My family’s favorite Chicken Parmesan recipe! Easy to make, golden, crispy and flavorful, topped with marinara sauce and mozzarella cheese.

Serve this chicken parmesan with pasta and a big Italian salad. Add in some garlic bread if you’re feeding a crowd!

Chicken parmesan served with spaghetti.

This Chicken Parmesan will impress everyone at your table!

Chicken parmesan, also known as chicken parmigiana or chicken parm, is one of my favorite meals. There’s no need to go out to your favorite Italian restaurant to enjoy delicious chicken parmesan – this impressive dish is actually really simple to make at home!

I love this recipe because the chicken is baked, not fried. It’s better for you, less messy, and much easier to make, plus it crisps up nicely in the hot oven. Like my baked chicken breast recipe, I bake the chicken at a high temperature for a shorter amount of time to ensure that it stays tender and juicy inside. 

With its mouthwatering combination of melty cheese, crispy Italian breadcrumbs and marinara sauce, this chicken parmesan recipe is a weeknight staple that will appeal to everyone at the table. It’s perfect for when you’re craving a comforting home-cooked dinner. Enjoy!

I was looking for something to do with chicken breast and came across this recipe.  I had everything on hand and decided to make it for dinner.  This was DELICIOUS!  My husband just loved it and wants this again, as so do I!

Kerry
Chicken parmesan on baking sheet with a spatula.

How to Make Chicken Parmesan

Slice chicken into thin cutlets. Using a sharp knife, slice each of two boneless skinless chicken breasts in half horizontally to get 4 thin chicken cutlets.

Prepare breading. Gather 3 pie plates or shallow bowls. In one, place the flour. In the second, beat together 1 egg and 1 tablespoon of water. In the third dish, stir together the Italian seasoned bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper.

Ingredients assembled for chicken parmesan recipe.

Bread the chicken. Coat the chicken first in the flour, then in the egg, and then in the bread crumb mixture. Place on a greased baking sheet.

Bake. Bake the chicken at 425° F for 12-15 minutes, or until the chicken is almost cooked through. Then top each chicken breast with marinara sauce and mozzarella cheese and bake for 3-8 more minutes, until the chicken is cooked through.

Baked chicken parmesan on baking sheet.

Recipe Tips

  • Many grocery stores sell thin-sliced chicken breasts or chicken cutlets. You can buy these to save the step of slicing the chicken breasts in half.
  • If your chicken cutlets are uneven in thickness, you can pound them with a meat mallet or rolling pin until they are an even 1/2-inch thick. Cover the chicken with plastic wrap or place it in a zip-top bag before pounding to prevent the juices from splattering.
  • If you plan to serve the parmesan chicken with pasta, I recommend starting a pot of water boiling for the pasta when you begin preparing the chicken. This way, the pasta and chicken will be ready around the same time.
  • Try not to over-bake the chicken or it may dry out. The chicken is done when it registers 165° F at the thickest part. I recommend using an instant read thermometer to test when the chicken is done.

What to Serve with Chicken Parmesan

  • Spaghetti or your favorite pasta shape.
  • For a low carb meal, swap the pasta for zucchini noodles.
  • A crisp green salad.
  • Roasted broccoli is another easy side dish.
  • If it’s the weekend and I have a little extra time, I like to make a batch of Garlic Knots.

More Italian Favorites

Chicken parmesan served with spaghetti.
5 from 4 ratings

Chicken Parmesan

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Dinner doesn't get any better than classic Chicken Parmesan, served over spaghetti with extra marinara sauce! This easy recipe has thin-sliced chicken breasts with a crispy seasoned breadcrumb coating, topped with marinara sauce and mozzarella and baked till golden and crispy.

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, 2 breasts (see note)
  • ½ cup all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • ½ cup Italian seasoned bread crumbs
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt, plus more for seasoning chicken
  • ¼ teaspoon black pepper, plus more for seasoning chicken
  • ½ cup marinara sauce, plus more for serving
  • 1 cup shredded part-skim mozzarella cheese, 4 ounces
  • chopped fresh parsley or basil, optional, for serving

Instructions
 

  • Preheat oven to 425° F. Grease a baking sheet or baking dish with cooking spray or oil.
  • Slice the chicken breasts in half horizontally to get 4 thin chicken cutlets. (If using thin sliced chicken breasts, no need to slice them in half.) If the chicken cutlets are uneven in thickness, you can pound them with a meat mallet or rolling pin to make them an even ½-inch thickness. (Cover the chicken with a piece of plastic wrap or place in a zip-top bag before pounding to prevent splattering.)
  • To prepare the breading for the chicken, you will need 3 shallow pie plates, bowls or other wide and shallow dishes. In one dish, place the flour. In the second, place the egg and tablespoon of water. Use a fork to beat the egg and water together until well combined. In the third dish, stir together the Italian seasoned bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper.
  • Coat the chicken first in the flour, then in the egg, and then in the bread crumb mixture. Place on the prepared baking sheet or baking dish.
  • Bake chicken in the upper third of the preheated oven for 12-15 minutes, or until the chicken is almost cooked through (at this point it should be about 150° F when tested with an instant read thermometer, you'll cook it more after topping with the sauce and cheese). Spoon 2 tablespoons of the marinara sauce over each chicken piece and sprinkle with the mozzarella cheese. Continue baking chicken until it is cooked through (it should register 165° F at the thickest part when tested with an instant read thermometer). This may take about 3 to 8 more minutes, depending on the size of your chicken pieces.
  • Serve chicken with pasta and additional marinara sauce, garnished with chopped fresh parsley or basil if desired.

Notes

  • If your grocery store carries thin sliced chicken breasts or chicken cutlets, those work great in this recipe and will save you the step of slicing the chicken breasts in half.
Calories: 433kcal, Carbohydrates: 26g, Protein: 50g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 173mg, Sodium: 1278mg, Potassium: 839mg, Fiber: 2g, Sugar: 2g, Vitamin A: 470IU, Vitamin C: 5mg, Calcium: 332mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: Italian
Course: Main Course
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

Recipe originally published Feb. 2017. Updated Jan. 2021 and Aug. 2024 with new photos and a slightly modified recipe to add more seasoning (and flavor!) to the chicken.

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!