Name: Chicken Parmesan Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 3 boneless skinless chicken breasts, cut in half horizontally to make 6 breast halves; ½ cup freshly grated parmesan cheese, divided; 2 eggs; 1 cup panko bread crumbs; 1 cup Italian style bread crumbs or additional panko; 1 teaspoon garlic powder; 3 Tablespoons oil; 24 ounces marinara sauce, homemade or store-bought; 1 cup shredded mozzarella cheese; Fresh basil leaves for serving

Jump to Recipe·Print Recipe

If you’re anything like me, you know that some dishes are just downright comforting—and Chicken Parmesan is right at the top of that list. This Chicken Parmesan Recipe is a classic for a reason: crispy, golden breaded chicken, smothered in rich marinara and gooey melted mozzarella, with just the right sprinkle of Parmesan to tie it all together. It’s the type of meal that feels fancy enough for company but is simple enough for a weeknight dinner after a long day.

What I love about this Chicken Parmesan Recipe is how versatile it is—you can whip it up with store-bought marinara or take it up a notch with homemade sauce. Plus, it’s a great crowd-pleaser whether you’re serving it for family dinner or a casual get-together. Trust me, once you try this recipe, it will become your go-to comfort food whenever you crave something hearty and satisfying.

Ingredients You’ll Need

The ingredients here work together to get that perfect balance of flavors and textures—from the crispy coating to the melty cheese topping. You don’t need anything fancy, but I always say quality Parmesan and fresh basil really elevate this dish. Here’s a quick rundown with some of my personal tips for shopping.

Boneless skinless chicken breasts: Cutting them in half horizontally gives you thinner pieces that cook evenly and stay juicy.
Freshly grated Parmesan cheese: Freshly grated is key—pre-grated Parmesan just doesn’t melt the same!
Eggs: They help the breading stick perfectly to the chicken.
Panko bread crumbs: These give that irresistible crunch—don’t skip them.
Italian style bread crumbs (or panko): Adds flavor and extra texture for a perfect crust.
Garlic powder: Simple seasoning that really brings out great flavor in the breading.
Oil: For frying—use a neutral oil like vegetable or canola for best results.
Marinara sauce: You can use store-bought, but homemade makes this recipe shine.
Shredded mozzarella cheese: The gooey melty star on top—you want fresh, not pre-shredded if you can.
Fresh basil leaves: Adds a fresh herbal note and a beautiful pop of color when serving.

Variations

One of the best parts about this Chicken Parmesan Recipe is that it’s really flexible—you can make it just the way you like. I often switch things up depending on what I have on hand or who I’m cooking for. Feel free to play around to find your perfect version.

Gluten-free: Swap out regular crumbs for gluten-free panko. I’ve done this for friends with celiac, and it’s just as tasty.
Low-carb: Use almond flour or crushed pork rinds instead of bread crumbs—you’ll still get that satisfying crunch.
Spicy kick: Add red pepper flakes to the breading mix if you like a little heat. I love the extra zing it brings!
Cheese options: Try adding provolone or fontina alongside the mozzarella for a richer cheese experience.
Vegetarian style: Swap chicken for thick slices of eggplant, bread and fry them just like chicken. It’s surprisingly good!

How to Make Chicken Parmesan Recipe

Step 1: Prep the Chicken for Perfect Even Cooking

Start by slicing the chicken breasts horizontally to create thinner cutlets—this helps them cook evenly and stay tender. Pat each piece dry with paper towels; moisture is the enemy of crispy breading. Season lightly with salt and pepper before moving to the breading station. This little step always makes a big difference in flavor.

Step 2: Set Up Your Breading Station

Grab three shallow dishes—one for the beaten eggs, one with a mix of panko and Italian bread crumbs plus garlic powder, and one with the grated Parmesan cheese (you’ll use it in two places). Dip each chicken piece first into the egg, making sure it’s fully coated, then dredge it in the crumb mixture pressing gently to adhere. For the crispiest finish, I love doing a double dip: once in egg, then crumbs, and repeat quickly again.

Step 3: Fry the Chicken Until Golden and Crispy

Heat 3 tablespoons of oil in a large skillet over medium heat. When it’s hot but not smoking, add the breaded chicken. Fry for about 3-4 minutes per side until golden brown and crispy, but not overcooked. It helps to not crowd the pan to keep the oil temperature steady. Use tongs to flip gently and keep that beautiful crust intact.

Step 4: Assemble and Bake With Sauce and Cheese

Preheat your oven to 400°F (200°C). Spread a thin layer of marinara sauce on the bottom of a baking dish, then arrange the fried chicken pieces on top. Spoon more sauce over each, sprinkle with mozzarella and a little extra Parmesan, then bake for about 15-20 minutes until the cheese is bubbly and golden. This finishing step melts it all together into that irresistible Chicken Parmesan goodness.

How to Serve Chicken Parmesan Recipe

Garnishes

I always top my Chicken Parmesan with fresh basil leaves—there’s just something magical about that burst of color and freshness. Sometimes I drizzle a little extra virgin olive oil or freshly cracked black pepper for added depth. If you’re feeling fancy, a sprinkle of chopped parsley works great too.

Side Dishes

Traditional spaghetti tossed in olive oil or marinara is my go-to pairing, but roasted veggies or a crisp Caesar salad are fantastic sides as well. For a low-carb option, cauliflower rice or zucchini noodles work marvelously. Whatever you pick, make sure it complements the richness of the chicken.

Creative Ways to Present

I’ve served Chicken Parmesan on crisp polenta rounds for a fun appetizer at parties, and once we layered it over creamy mashed potatoes for an extra cozy meal. For date night, plating each piece neatly with a basil sprig and some edible flowers made it look like a restaurant dish at home—presentation can be so simple but make a big impact!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When you layer the chicken with sauce in the container, it helps retain moisture, so the breading doesn’t dry out too badly.

Freezing

This Chicken Parmesan Recipe freezes really well. I usually freeze individual portions after the baking step, wrapped tightly in foil and placed in a freezer bag. It’s a lifesaver for quick dinners on busy nights—just thaw overnight and reheat!

Reheating

The best way I’ve found to reheat Chicken Parmesan is in the oven at 350°F (175°C) for about 15 minutes to keep that crispy crust intact while warming the inside. Microwaving makes it soggy, so I avoid that if I can. If you’re in a hurry, a quick broil at the end helps crisp things right back up.

FAQs

Can I bake the chicken instead of frying it in this Chicken Parmesan Recipe?

Absolutely! Baking is a great option if you want to avoid frying. To do this, preheat your oven to 425°F (220°C), place breaded chicken on a greased baking sheet, and spray lightly with cooking spray to help crisp the coating. Bake for 20-25 minutes, flipping halfway, until golden and cooked through, then proceed with sauce and cheese topping before a quick bake again to melt the cheese.
What type of cheese is best for Chicken Parmesan?

Mozzarella is the classic cheese for that gooey melt, but I recommend using fresh shredded mozzarella if possible—it melts beautifully without getting rubbery. Parmesan adds sharpness and flavor, so freshly grated Parmesan in the breading and on top is best. Some people add provolone or pecorino romano for extra depth, which I’ve tried and loved.
How do I prevent the chicken from becoming soggy?

To keep the chicken crispy, make sure to fry it until golden before baking, and don’t add too much sauce before baking—just enough to coat. Also, avoid covering the chicken tightly when storing leftovers. Reheating in the oven instead of the microwave helps maintain crispness.
Can I use chicken thighs instead of breasts in this recipe?

You can! Boneless skinless chicken thighs are juicier and more forgiving if slightly overcooked, plus they have great flavor. Just adjust cooking time—they might need a bit longer depending on thickness.
Is homemade marinara sauce necessary for the best Chicken Parmesan?

Not necessary at all! Store-bought marinara works perfectly fine and saves time, especially on busy days. However, if you have fresh tomatoes and a bit of patience, homemade marinara does add a personal touch and can be tailored to your flavor preferences.

Final Thoughts

This Chicken Parmesan Recipe holds a special place in my kitchen because it’s one of those feel-good meals that’s satisfying and reliable every single time. I love how the crispy crust gives way to tender chicken and gooey cheese, all kissed by the bright notes of marinara and basil. When you make this at home, you’ll see how approachable it is—no fancy ingredients, just good food with love. Give it a try, and I bet it’ll become a permanent favorite in your recipe box too!