Try this incredible classic recipe for Chicken Parmesan! Breaded tender chicken breasts, baked with Marinara Sauce and Mozzarella Cheese is a great quick and easy dinner idea that taste better than restaurant style!
Chicken Parmesan is a classic Italian dish that everyone loves. If you have never made it before at home, you need to give it a try!
In just 3 simple steps, you can make a mouthwatering comfort meal that is full of flavor; tender and juicy chicken breasts breaded in breadcrumbs and Parmesan cheese, then baked with delicious tomato sauce and cheesy Mozzarella. Serve it with a bowl of spaghetti or egg noodles as in a traditional Italian kitchen.
Like in my Spaghetti and Meatballs recipe, I prefer to use my Marinara Sauce from scratch as it always tastes better then a store-bought.
Why you will love this recipe
- It’s easy to make a big batch for a family dinner!
- The chicken will come out super tender and flavorful!
- Delicious flavor combo of Italian breadcrumbs, Parmesan cheese, Marinara Sauce, and Mozzarella cheese will please even picky eaters!
How to make Chicken Parmesan
Bread.
Cut chicken breasts in half length-wise. Cover with plastic wraps and slightly pound with a meat tenderizer just to even out the thickness. Then season with salt and pepper both sides. (Photos 1-2)
Prepare 3 separate shallow bowls. In the first one, stir all-purpose flour, salt and pepper. In the second one, whisk 2 eggs. Fill the third bowl with Italian breadcrumbs and grated Parmesan Cheese.
Dip each side of cutlet in the flour, then beaten eggs, then into breadcrumbs and Parmesan mixture. Place on a plate and set aside. (Photos 3-5)
Fry.
Preheat a large pan with olive oil over medium heat. When the oil is hot, add the cutlets and cook for about 3 minutes or until a golden/brown color. (Photos 6-7)
Bake.
Preheat the oven to 425°F. Spread half of the Marinara Sauce on the bottom of a large baking pan. (Photo 8)
NOTE: You can use a store-bought sauce, though I always prefer my Marinara Sauce from Scratch.
Transfer the cooked meat to a baking pan with sauce. Top each cutlet with the remaining sauce and sprinkle with shredded mozzarella cheese. (Photos 9-11)
Bake uncovered at 425°F for about 10-15 minutes, or until the sauce is bubbling and the cheese is melted. Take out of the oven and garnish with chopped parsley or basil.
Enjoy!
Serve with a bowl of spaghetti or other pasta of your choice.
Tips for best results
- Don’t skip the dredging! That what will make the chicken crispy outside white keeping it tender inside.
- I prefer to use Italian breadcrumbs for more flavor, though you can use Panko breadcrumbs instead.
- Pounding the chicken will help it to stay tender and cook evenly.
- When you pan-fry the meat, make sure you don’t overcrowd the pan, so it stays crispy.
Frequently Asked Questions
Traditionally, Chicken Parm is served with spaghetti, egg noodles, and sometimes I like to eat it with my Instant Pot Mashed Potatoes.
If you prefer some lighter meals, you can serve it with salads (like Farro Salad or BLT Pasta Salad) or roasted veggies (like my favorite Roasted Broccoli)
If you have any leftovers, transfer them to an air-tight container and refrigerate for up to 3-4 days. You can reheat it in the oven at 350°F for about 10-15 minutes. Also, if I know that I will have some chicken left, I prefer to refrigerate it first without sauce and cheese to keep its crispiness.
If you don’t want to pan-fry the cutlets you can bake it in the oven at 400°F for about 15 minutes or until it reaches 165°F. Then top it with Marinara sauce and Mozzarella cheese and bake again according to the recipe.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Classic Chicken Parmesan Recipe
Ingredients
- 3 chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- â…” cup Italian breadcrumbs
- ½ cup Parmesan cheese grated
- salt, pepper to taste
- 3 tablespoons olive oil
- 3 cups Marinara sauce
- 2 cups mozzarella cheese shredded
- basil or parsley chopped, for garnish
Instructions
- Cut chicken breasts in half length-wise. Cover with plastic wraps and slightly pound with a meat tenderizer just to even out the thickness. Then season with salt and pepper both sides.
- Prepare 3 separate shallow bowls. In the first one, stir all-purpose flour, salt and pepper. In the second one, whisk 2 eggs. Fill the third bowl with Italian breadcrumbs and grated Parmesan Cheese.
- Dip each side of cutlet in the flour, then beaten eggs, then into breadcrumbs and Parmesan mixture. Place on a plate and set aside.
- Preheat a large pan with olive oil over medium heat. When the oil is hot, add the cutlets and cook for about 3 minutes or until golden/brown color.
- Preheat the oven to 425°F. Spread half of the Marinara Sauce on the bottom of a large baking pan and set aside.
- Transfer the cooked chicken to a baking pan with sauce. Top each cutlet with the remaining sauce and sprinkle with shredded mozzarella cheese.
- Bake uncovered at 425°F for about 10-15 minutes, or until the sauce is bubbling and the cheese is melted. Take out of the oven and garnish with chopped parsley or basil.
- Serve with a bowl of spaghetti or other pasta of your choice.
It was excellent! My wife literally said, “honey, this is restaurant quality.” Cannot ask for more than that. My son had seconds, and even the dog stole one right out of the pan. That’s 4 ‘yesses’.
Are the nutritional values per serving or for the total serving of 6?