Chicken Parmesan with crispy, succulent chicken, life changing 5 minute homemade marinara, and bubbly mozzarella and Parmesan. You will never need another homemade Chicken Parmigiana Recipe again!
Prep time: PT30M
Cook time: PT30M
Total time: PT60M
Rating
5 stars (5 reviews)
Ingredients
6 boneless chicken breast halves
2 eggs
1/3 cup flour
1 1/2 cups panko bread crumbs
3/4 cup freshly grated Parmesan cheese ((grated on smallest hole))
1 (28 oz.) can crushed tomatoes ((no seasonings added))
1/2 TBS EACH sugar, chicken bouillon
1 tsp EACH garlic powder, onion powder, dried basil
1/2 tsp EACH dried oregano, dried thyme, salt
1/4 teaspoon pepper
Dash-1/4 tsp red pepper flakes
Steps
Preheat oven to 450 degrees F. Line a baking sheet with foil (for easy cleanup) and spray with nonstick cooking spray. Set aside. Roll out a piece of parchment paper (for breaded chicken to rest before frying). Set aside.
Place chicken breast halves between two sheets of plastic wrap or parchment paper (I like to use freezer bags) and pound chicken to an even thickness of 1/4-1/2 inch. Set aside.
Line up 3 shallow dishes. In BOWL 1: add flour, BOWL 2: whisk eggs, BOWL 3: mix panko, 3/4 cup Parmesan cheese and all Chicken seasonings.
Working with one chicken cutlet at a time, dip both sides of the chicken into the flour, followed by the egg (let excess drip off) followed by the panko. Press the panko firmly into the chicken so it’s evenly coated and breadcrumbs stick. Place finished chicken on prepared parchment paper. Let rest 15 minutes.
Meanwhile, prepare 5 Minute Marinara by combining all of the Marinara ingredients in a medium saucepan over medium-high heat. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally. (You will not use all of the Marinara on the chicken.)
Melt butter in olive oil over medium-high heat in a large skillet. Once very hot, lower the heat to medium (350 degrees F) and fry 2-3 cutlets at a time until they are golden and crispy on each side, about 3 to 4 minutes per side. Place fried cutlets on prepared baking sheet. Repeat with remaining chicken.
Top each cutlet with 1/4-1/3 cup Marinara followed by 2 slices mozzarella. Sprinkle evenly with 1/4 cup Parmesan.
Bake at 450 degrees for 10-15 minutes (depending on thickness of chicken) or until chicken is cooked through. Garnish with fresh basil and serve with pasta and remaining Marinara if desired.
Reviews
Nikki B on 2026-09-07 (5 stars): This chicken parm is the best! I’ve made it too many times to count ands always gets rave reviews. Your recipes are amazing, thank you!
Chris B on 2026-06-27 (5 stars): I made the marina in this recipe but substituted fresh herbs from my garden instead of the dried. Soooo good!
Barb on 2025-07-29 (5 stars): Love love love this recipe. What is the best way to reheat?
Alicia on 2025-02-16 (5 stars): Yum! This was amazing. Chicken was great and the marinara sauce was wonderful. I used thin-sliced chicken breasts and reduced the cooking time slightly - both the pan frying time and the oven. Excellent results and will be great as a leftover.
Tracy Allison on 2022-03-01 (5 stars): My husband and son absolutely loved this recipe. They both consider themselves as food connoisseurs and said that this was the best Chicken Parmesan they had ever eaten! They said it was their new favorite recipe which is saying a lot because every recipe I have ever tried from Carlsbad Cravings is typically their new found favorite!The flavors in the homemade marina sauce were amazing and the Panko made the "breading" perfect. I highly recommend this recipe! You will not regret it. I wish I could upload a recipe of it. It turned out wonderful!
