This Chicken Parmesan is the ultimate comfort food that never fails to please. With a crispy parmesan crust sealing in juicy chicken breasts, topped with rich marinara sauce and gooey melted cheese, it’s an Olive Garden copycat that’s perfect for weeknight dinners or special occasions.
Why You’ll Love This Chicken Parm
- Juicy and Crispy: The parmesan crust locks in moisture for tender, flavorful chicken with a golden, crispy exterior.
- Make-Ahead Friendly: Prep it ahead, refrigerate, and bake when ready. Plus, it reheats beautifully without drying out.
- Simple Ingredients: Uses pantry staples like chicken breasts, breadcrumbs, eggs, parmesan, mozzarella, and marinara sauce.
- Versatile: Serve over pasta, with a crisp salad, or in a toasted sandwich bun for lunch.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 ½ lbs)
- ½ cup all-purpose or gluten-free flour
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- ½ cup Italian seasoned breadcrumbs (or panko/regular breadcrumbs + ½ tsp dried oregano)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil for sautéing
- 3 cups marinara sauce, divided
- 4 oz shredded mozzarella cheese (about 1 cup)
- Fresh basil or parsley, chopped (optional, for garnish)
How to Make Chicken Parmesan
1. Prepare the Chicken
Trim and slice each chicken breast in half lengthwise to create four cutlets. Pound the cutlets between plastic wrap to about ⅓ inch thickness for even cooking. Season both sides with salt and pepper.
2. Set Up the Breading Station
Use three shallow bowls:
- Bowl 1: Mix flour, salt, and pepper.
- Bowl 2: Beat eggs until frothy.
- Bowl 3: Combine breadcrumbs and Parmesan cheese.
3. Bread the Chicken
Dredge each cutlet first in flour, shaking off excess. Then dip into the eggs, letting extra drip off. Finally, coat thoroughly in the breadcrumb-Parmesan mix. Let the breaded chicken rest for 5 minutes to help the coating adhere.
4. Pan-Fry the Chicken
Heat olive oil in a large non-stick skillet over medium heat. Add chicken cutlets in batches without crowding the pan. Cook about 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through here—it will finish baking in the oven.
5. Assemble and Bake
Spread half the marinara sauce evenly in a 9×13-inch casserole dish. Arrange the chicken in a single layer over the sauce. Spoon the remaining marinara over each piece, then sprinkle shredded mozzarella on top.
Bake uncovered at 425°F for 15 minutes or until the chicken reaches 165°F internally, the cheese is melted and bubbly, and the sauce is hot.
6. Garnish and Serve
Add fresh chopped basil or parsley if desired. Serve hot over your favorite pasta, alongside a crisp Caesar salad, or with roasted vegetables.
Tips for Perfect Chicken Parmesan
- For extra crispy chicken, reduce or skip the marinara sauce on the bottom of the casserole.
- Use freshly grated Parmesan for the best flavor and texture.
- If you prefer a healthier option, skip the pan-frying and bake the breaded chicken at 400°F for 15 minutes before topping with sauce and cheese, then bake another 3-5 minutes until cheese melts.
- Leftovers reheat well in the oven to keep the crust crispy.
Make-Ahead and Storage
- Prep Ahead: Cook and assemble the dish, then cover and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if baking from cold.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat: Thaw frozen portions overnight and reheat in the oven at 375°F until warmed through and crispy.
Enjoy this classic Italian-American favorite with your loved ones anytime you crave a comforting, cheesy, satisfying meal!
Nutrition (per serving):
Calories: 502 | Protein: 44g | Carbs: 33g | Fat: 21g