This chicken parmesan recipe guarantees crispy, golden chicken topped with melty cheese and served over a rich garlic marinara sauce.
I’m picky when it comes to chicken parmesan, and this easy recipe gets it just right. The chicken turns out golden brown and crisp, there’s a generous amount of cheese on top, and there’s the perfect amount of marinara sauce.
With our easy recipe, you can make chicken parmesan that’s even better than your favorite Italian restaurants. I love it with a salad on the side, over pasta, or turned into a sandwich. To swap the chicken for eggplant, see our eggplant parmesan recipe.
Key Ingredients
- Chicken: I prefer chicken breasts for my chicken parm, but feel free to use chicken thighs if you want something more tender. Both are delicious! For the most tender chicken, I quickly pound them to an even thickness before using them in our recipe below. Watch our video to see me do it.
- Breading: My perfect breading is flavorful, light, and crunchy. You’ll need salt, pepper, flour, eggs, milk, bread crumbs, and parmesan cheese to make it.
- Tomato Sauce: I prefer a lighter tomato sauce for this. You can use your favorite store-bought marinara sauce or make your own. My garlicky homemade marinara sauce or this homemade red pasta sauce is perfect.
- Fresh Basil: Before baking, I tuck a few fresh basil leaves underneath the cheese. The flavor is amazing!
- Cheese: Parmesan cheese is a must-have (of course!), but I also like to add a slice of provolone on top of my crispy breaded chicken. Mozzarella is a great alternative if you don’t have provolone.
Find the full recipe with measurements below.
My Tips for Making Homemade Chicken Parmesan
Making chicken parmesan might sound daunting, but it’s really not hard at all. Follow these tips to guarantee a crispy, golden, and delicious result every time.
Tip 1: Set up a breading station. To get the perfect crispy crust, you’ll need to bread and pan-fry the chicken first. This is a simple step that makes all the difference. Get three shallow bowls ready and fill them as follows:
- Flour mixed with salt and pepper
- Whisked eggs and milk
- Bread crumbs mixed with parmesan, salt, and pepper
Tip 2: Breading your chicken. Coat one piece of chicken at a time. First, lightly pat it into the flour mixture, then swipe it through the egg wash, and finally, press it into the bread crumb mixture. You can either transfer it directly to your pan or place it on a baking sheet while you finish breading the remaining pieces.
Tip 3: Pan-fry the chicken. Heat a wide skillet over medium heat, add some oil, and then add the breaded chicken. Leave them, without moving them, until they turn golden brown on one side. Flip and cook until golden on the second side.
Tip 4: Don’t cover your chicken in sauce. Now that you have a beautiful, crispy crust, don’t cover it in sauce! Instead, serve the chicken on a bed of sauce. The crispy breading won’t get soggy, and you can add a tiny bit more sauce and fresh basil on top before adding the cheese.
Tip 5: Bake to finish. I always like to finish in the oven to make sure the chicken is cooked all the way through and the cheese gets all bubbly and melted. Baked chicken parmesan is the way to go!
What to Serve with Chicken Parmesan
I love serving chicken parmesan with pasta or spaghetti (homemade pasta would be epic!). For a lower-carb option, try zucchini noodles. Salad is always lovely. I especially love salad greens tossed with my favorite balsamic vinaigrette, which works nicely with the flavors in this dish.
Instead of salad, try adding roasted veggies to the side. I love our roasted broccolini, roasted cabbage, and this garlic roasted asparagus. My son loves a side of garlic bread. Try our roasted garlic bread or this cheesy garlic bread.
More Chicken Recipes
Easy Chicken Parmesan
- PREP
- COOK
- TOTAL
I love this easy chicken parmesan! The secret is breading and pan-frying the chicken, then only adding sauce to the bottom of your baking dish so that the top stays crisp and doesn’t turn into a soggy mess. I love my Homemade Marinara Sauce, but to make this easier, use store-bought. For this recipe, you’ll need 2 regular jars or one large (32oz) jar. For a lighter dish with the same flavor profile, try these Tomato Basil Baked Chicken Breasts.
Watch Us Make the Recipe
You Will Need
4 chicken breasts, about 1 ½ pounds
1 cup all purpose flour (130g)
1 cup panko breadcrumbs or homemade bread crumbs (210g)
2 ounces Parmigiano-Reggiano cheese, finely grated, 3/4 cup (56g)
2 large eggs
2 tablespoons milk
¼ cup avocado oil or vegetable oil, plus more as needed
4 cups marinara sauce, warmed
Half a bunch fresh basil leaves
4 slices provolone cheese
Salt and fresh ground black pepper
Directions
1Prep the oven, baking sheet, and baking dish: Preheat your oven to 350°F (180°C). Set aside a baking sheet and a 9×13-inch baking dish.
2Pound chicken thin: Place a chicken breast on a cutting board and cover it with wax paper, parchment paper, or plastic wrap. Gently pound the chicken to an even ½-inch thickness using a meat mallet, rolling pin, or heavy pan. Repeat with the remaining chicken breasts.
3Set up breading station: Gather three shallow dishes (pie plates or cake pans work well). In the first dish, combine flour and ¼ teaspoon salt. In the second dish, whisk together the eggs and milk until frothy. In the third dish, mix breadcrumbs, half of the parmesan cheese, ½ teaspoon pepper, and another ¼ teaspoon salt.
4Bread the chicken: Lightly season both sides of each chicken breast with salt and pepper. One by one, dip each chicken breast in the seasoned flour, then into the egg mixture, letting any excess drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere. Place the breaded chicken onto the baking sheet.
5Pan-fry the chicken: Choose a skillet large enough to comfortably hold all four chicken breasts (or cook in batches if needed). Add enough oil to coat the bottom of the pan. Heat the oil over medium heat until it is shimmering but not smoking. Once hot, carefully add the chicken and cook for 3 to 4 minutes per side, or until golden brown and crispy.
6As the chicken finishes cooking, transfer it to a plate or a separate baking sheet that you have lined with paper towels. The paper towels will absorb the excess oil, ensuring the chicken stays crispy instead of becoming soggy.
Assemble the dish: Spread about 3 cups of marinara sauce to coat the bottom of a 9×13-inch baking dish. Arrange the crispy pan-fried chicken breasts on top of the sauce. Top each chicken breast with a generous tablespoon of sauce and a few basil leaves. Sprinkle the remaining parmesan cheese evenly over the chicken, and finish by placing a slice of provolone cheese on top of each breast.
7Bake chicken parmesan: Bake uncovered for 15 to 20 minutes, until the cheese is golden brown and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. Serve.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates. We assumed 6 servings.
This was a delicious recipe that my family devoured! I served it over thin spaghetti w/garlic bread. The recipe is easy to follow and the flavors are scrumptious. This summer I have followed so many recipes from Inspired Taste, and I am thrilled with my cooking progress. I keep joking to my family that I’m a “chef” now.
You made us smile 🙂 We are so happy that we could help you have a tasty summer 🙂