easy chicken parmesan recipe
Let’s Chat About Chicken Parm (and Why I Love Making It)
Okay, so I’ll be totally honest—chicken parmesan was not something I grew up eating every week. My mom did the whole meatloaf and mashed potatoes routine, you know? But then one random Tuesday I tried to impress a date (who is now my partner, so I guess it worked!) with a homemade chicken parm, and let’s just say, it was a bit of a hot mess. Cutlets a shade past golden, marinara on the stove doing its own thing, and parmesan everywhere except the chicken. But even with the chaos, it tasted pretty flipping great—so now it’s one of those go-to dinners when I want something cozy but don’t have the energy for a big faff.
And hey, chicken parmesan has this way of making you feel like you’ve got your life together, even if you’re still wearing pajamas at 6pm or, like me, you forgot to buy mozzarella and had to use whatever cheese was lurking in the fridge.
Why You’ll Want to Make This Even If You’re Tired
I make this when I want to feel fancy but can’t deal with anything fussy (I mean, who has time to bread chicken perfectly every single time?). My family goes a bit bonkers for it, especially if I serve it with garlic bread (even the frozen kind—they don’t mind!). It’s also surprisingly forgiving: I once forgot to pound the chicken, and nobody noticed. And if you’re the type who likes a bit of a shortcut? Store-bought marinara sauce is your new best friend—no shame in that game.
Plus, it’s one of those dishes everyone can agree on (unless you’re vegetarian, but, well, that’s a different story altogether).
What You’ll Need (And What You Can Swap Out)
- 2 large chicken breasts (sometimes I use thighs if that’s what’s in the freezer; my aunt swears by it)
- 1 cup breadcrumbs (panko for crunch, but any crumbs work—heck, I’ve blitzed up stale crackers before)
- 1/2 cup freshly grated parmesan cheese (the green can stuff works fine, but don’t tell the food snobs)
- 1 cup shredded mozzarella (provolone works in a pinch, or a mix of “pizza cheese” if that’s what you’ve got)
- 1 egg (sometimes I skip this and just use a bit of milk—it’s lazier but still works)
- 1 cup marinara sauce (homemade if I have leftover, jarred if I don’t—Rao’s is my splurge, but Aldi’s is good too)
- Salt and pepper, obviously
- About a handful of flour (or just enough to coat the chicken)
- Olive oil for frying (or whatever oil happens to be on the counter; I’ve used sunflower in a pinch)
Step-By-Step (With a Couple Detours)
- Prep the chicken: Slice those chicken breasts in half horizontally so you get four thin cutlets. If you forget to do this, don’t worry—just pound them out a bit with a rolling pin (mine still has a dent from the last time I did this too vigorously!).
- Season and coat: Sprinkle both sides with salt and pepper. Set up three shallow bowls: one with flour, one with the lightly beaten egg (or milk), and one with a mix of breadcrumbs and parmesan. Dredge each piece in flour, then egg, then cheesy crumbs. (This is the messy part. I always end up with at least one breaded finger.)
- Fry it up: Heat a big splash of oil in a skillet over medium-high. Fry the chicken until golden and crispy—about 3 minutes per side, give or take. If it looks a little too brown, turn down the heat—it recovers. Don’t worry if bits stick to the pan. Actually, I find those are the best bits to pick at.
- Time for the sauce and cheese: Preheat your oven to 200°C (400°F-ish). Plop the fried chicken in a baking dish. Spoon a generous amount of marinara over each piece (I never measure, just go until it looks right), then cover with mozzarella. Sprinkle more parmesan over the top if you’re feeling it (I usually am).
- Bake: Bake for about 15 minutes, or until the cheese is bubbling and slightly golden. Sometimes I stick it under the broiler at the end for a few minutes—keeps everyone on their toes.
- Let it rest: Give it five minutes before digging in. Or don’t. I usually don’t.
Some Notes (A Few Things I Learned the Hard Way)
- Don’t try to use super thick chicken breasts unless you like undercooked centers and burnt breading. (I learned this the, uh, hard way.)
- If your breadcrumbs are a bit stale, toast them in a dry pan first. Makes a difference—I was skeptical too.
- I used to overload with sauce, but actually, I find it works better if you leave some edges crisp and unsauced—more crunchy bits.
How I’ve Mixed It Up (Some Winners, One Flop)
- I sometimes add chopped fresh basil or a pinch of chili flakes to the sauce—spices things up, literally.
- Once I tried using goat cheese instead of mozzarella. Not my best idea. It melted weird and tasted a bit funky (maybe someone else could pull it off?).
- For a lighter version, I bake the breaded chicken on a rack instead of frying. Not as crispy, but a bit less mess—and less washing up.
Tools I Use (And What to Do if You Don’t Have Them)
- Sharp knife for slicing—though I’ve hacked through with a steak knife in a pinch; not ideal, but hey, it works.
- Large skillet or frying pan.
- Baking dish (I’ve used a rimmed sheet pan before, which is a bit chaotic but does the trick).
- If you don’t have a meat mallet, honestly, the bottom of a mug or a wine bottle works fine. Just maybe warn the neighbors first.
How to Store It (Spoiler: It Rarely Lasts)
Leftovers can go in a container in the fridge, and they’ll be good for about 2 days. Though honestly, in my house, it never lasts more than a day! Reheat in the oven if you want to keep it crispy, but sometimes I just eat it cold straight form the fridge—no judgement.
How We Eat It (And a Quick Side Note)
I like to plop it on top of spaghetti with a bit of extra sauce—classic, right? Sometimes I do garlic bread and a simple salad, sometimes just salad if I’m pretending to be healthy. My cousin dunks hers in ketchup, which is odd, but to each their own.
Random aside: I once served this with leftover roasted potatoes, and it was a hit, so you do you!
Lessons I’ve Learned (So You Don’t Have To Repeat My Mistakes)
- Don’t rush the frying step; I once cranked the heat and ended up with seriously blackened crust and undercooked chicken. Take your time—makes a big difference.
- Let the chicken rest a bit before baking or it gets a bit soggy (I used to skip this but not anymore).
- Resist the urge to smother it in cheese—too much and it just goes gloopy. Trust me, I’ve tried.
Chicken Parm Questions I Get All the Time
- Can I make this ahead? Sort of. Bread and fry the chicken, then hold off on sauce and cheese until you’re ready to bake. I do this for parties sometimes (though I always get distracted chatting and end up with cold chicken anyway).
- Can I freeze it? Yes! But it gets a bit less crispy when reheated; I still think it tastes great though. Here’s a good guide for freezing tips (they explain it way better than I could).
- What’s the best sauce? I legit love Rao’s (see here), but really, any marinara will do. Sometimes I doctor up a cheap jar with garlic and herbs.
- Do I need fresh parmesan? I mean, it’s nice, but I’ve used the pre-grated stuff lots of times and nobody’s ever complained.
- Can I make it gluten free? Absolutely—use gluten free breadcrumbs and flour, and you’re good to go. My friend with celiac says the Schar brand works best.
- What if I don’t have mozzarella? Cheddar works in a pinch, and I’ve even tried Swiss (not my favorite, but edible).
Well, there you go. If you make this, let me know how it goes (and what you swap in)! Everyone’s got their own twist, right? And if you want to geek out over chicken parm history, this page is actually pretty interesting, though my version has a lot more cheese. Happy cooking!
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
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2Slice chicken breasts in half horizontally to create 4 thinner cutlets. Season both sides with salt and pepper.
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3In a shallow bowl, whisk eggs. In another bowl, combine breadcrumbs and grated Parmesan cheese.
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4Dip each chicken cutlet into the eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
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5Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for 2-3 minutes per side until golden brown. Transfer to the prepared baking dish.
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6Spoon marinara sauce over each cutlet and sprinkle with mozzarella cheese. Bake for 15-18 minutes, or until chicken is cooked through and cheese is melted and bubbly. Garnish with fresh basil if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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