Chicken Parmesan Recipe for a Crispy, Cheesy Classic Dinner

Name: Chicken Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian American
Ingredients: 2 large chicken breasts, cut in half lengthwise (4 thin cutlets); 1/2 teaspoon garlic powder; Salt and pepper to taste; 1/4 cup all-purpose flour; 2 large eggs, beaten; 2/3 cup panko breadcrumbs; 1/2 cup freshly grated Parmesan cheese; 1/2 heaping teaspoon Italian seasoning; 1.5 cups marinara sauce; 3 tablespoons olive oil, divided; 3/4 cup shredded mozzarella; 8 ounces spaghetti or other pasta (optional); Fresh basil for garnish (optional)

By:

Ruby Bennett

Published:

June 15, 2026

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Why you’ll love it

Chicken Parmesan, also known as Chicken Parmigiana, is one of those classic Italian American dishes that never fails to hit the spot. It is the kind of comfort food you see on menus across the country, and for good reason. This recipe gives you that really crispy breading everyone craves, using a smart mix of panko breadcrumbs and freshly grated Parmesan cheese. The chicken stays tender and juicy, while the topping is just a light layer of marinara sauce so the breading stays crunchy, finished with plenty of melty, gooey mozzarella. It is simple, not intimidating at all, and you get a restaurant quality dinner on the table fast. I love that this version skips the fuss and keeps things straightforward so any home cook can feel confident pulling it off.

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What you’ll need

Here is what you need to gather before you start cooking. Most of these are everyday pantry ingredients, which makes this recipe even easier for a busy weeknight.

2 large chicken breasts (cut in half lengthwise to make 4 thin cutlets)
Garlic powder, salt, and pepper for seasoning
1/4 cup all purpose flour for the first dredge
2 beaten eggs to help the breading stick
2/3 cup panko breadcrumbs for that extra crispy texture
1/2 cup freshly grated Parmesan cheese (do not use the pre shredded stuff)
1/2 heaping teaspoon Italian seasoning
3 tablespoons olive oil (divided for pan frying)
1.5 cups marinara sauce (store bought or homemade)
3/4 cup shredded mozzarella (whole milk mozzarella melts best)
8 ounces spaghetti or other pasta (optional, but great for serving)
Fresh basil for garnish (optional)

Easy shortcuts

One of the things I love most about this recipe is how it skips unnecessary steps without sacrificing flavor. Rather than pulling out a meat mallet and pounding the chicken breasts to an even thickness, I simply cut them in half lengthwise. This gives you four thin, evenly sized cutlets that cook at the same rate. No pounding, no mess, and no dry, tough ends. Another big shortcut is that the whole thing happens in one oven proof skillet. You bread the chicken, fry it right in the same pan, then pop it into the oven for a quick bake. There is no need to transfer everything to a separate baking dish, which means less cleanup and fewer dishes to wash.

How to make Chicken Parmesan

Making this Chicken Parmesan is a simple process that comes together in about 40 minutes. Follow these steps and you will have a crispy, cheesy dinner ready to go.

Preheat your oven to 400°F with the rack in the top third. If you are serving with pasta, start boiling a pot of salted water and cook the spaghetti al dente.
Cut the chicken breasts lengthwise into 4 thin cutlets. Pat them dry with a paper towel, then season with garlic powder, salt, and pepper.
Set up your breading station. You need three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, freshly grated Parmesan cheese, and Italian seasoning. Shake off any excess at each step for a clean, even coating.
Warm the marinara sauce in a small saucepan over low heat while you prepare the chicken.
Heat 2 tablespoons of olive oil in an oven proof skillet over medium heat. Dredge each cutlet in flour, then egg, then the breadcrumb mixture, pressing gently so the coating sticks.
Pan fry two cutlets at a time for 2 3 minutes per side until golden brown. Transfer them to a plate, add the remaining oil, and fry the last two pieces.
Return all cutlets to the skillet and bake for 5 minutes. This step helps the breading set without getting greasy.
Switch the broiler to high. Remove the skillet from the oven. Spoon about 2 tablespoons of hot marinara sauce over each cutlet, keeping it light so the breading stays crisp. Top with shredded mozzarella and broil for a few minutes until the cheese is bubbly and golden.
Toss your pasta with the remaining marinara sauce and serve the chicken immediately. Garnish with fresh basil if you like.

Helpful tips

A few small details make a big difference when you make Chicken Parmesan at home. First, always pat the chicken dry with a paper towel before you season it. Moisture is the enemy of a crispy crust, and dry cutlets help the flour and egg stick better. During the breading process, shake off the excess at each step. You want a thin, even coating, not a clumpy layer that might fall off. When you are pan frying, do not overcrowd the skillet. Cook two pieces at a time and let the oil heat back up between batches. If you crowd the pan, the temperature drops and the chicken ends up steaming instead of getting that beautiful golden color. Let the cutlets cook undisturbed for the first 2 minutes, then check the underside. It should be a deep golden brown before you flip.

Leftovers and storage

If you have leftover Chicken Parmesan, store it in an airtight container in the refrigerator. It will keep for about 3 4 days, but the breading will soften over time, so it is best enjoyed fresh. When you want to reheat, do not reach for the microwave. That will turn your crispy coating into a sad, soggy mess. Instead, preheat your oven to 400°F. Let the chicken sit at room temperature for a few minutes, then place it on a wire rack set over a baking sheet. Bake for about 15 minutes until heated through. You can also finish it under the broiler for that extra crunch. Do not cover the chicken with foil, as that traps steam and ruins the texture. If you want to freeze this dish, bread and fry the cutlets first, then freeze them separately from the sauce and cheese. When you are ready to eat, thaw overnight in the fridge, reheat in the oven, then add the sauce and mozzarella and broil until bubbly.

What to serve with Chicken Parmesan

This dish is a natural fit with a few classic sides. Obviously, chicken parmesan with pasta is the most popular pairing. Spaghetti tossed with extra marinara sauce is the standard, but you could also use linguine, fettuccine, or even short pasta like penne. If you want something different, try serving the chicken over creamy mashed potatoes or pillowy gnocchi. A side of cheesy garlic bread is always a hit for sopping up the extra sauce. For a lighter option, pair it with a simple green salad tossed with a tangy vinaigrette, or some roasted broccoli. A Caesar salad with homemade dressing also complements the richness of the chicken and cheese beautifully.

Chicken Parmesan

This recipe delivers exactly what you want from a classic Chicken Parmesan dinner: crispy breaded chicken, a modest amount of marinara, and plenty of melted mozzarella. It is easy enough for a weeknight but impressive enough for company.

Ingredients

2 large chicken breasts, cut in half lengthwise (4 thin cutlets)
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup all purpose flour
2 large eggs, beaten
2/3 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 heaping teaspoon Italian seasoning
1.5 cups marinara sauce (use only 1/2 cup if not serving with pasta)
3 tablespoons olive oil, divided
3/4 cup shredded mozzarella
8 oz spaghetti or other pasta (optional)
Fresh basil for garnish (optional)

Instructions

Preheat oven to 400°F with the rack in the top third. Boil salted water for pasta if using and cook al dente.
Cut the chicken breasts lengthwise into 4 thin cutlets. Pat dry and season with garlic powder, salt, and pepper.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, and Italian seasoning mixed together.
Warm the marinara sauce in a small saucepan over low heat.
Heat 2 tablespoons of olive oil in an oven proof skillet over medium heat.
Dredge each cutlet in flour, then egg, then the breadcrumb mixture. Shake off excess at each step.
Pan fry two cutlets at a time for 2 3 minutes per side until golden. Transfer to a plate. Add remaining oil and fry the last two cutlets.
Return all cutlets to the skillet and bake for 5 minutes.
Remove the skillet and set the broiler to high. Spoon about 2 tablespoons of hot marinara over each cutlet.
Top with shredded mozzarella and broil until the cheese is bubbly and golden, about 2 3 minutes.
Toss drained pasta with the remaining marinara sauce. Serve immediately with fresh basil if desired.

Notes

This recipe assumes you are serving the chicken with pasta. If you skip the pasta, only warm about 1/2 cup of marinara sauce. If you do not have an oven proof skillet, you can transfer the breaded and fried chicken to a baking dish for the oven step. The internal temperature of the chicken should reach 165°F on an instant read thermometer. Leftovers keep in the fridge for up to 4 days, but the breading will soften. For the best reheating, use the oven or an air fryer.

Nutrition

Nutrient	Amount Per Serving
Calories	432
Carbohydrates	13g
Protein	38g
Fat	24g
Saturated Fat	8g
Cholesterol	182mg
Sodium	719mg
Potassium	601mg
Fiber	1g
Sugar	2g
Calcium	285mg
Iron	2mg

Nutrition information is an estimate and will vary based on the exact ingredients and portions you use. This includes the chicken with 1/2 cup of marinara but excludes extra sauce and pasta.

FAQs

How do you make chicken parmesan crispy?

Use a combination of panko breadcrumbs and regular breadcrumbs, and make sure the chicken is patted dry before breading. Fry in shallow oil at 350 375°F until golden brown, or bake on a wire rack with a light coating of cooking spray.

What is the best cheese for chicken parmesan?

Fresh mozzarella gives the best melt and flavor, but low moisture part skim mozzarella works well too. A blend of mozzarella and Parmesan or provolone adds extra richness without becoming greasy.

Can you bake chicken parmesan instead of frying?

Yes, you can bake breaded chicken cutlets on a wire rack set over a baking sheet at 400°F for about 20 minutes, then top with sauce and cheese and bake until bubbly. This keeps the coating crispy.

How long does chicken parmesan last in the fridge?

Cooked chicken parmesan keeps in the refrigerator for 3 4 days in an airtight container. For best texture, store the breaded chicken and sauce separately if possible.

What temperature should chicken parmesan be cooked to?

The internal temperature of the chicken must reach 165°F as measured with a food thermometer. Let it rest for a few minutes after cooking to stay juicy.

How to reheat chicken parmesan without getting soggy?

Reheat in a 350°F oven or air fryer for 10 15 minutes, or on a wire rack in the oven to allow air circulation. Avoid the microwave, which makes the breading soft.