This Chicken Parmesan recipe is the chicken dinner I can count on to make my family happy – they love a good Olive Garden copycat dish. It has a parmesan crust that seals in the juiciest chicken breast, topped with marinara and melted cheese.

Chicken Parm is quick and easy, make-ahead friendly, and reheats beautifully. Watch my video tutorial and you’ll be on your way to making this restaurant-quality dish at home.

Chicken Parmesan served over pasta and marinara sauce, garnished with parsley

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Helpful Reader Review

“I made this dish for my son in laws birthday and our family and friends loved it! It was so easy but most importantly, they all loved it! BTW I also used your marinara recipe, so easy and you’re right why are we buying the premade jar.” – Stephanie ★★★★★

Chicken Parmesan Video

This is one chicken dinner you’ll make on repeat, and it always gets rave reviews. It’s truly simple to make (done in under 40 minutes) and is perfect for busy weeknights or even a special Italian dinner night in. It’s a keeper of a recipe!

Easy Chicken Parmesan Recipe

This is my classic version of Chicken Parmesan that I have perfected after making it countless times for my family and friends. This is the best combination of juicy chicken, a crisp and perfectly seasoned crust under a crown of Homemade Marinara, and melty cheese. Being make-ahead friendly and reheats well, it’s perfect to make for new moms, and it’s one of my go-to recipes that I make for my kids when we’re traveling and I want to make sure they are well fed.

The Italian name is Chicken Parmigiana, and in the US, it has been nicknamed Chicken Parm, short for Chicken Parmesan. It is essentially breaded and parmesan-crusted chicken breast covered in tomato sauce and cheese, and is similar to Eggplant Parmesan and my Meatballs Parmesan. If you want to take this a step further, you can also make Stuffed Chicken Parmesan.

Chicken Parmigiana being served out of a casserole dish with spatula and cheese pull

Key Ingredients for Italian Chicken Parmesan

You just need a few pantry staples to make Chicken Parm. We do love to add a little parsley or basil to garnish the top, but that’s optional. All you need for the perfect chicken parm is:

  • Chicken breasts – get boneless, skinless chicken breasts. Chicken cutlets or chicken tenders would also work well here.
  • Breadcrumbs – seasoned Italian bread crumbs add more flavor to the chicken. Panko, plain breadcrumbs or even gluten-free bread crumbs also work; stir in 1/2 tsp dried basil for extra flavor.
  • Eggs – dredging with flour then dipping in eggs helps the bread crumbs stick. If you want to make it egg-free, you can replace eggs with buttermilk.
  • Cheese – use freshly grated Parmesan for the crust and shredded mozzarella for topping. You can use whole milk mozzarella or low-moisture part-skim. You can also add a slice of fresh mozzarella over the top, but it will release a little more moisture into your dish.
  • Marinara sauce – This is the best with homemade marinara sauce, but if you’re in a hurry, you can use your favorite store-bought marinara
Ingredients for chicken parmesan with homemade marinara sauce, chicken breast, cheese, bread crumbs, eggs, flour and seasonings

How to Make Chicken Parmesan

  • Cut 2 chicken breasts in half length-wise for 4 cutlets. Put them between plastic wrap and use a meat mallet (or rolling pin, or heavy saucepan) to pound them to an even 1/3″ thickness and season. Pounding the cutlets tenderizes them and helps them cook faster and evenly. If you skip the pounding, you’ll want to sauté for longer to ensure they cook through properly.
How to cut chicken cutlets for pounding
  1. For the dredging station – Set up 3 shallow bowls: In the first bowl, combine flour, salt, and pepper; in the second bowl, beat together eggs; and in the third bowl, combine parmesan and bread crumbs. Coat the chicken in flour, dusting off excess, then dip it in eggs and turn to coat in breadcrumbs.
Chicken breading bowls with flour, egg and crumb mixture
  1. Pan-fry Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side – it doesn’t have to be cooked through at this point. You’re looking for a golden breading and to remove surface moisture. It will finish cooking through in the oven.
  2. Assemble and bake – Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over the marinara in a single layer. Spoon on marinara sauce and sprinkle with cheese, then bake in a casserole dish at 425˚F for 15 minutes or until just cooked through (165˚F on an instant-read thermometer), the cheese is melted and browned in spots, and the sauce is bubbling.

Natasha’s Tip for Crispy Chicken:

If you want an extra crispy chicken parmesan, reduce or omit the marinara sauce at the bottom of the casserole dish. You can also bake the chicken on a wire rack set over a baking sheet to keep it crispy all around. My personal preference is the marinara sauce because it’s moisture insurance, prevents sticking, adds extra flavor, and is the perfect one-pan dish that’s ready to serve over spaghetti.

Step by step how to make chicken parmesan.

Serve With

You’ll love this served over buttered Homemade Pasta and paired with my Caesar Salad or Roasted Asparagus or Roasted Cauliflower. It can also be served as a hot sandwich on a toasted hamburger bun for lunch.

Can I Make Baked Chicken Parm Instead of Frying?

While we prefer sautéing the chicken lightly in oil because it is faster and yields a uniformly golden result, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.

To make baked chicken parm, complete steps 1 and 2. Then, coat breaded chicken breasts with cooking spray on all sides, and bake the chicken on a baking sheet at 400˚F for 15 minutes or until the center reaches a safe internal temperature of 165˚F. Remove from the oven, add 2-3 tablespoons of marinara sauce over each cutlet, and top with cheese. Then, return to the oven for another 3-5 minutes, or until the cheese is melted.

Chicken parmesan served out of white casserole dish with spatula

I love re-creating my favorite Italian restaurant dishes like Zuppa Toscana, Smashburgers, and of course, this Italian Chicken Parmigiana. I even have an entire category on my blog for restaurant copycat recipes, and homemade is fresher and usually healthier with better ingredients than going out.

Make-Ahead and Storage Tips

I love how breaded chicken keeps and reheats well without tasting like reheated chicken. The breading acts as a barrier to keep the chicken moist and tender, so Chicken Parmesan is perfect for meal prep.

  • Prep ahead – You can saute the breaded chicken until it’s fully cooked through to 165˚F, arrange it in a casserole dish, and top it with marinara and cheese, then cover and refrigerate up to 24 hours. Bake before serving, adding 5 minutes to the bake time or until the internal temperature reaches 165˚F on an instant-read thermometer.
  • Storing Leftovers – once cooled to room temperature, cover and refrigerate for up to 3 days, or wrap and store in a freezer-safe container for up to 2 months.
  • To Reheat – thaw in the refrigerator overnight if frozen, then bake uncovered in the oven at 375˚F for the crust to crisp up.

Chicken Parmesan

4.99 from 451 votes
chicken parmesan recipe served over pasta in a blue bowl
Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 people
  • 2 chicken breasts, (large), about 1 1/2 lbs*
  • 1/2 cup all-purpose flour, or GF flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten until frothy
  • 1/2 cup Italian bread crumbs, *
  • 1/2 cup parmesan cheese, shredded or grated
  • 2 Tbsp Light olive oil, to sauté
  • 3 cups marinara sauce, divided
  • 4 oz mozzarella cheese, (1 cup shredded)
  • 1 Tbsp fresh basil, or parsley, chopped for optional garnish

Instructions

  • Prepare the chicken – Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. *Pound larger chicken breasts to 1/3-inch thick. Season with salt and pepper.
  • Set up dredging station – In the first shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese. Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Let the breading sit for 5 minutes so it adheres better when frying.
  • Pan-fry – Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan) – the chicken should sizzle. Sauté 3-4 min per side or until golden brown – it doesn't have to be cooked through at this point.
  • Assemble and bake – Pour half of the marinara* into a 9×13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.

Notes

*For large chicken breasts, pound your chicken between plastic wrap with a meat mallet into even 1/3″-thick cutlets. You can also buy chicken cutlets or chicken tenders.
*Substitute Italian bread crumbs with Panko crumbs, plain bread crumbs, or gluten-free crumbs. Add 1/2 tsp dried oregano for extra flavor. 
*If a crispier chicken crust is preferred, use less sauce in the bottom of the casserole or even omit the sauce at the bottom. 

Nutrition Per Serving

502kcal Calories33g Carbs44g Protein21g Fat8g Saturated Fat2g Polyunsaturated Fat9g Monounsaturated Fat0.02g Trans Fat181mg Cholesterol2191mg Sodium1086mg Potassium4g Fiber8g Sugar1239IU Vitamin A15mg Vitamin C445mg Calcium4mg Iron
Nutrition Facts
Chicken Parmesan
Amount per Serving
Calories
502
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
181
mg
60
%
Sodium
 
2191
mg
95
%
Potassium
 
1086
mg
31
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
44
g
88
%
Vitamin A
 
1239
IU
25
%
Vitamin C
 
15
mg
18
%
Calcium
 
445
mg
45
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: chicken parm, chicken parmesan, chicken parmesan recipe, easy chicken parmesan
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 502
Natasha's Kitchen Cookbook

More Easy Chicken Dinners

4.99 from 451 votes (206 ratings without comment)

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Comments

  • Flo Kolodziej
    August 6, 2025

    love this recipe! It’s a big hit with the family yet easy to make! I appreciate all your recipes,and they are easy and all delicious. Also love the cookbook! Keep up the great work

    Reply

  • Wendy
    July 27, 2025

    Hello instead Parmesan cheese which other cheese can I use

    Reply

    • Natasha's Kitchen
      July 27, 2025

      You may try Pecorino Romano or Grana Padano.

      Reply

  • Shelle Blair
    July 24, 2025

    I made this last night and my husband didn’t even talk at the dinner table. He got done eating and said “OMG this is the best Chicken Parmesan I have ever had. ” He said it was better than he had ever had at any restaurant. Thank you for your wonderful recipes.

    Reply

    • NatashasKitchen.com
      July 24, 2025

      That’s amazing. I’m so happy to hear that.

      Reply

  • Dean K.
    July 23, 2025

    I’ve made this twice and both times the family ate all of it. Very easy recipe to follow. We had it over linguine and angel hair pasta. Both were good but I prefer the angel hair.

    Reply

  • Ron
    July 21, 2025

    Made this a couple of times now and the family loves it. My wife, who’s very picky about Chicken Parm, loves this as well. She said “This is the best you’ve ever made.”

    Thank you for the recipe and all the others you have here. So far, every recipe has been great!

    Reply

    • NatashasKitchen.com
      July 21, 2025

      That’s so great to hear, Ron.

      Reply

  • Miranda
    July 14, 2025

    Very , very delicious! My kids are picky and both ate their entire plate!! Thank you for sharing this recipe!!

    Reply

  • Joan Steele
    July 2, 2025

    Delicious! I had never made Chicken Parm before! The marinara was amazing!

    Reply

  • Cinnamon Herrera
    June 14, 2025

    Fantastic recipe and the marinara one with it is *chefs kiss*

    Reply

  • Kim Smith
    June 4, 2025

    Very delicious used your recipe for marinara sauce too love your recipes

    Reply

  • Nancy C
    June 1, 2025

    I made this earlier today to serve company tonight and it was a big hit with no leftovers.
    I had a jar of puttanesca sauce that I used instead of marinara and everyone loved it.
    I really appreciate recipes that have a “make ahead” option.

    Reply

  • Christine
    May 20, 2025

    Where did you get your dredging station?

    Reply

    • NatashasKitchen.com
      May 20, 2025

      Hi Christine. I purchased it on Amazon, but I don’t believe this specific one is available anymore. You can view it in my amazon shop under kitchen tools by selecting “shop” from the menu options above.

      Reply

      • Christine
        June 2, 2025

        Thank you for responding. I checked and you’re correct, your particular set is no longer available however, I did find a good stainless steel set on Temu.

        Reply

  • Ludmila Kaymanov
    May 19, 2025

    This recipe is a winner . Easy to make and loved by my family ❤️

    Reply

  • char Marino
    May 18, 2025

    Natasha this looks so good !! I want to make this for company soon from out of town. I am a little confused and I did check your make ahead directions already. But you say you don’t cook the chicken all the way and that you can put it in the refrigerator up to 24 hours .My question is ,is it okay to only part cooking chicken and refrigerate it . I did not think that was safe to do
    Thanks so much for your help as always

    Reply

    • NatashasKitchen.com
      May 19, 2025

      Hi Char! Thank you for pointing that out. I clarified the make-ahead instructions.

      Reply

  • Deanne
    May 15, 2025

    This recipe is so simple and delicious! Natasha, I want to make this ahead for our beach trip, can I cook the chicken and freeze them without the marinara and then just assemble when ready?

    Reply

    • Natasha's Kitchen
      May 15, 2025

      Thank you for your good feedback! The way that I’ve tried making this ahead is preparing everything ahead, refrigerating it for 24 hours and bake before serving. I have provided some Make Ahead tips in the recipe too, you may check that out.

      Reply

  • Anna
    May 12, 2025

    I made this for my family tonight for the first time and everyone loved it! Especially my youngest who says it his new favorite dish. One change I made because I didn’t have Italian bread crumbs, I combines regular bread crumbs with 1 teaspoon of Kirkland Organic No Salt Seasoning and it added it great flavor.

    Thank you Natasha, for your new cookbook! I sent a copy to both my sister and sister-in-law for mother’s day.

    I also made your fudgy banana bread and it was delicious. Blessings!

    Reply

  • Patty
    May 12, 2025

    Just back from FL (where I don’t usually cook) and 1st recipe my husband asked for is this one. One of his absolute favorites and, yes, I need to make the marinara sauce as well.

    Reply

    • NatashasKitchen.com
      May 12, 2025

      Hi Patty! I’m so glad he loved Thai recipe. Thank you for the review.

      Reply

  • Tom V.
    May 6, 2025

    Hi Natasha, I have made this recipe and it was great. The whole family loved it and could not get enough of it. I have your book and have made numerous recipes from it, but unfortunately and I don’t always send you a comment or a rating “My bad” I will try to remember next time.

    Reply

    • NatashasKitchen.com
      May 6, 2025

      Hi Tom! Thank you so much for sharing that with me. I appreciate the reviews. It helps the recipe reach a larger audience.
      Thank you for purchasing my cookbook, that means a lot to me. I’m so glad your family is enjoying the recipes!

      Reply

  • Michael
    May 5, 2025

    Thank you for this recipe.First time making this. Didn’t change anything. It was fantastic 😍

    Reply

  • Juan Maciel
    April 30, 2025

    Can you air fry the chicken instead of frying?

    Reply

    • Natashas Kitchen
      April 30, 2025

      Hi Juan, I haven’t tested that to advise of the proper timing/temp. I think that will work but you’ll have to experiment.

      Reply

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