Chicken Parm
Crisp breaded chicken cutlets, bright marinara, and melted mozzarella make this classic chicken parm a cozy dinner that still feels special. Serve it with pasta, salad, or a hunk of bread for swiping through the sauce.
Total
50 min
Servings
4 servings
Level
Medium
Chicken parm, short for chicken Parmesan, is the kind of dinner that wins over a table fast. The chicken is pounded thin, coated in crumbs, pan-fried until crisp, then baked with tomato sauce and cheese.
This version keeps the method simple for a home kitchen. You do not need a deep fryer, and you can use jarred marinara if that makes dinner easier.
The key is to keep the chicken cutlets thin and to avoid drowning them in sauce. That way the edges stay crunchy while the center turns saucy and cheesy.
01What you'll need
Ingredients
15 items · 4 servings
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups plain or Italian-style breadcrumbs
- 1/2 cup finely grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/3 cup olive oil or neutral oil, plus more as needed
- 1 1/2 cups marinara sauce, homemade or jarred
- 8 ounces low-moisture mozzarella, sliced or shredded
- 2 tablespoons chopped fresh basil or parsley, for serving
- Optional: cooked spaghetti, garlic bread, or a green salad, for serving
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 425°F. Line a sheet pan with parchment paper or foil. If using foil, lightly oil it so the breaded chicken does not stick.
2. Pound the chicken
Place one chicken breast between two sheets of plastic wrap or parchment. Pound it with a meat mallet, rolling pin, or small skillet until it is about 1/2 inch thick. Repeat with the remaining chicken. Season both sides with salt and pepper.
3. Set up the breading bowls
Put the flour in a shallow bowl. In a second bowl, beat the eggs with the water. In a third bowl, mix the breadcrumbs, 1/4 cup Parmesan, garlic powder, and oregano. This three-step coating helps the crumbs stick.
4. Bread the cutlets
Coat one piece of chicken in flour and shake off the extra. Dip it in the egg, then press it into the breadcrumb mixture on both sides. Set it on a plate and repeat with the rest of the chicken.
5. Pan-fry until golden
Heat the oil in a large skillet over medium-high heat. When a breadcrumb sizzles right away, add 2 cutlets. Cook for 2 to 3 minutes per side, until deep golden. Move them to the prepared sheet pan. Repeat with the remaining cutlets, adding a little more oil if the pan looks dry.
6. Add sauce and cheese
Spoon marinara over the center of each cutlet, leaving some crisp edges uncovered. Top with mozzarella and the remaining 1/4 cup Parmesan.
7. Bake until bubbling
Bake for 10 to 12 minutes, until the cheese is melted and the chicken reaches 165°F in the thickest part. If you want browned cheese, broil for 1 to 2 minutes at the end, watching closely so it does not burn.
8. Rest and serve
Let the chicken rest for 3 to 5 minutes. Sprinkle with basil or parsley. Serve with pasta, garlic bread, or a simple salad.
03From our kitchen
Cook's tips
- Make-ahead: Bread the chicken up to 8 hours ahead. Keep it uncovered on a rack or plate in the fridge so the coating stays dry. Fry and bake just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The crust will soften, but the flavor will still be good.
- Reheating: Reheat on a sheet pan in a 375°F oven or air fryer until hot. The microwave works, but it makes the breading soft.
- Chicken swap: You can use store-bought thin chicken cutlets instead of pounding chicken breasts. Check them early because they cook faster.
- Breadcrumb swap: Panko makes a crunchier coating. Italian-style breadcrumbs add seasoning, so reduce the added oregano if you like.
- Sauce tip: Use a thick marinara. Watery sauce can make the coating soggy. If your sauce is thin, simmer it for a few minutes before using.
Cook's note
Chicken breasts vary a lot in size. If yours are very large, slice each one horizontally into two thinner cutlets before pounding. This makes portions more even and helps the chicken cook through without drying out.
04Frequently asked
Questions & answers
Can I bake chicken parm without frying it first?
Yes, but it will be less crisp. To bake only, place the breaded cutlets on an oiled rack set over a sheet pan. Spray or drizzle the tops with oil and bake at 425°F for 18 to 22 minutes, flipping once. Add sauce and cheese during the last 5 to 7 minutes.
How do I keep the breading from falling off?
Pat the chicken dry before breading, shake off extra flour, and press the crumbs firmly onto the chicken. Letting the breaded cutlets sit for 5 to 10 minutes before frying also helps the coating set.
What cheese is best for chicken parm?
Low-moisture mozzarella melts well and does not release too much water. Fresh mozzarella tastes great but can make the top wetter, so slice it thin and pat it dry first.
Can I use chicken thighs?
Yes. Use boneless, skinless thighs and pound them to an even thickness. They may need a few extra minutes in the oven, so check that they reach 165°F.
What should I serve with chicken parm?
Spaghetti with extra marinara is classic. For a lighter plate, serve it with a green salad, roasted broccoli, or sautéed zucchini.
05Keep cooking
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