This Chicken Parmesan is a classic Italian-American favorite featuring crispy breaded chicken breasts smothered in marinara sauce and melted mozzarella cheese.

It’s a crowd-pleaser that’s simple enough for a weeknight dinner yet impressive enough for special occasions!

Why You’ll Love This Chicken Parmesan

Crispy and Juicy: Perfectly breaded and pan-fried for maximum crunch.

Rich and Cheesy: Smothered in marinara and gooey mozzarella.

Easy to Make: Simple, everyday ingredients and straightforward steps.

Family-Friendly: A beloved comfort dish that everyone devours.

Restaurant Quality at Home: Tastes even better homemade!

What You’ll Need (Ingredient Highlights)

Chicken Breasts: Boneless and skinless, pounded evenly.

Flour: Helps the coating stick.

Eggs: Binds the breading to the chicken.

Parmesan Cheese: Mixed into breadcrumbs for savory crispiness.

Marinara Sauce: Homemade or store-bought.

Mozzarella Cheese: Melty and delicious on top.

Olive Oil: For frying.

Salt and Pepper: Basic seasoning.

Pro Tips Before You Start

Pound Chicken Evenly: Ensures quick and even cooking.

Double-Coat for Extra Crispiness: Lightly press breadcrumbs onto the chicken.

Don’t Overcrowd the Pan: Fry chicken in batches to keep the coating crispy.

Use Fresh Mozzarella: For that perfect, stretchy cheese pull.

Finish in a Hot Oven: Helps cheese melt beautifully without overcooking the chicken.

How to Make Chicken Parmesan

Step 1: Prep the Chicken

Slice chicken breasts horizontally to create thinner cutlets.

Pound lightly to an even thickness. Season with salt and pepper.

Step 2: Bread the Chicken

Set up a dredging station with three bowls: flour, beaten eggs, and a mixture of Italian breadcrumbs and parmesan.

Coat each chicken piece first in flour, then in egg, and finally in the breadcrumb mixture.

Press lightly to adhere.

Step 3: Fry the Chicken

Heat olive oil in a large skillet over medium heat.

Fry breaded chicken cutlets for 3–4 minutes per side until golden brown.

Transfer to a paper towel-lined plate.

Step 4: Assemble

Spread a thin layer of marinara sauce in a baking dish.

Place the fried chicken over the sauce.

Spoon more marinara over the top of each cutlet.

Sprinkle generously with shredded mozzarella and extra parmesan if desired.

Step 5: Bake

Bake in a preheated 425°F (218°C) oven for 15–18 minutes, until the cheese is melted and bubbly.

Step 6: Serve

Garnish with fresh basil and serve hot!

What to Serve It With

Spaghetti tossed with olive oil or marinara sauce

Garlic bread or focaccia

Caesar salad or arugula salad

Roasted vegetables

Steamed broccoli or asparagus

Variations / Substitutions

Spicy Kick: Add crushed red pepper flakes to the marinara.

Gluten-Free: Use gluten-free breadcrumbs.

Low-Carb Option: Swap breadcrumbs for crushed pork rinds.

Chicken Thighs: Use boneless, skinless thighs for a juicier alternative.

Different Cheese: Try provolone or fontina in place of mozzarella.

Storage & Leftovers

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken (without sauce) for up to 2 months.

Add sauce and cheese fresh before reheating.

Reheating: Bake at 350°F until warmed through, or reheat in an air fryer for crispiness.

FAQs

Can I prepare Chicken Parmesan ahead of time?
Yes! Bread and fry the chicken, then refrigerate.

Assemble with sauce and cheese just before baking.

Why is my chicken soggy?
Ensure your oil is hot enough before frying and don’t overcrowd the pan.

Can I use store-bought marinara sauce?
Absolutely! Use your favorite high-quality marinara.

Should I bake covered or uncovered?
Bake uncovered to allow the cheese to brown and bubble beautifully.

How do I make it extra cheesy?
Layer additional mozzarella and sprinkle with extra parmesan before baking.

Final Thoughts

Homemade Chicken Parmesan delivers everything you love about classic comfort food — juicy chicken, crispy coating, rich marinara, and gooey cheese — all in a simple, satisfying recipe.

It’s a timeless favorite that’s sure to become a regular on your dinner table!