Chicken Parmesan

Name: Chicken Parmesan
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total; 1 teaspoon kosher salt, divided, plus more to taste; 1/2 teaspoon black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 tablespoon water; 1 cup plain or Italian-style breadcrumbs; 1/2 cup finely grated Parmesan cheese, plus more for serving; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon paprika, optional; 1/3 cup olive oil or neutral oil, plus more as needed; 1 1/2 cups marinara sauce, warmed if possible; 6 ounces low-moisture mozzarella, shredded or thinly sliced; 2 tablespoons chopped fresh basil or parsley; Cooked spaghetti, salad, or garlic bread, for serving

Crisp breaded chicken cutlets meet marinara sauce and melted mozzarella in this classic Italian-American dinner. It is cozy enough for Sunday but simple enough for a weeknight if you work in steps.

Total

55 min

Servings

4 servings

Level

Medium

Chicken parmesan, also called chicken parmigiana, is all about contrast. The chicken should be juicy inside, crisp around the edges, and covered with just enough sauce and cheese to feel generous without turning soggy.

This version uses thin chicken cutlets, a simple flour-egg-breadcrumb coating, jarred or homemade marinara, and two cheeses. You pan-fry the cutlets first, then finish them in the oven so the cheese melts and the sauce gets hot.

Serve it with spaghetti, a green salad, garlic bread, or roasted broccoli. If you are new to breading chicken, the steps below walk you through it slowly.

01What you'll need

Ingredients

16 items · 4 servings

2 large boneless, skinless chicken breasts, about 1 1/2 pounds total
1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup plain or Italian-style breadcrumbs
1/2 cup finely grated Parmesan cheese, plus more for serving
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon paprika, optional
1/3 cup olive oil or neutral oil, plus more as needed
1 1/2 cups marinara sauce, warmed if possible
6 ounces low-moisture mozzarella, shredded or thinly sliced
2 tablespoons chopped fresh basil or parsley
Cooked spaghetti, salad, or garlic bread, for serving

02How to make it

Step-by-step

1. Heat the oven
Place a rack in the middle of the oven and heat it to 425°F. Line a baking sheet with parchment paper or lightly oil a baking dish. This makes cleanup easier and helps prevent sticking.
2. Cut and flatten the chicken
Slice each chicken breast in half horizontally to make 4 thin cutlets. If any pieces are thicker than 1/2 inch, place them between sheets of plastic wrap or parchment and gently pound them with a rolling pin or meat mallet. Season both sides with 1/2 teaspoon salt and the black 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, Parmesan, garlic powder, oregano, paprika if using, and the remaining 1/2 teaspoon salt. This three-bowl setup is called a breading station.
4. Bread the cutlets
Coat one chicken cutlet in flour and shake off the extra. Dip it in the egg, letting the excess drip back into the bowl. Press it into the breadcrumb mixture on both sides until evenly coated. Repeat with the remaining chicken.
5. Fry until golden
Heat the oil in a large skillet over medium heat. When a breadcrumb sizzles as soon as it hits the oil, add 2 cutlets. Cook for 2 to 3 minutes per side, until golden brown. Move them to the prepared baking sheet. Repeat with the remaining cutlets, adding a little more oil if the pan looks dry.
6. Add sauce and cheese
Spoon about 1/4 to 1/3 cup marinara over each cutlet. Leave some crisp edges uncovered if you like more crunch. Top with mozzarella and a little extra Parmesan.
7. Bake until melted and cooked through
Bake for 8 to 12 minutes, until the cheese is melted and the chicken reaches 165°F in the thickest part. Use an instant-read thermometer if you have one. If you want browned spots on the cheese, broil for 1 to 2 minutes, watching closely.
8. Garnish and serve
Let the chicken rest for 3 minutes, then sprinkle with basil or parsley. Serve hot with spaghetti, salad, garlic bread, or any side you like.

03From our kitchen

Cook's tips

Make-ahead: Bread the chicken up to 4 hours ahead. Place the cutlets on a rack set over a baking sheet, cover loosely, and refrigerate. Fry just before baking for the best texture.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The coating will soften, but the flavor will still be good.
Reheating: Reheat on a baking sheet in a 375°F oven or air fryer until hot. Microwaving works, but it makes the breading softer.
Sauce tip: Use a thick marinara, not a watery one. Too much thin sauce can make the crust soggy.
Cheese swap: Low-moisture mozzarella melts well and releases less liquid than fresh mozzarella. If using fresh mozzarella, pat it dry and use a lighter hand.
Breadcrumb swap: Panko breadcrumbs give a crunchier crust. Italian-style breadcrumbs add seasoning. Either works here, or you can use half of each.

Cook's note

Chicken thickness matters more than chicken size. Thin, even cutlets cook quickly and stay juicy, while thick pieces can burn on the outside before they are done in the center.

04Frequently asked

Questions & answers

Can I bake the chicken instead of frying it?

Yes, but it will be less crisp. Spray the breaded cutlets well with oil and bake on a rack at 425°F for about 15 minutes, flipping once. Add sauce and cheese, then bake until the chicken reaches 165°F.

Can I use chicken thighs?

Yes. Use boneless, skinless chicken thighs and pound them to an even thickness. They may need a few extra minutes in the oven, so check for an internal temperature of 165°F.

Why is my breading falling off?

The chicken may be too wet, the oil may not be hot enough, or the cutlets may have been moved too much in the pan. Pat the chicken dry before breading, shake off extra flour and egg, and let the crust set before flipping.

What pasta goes with chicken parmesan?

Spaghetti is classic, but linguine, penne, rigatoni, or angel hair all work. Toss the pasta with extra marinara and serve the chicken on top or alongside it.

Can I freeze chicken parmesan?

You can freeze it after cooking, but the crust will soften. For better results, freeze fried cutlets without sauce or cheese for up to 2 months. Reheat from frozen in the oven, then add sauce and cheese near the end.

05Keep cooking

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Tender pasta tubes are filled with creamy ricotta, mozzarella, and Parmesan, then baked in a simple tomato sauce until bubbling. It is a cozy Italian-American dinner that feels special but uses everyday ingredients.

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