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Chicken Parmesan

A crispy, cheesy, and comforting Chicken Parmesan recipe featuring golden breaded chicken breasts, rich marinara sauce, and melted mozzarella, perfect for a satisfying homemade meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 boneless skinless chicken breasts
  • 1 cup all purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs Italian seasoned if you want extra easy flavor
  • 1 cup grated Parmesan cheese half for breading and half for topping
  • 1 and a half cups shredded mozzarella cheese
  • 2 and a half cups marinara sauce use good quality or homemade
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish optional but recommended

Method
 

  1. Slice the chicken breasts in half lengthwise to create thinner cutlets. Gently pound them to an even thickness to ensure uniform cooking.
  2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half the Parmesan cheese. Season flour and eggs with salt and black pepper.
  3. Coat each chicken cutlet by dipping into the flour, then the eggs, and then the breadcrumb-Parmesan mixture, pressing gently to adhere.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook each breaded cutlet for 3 to 4 minutes per side until golden brown and crispy. Remove and set aside.
  5. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  6. Spread a spoonful of marinara sauce on the bottom of a baking dish. Place fried chicken cutlets on top. Spoon additional marinara over each cutlet, then top with shredded mozzarella and the remaining Parmesan cheese.
  7. Bake the assembled chicken in the preheated oven for 15 to 20 minutes, until the cheese is melted and bubbly.
  8. Remove from the oven and garnish with chopped fresh basil or parsley before serving.

Notes

Seasoning every layer, using freshly shredded cheese, and avoiding soggy breading are key to achieving the best flavor and texture. Serve with pasta, garlic bread, or a fresh salad for a complete meal.