Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.
1 Tbsp fresh basil (or parsley, chopped for optional garnish)
Categories
Main Course
Cuisine
Italian
Steps
Prepare the chicken - Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. *Pound larger chicken breasts to 1/3-inch thick. Season with salt and pepper.
Set up dredging station - In the first shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese. Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Let the breading sit for 5 minutes so it adheres better when frying.
Pan-fry - Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan) - the chicken should sizzle. Sauté 3-4 min per side or until golden brown - it doesn't have to be cooked through at this point.
Assemble and bake - Pour half of the marinara* into a 9x13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.
Nutitrion
Serving Size: 1 serving
Calories: 502 kcal
Carbohydrates: 33 g
Protein: 44 g
Fat: 21 g
Saturated Fat: 8 g
Trans Fat: 0.02 g
Cholesterol: 181 mg
Sodium: 2191 mg
Sugar: 8 g
Unsaturated Fat: 11 g
Reviews
Mary Tilford on 2025-12-22 (5 stars): This recipe was fabulous! I followed it as written. Thank you for sharing!
Krista on 2025-12-21 (5 stars): Made this tonight. I made my own sauce. Everyone loved it. Very easy. Served it with pasta and a salad.
Nicolette S on 2025-12-07 (5 stars): Absolutely delicious! My picky eaters crushed it! Will definitely make again! Thank you!
Corinne L Schaldenbrand on 2025-11-27 (5 stars): Turned out excellent. Best recipie I've found for chicken parm. Easy too.
Kathy on 2025-11-23 (5 stars): This was very tasty and everybody loved it. Will be on my dinner menu.
Kathryn on 2025-11-23 (5 stars): This is the easiest and most delicious Chicken Parmesan recipe I have ever made! Thank you!
Jazzie on 2025-11-16 (5 stars): Hi Natasha. This was a great recipe. My kids didn't want the sauce on the bottom before baking. It turned out delicious. I served the chicken on sphagetti that had marinara sauce and some cheese added to it. Thanks for the recipe . 10 out 10.
Basia on 2025-11-14 (5 stars): Can I make this this the day before and just reheat the next day? I want to make this for thanksgiving
Michelle on 2025-11-12 (5 stars): This was delicious! The chicken was so tender. My family loved and I’ll definitely be making again.
Mary Z. on 2025-10-29 (5 stars): I've made chicken parmesan a number of different ways but I have to say this was the best yet. My husband and I really enjoyed it. I followed along with your video and it turned out perfectly. Sometimes I take shortcuts and use packaged cheese or store-bought marinara but this time I used freshly grated parm and mozz and I made your delicious marinara from scratch which really is so easy! This will not only be in our meal rotation but this one will be used for dinner guests as well!
Heather on 2025-10-21 (5 stars): I made this and it was delicious! Better yet, my hubby gave it 10 stars! Granted, I didn't have Panko/breadcrumbs on hand, so I made my own using cheese flavored rice crackers. Definitely a keeper!
