I love this Chicken Parmesan—crispy breaded chicken topped with savory marinara sauce and melted cheese. It’s comforting, satisfying, and a timeless classic that hits all the right notes.
Why You’ll Love This Recipe
I adore how this dish turns simple ingredients into something special. Breaded chicken cooks up golden and crunchy, then smothered with tangy sauce and gooey cheese—every bite is rich, flavorful, and comforting. I find it’s a perfect dinner that feels indulgent without being complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts (pounded to even thickness)
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Salt
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Black pepper
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All-purpose flour
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Eggs (beaten)
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Italian-style breadcrumbs (or panko)
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Grated Parmesan cheese
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Olive oil (or a mix of oil and butter)
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Marinara sauce
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Shredded mozzarella cheese
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Fresh basil or parsley, chopped (for garnish)
Directions
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I season the chicken breasts with salt and pepper on both sides.
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I set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs mixed with Parmesan.
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I dredge each chicken breast in flour, shaking off excess, dip into egg, then press into the breadcrumb mixture until evenly coated.
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I heat a skillet over medium-high heat with enough oil (or oil and butter) to coat the bottom. I fry the chicken until golden-brown and crisp, about 3–4 minutes per side.
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I transfer the chicken to a baking dish or oven-safe skillet.
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I spoon marinara sauce over each piece, then top generously with shredded mozzarella and a sprinkle of Parmesan.
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I bake in a preheated oven at 375 °F (190 °C) for about 15–20 minutes, until the cheese is melted and bubbly and the chicken reaches 165 °F.
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I garnish with fresh basil or parsley, then serve immediately—often alongside pasta, a simple green salad, or garlic bread.
Servings and Timing
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Servings: 4 chicken cutlets
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Prep Time: 15 minutes
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Cook Time: 20 minutes (frying + baking)
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Total Time: About 35 minutes
Variations
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Herb-seasoned breadcrumbs: I add dried oregano, basil, or garlic powder to the breadcrumbs for extra flavor.
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Spicy twist: I stir red pepper flakes into the marinara sauce or breadcrumbs for a kick.
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Lightened-up version: I bake the breaded chicken at 400 °F for 15–18 minutes instead of frying.
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Stuffed cutlets: I cut a pocket in the chicken breast and stuff with mozzarella and basil before breading.
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Pesto upgrade: I swirl basil pesto into the marinara sauce or drizzle on top after baking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350 °F oven for about 10 minutes until warmed through and the cheese becomes stringy again. I avoid the microwave to keep the breading crisp.
FAQs
How do I keep the breading crisp after baking?
I fry it until golden before baking and reheat in the oven, not the microwave—that helps maintain that satisfying crispness.
Can I use chicken thighs instead of breasts?
Yes—I often use boneless thighs. They stay juicy and cook slightly faster, though I watch timing closely.
What type of cheese melts best on top?
Mozzarella is classic for meltiness, but I also like a mix of mozzarella and provolone—or fontina for extra creaminess.
Can I make this ahead of time?
I assemble the fried chicken and marinara in the baking dish, cover and refrigerate, then bake when ready. I add cheese before baking so it melts fresh.
What sides pair well with Chicken Parmesan?
I serve it with spaghetti or linguine, roasted vegetables, a crisp Caesar salad, or even polenta—it’s a versatile dish that complements many sides.
Conclusion
This Chicken Parmesan never fails to be a crowd-pleaser. With its crispy coating, savory sauce, and gooey cheese, it’s both comforting and impressive. Whether I’m cooking for family or guests, this dish always delivers hearty, delicious satisfaction.