Chicken Parmesan was the first dish I ever made completely by myself 15 years ago during my freshman year of college, and it has been my go-to comfort meal ever since. There is just something about crispy chicken, melty cheese, and a rich tomato sauce that never gets old. Over the years, it has inspired so many variations in my kitchen, like cozy, crowd-friendly spins like Chicken Parmesan Gnocchi Bake. And on nights when I want all those same flavors with a little less effort, Baked Ziti totally hits the spot. It is the kind of dish that grows with you, no matter how many times you come back to it.
Chicken Parmesan at a Glance
- 🕒 Total Time: ~45–50 minutes
- 👪 Servings: 4–6
- 🍝 Cuisine Type: Italian-American / Comfort Classic
- 🧂 Flavor Profile: Crispy breaded chicken cutlets topped with rich tomato sauce, melted mozzarella, and salty Parmesan. Savory, cheesy, and deeply satisfying
- 📖 Dietary Info: Contains poultry, dairy, eggs, and gluten
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for 3–4 days; reheat in the oven to keep the coating crisp
- ⭐ Why You’ll Love It: A timeless favorite that’s crispy, saucy, and cheesy in all the right ways. Perfect for family dinners or serving with pasta for a crowd.
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Why I love this recipe
From date nights at home, dinner parties with friends, family dinners, etc... it makes an appearance on the regular and it's the easiest thing to make a please a crowd! My love for Chicken Parmesan started many years before I learned to make it myself. One of my best friends moms would whip it up for them on a weekly basis - and after a few months, it was basically mandatory for me to get an invite! I'd eat them out of house and home when it came to Chicken Parmesan and to be quite honest... not much has changed these days! I've even created a version of Chicken Parm Meatballs and Chicken Parmesan Gnocchi Bake.
Whip this up next time you're making dinner and I can PROMISE you that everyone will be singing your praises for weeks to come.
Need some ideas on what to eat with chicken parmesan?
- a bowl of fresh pasta
- a side of my butter lettuce salad
- cheesy baked gnocchi
- garlic sauce pasta
- tomato risotto
Ingredients
Substitutions
🍗 Protein & Cut Swaps
- Chicken thighs — juicier and more forgiving than breasts.
- Pork cutlets — a fun, slightly richer twist.
- Eggplant slices — perfect for a vegetarian version that still feels hearty.
🍞 Breading Variations
- Panko breadcrumbs — extra crunchy and light.
- Regular or seasoned breadcrumbs — easy pantry swap.
- Gluten-free breadcrumbs or panko — works beautifully.
🧀 Cheese Options
- Fresh mozzarella — classic and melty.
- Provolone — mild and extra gooey.
- Fontina or Monterey Jack — smooth and rich.
- Parmesan or Pecorino Romano — sharper, saltier finish.
🍅 Sauce & Flavor Boosters
- Jarred marinara — totally acceptable and easy.
- Homemade tomato sauce — if you want more control over seasoning.
- Spicy marinara or arrabbiata — adds a little heat.
- Fresh basil or oregano — sprinkle on right before serving for brightness.
🧈 Cooking Fats & Methods
- Neutral oil — great for pan-frying before baking.
- Olive oil — lighter and more Mediterranean.
- Bake or air-fry the breaded chicken — skips stovetop frying.
- Sear then bake — best of both worlds for crisp edges and melty cheese.
🍝 Serving Swaps
- Spaghetti, linguine, or rigatoni — classic pairing.
- Zucchini noodles or sautéed greens — lighter option.
- Garlic bread or crusty bread — for soaking up extra sauce.
- Simple arugula salad with lemon — fresh contrast to the richness.
🍽 Fun Twists
- Chicken Parm sandwich on toasted ciabatta or sourdough.
- Chicken Parm meatballs for a party-friendly version.
- Chicken Parm pasta bake — everything mixed together and baked until bubbly.
🍗🧀✨ 10 Tips + Tricks for the Best Chicken Parmigiano
- Pound the chicken evenly. Even thickness = even cooking = juicy chicken with no dry edges. Aim for about ¼ to ½-inch all the way through.
- Season every layer. Salt + pepper go on the chicken before breading, on the breadcrumbs, and again after baking. Layers of seasoning = bold flavor.
- Use real breadcrumbs. Fresh breadcrumbs or panko give a crunchier, lighter crust than processed crumbs. Mix in a pinch of Italian seasoning for extra oomph.
- If you want to be super extra... Double-dip the egg and crumbs. For that golden, crunchy crust, dip in egg first, then crumbs, then egg again, and crumbs again. More crust = more delicious.
- Sear before you bake. A quick pan sear in olive oil before the oven jumpstarts the crust and locks in flavor and moisture.
- Warm the sauce. Room-temperature marinara hits the chicken better and keeps the bake from getting watery. Cold sauce can slow cooking and dilute texture.
- Layer cheese thoughtfully. A good mix of mozzarella + Parm gives you melty pulls and salty brightness. Top the sauce, then cheese, then a little more Parm to brown beautifully.
- Broil at the end. A quick 1-2 minute broil crisps the cheese and makes the whole dish extra irresistible. Watch it closely. It goes fast.
- Finish with fresh basil. A handful of chiffonade basil or even a sprinkle of parsley adds bright freshness that cuts the richness.
- Serve with pasta and something green. Classic comfort meets balance. Spaghetti with extra sauce plus a simple arugula or Caesar salad rounds out the plate perfectly.
FAQs
What's the secret to a great chicken parm?
To make a great chicken parm, use boneless, skinless chicken breasts, pounded thin. Dredge in flour, dip in beaten eggs, then coat in seasoned breadcrumbs. Fry until golden brown. Layer with marinara sauce and mozzarella cheese, then bake until the cheese is bubbly. Serve with fresh basil and a side of pasta.
What's the difference between chicken parm and chicken parmigiana?
There is no difference; chicken parm is a shorthand for chicken parmigiana. Both refer to the same dish of breaded chicken cutlet topped with marinara sauce and cheese.
What are common mistakes when making chicken parm?
Using dry chicken breasts instead of juicy cuts.
Skipping the brining process for the chicken.
Not pounding the chicken to an even thickness.
Overcooking the chicken, leading to dryness.
Using pre-grated cheese that doesn't melt well.
Skipping the marinara sauce or using low-quality sauce.
Not seasoning the breadcrumbs adequately.
Failing to let the chicken rest before slicing.
Baking instead of frying for the best texture.
Not using fresh basil or herbs for garnish.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chicken Parmesan
Ingredients
- 1 24-ounce jar of your favorite tomato based pasta sauce
- 4 boneless skinless chicken breast pounded thin to about ½ inch
- ½ cup all purpose flour
- 3 eggs beaten with 2 tablespoons water and seasoned with salt and pepper
- 1 cup Italian seasoned panko breadcrumbs
- ¼ cup olive oil
- 1 lb fresh mozzarella thinly sliced
- ½ cup freshly grated parmesan
- Kosher salt and freshly cracked black pepper to taste
- Pasta or Salad on the side to serve
Instructions
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess flour, then dip in the egg mixture and let excess drip off, then dredge on both sides in the bread crumbs.
- Heat oil in a large cast iron pan and heat over high heat until almost smoking. Add 1 or 2 chicken breasts to the pan, however many will fit and cook until golden brown on both sides, about 2 minutes per side. Transfer to a plate and repeat with the remaining chicken breasts.
- Once the chicken is cooked, carefully wipe out the excess oil and brown bits from the cast iron skillet and add ½ of the pasta sauce in the bottom of a large skillet. If the skillet doesn't fit all the chicken breasts, use a large baking dish instead.
- Add the pan fried breaded breasts on top of the pasta, and spoon the rest of the sauce over the chicken along with a few slices of the fresh mozzarella, salt and pepper, and equal amounts of the freshly grated parmesan. Transfer to the pre-heated oven and bake until the chicken is cooked through and the cheese is melted, about 8-10 minutes. Remove from the oven and garnish with basil. Serve over a bowl of pasta.
Notes
- Pound the chicken evenly. Even thickness = even cooking = juicy chicken with no dry edges. Aim for about ¼ to ½-inch all the way through.
- Season every layer. Salt + pepper go on the chicken before breading, on the breadcrumbs, and again after baking. Layers of seasoning = bold flavor.
- Use real breadcrumbs. Fresh breadcrumbs or panko give a crunchier, lighter crust than processed crumbs. Mix in a pinch of Italian seasoning for extra oomph.
- Double-dip the egg and crumbs. For that golden, crunchy crust, dip in egg first, then crumbs, then egg again, and crumbs again. More crust = more delicious.
- Sear before you bake. A quick pan sear in olive oil before the oven jumpstarts the crust and locks in flavor and moisture.
- Warm the sauce. Room-temperature marinara hits the chicken better and keeps the bake from getting watery. Cold sauce can slow cooking and dilute texture.
- Layer cheese thoughtfully. A good mix of mozzarella + Parm gives you melty pulls and salty brightness. Top the sauce, then cheese, then a little more Parm to brown beautifully.
- Broil at the end. A quick 1-2 minute broil crisps the cheese and makes the whole dish extra irresistible. Watch it closely. It goes fast.
- Finish with fresh basil. A handful of chiffonade basil or even a sprinkle of parsley adds bright freshness that cuts the richness.
- Serve with pasta and something green. Classic comfort meets balance. Spaghetti with extra sauce plus a simple arugula or Caesar salad rounds out the plate perfectly.
Nutrition Information
Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Looks good! Will definitely try it.
Do you have any other ideas for chicken? I looked at all the recipes, and they all look delicious, but it isn't something my family will eat. We are Mexican, and I would love more recipes with chicken for a Mexican family.
check the poultry section of my recipe index! There are hundreds!
The best! Absolutely delicious! Making again tonight.
Our Christmas Eve tradition meal. I forgot to thin my chicken but other than that, this is the perfect warm cozy red meal before Christmas.
Can I prep all the breading ahead and refrigerate before baking in the oven?
sadly it'll get a bit soggy if you bread it ahead of them and then fridge!
Best chicken parm ever!! Used Dalkin Tuscan seasoning in my panko because all I had was plain. Amazing!!!
This is fantastic!!! After renovating our kitchen, our kids’ first request was chicken parm. It took us forever, since we couldn’t find anything…. But it was perfect! Thank you for all your recipes!
We all loved this recipe and so easy! Thank you!
Looks amazing- can I cook ahead and freeze this?
Sure can!
Overall the flavor was yummy. I used Rao’s sauce and added some Italian seasoning. But there was way too much cheese. If I ever make this again I would just choose burrata or mozzarella but not do both. It was a stringy mess.