Easy Chicken Parmesan

Crispy Chicken Parmesan is breaded chicken breasts that are pan-fried to golden perfection, topped with marinara, mozzarella cheese, and Parmesan Cheese, and baked until the cheese is melty and lightly browned. This classic recipe is a family favorite that is on the table in about thirty minutes. 

This delectable recipe makes the house smell so good. It is quick and easy to prepare and always a huge hit. For an over-the-top meal suitable for guests, I love to serve it with Italian salad with homemade dressing and pasta con broccoli.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Parmesan cheese: For the best flavor, buy a block of Parmesan cheese and freshly grate it. It is well worth it. An opened block of Parmesan cheese can last up to two months in the fridge. Store it in a plastic bag with as much air removed as possible in the meat and cheese drawer of the refrigerator
• Breadcrumbs: Use Italian breadcrumbs or Panko breadcrumbs. If you are feeling adventurous, make your own.
• Chicken breasts: Be sure to split those big, fat chicken breasts lengthwise. They will cook all the way through, and it will still be an ample portion of chicken. Or use four smaller breasts pounded to even thickness.
• Butter: unsalted or salted.
• Marinara: Nothing beats a homemade marinara if you have the time, but there are plenty of good, wholesome jarred marinaras to choose from. We love the Kirkland brand and Rao’s brand.
• Cheese: Use mozzarella, provel, or provolone.
• Fresh herbs: Garnish with chopped fresh Italian parsley or basil.

How to Make Chicken Parmesan

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Whisk the Parmesan cheese, bread crumbs, basil, oregano, and parsley in a shallow wide bowl. Lightly beat the egg and water in another shallow wide bowl. In the last shallow wide bowl add the flour.

Salt and pepper the chicken breasts. Dredge the chicken breasts in the flour. Next, dip the chicken breasts into the egg mixture. Then dredge them into the breadcrumb mixture, coating both sides. Melt a little butter and heat a little oil in an ovenproof large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides. Place the skillet in the oven for about 5 minutes.

Spoon the marinara sauce evenly over the chicken and sprinkle with the mozzarella and provolone cheese. Place the skillet back in the oven and bake for 10-15 minutes or until the cheese has melted and the chicken is cooked through.

Preparation Tips and Storage

• If Provel Cheese is available, use it in place of the Provolone. However, it is only available in some parts of the Midwest.
• Use an oven proof skillet so that this dish can easily be taken from stove top to oven and back again.  Be very careful and do not forget that the handle will get very hot so use oven gloves or potholders.
• Chicken is cooked through when it reaches an internal temperature of 165 degrees. Use an instant-read meat thermometer inserted into the thickest part of the breast.
• This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power for short intervals until warm. Although you will not have that crispy texture it will still be delicious.

What to Serve with Chicken Parmesan

• Pasta: angel hair pasta, Parmesan pasta, asparagus pasta, or sundried tomato pasta
• Bread or rolls: garlic knots, garlic cheese bread, or cheddar bay biscuits
• Vegetables: sautéed spinach, roasted asparagus, or green beans almondine

More Chicken Recipes

Chicken Stroganoff

Chicken Francese

Spinach Stuffed Chicken

Greek Chicken

Dijon Chicken

Chicken Cordon Bleu

Easy Chicken Parmesan Recipe

The best Chicken Parmesan with crisp breaded pan fried chicken breasts topped with melted mozzarella is made easy in one ovenproof skillet in less than 30 minutes.

5 from 59 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 511kcal

Author: Beth Pierce

Ingredients

• ¼ cup freshly grated Parmesan cheese
• ½ cup Italian breadcrumbs
• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 egg
• 1 tablespoon cold water
• ⅓ cup all purpose flour
• 2 large chicken breasts halved lengthwise to make 4 chicken cutlets
• salt and pepper
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1½ cups marinara sauce
• 1 cup freshly grated mozzarella cheese
• ½ cup shredded provolone cheese

Instructions

• Preheat oven to 375 degrees
• Whisk the Parmesan cheese, bread crumbs, basil, oregano, and parsley in a shallow wide bowl.
• Lightly beat the egg and water in another shallow wide bowl. In the last shallow wide bowl add the flour.Add the flour to a shallow wide bowl.
• Salt and pepper chicken breasts. Dredge the chicken in the flour. Dip in the beaten egg turning over to coat the chicken. Dredge the chicken breasts in the breadcrumb and Parmesan mixture.  Let the breaded chicken breasts sit for about 10 minutes.
• Melt thee butter and heat the olive oil in an ovenproof large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides. Place the skillet in the oven for 5 minutes.
• Spoon the marinara sauce evenly over the chicken and sprinkle with the mozzarella and provolone cheese. Place the skillet back in the oven and bake for 10-15 minutes or until the cheese has melted and the chicken is cooked through.

Notes

• If Provel Cheese is available, use it in place of the Provolone. However, it is only available in some parts of the Midwest.
• Use an oven proof skillet so that this dish can easily be taken from stove top to oven and back again.  Be very careful and do not forget that the handle will get very hot so use oven gloves or potholders.
• Chicken is cooked through when it reaches an internal temperature of 165 degrees. Use an instant-read meat thermometer inserted into the thickest part of the breast.
• This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power for short intervals until warm. Although you will not have that crispy texture it will still be delicious.

Nutrition

Calories: 511kcal | Carbohydrates: 25g | Protein: 42g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 167mg | Sodium: 1233mg | Potassium: 816mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1089IU | Vitamin C: 8mg | Calcium: 384mg | Iron: 3mg

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