Chicken Parmesan

The first time I made Chicken Parmesan for a family dinner, I thought the more marinara I added, the better it would taste. I was wrong. The chicken came out soft and the coating had lost every bit of crunch. It took me three tries to figure out that the sauce needs a lighter hand. Now the kids ask for this one whenever they see mozzarella in the fridge.

What I love about this easy chicken parmesan is how little you need to make it taste like something you’d order at your favorite Italian restaurant. A few pantry staples and some fresh chicken breasts do most of the work. And that golden crust? It’s worth the few extra minutes at the stove. If you’re into simple chicken dinners, our Easy Lemon Garlic Butter Chicken Bites are another good one to keep in rotation.

I usually serve these crispy chicken cutlets with spaghetti and a spoonful of warm marinara on the side. But we’ve also eaten them with a green salad when nobody felt like making another dish. Either way works. The part I never rush is the final few minutes in the oven because that’s when the mozzarella melts into those golden patches that everyone reaches for first.

Why This Recipe Works

Chicken Parmesan gets its crunch from three thin layers. Flour helps the egg stick and the egg holds the coarse panko in place while the cutlets fry. Keeping the oil near 350°F to 375°F helps the crumbs turn golden before they soak up too much fat.

It’s a useful method for breaded chicken because you get crisp edges without a thick coating. Then a short bake at 425°F melts the mozzarella while the chicken reaches a safe 165°F inside. Using only 2 tablespoons of sauce per cutlet keeps the exposed crust from turning soft.

If you enjoy hearty chicken dishes with rich sauces, our Crockpot Cajun Chicken Pasta is another dinner worth trying.

Ingredients

• Boneless skinless chicken breast: Slice each breast horizontally into 2 cutlets and pound to 1/2-inch thickness for four even portions.
• All-purpose wheat flour: Use as the first coating layer to help the beaten egg grip the chicken.
• Kosher salt: Mix into the flour to season the chicken evenly beneath the breading.
• Freshly ground black pepper: Mix with the flour for mild peppery warmth throughout the crust.
• Large chicken egg: Beat until smooth to create a binding layer between the flour and breadcrumbs.
• Italian-seasoned panko breadcrumbs: Use coarse seasoned crumbs for an airy golden coating that holds its crunch.
• Parmigiano Reggiano: Mix 1/2 cup into the panko and reserve 2 tablespoons for finishing the plated chicken.
• Extra-virgin olive oil: Use 1/4 cup to start shallow-frying and add up to 2 tablespoons for the second batch if needed.
• Tomato-basil marinara sauce: Use 1/2 cup over the cutlets before baking and reserve 1/2 cup for a warm garlic sauce alongside.
• Low-moisture whole-milk mozzarella: Shred fresh from a block so it melts evenly without making the breadcrumb crust watery.
• Garlic clove: Peel and mince finely before warming with the reserved marinara for extra savory depth.
• Fresh sweet basil: Tear just before serving and divide evenly among the four plated cutlets for a fresh herbal finish.

Kitchen Equipment

• Sharp chef’s knife: An 8-inch sharp chef’s knife helps split each chicken breast horizontally without tearing the meat, while a dull blade makes the cut uneven.
• Large cutting board: A sturdy non-slip cutting board at least 12 by 18 inches provides space to trim and slice chicken safely, while a smaller board can shift during cutting.
• Meat mallet: A flat-sided meat mallet flattens the cutlets to 1/2 inch without shredding them, and the flat base of a heavy pan works as a substitute.
• Three shallow dishes: Three dishes about 8 to 10 inches wide keep the flour, egg and panko coatings separate, while narrow bowls make even breading difficult.
• 12-inch cast-iron skillet: A heavy 12-inch skillet holds steady heat for golden pan-frying, while a thin pan develops hot spots that can burn the breadcrumbs.
• Kitchen tongs: Tongs measuring 9 to 12 inches let you turn the cutlets without scraping off their crust, while sharp-edged utensils may tear the coating.
• 9-by-13-inch baking dish: A 9-by-13-inch oven-safe baking dish provides room for four breaded cutlets, while a smaller dish crowds them and traps moisture.
• Small saucepan: A 1-to-2-quart heavy-bottomed saucepan warms the reserved garlic marinara without scorching it, while a very wide pan may reduce the sauce too fast.
• Instant-read food thermometer: A fast digital thermometer with a thin probe checks that the thickest part of each cutlet reaches 165°F without cutting every portion open.
• Box grater: A sturdy four-sided grater produces fine Parmigiano Reggiano and coarse mozzarella shreds, while oversized shreds may melt less evenly.

How to Make It

Step 1: Slice and flatten the chicken breasts

Place 2 boneless skinless chicken breasts on a clean cutting board. Slice each breast in half horizontally with a sharp knife so you have 4 thinner cutlets. Then place them between sheets of plastic wrap and pound the thick spots until each piece is about 1/2 inch thick. Work from the center toward the edges with short and firm taps.

This takes about 3 to 4 minutes for all four pieces. Keep the raw chicken chilled at 40°F or below until you’re set to coat it. Next, blot the cutlets dry with paper towels. You’ll notice the pieces are wider and flatter with a fairly even thickness.

Don’t pound them so hard that the edges tear. Even thickness helps each piece reach 165°F without drying out at the edges.

Tip: Choose chicken breasts weighing about 8 ounces each. Very large breasts can produce cutlets that won’t fit comfortably in a 12-inch skillet.

Step 2: Coat the cutlets with seasoned panko

Set out 3 shallow dishes. Add 1/2 cup all-purpose wheat flour to the first dish and mix it with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Beat 2 large eggs in the second dish for about 30 seconds. In the third dish combine 1 cup Italian-seasoned panko breadcrumbs with 1/2 cup finely grated Parmigiano Reggiano.

Coat each cutlet in flour and shake off the extra. Next, dip it in beaten egg and press both sides into the panko mixture. You’ll need about 5 to 6 minutes to coat all four pieces. The raw cutlets should now have a pale golden crumb layer with a few uneven patches around their edges.

Press lightly so the coating grips the meat. Then let the breaded pieces sit for 3 minutes in a cool kitchen. Don’t leave them at room temperature for more than 2 hours in total. This short rest helps the egg bind the crumbs.

Tip: Keep one hand for the flour and crumbs and the other for the egg. You’ll lose less breading to sticky fingers.

Step 3: Pan-fry the chicken until golden and crisp

Pour 1/4 cup extra-virgin olive oil into a 12-inch heavy-bottomed skillet and heat it over medium-high heat for about 2 minutes. Aim for an oil temperature near 350°F to 375°F before adding the chicken. Carefully lower 2 breaded cutlets into the skillet. Fry for 2 to 3 minutes per side and turn each piece once with tongs. Move the first pair to a paper-towel-lined plate and repeat with the remaining 2 cutlets.

Add the remaining 2 tablespoons of olive oil only if the skillet looks dry. This should take about 10 to 12 minutes in total. You’ll hear a steady sizzle as the crumbs turn deep golden around the edges. The crust should feel firm and look crisp rather than wet. Don’t crowd the skillet or the breading will steam instead of frying.

(My first batch was pale because I put all four pieces in at once. Two at a time gave me a much better crust. ) The oven will finish the chicken to 165°F.

Tip: If dark crumbs collect after the first batch, carefully remove them before frying the next pair. Burnt crumbs make the fresh oil taste bitter.

Step 4: Add marinara and mozzarella then bake

Preheat the oven to 425°F while the chicken finishes frying. Arrange all 4 golden cutlets in a lightly spaced single layer inside a 9-by-13-inch baking dish. Spoon about 2 tablespoons of tomato-basil marinara over the center of each piece using 1/2 cup in total. Leave the outer crust exposed so it stays crisp.

Divide 6 ounces of shredded low-moisture whole-milk mozzarella among the cutlets. Then spread 2 minced garlic cloves through the remaining 1/2 cup marinara and warm that sauce in a small saucepan over medium-low heat for 5 minutes. Keep it for serving. Slide the baking dish into the oven and bake for 8 to 12 minutes.

You’ll see the mozzarella melt into uneven white pools with pale golden spots while the marinara bubbles at the edges. Check the thickest part of each cutlet with a food thermometer. Don’t pull the Chicken Parmesan out until every piece reaches 165°F. The hot oven melts the cheese fast without soaking the crust.

Tip: Use freshly shredded low-moisture mozzarella instead of mozzarella stored in water. It releases less liquid and keeps the breading firmer.

Step 5: Finish with fresh basil and serve

Remove the baking dish from the 425°F oven once all 4 cutlets reach 165°F. Let the chicken rest for 3 minutes so the hot cheese settles slightly. Then transfer one cutlet to a white dinner plate and spoon about 2 tablespoons of the warm garlic marinara alongside it. Sprinkle with the remaining 2 tablespoons of finely grated Parmigiano Reggiano and add 4 torn fresh basil leaves.

Cut through the center of the plated portion to show the crisp coating and juicy white meat. Serve the other three portions the same way. You’ll see thin strands of melted mozzarella stretch over the cut edge while the crust stays deep golden. The basil should smell fresh against the warm tomato sauce.

Don’t leave the plated cutlets sitting for 15 minutes or the crust will lose its crunch. A short rest keeps the coating firm while the cheese settles.

Tip: Serve with 3 ounces of dry spaghetti per person if you want a pasta dinner. Cook the spaghetti separately according to its package.

Pro Tips

• For Chicken Parmesan with an even crust, flatten each cutlet to 1/2 inch thick and blot away surface moisture before adding the flour coating.
• Choose a block of low-moisture whole-milk mozzarella and shred 6 ounces yourself. Fresh mozzarella packed in water can leave the golden breading soft.
• Keep the frying oil near 350°F to 375°F and cook just 2 cutlets at a time. Crowding the skillet lowers the heat and creates soggy patches.
• Let the breaded cutlets sit for 3 minutes before frying. This gives the egg coating time to grip the coarse panko more firmly.
• Set the oven to 425°F before the final batch finishes frying. This way the golden crust won’t sit too long while you wait for the oven.
• Use only 2 tablespoons of thick marinara on each cutlet before baking. Keep the edges exposed so they retain their crisp texture.
• Check the thickest section with a digital thermometer and stop baking when the chicken reaches 165°F. Extra oven time can dry out thin breasts.
• Tear 4 fresh basil leaves over each serving after the 3-minute rest. Adding basil too early can darken the leaves and dull their fresh scent.

• Make a spicy version by stirring 1/2 teaspoon crushed red pepper flakes into the cup of tomato-basil marinara before dividing it between the cutlets and serving sauce.
• Give the breading extra garlic flavor by adding 1 teaspoon garlic powder to the seasoned panko mixture before coating the four chicken cutlets.
• For a gluten-free version, replace the 1/2 cup all-purpose wheat flour with gluten-free all-purpose flour and use 1 cup certified gluten-free panko breadcrumbs.
• Turn the finished cutlets into chicken Parmesan sandwiches by placing each portion inside a toasted 6-inch Italian sub roll with 2 tablespoons of warm marinara and a few fresh basil leaves.

Substitutions & Variations

• Italian-seasoned panko breadcrumbs: Gluten-free panko breadcrumbs. Use the same 1 cup measurement and add 1 teaspoon of dried Italian seasoning if the crumbs are plain. Gluten-free panko can brown faster and may have a slightly lighter crust. Replace the all-purpose wheat flour with 1/2 cup gluten-free all-purpose flour too.
• Low-moisture whole-milk mozzarella: Dairy-free mozzarella shreds. Replace the 6 ounces of mozzarella with 6 ounces of dairy-free shreds and choose a brand made for melting. Some plant-based cheeses stay firmer and need another 2 to 3 minutes in the oven. For a fully dairy-free version, replace the Parmigiano Reggiano with a dairy-free Parmesan alternative.
• Large chicken eggs: Unsweetened oat milk mixed with cornstarch. Whisk 1/3 cup unsweetened oat milk with 2 tablespoons cornstarch to replace the 2 beaten eggs. Dip the floured cutlets into this mixture before coating them with panko. The crust won’t cling quite as firmly, so press the crumbs on well and turn the chicken gently.
• Tomato-basil marinara sauce: Plain tomato passata with dried Italian seasoning. Use 1 cup tomato passata mixed with 1 teaspoon dried Italian seasoning and 1/4 teaspoon kosher salt. Simmer it for 5 to 7 minutes to thicken before adding it to the chicken. The flavor will be less rich than jarred marinara.
• Boneless skinless chicken breast: Boneless skinless chicken thighs. Use about 1 pound of boneless skinless chicken thighs and flatten them to roughly 1/2 inch thick. Their higher fat content produces a richer flavor and a softer bite. The cooking time may change, so check that each piece reaches at least 165°F before serving.

Storage Instructions

Let leftover Chicken Parmesan cool briefly and move it into shallow airtight containers within 2 hours of cooking. Refrigerate at 40°F or below for up to 3 to 4 days. Keep portions in a single layer when possible so the breading doesn’t get crushed. For longer storage, wrap each fully cooled cutlet in parchment and place it inside a freezer-safe airtight container or bag.

Freeze for up to 3 months for the best quality. Store extra marinara separately when possible because the sauce softens the crust during storage. To reheat, thaw frozen portions overnight in the refrigerator. Place the chicken in a baking dish and warm uncovered at 375°F for about 15 to 20 minutes, or until the center reaches 165°F.

Add 1 to 2 tablespoons of fresh marinara alongside each serving if the sauce looks dry. Don’t leave the chicken heating longer than needed because the breast meat can turn tough. Discard leftovers with an unusual sour smell, slimy texture or visible mold. Also discard food that’s exceeded safe storage times even if it looks normal.

Chicken Parmesan

This easy Chicken Parmesan brings crispy golden chicken cutlets, rich tomato sauce and bubbly mozzarella to your table without a long list of steps. It’s one of my best ideas for a quick weeknight dinner when you want something homemade but don’t want a big cleanup. The trick is to brown the panko crust before adding just enough sauce to keep it crisp. Simple ingredients and a fresh basil finish make this hearty meal feel special, with healthy sides like salad or roasted vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Cuisine: Italian-American

Ingredients Method Notes

Ingredients

  

• 2 large (about 1 pound total) Boneless skinless chicken breast Slice each breast horizontally into 2 cutlets and pound to 1/2-inch thickness for four even portions.
• 1/2 cup All-purpose wheat flour Use as the first coating layer to help the beaten egg grip the chicken.
• 1 teaspoon Kosher salt Mix into the flour to season the chicken evenly beneath the breading.
• 1/2 teaspoon Freshly ground black pepper Mix with the flour for mild peppery warmth throughout the crust.
• 2 large Large chicken egg Beat until smooth to create a binding layer between the flour and breadcrumbs.
• 1 cup Italian-seasoned panko breadcrumbs Use coarse seasoned crumbs for an airy golden coating that holds its crunch.
• 1/2 cup plus 2 tablespoons, finely grated Parmigiano Reggiano Mix 1/2 cup into the panko and reserve 2 tablespoons for finishing the plated chicken.
• 1/4 cup plus 2 tablespoons Extra-virgin olive oil Use 1/4 cup to start shallow-frying and add up to 2 tablespoons for the second batch if needed.
• 1 cup Tomato-basil marinara sauce Use 1/2 cup over the cutlets before baking and reserve 1/2 cup for a warm garlic sauce alongside.
• 6 ounces Low-moisture whole-milk mozzarella Shred fresh from a block so it melts evenly without making the breadcrumb crust watery.
• 2 medium Garlic clove Peel and mince finely before warming with the reserved marinara for extra savory depth.
• 16 leaves Fresh sweet basil Tear just before serving and divide evenly among the four plated cutlets for a fresh herbal finish.

Method

 

1. Place 2 boneless skinless chicken breasts on a clean cutting board. Slice each breast in half horizontally with a sharp knife so you have 4 thinner cutlets. Then place them between sheets of plastic wrap and pound the thick spots until each piece is about 1/2 inch thick. Work from the center toward the edges with short and firm taps. This takes about 3 to 4 minutes for all four pieces. Keep the raw chicken chilled at 40°F or below until you’re set to coat it. Next, blot the cutlets dry with paper towels. You’ll notice the pieces are wider and flatter with a fairly even thickness. Don’t pound them so hard that the edges tear. Even thickness helps each piece reach 165°F without drying out at the edges.
   
2. Set out 3 shallow dishes. Add 1/2 cup all-purpose wheat flour to the first dish and mix it with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Beat 2 large eggs in the second dish for about 30 seconds. In the third dish combine 1 cup Italian-seasoned panko breadcrumbs with 1/2 cup finely grated Parmigiano Reggiano. Coat each cutlet in flour and shake off the extra. Next, dip it in beaten egg and press both sides into the panko mixture. You’ll need about 5 to 6 minutes to coat all four pieces. The raw cutlets should now have a pale golden crumb layer with a few uneven patches around their edges. Press lightly so the coating grips the meat. Then let the breaded pieces sit for 3 minutes in a cool kitchen. Don’t leave them at room temperature for more than 2 hours in total. This short rest helps the egg bind the crumbs.
   
3. Pour 1/4 cup extra-virgin olive oil into a 12-inch heavy-bottomed skillet and heat it over medium-high heat for about 2 minutes. Aim for an oil temperature near 350°F to 375°F before adding the chicken. Carefully lower 2 breaded cutlets into the skillet. Fry for 2 to 3 minutes per side and turn each piece once with tongs. Move the first pair to a paper-towel-lined plate and repeat with the remaining 2 cutlets. Add the remaining 2 tablespoons of olive oil only if the skillet looks dry. This should take about 10 to 12 minutes in total. You’ll hear a steady sizzle as the crumbs turn deep golden around the edges. The crust should feel firm and look crisp rather than wet. Don’t crowd the skillet or the breading will steam instead of frying. (My first batch was pale because I put all four pieces in at once. Two at a time gave me a much better crust.) The oven will finish the chicken to 165°F.
   
4. Preheat the oven to 425°F while the chicken finishes frying. Arrange all 4 golden cutlets in a lightly spaced single layer inside a 9-by-13-inch baking dish. Spoon about 2 tablespoons of tomato-basil marinara over the center of each piece using 1/2 cup in total. Leave the outer crust exposed so it stays crisp. Divide 6 ounces of shredded low-moisture whole-milk mozzarella among the cutlets. Then spread 2 minced garlic cloves through the remaining 1/2 cup marinara and warm that sauce in a small saucepan over medium-low heat for 5 minutes. Keep it for serving. Slide the baking dish into the oven and bake for 8 to 12 minutes. You’ll see the mozzarella melt into uneven white pools with pale golden spots while the marinara bubbles at the edges. Check the thickest part of each cutlet with a food thermometer. Don’t pull the Chicken Parmesan out until every piece reaches 165°F. The hot oven melts the cheese fast without soaking the crust.
   
5. Remove the baking dish from the 425°F oven once all 4 cutlets reach 165°F. Let the chicken rest for 3 minutes so the hot cheese settles slightly. Then transfer one cutlet to a white dinner plate and spoon about 2 tablespoons of the warm garlic marinara alongside it. Sprinkle with the remaining 2 tablespoons of finely grated Parmigiano Reggiano and add 4 torn fresh basil leaves. Cut through the center of the plated portion to show the crisp coating and juicy white meat. Serve the other three portions the same way. You’ll see thin strands of melted mozzarella stretch over the cut edge while the crust stays deep golden. The basil should smell fresh against the warm tomato sauce. Don’t leave the plated cutlets sitting for 15 minutes or the crust will lose its crunch. A short rest keeps the coating firm while the cheese settles.
   

Notes

Let leftover Chicken Parmesan cool briefly and move it into shallow airtight containers within 2 hours of cooking. Refrigerate at 40°F or below for up to 3 to 4 days. Keep portions in a single layer when possible so the breading doesn’t get crushed. For longer storage, wrap each fully cooled cutlet in parchment and place it inside a freezer-safe airtight container or bag. Freeze for up to 3 months for the best quality. Store extra marinara separately when possible because the sauce softens the crust during storage. To reheat, thaw frozen portions overnight in the refrigerator. Place the chicken in a baking dish and warm uncovered at 375°F for about 15 to 20 minutes, or until the center reaches 165°F. Add 1 to 2 tablespoons of fresh marinara alongside each serving if the sauce looks dry. Don’t leave the chicken heating longer than needed because the breast meat can turn tough. Discard leftovers with an unusual sour smell, slimy texture or visible mold. Also discard food that’s exceeded safe storage times even if it looks normal.

Frequently Asked Questions

Final Thoughts

Some Sunday evenings I make Chicken Parmesan with music playing and everyone wandering into the kitchen to see when dinner’s ready. That little trick of keeping the sauce off the crispy edges is what makes this chicken parmesan recipe one of my favorite family meals.

If you try it, tag me on Instagram because I love seeing how your dinners turn out. And if you need more chicken dinner ideas, our Sheet Pan Chicken Thighs and Potatoes for an Easy Dinner and White Chicken Lasagna Soup are worth saving too.

It works just as well when you are after easy chicken parmesan.

Chicken Parmesan is an Italian-American favorite inspired by southern Italian eggplant Parmigiana. Italian immigrants helped popularize the chicken version in the United States during the 20th century. And despite its name, the dish usually gets most of its melted cheese topping from mozzarella rather than Parmesan alone.