Indulge in a delicious Chicken Parmesan that marries crispy breaded chicken with a robust marinara sauce, melted mozzarella, and rich Parmesan cheese. Prepared in only 30 minutes, this classic recipe brings a captivating blend of textures and flavors to your table for a truly comforting and satisfying Italian dining experience.

Jump to Recipe

I love making this classic Chicken Parmesan recipe that gives me restaurant quality flavor in just 30 minutes. I start by seasoning 4 boneless, skinless chicken breasts with salt and freshly ground black pepper.

I then dredge each piece in 1/2 cup all-purpose flour, dip them in 2 lightly beaten eggs and coat with 1 cup seasoned breadcrumbs mixed with some of the 1/2 cup grated Parmesan cheese. After that, I fry the chicken in 1/3 cup olive oil until its golden and crispy.

Next, I spoon 2 cups marinara sauce over the chicken and sprinkle 1 1/2 cups shredded mozzarella cheese evenly. The dish goes into the oven until the cheese is melted and bubbly.

Topping it off with fresh basil leaves not only adds color but brings a nice nutritional boost too. To me, this meal is like a perfect Chicken Parm hero recipe with a cheesy, crunchy twist you just cant beat!

Why I Like this Recipe

I love how quick and easy it is to make this dish; even on a busy night, I can whip up a restaurant quality meal in just 30 minutes. I really appreciate the crispy coating on the chicken from the breadcrumbs and Parmesan cheese, which adds tons of flavor and texture. I also like how the melty mozzarella and tangy marinara blend together so nicely, making every bite super satisfying. Lastly, I have to mention that it just feels awesome to recreate a classic dish at home that tastes like it came straight out of a restaurant.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: Lean protein that builds muscle and keeps you satisfied.
Eggs: Rich in protein, help to bind and create a crispy outer layer.
All-purpose flour: Provides structure, lightly coats chicken for perfect crunch and texture.
Seasoned breadcrumbs: Crisp texture, seasoned with herbs, providing extra crunch and flavor.
Marinara sauce: Tangy tomato goodness, packed with vitamins and a natural sweet and sour taste.
Parmesan cheese: Sharp, salty flavor boosts taste and adds extra protein.
Mozzarella cheese: Melts beautifully, adding gooey, mild creaminess to the dish.
Olive oil: Healthy fats perfect for frying while enhancing delicate flavors.

Ingredient Quantities

4 boneless, skinless chicken breasts (about 6 oz each)

Salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 cup seasoned breadcrumbs

1/2 cup grated Parmesan cheese, divided

2 cups marinara sauce

1 1/2 cups shredded mozzarella cheese

1/3 cup olive oil for frying

Fresh basil leaves for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F and lightly grease a baking dish.

2. If your chicken breasts are thick, lightly pound them to even out the thickness then season both sides with salt and pepper.

3. Set up three shallow bowls: one with the all-purpose flour, one with the lightly beaten eggs, and one with the seasoned breadcrumbs mixed in with half of the grated Parmesan cheese.

4. Dredge each chicken breast first in the flour (shake off the extra), then dip in the egg, and finally coat well in the breadcrumb mixture.

5. Heat the olive oil in a large skillet over medium-high heat and fry the chicken until it is nicely browned, about 3 minutes per side.

6. Transfer the browned chicken breasts to the prepared baking dish in a single layer.

7. Spoon the marinara sauce evenly over the chicken breasts.

8. Sprinkle the shredded mozzarella cheese over the sauce and then top it with the rest of the Parmesan cheese.

9. Place the dish in the preheated oven and bake for another 15 minutes or until the cheese is melted and bubbly.

10. Garnish with fresh basil leaves if you have them and serve immediately – this dish goes great with a side of pasta. Enjoy!

Equipment Needed

1. Oven (for baking at 400°F)
2. Baking dish (lightly greased)
3. Meat mallet or rolling pin (to even out thick chicken breasts)
4. Three shallow bowls (for the flour, eggs, and breadcrumb mixture)
5. Large skillet (for browning the chicken)
6. Tongs or spatula (to flip the chicken in the skillet)
7. Spoon (to evenly spread the marinara sauce)

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes, you can, but keep in mind that thighs might cook a little differently so check for doneness before serving.

Q: Can I bake the chicken instead of frying?

A: Sure, you can bake it at 400°F for around 20-25 minutes. It might not be as crispy as frying but still yummy.

Q: Can I make this recipe ahead of time?

A: Yup, you can prep the chicken and sauce in advance. Just reheat in the oven to keep the crunch on the breading.

Q: What if I dont have seasoned breadcrumbs?

A: You can make your own by mixing regular breadcrumbs with Italian seasoning and a bit more Parmesan cheese. Works great!

Q: What’s the perfect way to reheat leftovers?

A: The best way is stirring them in an oven-safe dish and baking at 350°F for about 10 minutes so the cheese gets melty without drying out.

Chicken Parmesan Recipe (Best EVER!) Substitutions and Variations

All-purpose flour – You can swap it for a gluten free flour blend if you need to avoid gluten
Eggs – If you dont have eggs handy, try using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a great alternative
Seasoned breadcrumbs – You could use panko breadcrumbs or even crushed crackers to get that crunchy coating
Marinara sauce – If you want a flavor twist, homemade tomato sauce or a tomato basil sauce works just as well
Olive oil for frying – Canola or avocado oil are cool substitutes that will still crisp up your chicken nicely

Pro Tips

1. Try gently pounding the chicken breasts so they cook evenly without turning mushy. Dont overdo it though or they might fall apart.
2. Make sure your oil is at a medium-high heat before frying. If it’s too cool the coating will get soggy, too hot and you’ll burn it.
3. After you coat your chicken, let it rest for a couple of minutes before frying. This helps the crumbs stick better and makes the crust crispier.
4. Dry toast your breadcrumbs in a pan for a minute or two before mixing with the cheese. It gives the coating a nice crunch that makes the dish extra yummy.