What could be better than crispy breaded chicken topped with gooey melted cheese? This homemade Chicken Parmesan hits all the right notes: crispy on the outside, tender inside, smothered in rich tomato sauce, and loaded with melted mozzarella and Parmesan cheese. Simple, delicious, and perfect for a cozy weeknight dinner or a casual party dish.
Why You’ll Love This Chicken Parmesan
- Super Easy: No need to be a pro chef. With just 7 main ingredients and a little prep, you can make this classic Italian-American favorite right at home.
- Perfect for Parties: This dish holds up well when kept warm and is a crowd-pleaser — great for gatherings and potlucks.
- Versatile: Serve it over your favorite pasta, or try it in a sandwich or with a fresh side salad.
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken breasts, butterflied and pounded thin for quick, even cooking. Chicken tenders work too, but you may need to tenderize them.
- Breadcrumbs: Panko breadcrumbs create a wonderfully crisp coating, but plain breadcrumbs work in a pinch.
- Cheese: A combo of mozzarella (both sliced and grated) and grated Parmesan cheese for extra cheesy goodness.
- Eggs: Two large eggs whisked to create an egg wash for the breading.
- Olive Oil: For frying the breaded chicken to golden perfection.
- Pasta Sauce: Your favorite marinara or tomato pasta sauce.
- Seasonings: Salt and freshly cracked black pepper.
Step-by-Step Instructions
- Prep the Chicken: Butterfly the chicken breasts, cover with plastic wrap, and gently pound until about ½ inch thick. Season both sides with salt and pepper.
- Set Up Breading Station: Whisk eggs in one shallow dish. In another, mix panko breadcrumbs with half of the Parmesan cheese.
- Bread the Chicken: Dip each chicken piece in the egg wash, then coat thoroughly with the breadcrumb-Parmesan mixture.
- Fry: Heat olive oil in a large skillet over medium heat. Fry the chicken until golden brown on both sides, about 3-5 minutes per side. Remove and drain on paper towels.
- Assemble: Spread a thin layer of pasta sauce on the bottom of a casserole dish. Place fried chicken in the dish, spoon remaining sauce over the top, then layer with sliced mozzarella and sprinkle with remaining mozzarella and Parmesan.
- Bake: Bake in a preheated oven at 450ºF for about 15 minutes, until the cheese is melted and bubbly. For an extra golden top, broil for 1-2 minutes at the end (watch carefully).
- Serve: Enjoy over cooked pasta, garnished with fresh basil if desired.
Tips & Variations
- Flour First: For extra crunch, you can dredge the chicken in flour before the egg wash, but it’s not necessary.
- Pasta Pairings: Spaghetti is classic, but linguine, fettuccine, or any pasta you love works beautifully.
- Leftovers: Store leftovers covered in the fridge for up to 3 days or freeze cooked chicken (without sauce and cheese) for up to 3 months.
- Reheat: Oven reheating at 300ºF wrapped in foil keeps the chicken moist. Air fryer reheating also crisps the crust nicely.
What to Serve with Chicken Parmesan?
- A crisp green salad or Caesar salad for freshness.
- Garlic bread or a crusty baguette.
- Roasted or steamed veggies like broccoli or green beans.
Final Thoughts
Chicken Parmesan is a beloved comfort food for good reason — it’s cheesy, crispy, and utterly satisfying. With this easy recipe, you can enjoy that restaurant-quality flavor right at home anytime!
If you make this recipe, please leave a rating and review. Your feedback helps me keep bringing you more delicious recipes!
Easy Chicken Parmesan Recipe
Ingredients:
- 1 to 1½ pounds boneless, skinless chicken breasts (butterflied)
- Salt and black pepper, to taste
- 2 large eggs, lightly beaten
- ½ cup grated Parmesan cheese (divided)
- 1 cup Panko breadcrumbs
- ¼–⅓ cup extra virgin olive oil
- 24 ounces pasta sauce (your favorite marinara)
- 8 ounces mozzarella cheese (6–9 thin slices plus grated remainder)
- 16 ounces pasta of your choice (spaghetti, linguine, etc.)
Instructions:
- Prep: Cook pasta according to package instructions. Drain and set aside. Preheat oven to 450ºF (230ºC).
- Prepare cheese: Slice mozzarella into 6–9 thin slices. Grate remaining mozzarella and Parmesan cheese.
- Breading: Butterfly chicken breasts and pound to about ½-inch thickness. Season with salt and pepper. Whisk eggs in one shallow dish. In another dish, mix Panko breadcrumbs with ¼ cup Parmesan.
- Coat chicken: Dip each chicken piece into the egg wash, then coat thoroughly with the breadcrumb-Parmesan mixture.
- Fry: Heat olive oil in a large skillet over medium heat. Fry chicken until golden brown on both sides, about 3–5 minutes per side. Drain on paper towels.
- Assemble: Spread 2–3 tablespoons pasta sauce in a 9×13-inch casserole dish. Arrange fried chicken in dish, spoon remaining sauce over chicken. Top with mozzarella slices, then sprinkle grated mozzarella and Parmesan.
- Bake: Bake for 15 minutes or until cheese is melted and bubbly. Optional: Broil for 1-2 minutes to brown cheese on top.
- Serve: Serve chicken parmesan over cooked pasta. Garnish with fresh basil if desired.