nice and crispy. If you do have leftovers you can reheat them in the oven at 360F for 10 to 15 minutes till warmed through.

    TIPS FROM NELI’S KITCHEN

    Recipe Notes and Tips for the Best Parmesan Crusted Chicken

    • Panko breadcrumbs make the chicken nice and crispy, in a pinch you can use fine, but it won’t have the same texture.
    • Don’t over fry the chicken or it can become dry. The breading should be golden brown, but the chicken will finish cooking through in the oven.
    • Make sure that your chicken is fully cooked through by using an instant read thermometer. It should register at 165F.
    chicken parmigiana from top

    More Chicken Recipes

    Chicken Parmesan

    This classic chicken parmesan recipe is perfect for a quick, easy and tasty weeknight meal. Panko breaded chicken breasts are quickly fried so that they are nice and crispy, before being oven baked with marinara sauce, mozzarella and parmesan.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 576kcal

    INGREDIENTS

    INSTRUCTIONS

    • Preheat an oven to 425 degrees.
    • Season the chicken cutlets on both sides with salt, freshly ground black pepper and garlic powder.
    • In three shallow bowls add the flour to one, eggs to one (and beat until combined) and the panko and ½ cup Parmesan cheese to the other (and mix).
    • Dredge the chicken in the flour, then the egg and finally press it into the panko mixture.
    • Add the olive oil and butter to a cast iron skillet on medium high heat and cook the chicken for 3-4 minutes on each side until golden brown (it’ll be raw inside still).
    • Spread about 1 ½ cups of marinara to thickly coat the bottom of a 9×13 casserole dish. Arrange the chicken cutlets on top of the tomato sauce in the baking dish.
    • Spoon 2 Tbsp marinara sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then sprinkle each chicken cutlet with the Mozzarella cheese & remaining Parmesan.
    • Bake in the oven at 425°F for 10 to 15 minutes, or until the mozzarella begins to brown.
    • Serve with pasta and the remaining sauce.

    TIPS & NOTES

    • Panko breadcrumbs make the chicken nice and crispy, in a pinch you can use fine, but it won’t have the same texture.
    • Don’t over fry the chicken or it can become dry. The breading should be golden brown, but the chicken will finish cooking through in the oven.
    • Make sure that your chicken is fully cooked through by using an instant read thermometer. It should register at 165F.

    NUTRITION

    Calories: 576kcal | Carbohydrates: 29g | Protein: 50g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 2064mg | Potassium: 1108mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1395IU | Vitamin C: 13mg | Calcium: 566mg | Iron: 4mg
    Course Main Course
    Cuisine American
    Keyword baked chicken parmesan, easy chicken parmesan recipe, how to make chicken parmesan
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