Name: Chicken Parmesan
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1½ pounds chicken breast, thinly sliced, some grocers sell thinly sliced chicken breasts/cutlets; ½ cup Italian seasoned breadcrumbs, I use the 4C brand; 2 eggs, scrambled; ¼ cup parmigiano reggiano, grated; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon kosher salt; Black pepper to taste; Light extra virgin olive oil or neutral high smoke point oil of your choice, such as avocado; Maldon or extra kosher salt for topping; Fresh chopped parsley (optional); 4 oz fresh mozzarella, cubed; ¼ cup parmigiano reggiano, grated; 8 oz marinara sauce, plus more if serving with pasta; Fresh basil, chopped (optional)

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Perfect for cozy nights in or Sunday supper.

This Chicken Parmesan combines crispy pan fried cutlets with marinara sauce, melted mozzarella, and fresh basil for a timeless Italian-American favorite. It’s a guaranteed crowd-pleaser and exactly like you’d order at your favorite Italian restaurant.

A white plate with a piece of chicken Parmesan and marinara dressed spaghetti with a blue fork and orange tray in the background.

Chicken Parm – My Fave!

This is one of my absolute favorite Sunday meals. You get a hearty, comforting dinner on the table, plus I always make extra breaded chicken cutlets to enjoy throughout the week. While it may seem like more effort than ordering from your favorite Italian restaurant, I promise the homemade version is well worth it.

Once you’re already frying the cutlets, you might as well make a few extra. They reheat well and can be turned into quick meals throughout the work week.

A square baking dish with four pieces of golden chicken Parmesan topped with a sprig of fresh green basil.

Ingredients

The usual suspects, plus a large amount of cheese!

Fresh Ingredients

chicken breasts – thinly sliced, often called chicken cutlets, most stores sell them already thin-sliced
eggs
parmigiano reggiano – the good stuff!
fresh mozzarella – the fresh gives the restaurant style feel
marinara sauce – homemade or your favorite jarred stuff!
basil
parsley

A bowl of breadcrumbs, scrambled eggs, spices, parmigiana, and a tray of raw chicken cutlets.

Pantry Ingredients

Italian seasoned breadcrumbs – I use the 4C brand!
onion powder
garlic powder
kosher salt – I use Diamond Crystal in all my recipes
black pepper
light extra virgin olive oil or neutral oil – avocado oil would also work great!

A mason jar of marinara sauce, a wrapped wedge of parmigiano reggiano, and a round ball of fresh mozzarella.

How to Prepare the Chicken Cutlets

Prepare the Chicken Cutlets: Slice the chicken breasts into thin cutlets. Beat the eggs in a shallow bowl. In a separate shallow bowl, mix seasoned breadcrumbs with freshly grated parmigiano reggiano, kosher salt, onion powder, garlic powder, and parsley.
Bread the Chicken Cutlets: Dip each cutlet into the egg, then dredge in the breadcrumb mixture, pressing to coat well.

A bowl of breadcrumbs with spices and grated cheese, scrambled eggs with slices of chicken cutlets, breadcrumb bowl with a breaded chicken cutlet, and chicken cutlets resting in a metal tray.

How to Assemble Chicken Parmesan

Pan-Fry the Chicken: Heat oil in a large skillet over medium heat. Fry the breaded cutlets until golden on both sides and the internal temperature reaches 165°F. Transfer to a cooling rack or paper towel lined plate and lightly sprinkle with salt.
Prepare the Baking Dish: Preheat the oven to 400°F. Spread a thin layer of marinara sauce over the bottom of your baking dish.
Assemble the Chicken Parmesan: Arrange the fried cutlets in the baking dish. Spoon small dollops of marinara sauce over the chicken, then scatter cubed mozzarella evenly on top. Finish with grated parmigiano reggiano.
Bake and Finish: Bake until the sauce is bubbling and the cheese is melted, then broil briefly for color, watching closely. Finish with chopped fresh basil right before serving!

A large stainless skillet filled with oil and 2 pieces of fried cutlets, a baking dish with marinara sauce, then adding crispy cutlets, topping with small dollops of marinara sauce, and then cubes of white cheese scattered on top.

What to Serve with Chicken Parmesan

Chicken parmesan is a hearty main, so lighter sides tend to work best.

Try it with:

spaghetti tossed in the same marinara sauce you used for the chicken parm
a classic Caesar or lightly dressed arugula salad
roasted veggies
garlic or crusty bread

A white plate with a piece of chicken Parmesan and marinara dressed spaghetti with a blue fork.

When to Serve Chicken Parmesan

Chicken parm is an incredibly versatile dish that works just as well for an easy weeknight dinner as it does for entertaining. It’s a great choice for Sunday family meals or even dinner parties.

It’s simple enough to also please those who may be a little more picky. You can even leave a few un-assembled pieces of chicken cutlets on the side, they’re fantastic on their own.

Equipment I Use to Make Chicken Parmesan

Baking Dish – Le Creuset, Staub, and Pyrex are my favorite!
Stainless Steel Frying Pan – I recently received All Clad as a gift and am loving it, but Cuisinart is a classic for me
Microplane – so helpful for grating cheese
Light Olive Oil – for frying, nothing too fancy, you don’t want to use your best olive oils for frying

Frequently Asked Questions

How do I keep chicken parm crispy and not soggy?

Ensure you fry your cutlet until it’s golden and don’t overdo the sauce. You just use a few small dollops of marinara sauce on the chicken. You’re not covering it in sauce. Plus putting it in the oven to melt the cheese helps to crisp it up even more.

What cut of chicken works best for chicken parmesan?

Boneless, skinless chicken breasts sliced into thin cutlets. They need to cook evenly, the thinner the better. You do not want to bread, fry, and assemble a whole uncut chicken breast.

How do I reheat chicken parmesan without drying it out?

Use the oven instead of the microwave. Cover loosely with foil to warm through, then uncover at the end to bring back some crispness. Reheating in the microwave will cause it to lose its crisp, but that doesn’t stop me from doing it, it’s still delicious.