Name: The Best Chicken Parmesan (Parmigiana)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 3 chicken breasts, sliced in half lengthwise (6 cutlets); 1/2 cup all-purpose flour (or gluten-free flour blend); 3 eggs, whisked; 1/3 cup olive oil; 1 1/2 cups breadcrumbs; 1/2 cup parmesan cheese, shredded; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp Italian herb blend (thyme, oregano, basil, rosemary); 1 tsp garlic powder; 6 slices mozzarella cheese; 1 1/2 cups marinara sauce; 1/3 cup parmesan cheese, shredded; 2 tbsp fresh basil, chopped

This Chicken Parmesan recipe is a classic comfort food that I love making when I want something hearty, crispy, and cheesy. With juicy chicken cutlets, a golden breadcrumb coating, rich marinara, and melty mozzarella, it’s the perfect dish for both family dinners and special occasions.

Why You’ll Love This Recipe

I love this Chicken Parmesan because it’s a restaurant-quality dish I can easily make at home. The chicken turns out crispy on the outside yet tender inside, and the layers of marinara, mozzarella, and parmesan create the perfect balance of flavors. It’s a recipe that works beautifully for both weeknight meals and dinner parties.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken
3 chicken breasts, sliced in half length-wise to create 6 cutlets
1/2 cup all-purpose flour can also use gluten-free flour blend or white whole wheat
3 eggs, whisked
1/3 cup olive oil

Breadcrumbs
1 1/2 cups breadcrumbs
1/2 cup parmesan cheese, shredded
1/2 tsp (each) salt & pepper
2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
1 tsp garlic powder

For the Topping
6 slices Mozzarella
1 1/2 cups marinara sauce
1/3 cup parmesan cheese, shredded
2 tbsp fresh basil, chopped

Directions

I start by preheating my oven to 425°F (220°C).
I set up three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with parmesan, salt, pepper, Italian herbs, and garlic powder.
I coat each chicken cutlet in flour, dip it in egg, then press it into the breadcrumb mixture until fully coated.
In a large skillet, I heat olive oil over medium-high heat and fry the chicken for about 2–3 minutes per side until golden brown.
I place the browned chicken on a baking sheet and spoon marinara sauce over each cutlet.
I top each piece with a slice of mozzarella and a sprinkle of parmesan.
I bake for 15–20 minutes until the cheese is melted and bubbly and the chicken is fully cooked.
I finish with fresh basil before serving.

Servings and Timing

This recipe serves 6 people. It takes about 15 minutes to prepare and 25 minutes to cook, making the total time around 40 minutes.

Variations

I sometimes swap the mozzarella with provolone for a slightly sharper taste. If I want to keep things lighter, I bake the breaded chicken cutlets without pan-frying first. For a different twist, I use spicy marinara sauce or add crushed red pepper flakes for heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake the chicken at 350°F (175°C) until warmed through so the coating stays crisp. If I’m in a hurry, I use the microwave, though the breadcrumbs won’t stay as crunchy. For longer storage, I freeze the chicken (before adding the marinara and cheese) for up to 2 months.

FAQs

Can I make this ahead of time?

Yes, I prepare the breaded chicken in advance and refrigerate it. When I’m ready, I just bake it with the sauce and cheese.

What can I serve with Chicken Parmesan?

I like serving it with spaghetti, garlic bread, or a fresh green salad.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and add extra juiciness.

How do I make this recipe gluten-free?

I use a gluten-free flour blend and gluten-free breadcrumbs.

Can I air fry the chicken cutlets?

Yes, I cook them in the air fryer at 400°F (200°C) for about 10–12 minutes, flipping halfway through.

What’s the best marinara sauce to use?

I prefer a simple, high-quality marinara with minimal added sugar.

Can I add more cheese?

Absolutely, I sometimes add extra parmesan or even a sprinkle of romano for extra flavor.

How do I keep the breading from falling off?

I make sure to pat the chicken dry before coating and press the breadcrumbs firmly onto the cutlets.

Can I freeze Chicken Parmesan after baking?

Yes, but I find the texture better if I freeze the breaded chicken before adding the sauce and cheese.

How do I know the chicken is fully cooked?

I check with a meat thermometer the internal temperature should reach 165°F (74°C).

Conclusion

This Chicken Parmesan recipe is one of my all-time favorites because it’s crispy, cheesy, and full of flavor. I love how versatile it is, whether I’m making it for a cozy dinner at home or serving guests. With just a few simple steps, I can create a dish that’s always satisfying and delicious.