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Easy Chicken Parmesan Recipe

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4.1 from 8 reviews

This classic Chicken Parmesan recipe features tender breaded chicken cutlets, pan-fried to a golden brown, then baked with marinara sauce and melted mozzarella cheese for a comforting Italian favorite. Ready in just 35 minutes, it’s perfect for a weeknight dinner that feels special.

Ingredients

Chicken and Breading

  • 2 large chicken breasts (about 1 1/2 lbs)
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs (beaten until frothy)
  • 1/2 cup Italian bread crumbs
  • 1/2 cup parmesan cheese (shredded or grated)

Cooking

  • 2 Tbsp light olive oil (for sautéing)

Assembly and Baking

  • 3 cups marinara sauce (divided)
  • 4 oz mozzarella cheese (1 cup shredded)
  • 1 Tbsp fresh basil or parsley (chopped, optional garnish)

Instructions

  1. Prepare the Chicken: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to create 4 cutlets of equal thickness. Pound any larger pieces to about 1/3-inch thick for even cooking. Season both sides with salt and pepper.
  2. Set up the Dredging Station: In three shallow bowls, prepare the breading steps: Mix flour, salt, and black pepper in the first bowl; whisk eggs until frothy in the second; combine Italian bread crumbs and parmesan cheese in the third. Dredge each chicken cutlet first in the flour, shaking off excess, then dip in the egg wash, letting the excess drip off, and finally coat thoroughly with the breadcrumb and cheese mixture. Let the breaded chicken rest for 5 minutes to help the coating adhere better when frying.
  3. Pan-fry the Chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to lightly coat the bottom. Once hot, place chicken cutlets in the pan without overcrowding. Cook each side for 3-4 minutes or until golden brown. The chicken does not need to be fully cooked through at this stage.
  4. Assemble and Bake: Preheat the oven to 425°F (220°C). Spread half of the marinara sauce evenly in a 9×13-inch casserole dish. Arrange the chicken cutlets in a single layer over the sauce. Spoon the remaining marinara sauce down the center of each cutlet, then top with shredded mozzarella cheese. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C), the cheese is melted, and the sauce is bubbling. Garnish with chopped fresh basil or parsley if desired before serving.

Notes

  • For a crispier crust, use panko breadcrumbs instead of Italian bread crumbs.
  • Pounding the chicken breasts to an even thickness ensures even cooking and tenderness.
  • Letting the breaded chicken rest before frying helps the coating stick better and reduces falling off during cooking.
  • Use a meat thermometer to check doneness to avoid over or undercooking.
  • This recipe can be made gluten-free by using gluten-free flour and bread crumbs.
  • Leftover Chicken Parmesan reheats well in the oven to maintain crispiness.

Find it online: https://lauracooks.com/easy-chicken-parmesan-recipe/