This simple Chicken Parmesan is a perfect go-to for a quick, delicious weeknight dinner. Crispy, golden-brown, perfectly seasoned chicken breasts are topped with a rich, from-scratch marinara sauce that takes this comforting classic to the next level.
I’ve been making this dish for years, and let me tell you, it’s one of those recipes that never fails to impress. It’s freezer-friendly, kid-approved, and feels fancy even though it’s simple.
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Whether I’m serving it with spaghetti and broccoli or just piling it onto a buttered Texas Toast for sandwiches, it always gets rave reviews from my crew.
Key Ingredients & Substitutions
- Chicken breasts sliced in half horizontally to create thinner cutlets. This helps them cook quickly and evenly.
- Panko Breadcrumbs have a great texture and are great for frying food. They tend to keep crispy for longer. You can use regular breadcrumbs if you like.
- Chicken Breasts – Sliced in half horizontally for thinner cutlets that cook quickly and evenly. You can also use chicken cutlets to skip slicing.
- Panko Breadcrumbs – Panko gives the chicken that signature crunch, but regular breadcrumbs will work in a pinch.
- Parmesan Cheese – I prefer shredded for more flavor and texture, but grated Parmesan is a fine substitute.
- Mozzarella Cheese to top the finished chicken with!
- Tomato Sauce + Diced Tomatoes – This duo gives the sauce both richness and texture. Petite diced tomatoes are my go-to, but any variety will work. Or you can opt for your favorite premade marinara sauce.
If you are making pasta with this dish add ½-1 cup of your pasta water to the marinara while it simmers to help the sauce stick to the pasta better.
How To Make Chicken Parmesan
This recipe may look like it will take a long time, but trust me, it doesn't take that long at all. The steps are simple, and everything can be prepped ahead if needed.
STEP 1
Start by making the marinara: In a large pan over medium heat, add olive oil. Once hot, sauté the onions until translucent, about 6 minutes. Add garlic and cook for 30 seconds.
STEP 2
Stir in tomato sauce, diced tomatoes, basil, oregano, salt, pepper, and sugar. Bring to a simmer and cook for 20 minutes, stirring occasionally.
STEP 3
Place chicken on a cutting board, cover with plastic wrap, and gently pound to an even thickness. Lightly season both sides with salt and pepper.
STEP 4
Set up your dredging station:
- One bowl with flour
- One bowl with eggs and water (whisked)
- One bowl with breadcrumbs, parmesan, garlic powder, paprika, oregano, parsley, salt, and pepper
STEP 5
Dredge each piece of chicken in the flour (shake off excess), then dip into the egg wash, and finally press into the breadcrumb mixture, coating evenly.
STEP 6
In a large skillet, heat 1 inch of oil over medium-high heat. Cook chicken in batches, about 6 minutes per side, or until golden brown and fully cooked. Transfer to a cooling rack. Repeat as needed.
STEP 7
To serve, spoon marinara over the fried chicken and top with mozzarella cheese. Place in a 450°F oven for about 8 minutes to melt the cheese. Enjoy!
💡Expert Tips
- Freeze for Later: Bread the chicken and freeze uncooked or cook and then freeze. Either way, you’ll have a ready-to-go dinner in your freezer.
- Always use a wire rack when cooling your fried chicken to prevent sogginess.
- Want to serve this Chicken Parmesan with Spaghetti? Cook 10-12 ounces of spaghetti noodles and double the marinara sauce!
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📖 Recipe
Chicken Parmesan
Ingredients
For The Chicken
- 2 chicken breasts sliced in half horizontaly
- ¾ cup flour
- 1 ½ cups panko bread crumbs
- 3 large eggs
- ¼ Cuc water
- ½ cup parmesan shredded
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
For The Marinara
- ½ cup onion small diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 cups tomato sauce
- 14.5 ounce can diced tomatoes
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sugar
Topping
- 6 ounces mozzarella cheese
Instructions
- Start by making the marinara: In a large pan over medium heat, add olive oil. Once hot, sauté the onions until translucent, about 6 minutes. Add garlic and cook for 30 seconds.
- Now add in the tomato sauce, diced tomatoes and all of the herbs and spices. Bring to a simmer and allow to cook for 20 minutes, stirring occasionally.
For the Chicken
- Place chicken on a cutting board, cover with plastic wrap, and gently pound to an even thickness. Lightly season both sides with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
- In a bowl (or pie dish) mix together the eggs and water to make the egg wash. In a separate bowl mix together the breadcrumbs, parmesan cheese, and all of the remaining herbs and spices. Place the flour in a separate bowl.
- Dredge the chicken in the flour shaking off the excess, then dip into the eggwash and firmly press into the breadcrumbs. Making sure to coat each piece evenly.
- In a large skillet heat 1 inch of vegetable oil or canola oil over medium-high heat. Begin cooking the chicken. Cook on each side for approximately 6 minutes, or until golden brown and cooked through. Place on a cooling rack. Repeat until all of the chicken is done.
- To serve, spoon marinara over the fried chicken and top with mozzarella cheese. Place in a 450°F oven for about 8 minutes to melt the cheese. Enjoy!
Notes
- Freeze for Later: Bread the chicken and freeze uncooked or cook and then freeze. Either way, you’ll have a ready-to-go dinner in your freezer.
- Always use a wire rack when cooling your fried chicken to prevent sogginess.
- Want to serve this Chicken Parmesan with Spaghetti? Cook 10-12 ounces of spaghetti noodles and double the marinara sauce!
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