Chicken Parmesan Recipe with Crispy Coating and Homemade Marinara

Name: Chicken Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts; Eggs; All purpose flour; Salt; Pepper; Panko breadcrumbs; Grated Parmesan; Italian seasoning; 1.5 cups marinara sauce; Shredded low moisture mozzarella; Extra Parmesan; Oil for frying (vegetable or canola)

By:

Ruby Bennett

Published:

June 17, 2026

Jump to Recipe·Print Recipe

About This Recipe

Let me tell you about this Chicken Parmesan situation. It’s one of those dishes that sounds fancy but is actually super simple. We’re talking crispy breaded chicken cutlets, smothered in rich marinara sauce, and topped with gooey melted mozzarella and Parmesan. It’s Italian American comfort food at its finest, and it comes together in just 40 minutes. That’s right, restaurant quality without spending your whole evening in the kitchen.

Here’s the secret to making the breading truly great: use a 50/50 mix of panko breadcrumbs and grated Parmesan, plus a heaping tablespoon of Italian seasoning per cup. That combo gives you a coating that’s light, crunchy, and packed with flavor. Don’t even think about using plain breadcrumbs. You’ll thank me later.

If you want to see another top rated version, check out this best chicken parmesan recipe for extra inspiration. This dish is also known as Chicken Parmigiana, and it’s a crowd pleaser every single time.

Jump to:

Key Ingredients

You don’t need anything wild for this easy chicken parmesan. Here’s what you’ll grab:

Chicken breasts: 2 large breasts, halved lengthwise to make 4 thin cutlets. Pound them to an even 1/2 inch thickness so they cook evenly and stay tender.
Dredge: Eggs, all purpose flour, salt, and pepper. I mix them all in one bowl. No separate flour station needed.
Breading: Panko breadcrumbs (for that crunch), grated Parmesan (the fake kind from a can works great, no judgment), and Italian seasoning. Remember: half Parmesan, half panko, plus a tablespoon of seasoning per cup of breading.
Marinara sauce: Homemade is wonderful, but a good store bought jar works perfectly. You’ll need about 1.5 cups for layering.
Cheeses: Shredded low moisture mozzarella for melting, plus extra Parmesan for sprinkling.
Oil: For frying. Vegetable or canola works best.

That’s it. Simple ingredients, huge payoff.

Instructions

This is where the magic happens. Follow these steps and you’ll have the crispiest, most satisfying chicken parmesan ever.

Prep the Chicken

Lay your halved chicken breasts between two sheets of plastic wrap. Pound them with a rolling pin or heavy skillet until they’re about 1/2 inch thick. Season both sides with a pinch of salt and pepper.

Set Up the Breading Station

In a shallow bowl, whisk together 2 eggs, 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In another bowl, combine 1 cup panko, 1 cup grated Parmesan, and 2 tablespoons Italian seasoning.

Dredge and Fry

Heat about 1/2 inch of oil in a large skillet over medium high heat until it reaches 350°F. Dip each chicken piece into the egg mixture, letting excess drip off, then press into the breadcrumb mixture. Coat both sides well.

Fry the cutlets for 3 to 4 minutes per side, until golden brown and crispy. Don’t overcrowd the pan. Work in batches if needed. Transfer to a wire rack to drain.

Assemble and Bake

Preheat your oven to 425°F. Spread 1.5 cups of marinara sauce in the bottom of a 9×13 baking dish. Arrange the fried chicken cutlets on top. Spoon the remaining sauce over each cutlet, then cover generously with shredded mozzarella. Sprinkle a little extra Parmesan on top.

Bake for 15 minutes, until the cheese is bubbly and melted. Let the dish rest for 5 minutes before serving. This keeps the breading from getting soggy.

Serve It Up

I like to serve this with spaghetti that’s been lightly tossed in marinara sauce. The pasta soaks up all the extra sauce and cheese. Add a simple side salad or some garlic bread, and you’ve got a meal that tastes like it came from a cozy Italian restaurant.

For a lighter version, try my Baked Chicken Parmesan or use an air fryer for extra crunch without the oil. Check out my Air Fryer Chicken Parmesan for that method.

If you want even more classic inspiration, this easy homemade chicken parmesan from Food Network is a solid reference point.

Frequently Asked Questions

What do you serve with chicken parmesan?

Chicken parmesan pairs well with spaghetti, garlic bread, roasted vegetables, or a simple green salad. Many Americans serve it over pasta with extra marinara sauce.

How do you keep chicken parmesan crispy?

To keep it crispy, use panko breadcrumbs instead of regular ones, bake or air fry immediately after breading, and avoid covering the finished dish with a lid. Serve right away for the best texture.

Can you bake chicken parmesan instead of frying?

Yes, you can bake chicken parmesan. Coat the chicken with breadcrumbs and a light spray of oil, then bake at 400°F for 20 25 minutes. This method reduces oil and still gives a crispy crust.

What kind of cheese is best for chicken parmesan?

The classic choice is a blend of shredded mozzarella for meltiness and grated Parmigiano Reggiano for flavor. Low moisture part skim mozzarella works well to avoid a watery dish.

How do you reheat chicken parmesan without getting soggy?

Reheat in an oven or toaster oven at 350°F for 10 15 minutes. Avoid the microwave because it makes the breading soft. An air fryer also works well to restore crispiness.

How long does chicken parmesan last in the fridge?

Cooked chicken parmesan keeps in the refrigerator for 3 to 4 days when stored in an airtight container. Keep sauce separate if possible to maintain texture.

Chicken Parmesan Recipe with Crispy Coating and Homemade Marinara

About This Recipe

Key Ingredients