Classic Chicken Parmesan Recipe
Parmesan Recipes

Classic Chicken Parmesan Recipe

Classic Chicken Parmesan Recipe

This classic Chicken Parmesan is as good as it gets! It has a parmesan crust that seals in the juiciest chicken breast, topped with Homemade Marinara and a generous amount of melted cheese. The process to make this is surprisingly quick and easy.

Chicken Parmesan served over pasta and marinara sauce, garnished with parsley

This post may contain affiliate links. Read my disclosure policy.

Chicken Parmesan Recipe:
This is the classic version of Chicken Parm. A restaurant-quality Chicken Parmesan is so easy to recreate at home (for a fraction of the price). Since this chicken is breaded and covered in sauce, it also reheats really well so you will appreciate any leftovers. This is among our family’s favorite 30-minute meals.

This Chicken Parmesan Recipe is wonderful over hot pasta and served with Caesar Salad or Roasted Asparagus on the side. It can also be served as a hot sandwich on a toasted bun; yum!
What is Chicken Parmigiana?
The Italian name is Chicken Parmigiana and in the US, it has been nicknamed Chicken Parm, short for Chicken Parmesan. It is essentially breaded chicken breast covered in tomato sauce and cheese and is similar to Eggplant Parmesan.

How can something so simple be THIS good you ask? You only have to try it once and you will know why everyone is talking about this dish. P.S. If you want to take this a step further, you can also make Stuffed Chicken Parmesan.

Chicken Parmigiana being served out of a casserole dish with spatula and cheese pull

Ingredients for Easy Chicken Parmesan:
You just need a few pantry staples to make Chicken Parm. This is the best with homemade marinara sauce but if you’re in a hurry, you can absolutely use your favorite store-bought marinara. All you need for the perfect chicken parm is:

Chicken breasts
Flour, salt, and pepper to dredge
Eggs, for the egg wash
Italian bread crumbs and parmesan for the crust
A good cooking oil
Marinara Sauce
Shredded Mozzarella
Parsley or basil to garnish
Ingredients for chicken parmesan with homemade marinara sauce, chicken breast, cheese, bread crumbs, eggs, flour and seasonings

How to Make Parmesan Crusted Chicken:
Mak the easy 20-minute homemade marinara and while it simmers, continue to prep the chicken.
Cut 2 chicken breasts in half length-wise for 4 cutlets and season with salt and pepper.
Set up 3 shallow bowls: In the first bowl, combine flour, salt and pepper, in the second bowl, beat together 2 eggs and in the third bowl, stir together parmesan and bread crumbs
Dredge chicken in flour, dusting off excess, then dip in eggs and turn to coat in bread crumbs.
Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side or until just cooked through at 165˚F on an instant-read thermometer.
Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over marinara in a single layer. Spoon on marinara sauce and top with cheese then bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling.

Cook’s Tip: If chicken cutlets are large or uneven, use a meat mallet to pound between plastic wrap into 1/3″-thick cutlets and they will cook faster and more evenly.

Step by step assembling chicken parmesan in casserole dish with marinara and mozzarella cheese

Can Chicken Parm be Made Ahead?
You can saute the breaded chicken, arrange in a casserole dish and top with marinara and cheese, then cover and refrigerate. Bake before serving, but be sure to bake a few minutes longer since you are baking chilled chicken. Check the internal temperature of the chicken with an instant-read thermometer to ensure that it bakes to a safe 165˚F.

Chicken Parmesan prepped to make ahead then baked

For a Healthier Baked Chicken Parmesan:
While we prefer sauteing the chicken lightly in oil because it is faster and uniformly golden, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.

To make baked chicken parm, complete steps 1 through 3, lightly coat breaded chicken breasts with cooking spray on all sides and bake the chicken for 20-25 minutes then continue with the recipe in step 5.

Chicken Parmesan Recipe
chicken Parmesan served over spaghetti and marinara sauce garnished with basil and parsley
Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.

2 chicken breasts, (large), about 1 1/2 lbs
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten until frothy
1/2 cup Italian bread crumbs
1/2 cup parmesan cheese, shredded or grated
2 Tbsp Light olive oil, to sauté
24 oz marinara sauce
4 oz mozzarella cheese, (1 cup shredded)
1 Tbsp fresh basil, or parsley, chopped for optional garnish
Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.

Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.

Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don’t crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.

Pour 1 1/2 cups of marinara into a 9×13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.

Recipe Notes
*Cook’s Tip: For large chicken breasts, pound your chicken between plastic wrap into even 1/3″-thick cutlets.

This is my Website with a ocer 10000+recipes of Healthy Foods, Nutrition, Vegan Salad,Vegan Pizza, Keto Food, Diabetes Recipes.