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    Home » Recipes » Meats

    By Amy · Published: Feb 15, 2021 · Updated: Mar 18, 2022 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    Chicken Parmesan

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    An overhead closeup view of chicken parmesan in a dish with overlay text.

    This delicious Chicken Parmesan is cooked to crispy perfection and loaded with flavor. It’s so easy to make your own restaurant quality chicken parm right in your own kitchen… a dinner the whole family will love!

    Closeup view of chicken parmesan in a baking dish with a server.

    This impressive dish takes less than 45 minutes to prepare, but tastes like you spent hours in the kitchen. Serve it over your favorite pasta with a salad and French bread for a full-on Italian feast!

    Ingredients Notes

    Overhead view of labeled ingredients for chicken parmesan.
    • You’ll need two (8 ounce) boneless, skinless chicken breasts that you’ll slice in half horizontally. Try to stay around 8 ounces each – if they’re larger you probably won’t have enough room in your baking dish for all four halves.
    • I use a combination of regular and panko bread crumbs, which are necessary for the crispy deliciousness!
    • Instead of using seasoned bread crumbs, I control the amount of seasoning that I want in the breading by adding Italian seasoning. You can use Italian seasoned bread crumbs and omit the Italian seasoning, if desired.
    • Use your favorite marinara sauce – store bought or this delicious easy homemade marinara sauce!
    • I use shredded whole milk mozzarella cheese for topping because it melts beautifully. Feel free to use shredded part-skim or sliced fresh mozzarella.

    Helpful Tools

    A cooling rack over a baking sheet, bowls, tongs, thermometer and a meat mallet.
    • I use a cooling rack placed over a rimmed baking sheet to drain the chicken after frying; it helps to keep the breading crispy on the bottoms. You can place the chicken on a plate lined with paper towels if need be.
    • I use the smooth side of a meat mallet for lightly pounding the chicken to an even thickness. If you don’t have a mallet, here are 10 ways to flatten meat without a meat mallet.
    • An instant read thermometer is helpful to ensure the chicken is fully cooked to an internal temperature of at least 165 degrees F (after baking).
    • A set of tongs for carefully turning the cutlets in the hot oil.
    • Three wide, shallow bowls or dishes for preparing the breading ingredients.

    How to Make Chicken Parmesan

    Two images of chicken breasts being sliced on a cutting board.

    First, you’ll need to slice each breast horizontally. A helpful tip is to place the chicken in the freezer for 20 to 30 minutes before slicing. This firms up the meat a little, making it easier to slice.

    Pounding a slice of chicken with a mallet on a cutting board.

    Using the smooth side of a meat mallet, lightly pound each piece of chicken until it is an even thickness of about ⅓ inch. Place a sheet of plastic wrap over the chicken to avoid any splattering of juices while pounding.

    Three bowls with ingredients for breading chicken for chicken parmesan.

    Set up a little “breading station” using three wide, shallow bowls or dishes. Dip each cutlet in the flour mixture first to coat, coat in beaten eggs second, and lastly dip in the Parmesan breading mixture.

    Two images of breaded chicken on baking sheets before and after being fried in oil.

    Fry the breaded chicken in hot oil in a skillet (in two batches) until deep golden brown on both sides (about 1 ½ minutes on each side). Place on a cooling rack over a baking sheet to drain while you prepare the baking dish for the oven.

    A four-image collage showing steps of preparing chicken parmesan for baking.

    The last four steps are so easy!

    1. Spread one cup of marinara sauce in the bottom of a 9 x 13 baking dish. Feel free to use more sauce if you like a lot of sauce, but I find one cup is plenty.
    2. Place the browned chicken cutlets over the sauce in the dish.
    3. Spoon about ½ cup of marinara sauce over the chicken (again, more or less sauce depending on your personal preference). I like to spoon it in the center so that a good portion of the chicken remains crispy after baking.
    4. Top with shredded mozzarella and bake for 15 to 20 minutes, or until cheese is melted, sauce is bubbling and chicken is cooked thoroughly.
    A closeup of classic chicken parmesan over a bed of pasta on a white plate.

    Sprinkle with chopped fresh parsley and/or basil and serve over your favorite cooked pasta (if desired).

    Overhead view of chicken parmesan in a glass baking dish with a server.

    Enjoy!

    More Italian-Inspired Chicken Dishes

    • One Skillet Italian Chicken
    • Easy Chicken Parmesan Casserole
    • Italian Roasted Chicken Leg Quarters
    • Creamy Tuscan Chicken

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    Overhead view of chicken parmesan in a baking dish by a white napkin.

    Chicken Parmesan

    Crispy restaurant quality chicken parmesan is so easy to make at home – a flavorful chicken dinner the whole family will love!
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: chicken parmesan, crispy chicken parmesan
    Prep Time: 15 minutes
    Cook Time: 28 minutes
    Total Time: 43 minutes
    Servings: 4
    Author: Amy

    Ingredients

    • 2 (8 ounce) boneless skinless chicken breasts sliced in half horizontally
    • ½ cup all-purpose flour
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 2 large eggs
    • ¾ cup bread crumbs
    • ¾ cup panko bread crumbs
    • 1 tablespoon Italian seasoning
    • ½ teaspoon garlic powder
    • ½ cup freshly grated Parmesan cheese
    • ¼ cup vegetable oil
    • 1 ½ cups marinara sauce homemade or store-bought, divided
    • 1 cup shredded whole milk mozzarella cheese
    • 2 tablespoons chopped fresh parsley and/or basil optional garnish

    Instructions

    • Preheat your oven to 400 degrees F.
    • Place sliced chicken breasts on a cutting board. Place a sheet of plastic wrap over chicken and lightly pound (using the smooth side of a meat mallet) to a thickness of about ⅓ inch.
    • Set up a breading station by placing 3 wide shallow bowls (or dishes) onto your work area.
    • In the first bowl, whisk together flour, salt and pepper. In the second bowl, whisk the eggs well. In the third bowl, stir together the bread crumbs, panko, Italian seasoning, garlic powder and Parmesan.
    • Dip a piece of chicken in the flour mixture, coating well on both sides. Shake off any excess, then dip in egg mixture, then dip in bread crumb mixture. Be sure to coat the chicken well in each step. Repeat with the 3 remaining chicken pieces and set aside (I place them on a baking sheet).
    • Heat oil in a large nonstick skillet over medium high heat until hot and shimmering. Carefully place 2 pieces of the chicken in the oil (I use tongs). Cook until a deep golden brown, about 1 ½ minutes on each side. Place on a cooling rack over a baking sheet to drain* and repeat with the remaining 2 pieces of chicken.
    • Spread 1 cup of the marinara sauce in the bottom of a 9 x 13 baking dish using the back of a spoon.
    • Place the chicken over the sauce. Spoon the remaining ½ cup of marinara over the center of the chicken, then sprinkle shredded mozzarella over the marinara.
    • Bake for 15 to 20 minutes or until cheese is melted, sauce is bubbling and chicken is cooked thoroughly.
    • Sprinkle with chopped fresh parsley and/or basil and serve over your favorite cooked pasta, if desired.

    Notes

    • * If you don’t have a cooling rack/baking sheet, you can place the chicken on a plate lined with paper towels.
    • Feel free to use more or less marinara sauce and/or mozzarella cheese, depending upon your personal preference.
    • Chicken should have an internal temperature of at least 165 degrees F using an instant read thermometer.
    • Nutrition info does not include pasta.

    Nutrition

    Calories: 629kcal | Carbohydrates: 42g | Protein: 45g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1828mg | Potassium: 900mg | Fiber: 4g | Sugar: 6g | Vitamin A: 940IU | Vitamin C: 8mg | Calcium: 395mg | Iron: 5mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    HUNGRY FOR MORE?

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      Easy Chicken Parmesan Casserole
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      Garlic Parmesan Green Beans
    • Cheesy Chicken Pot Pie
      Cheesy Chicken Pot Pie
    • White Chicken Chili
      White Chicken Chili
    « Skillet Spinach Lasagna
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      Recipe Rating




    1. Stephanie F says

      February 17, 2021 at 11:41 am

      I can almost smell it through your pictures! This may be on my dinner table soon.

      Reply
      • Amy says

        February 17, 2021 at 7:06 pm

        Thank you so much Stephanie – I hope you enjoy it!! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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